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Seed and Oat Bread

| Makes : 13 slices |

Nutritional Information (per serve)

  • Energy 681 KJ(162cal)
  • Protein 5g
  • Fat 12g – Saturated 1g
  • CHO 7
  • Sugar 1g
  • Sodium 195mg
  • Fibre 4g

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Ingredients

  • ½ pack Slendier Rice Style
  • 1 cup sunflower seeds
  • ½ cup flaxseeds
  • ½ cup walnuts (chopped)
  • 1 ½ cup rolled oats
  • 2 Tbsp chia seeds
  • 4 Tbsp psyllium husk
  • 1 tsp flaked salt
  • 1 ½ cup water
  • 1 Tbsp extra virgin olive oil

Directions

  1. Prepare Slendier Rice Style as per instructions on the back of the pack. Place ½ in an air-tight container in the fridge, will last up to 3 days.
  2. Combine dry ingredients (with Slendier) in a silicone loaf tin. Mix will with a fork to combine.
  3. Add water and oil and mix until ingredients are well combined and dough is very thick. Let dough sit for at least 2 hours or overnight. Dough is ready when it is solid.
  4. Preheat oven to 180 degrees. Bake for 25 mins then remove from tin and bake on oven rack for 40 mins until loaf sounds hollow when tapped. Allow loaf to cool completely before slicing. Spread with your favourite spreads or top with avocado and tomato for a great snack!
  5. Store in the fridge, consume within 3 days.

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