Flaxseed Nut and Seed Loaf

Ingredients

300g golden or brown flaxseeds
2 tablespoons extra virgin olive oil
75g pumpkin seeds
75g sunflower seeds
75g sesame seeds
50g pistachio nuts
50g dried cranberries
35g psyllium husk flakes
1 tablespoon sea salt
400ml filtered water, adjust as required
1–2 tablespoons mixed seeds, to sprinkle, optional

Method

1. Add the flaxseeds to a food processor or blender and blend on a high speed for 10–20 seconds until they form a soft flour. Even if you are using pre milled flaxseeds, it is worth blending them briefly to incorporate air and create a lighter texture.
2. Transfer the flaxseed flour to a large bowl and add the extra virgin olive oil, pumpkin seeds, sunflower seeds, sesame seeds, pistachios, dried cranberries, psyllium husk flakes and sea salt. Stir well to combine.
3. Pour in the filtered water and mix thoroughly. The mixture should be thick and stiff but evenly hydrated. Add a small splash more water if needed.
4. Spoon the mixture into a 2lb or 900g loaf tin lined with baking parchment or a loaf tin liner. Smooth the surface with the back of a wet spoon and sprinkle with mixed seeds if using.
5. Leave the loaf to rest for 30–60 minutes to allow the psyllium and flaxseeds to absorb the liquid and bind fully.
6. Preheat the oven to 180°C fan. Bake the loaf for 1 hour, until firm to the touch and lightly golden.
7. Remove from the oven and allow to cool completely in the tin before slicing.

Storage: Store in an airtight container for up to 5 days or freeze for up to 3 months. Slice before freezing, separating slices with baking parchment, and defrost individual portions as needed.