A power packed, dairy, sugar and gluten free breakfast, to give you long lasting energy!
1½ cups cooked quinoa (a little over half a cup of raw quinoa will yield 1.5 cups cooked)
½ cup whole rolled oats
1 cup sunflower seeds
½ cup linseeds/flaxseeds
4 tablespoons chia seeds
4 tablespoons ground psyllium husk
1 teaspoons sea salt
1¼ cups warm water
4 tablespoons melted coconut oil
3 tablespoons maple syrup
Loaf tin, lined with baking paper
Combine all the dry ingredients in a large bowl and stir to combine.
In a small jug, mix together the warm water, coconut oil and maple syrup.
Pour into the dry ingredients and mix well. Tip into the lined loaf tin.
Leave on the bench in a cool spot for 6-10 hours.
Preheat oven to 180°C.
Bake the loaf for 60 minutes. Lift gently out of the tin and place the loaf directly onto the oven rack. Bake for a further 40 minutes.
Leave the loaf to cool on a wire rack. Slice with a sharp bread knife when cooled entirely.
The loaf can be enjoyed fresh or toasted. It will freeze brilliantly but should be sliced first.