You will need a measuring jug, food processor or blender, medium loaf tin, baking paper, pastry brush and a cooling rack.
Prep time: 10 minutes
Cooking time: 1 hour resting and 1 hour cooking
Total time: 2 hours 10 minutes
Blitz the oats, nuts, seeds, psyllium husk, coconut, coriander seeds, chopped rosemary, salt and pepper and place in a food processor for 10 seconds, or until it is a coarse crumb.
Pour in to a large mixing bowl and add the water.
Stir well until combined. Line a loaf tin with baking paper. Pour in the oat mix. Press down hard with the back of a fork so that it compresses and goes into all the corner. This will give you a firm solid loaf.
Leave for 1 hour to let the psyllium husk and oats absorb the water.
Preheat the oven to 180/375/gas 4.
Using the pastry brush, glaze the bread with a light coating of milk.
Bake for 1 hour or until the crust is golden brown.
Leave to cool on a cooling rack for 5 minutes before slicing. Enjoy as bread or toasted!
DOWNLOAD OR PRINT RECIPE HERE.
These loaves are so versatile – enjoy them with eggs and melted butter for breakfast, cheese, vegetable slaw or smoked salmon pate for lunch, or as a snack with humous or babaganoush in the afternoon.”