Seed and Nut Loaf with Pistachio and Cranberry

I have been making variations of this recipe for almost 10 years now. Originally, I used to mill the oats and flaxseeds into a flour and used eggs to bind the loaf together. With seeded breads gaining in popularity, I started swapping eggs for psyllium husk flakes and leaving the oats and flaxseeds whole to give this loaf more texture. This is a recipe that requires no kneading, is unprocessed and is packed with healthy ingredients. Psyllium husk is a natural fibre derived from the outer coating of the seeds of the Plantago ovata plant. Psyllium husk helps bind the seeds and other ingredients together, providing structure and retaining moisture without the need for flour. I prefer to use psyllium husk flakes, as it gives a lighter texture than powdered psyllium husk. This loaf is nutrient dense, naturally gluten free and designed to support blood sugar balance. It is made without oats or flour, relying instead on milled flaxseeds to create a soft, sliceable crumb. Flaxseeds are the richest dietary source of lignans, a class of plant compounds often referred to as phytoestrogens. These can interact with oestrogen receptors in the body and may help support hormonal balance. Combined with nuts, seeds and psyllium husk, this loaf is deeply satisfying and keeps you fuller for longer.