This recipe was taken from a magazine that I was reading while waiting for the doctor. I loved the look of it, so grabbed my pen and a scrap piece of paper and took notes. It is by Chloe and Kelly from last seasons series of My Kitchen Rules. A real hit for those on a gluten free diet and even for those that aren't.
1 cup sunflower seeds
1/2 cup linseeds
2 tablespoons black chia seeds
1/2 cup slivered almonds
1/2 cup psyllium husk
1 3/4 cups quinoa flakes
1/2 teaspoon sea salt flakes
1 1/2 cups water
1/4 cup melted coconut oil
2 tablespoons rice malt syrup
Place all the dry ingredients into a large bowl and mix well
Combine water, coconut oil and rice malt syrup and add to dry ingredients
Mix well until well combined
Spoon into a well greased loaf tin, press down well with a spoon, cover and refrigerate overnight
Cook in a moderate oven 160 degrees for about an hour, cool 10 mins, turn out onto a wire rack and let it cool.
Variations - use different kinds of seeds such as pumpkin, pepita etc.