- Put the coconut oil (at room temperature) into the blender jug and, with the measuring beaker in place, melt for 3 minutes/speed setting 1/60 °C. Add the maple syrup and 350 ml water at room temperature and, with the measuring beaker in place, stir for 30 seconds/speed setting 5.
- Put the sunflower seeds, linseeds, almonds, oats, chia seeds, psyllium husks and 1 teaspoon of salt into the blender jug and, with the measuring beaker in place, stir with the reverse button/1 minute/speed setting 3. Use the spatula to scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, mix again with the reverse button/30 seconds/speed setting 3.
- Line a loaf tin with greaseproof paper. Using a tablespoon, put the mixture in portions into the tin and press each portion firmly with the spoon. Cover the dough and allow to rest for 8 hours.
- Pre-heat the oven to 175 °C. Bake the bread for 20 minutes, lift it out of the tin with the greaseproof paper, place on a baking sheet and bake for a further 35 minutes. Allow the loaf to cool down completely on a cake rack. The bread will keep for 5 days in an airtight tin.
This Life-Changing Bread freezes excellently when sliced.
You can replace the almonds with hazelnuts, Brazil nuts or walnuts.
Bon appétit with Monsieur Cuisine