POWER break fasts

No – we’re not talking meetings with coffee and pastries; these beauties will set you up for the day!

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.