Ingredients
Equipment
Method
- Pop 80g of the pumpkin seeds into the jug of a high speed blender or nut/coffee grinder and blitz to a fine meal. Pour into a large mixing bowl. Pour the oats into the blender jug and blitz to a flour then add to the bowl.
- Add the remaining whole pumpkin seeds and all the other ingredients EXCEPT the water and topping seeds. Mix together well to ensure everything is combined.
- Pour in the water and stir well to bring everything together into a very thick, gloopy and slightly grey mix.
- Cover the bowl with a tea towel and leave on the worktop for an hour to allow the mix to thicken. Do not miss out this step!
- Pre-heat the oven to 180℃. Line a 2lb loaf tin with non-stick baking paper.
- Carefully spoon the mix into the prepared tin, pressing it gently into the corners. Flatten the top then sprinkle the extra seeds over the top. Press them into the mix with the palm of your hand (otherwise they'll just fall off later on).
- Pop the tin in the centre of your oven for 40 minutes. By now the top should be firm and lightly browned. Poke a skewer or long cocktail stick into the loaf to check the centre is cooked. If the skewer comes out clean, remove the loaf from the oven. If not, continue baking for 5 minutes at a time until your skewer is clean.
- Leave the loaf to cool in the tin for 15 minutes or so- this helps the centre to firm up. Then remove from the tin, peel off the baking paper and leave to cool completely (although it tastes excellent slightly warm!).
- Store in an air-tight tin in a cool place or fridge for up to 4 days.
- To freeze, cut slices then place in a suitable container, separating each slice with a piece of non-stick baking paper so you can remove a slice at a time when you want it rather then having to defrost the whole lot (you can cut up the paper used for baking).
Nutrition
Notes
**if you need to avoid oats completely, replace with almonds. Grind 150g whole almonds (skin on) in a blender jug to a fine meal.