Ingredients

• 20g chia seeds
• 35g psyllium husk
• 150g porridge oats (rolled) Rupy uses jumbo oats
• 40g Almonds
• 40g Hazelnuts
• 35g Walnuts
• 35g Brazil
• 40g Sunflower seeds
• 40g Pumpkin seeds
• 35g Hemp seeds
• 35g Sesame seeds
• 1½ tsp sea salt fine
• 400ml water
• 3 tbsp extra virgin olive oil

Method

• Gather and prepare your ingredients. Line a 2lb loaf tin with parchment paper, or lightly grease with olive oil. Preheat your oven to 190°C/170°C fan.
• Place the chia seeds, psyllium husk, oats, nuts, seeds, and salt into a large bowl. Stir to combine.
• Pour in the water and olive oil and mix well.
• Scrape the mixture into your prepared tin. If you like, you can leave it to soak for 30 minutes – 8 hours at this stage.
• Bake for 60 minutes. Remove from the tin and bake for a further 15 minutes. Remove from the oven and allow to cool completely before slicing.