200g gluten free porridge oats 550g seed blend (e.g. pumpkin, sunflower, hemp, flaxseed) 80g chia seeds 150g chopped pecans 60g psyllium husks 1 tsp sea salt flakes 60ml olive oil 2 tbsp maple syrup or similar

Grease two 20x10x6cm bread tins. Combine the olive oil, 750ml water and maple syrup in a large bowl and mix in all the dry ingredients until the dough is like thick porridge. Put the dough into the greased bread tins, cover with a dish towel and rest at room temperature for 1 hour. Preheat the oven to 180 degrees Celcius and bake for 30 minutes. Remove the bread from the pans, put them onto a non-stick baking sheet and bake for another 30-35 minutes or until golden brown. The bread needs to cool completely before slicing. Keeps in the fridge for 5-7 days but also freezes well. You can slice it before freezing if you only need a few slices at a time.