Easy gluten-free bread

This bread is almost a meal in itself and full of flavour. It keeps really well, but also freezes extremely well.

Ingredients

4 cups	Mixed seeds, such as sunflower, pumpkin, linseed, poppy, sesame (Main)
1 ½ cups	Hazelnuts, roasted
4 cups	Quinoa, cooked (Main)
4 Tbsp	Chia seeds
¾ cup	Psyllium husks
2 Tbsp	Honey
½ cup	Butter, or coconut oil, melted
2 cups	Water

Directions

1. Heat oven to 180C.
2. Place all dry ingredients in a bowl and mix until combined.
3. Mix the liquid ingredients together separately and stir into the dry ingredients until completely absorbed.
4. Place into 2 baking paper-lined loaf tins and spread out evenly.
5. Leave raw loaves to sit for 2 hours or overnight.
6. Bake in the oven for 25 minutes then turn loaves out on a baking tray and continue to cook for another 30 minutes.
7. Remove from oven and allow to cool.