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  • The Australian Women’s Weekly Food

    POWER break fasts

    Jan 25, 2021 5 minutes

    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)
    ⅔ 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
    ⅔ 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.

    Place dry ingredients and 2 teaspoons salt in a large bowl. Place water, honey and coconut oil in a large jug; stir until dissolved.

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