Portions:
1
Ingredients
- 3/4 cup pumpkin seeds
- 3/4 cup sunflower seeds
- 1/2 cup flaxseed
- 1 cup walnuts, almonds or hazelnuts
- 2 cups rolled oats
- 2 tbsp chia seeds
- 1/2 cup toasted sesame seeds
- 1 pinch sea salt
- 1/2 cup maple syrup (preferably dark syrup for its robust flavour)
- 3 tbsp olive oil
- 2 cups pure maple water
Method
- Line a 9″×5″ loaf pan with parchment paper.
- Mix together the dry ingredients in one bowl and the wet ingredients in another.
- Pour the wet into the dry and mix.
- Pour batter into pan and let stand 2 hours or overnight.
- Preheat oven to 180 °C (350 °F). Place pan on middle rack and bake for 30 minutes.
- Remove bread from oven, invert onto a parchment-lined baking sheet (without unmoulding) and return to oven. Cook another 40-45 minutes.
- Remove from oven and let cool completely before slicing.
Advice from Maple experts
Allow 2 to 8 hours of rest after cooking.
Yield: 1 loaf
