Recipe time! Oat and seed loaf

This recipe takes about two minutes to put together and an hour to cook...full of Omega 3 and fibre it's a nutritional powerhouse that everyone will want to eat. Make a loaf, or biscuits or put the mix into patty pans and then spread with hummus, or peanut butter or cold roasted pumpkin...it's snack heaven! You could even use it as a pie crust by pressing into a pie dish and blind cooking before filling with something delish!

Into a big bowl add:

3 cups rolled oats (not quick oats) – organic if possible

½ cup each of chia seeds, hemp seeds, pumpkin seeds (pepitas), sunflower kernels. NOTE: Can substitute walnuts for the sunflower seeds if preferred.

2 tablespoons of flax seed (also known as linseeds). Even better if you fresh grind me but whole will do

Salt (it needs it, just ½ teaspoon will make the difference)

1 ½ teaspoons baking powder.

Mix well.

Then add 1 tablespoon of a sweet syrup (date syrup, maple syrup, brown sugar, palm sugar or similar – not white sugar) to 2 cups of warm water.

Pour into the dry mix and mix well.

Leave it for about ten minutes so the water can start making the soluble fibre do its thing (the chia and oats will begin to break down a bit).

While you’re waiting, turn the oven onto 180 degrees and line a loaf tin with baking paper (see above).

Put the mix into the loaf tin and level it gently with a fork.

You can cook it for 30 minutes and then turn it over, or just leave it in the oven until cooked. Either way works (first way is just a bit quicker).

NOTE 2. You can also add a handful of currents, gives a bit of a sweet surprise which I like.