SEEDAHOLIC BREAD WITH ALMOND BUTTER & PEAR
PREP + COOK TIME 2 HOURS 30 MINUTES (+ STANDING & COOLING) SERVES 2 (MAKES 10 SLICES)
1½ cups (135g) rolled oats
1½ cups (120g) quinoa flakes
1 cup (150g) sunflower seeds
1 cup (200g) pepitas (pumpkin seeds)
2/3” cup (130g) flax seeds
½ cup (70g) white chia seeds
½ cup (80g) chopped almond kernels
½ cup (70g) chopped hazelnuts
½ cup (40g) psyllium husks (see notes)
3½ cups (875ml) warm water
2 tablespoons raw honey
2/3” cup (140g ) coconut oil, melted
¼ cup (65g) almond butter 1 medium packham pear (250g), sliced thinly
1 tablespoon extra virgin olive oil
1 Grease a 1.5−litre (6−cup), 14cm x 24cm loaf pan. Line base and two long sides with baking paper, extending paper over edges.
2 Place dry ingredients and 2 teaspoons salt in a large bowl. Place water, honey and coconut oil in a large jug; stir until dissolved. Pour over dry ingredients; stir to combine. (Mixture will be firm; if it is too stiff, add extra tablespoons of water, one at a time.)
3 Add mixture to prepared pan; use your hands to fill pan evenly. Cover surface with plastic wrap; stand at room temperature for 2 hours for ingredients to absorb liquid and set bread into shape.
4 Preheat oven 200°C/180°C fan.
هذه القصة مأخوذة من طبعة Issue 68 2021 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 68 2021 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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