This recipe is NOT one of mine – but I am totally bowled over by it. It is delicious, infinitely adaptable, has incredible keeping qualities (just consider any adaptations). It is so satisfying and a little slice can be wrapped in a napkin and tucked into a pocket to keep you going all day with put having to resort to poorly made, ill thought through snacks that claim much but are made without knowledge or consideration.
This couldn’t be easier ……
…..make it yourself……
….. you’ll save more than money …
….. reclaim yumminess one recipe at a time!
This is from ‘My New Roots’ By Sarah Britton. The book is full of great recipes that you’ll use every day 🙂
1 cup/140g sunflower seeds
1/2 cup 90g linseeds
1/2 cup 70g almonds
1 1/2 cups 150g gluten free oats
2 tbsp chia seeds
4 tbsp psyllium husks
1 tsp sea salt
1 tbsp maple syrup
3 tbsp coconut oil
Use a 500g or 1lb silicon loaf pan. If its not silicon then use a strip of parchment along the base to make removal easier later.
This can be made in the loaf tin/pan.
In a bowl (or the loaf pan) Â mix the dry ingredients
Whisk the wet in a jug and then stir into the dry.
Allow to stand on the side for the minimum of 3 hours and up to 12.
Preheat the oven to Gas 4/ 180•C / 350•F
Bake for 20 minutes on the middle self (I had to bake mine for twice as long as I made additions and adaptations – so just bear that in mind)
Tip the half baked loaf onto a metal tray and put it back into the oven for another 40 minutes. Until the loaf starts to sound hollow when tapped.
It should totally be left to go cold before you slice it like the inventor says … But i couldn’t resist a warm slice with fresh sliced pear and a drizzle of tahini … I know, I’m so predictable!
The adaptation on this loaf was 1 tbsp vanilla powder (make this by grinding a vanilla pod in a coffee grinder) 3 tbsp date syrup 3 tbsp of fennel seeds, 3 tbsp blueberries. 3 tbsp cranberries, 3 tbsp mulberries, 3 tbsp dried sour cherries, 3 tbsp golden raisins and I used hazelnuts
The adaptation on this loaf was 1 tbsp sesame seeds 3 tbsp of caraway seeds, a cup of green olives, a cup of sun dried tomatoes 1 tbsp oregano.
Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
email me scarletrositafood@gmail.com
phone or text 0792 310 9170
scarlet rosita 