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Happy, Healthy Bread Recipe


1 loaf


  • 145g porridge oats
  • 135g sunflower seeds
  • 90g linseeds
  • 65g brazil nuts, roughly chopped
  • 4 tbsp psyllium seed husks
  • 2tbsp chia seeds
  • 1tsp fine sea salt (add an extra ½tsp if using coarse salt)
  • 1tbsp maple syrup (honey or agave syrup also work well)
  • 3tbsp coconut oil, melted
  • 350ml water


1. Mix all of the dry ingredients in a large bowl.

2. Whisk the maple syrup, coconut oil and water in a measuring jug. Pour this liquid into the dry ingredients and mix until combined. The dough should be very thick. If it becomes too thick to mix, add a few teaspoons of water until it is manageable.

3. Pour the dough into a silicone loaf pan and leave it to sit at room temperature for at least 2 hours. The dough is ready to be baked once it retains its shape when you pull the side of the loaf pan away from it.

4. Preheat the oven to 180°C/350°F/gas 4. Place the loaf pan on the middle rack of the oven and bake for 20 minutes. Remove the bread from the loaf pan, place upside down on the oven rack and bake for another 30–40 minutes. The bread is cooked once it sounds hollow when tapped.

5. Place on a wire rack and leave to cool fully before slicing. Store in an airtight container for up to five days or slice and freeze.

Recipe courtesy of Derval O’Rourke’s Food for the Fast Lane, published by Gill and Macmillan


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