Prep time: 20 minutes plus 1 hour resting
Cooking time: 1 hour 20 minutes
Total time: 2 hours 40 minutes
Place the oats, nuts, seeds, psyllium husk, garam masala, salt and pepper and place in a food processor and pulse for 10 seconds. Pour into a large mixing bowl. Add the grated courgette and stir. Add the water and stir to create a dough. Cover and leave for an hour.
Preheat the oven to 180/350/gas 4.
Line a loaf tin with baking parchment and push the oat mix firmly in to the tin. Use the back of a fork to push it down firmly into the sides of the tin. Brush with milk and place in the oven.
Cook for 1 hour 20 minutes.
Leave to cool on a cooling rack. I love it toasted as the nuts take on more flavour but it’s equally delicious cold.