This is a wonderful loaf, great for using up any floppy vegetables in your fridge. It's quick and easy and packed full of nourishing and delicious ingredients.
2 tbsp chia seeds
6 tbsp water
150g ground almonds
100g quinoa flour
1 tsp sea salt flakes, crumbled between your fingers
1 tsp bicarbonate of soda
1 tsp baking powder
2 tbsp psyllium husk powder
80g pumpkin seeds
80g sunflower seeds
250g grated mixed vegetables and fruit - at this time of year I like to use a mixture of root vegetables and apples so I do about 100g grated carrot and 50g each grated parsnip, beetroot and apple
50g water
Preheat the oven to 170oC and grease and line a 21 x 11 x 56cm deep loaf tin with baking baking parchment.
Combine the chia seeds with the water to form a gel. Mix the dry ingredients from the ground almonds to the sunflower seeds in a bowl. Add the vegetables, water and chia seeds gel and mix to combine well. Put the dough into the prepared tin, pressing it down well into the corners. Dip your fingers in water then smooth out the top of the loaf with your fingertips.
Bake for about 40 minutes, until a crust has formed and the top is golden brown. Remove the loaf from the oven, slide and knife around the edge and using oven gloves, remove it carefully from the tin. Reduce the oven to 160oC and bake it upside down on a piece of parchment paper for a further 10 minutes. When it is ready, a skewer inserted into the centre should come out clean and the bottom should sound hollow when tapped. Leave to cool completely.
As this loaf is a moist one, it keeps best in the fridge and it is best to thinly slice it and toast it. Keep in the fridge for about four days or freeze it in slices and toast from the freezer.