Seed bread

This seed bread is a great recipe to make regularly to support your mineral intake and you can also sprinkle pumpkin and sunflower seeds over salads for some X-factor.

Makes 1 small loaf

Ingredients
¾ cup pumpkin seeds
¾ cup sunflower seeds
¾ cup sesame seeds
½ cup psyllium husks
½ cup linseeds (flaxseeds)
½ cup whole almonds
2 Tbsp chia seeds
2 Tbsp olive oil
2 tsp salt
¼ cup water
4 free-range eggs

Method
Line a small loaf tin (20cm x 10cm) with baking paper and turn the oven to 160degC.

Put the ingredients in a bowl and mix well and then leave to sit for 20 minutes, which will allow the chia seeds and psyllium to absorb the liquid.

Bake for 45-60 minutes. Once cooled, remove from the tin.

Can be stored in the fridge for up to a week or frozen.

To make it nut-free, omit the almonds and add more pumpkin and sunflower seeds.