Super Healthy Oat ‘n’ Seed Loaf

Directions

• Preheat your oven to 175 degrees.
• In a small bowl, pour your very hot water and your ground flax seeds. Set aside to allow the mixture to thicken.
• In another bowl, medium-sized, place your steep cut oats. Boil some water and pour over the steep cut oats, covering them fully and allowing about 2cm of water on top. Let them sit for around 4 minutes, just enough to soften. Then drain oats in a fine sieve and put back in the bowl.
• In a large bow, this will be your main mixing bowl, add the oat flour, sunflower seeds, pumpkin seeds, hazelnuts, quinoa (uncooked) and chia seeds. You can also choose to add a pinch or two of salt here.
• To this mixture, add the steel cut oats, the room temperature water, pumpkin mash/puree, olive oil and honey (or maple syrup). Mix very well.
• In a separate bowl, you can use the same medium-sized bowl as before, add the chickpea brine. This is called aquafaba and is an egg replacement to bind them mixture. Using an electric mixer, beat the liquid for 5 or so minutes until it is foamy and twice it’s original size.
• Stir in the aquafaba mixture into the large mixing bowl with the rest of the ingredients, and then pour in the flax seed mixture, which by now should be quite thick.
• Mix the entire thing until it’s well combined, then pour it into an oiled pan about 10cm x 20cm. It’s a good idea to press the mixture down in the pan before popping it into the oven.
• Bake for about 40 – 45 minutes in your preheated oven. When you take the bread out, cool it in the pan for around 15 minutes, and then on a rack entirely before cutting.