2 handfuls mixed nuts (walnuts, hazelnut, almonds)
50g pumpkin seeds
50g sunflower seeds
1/4 teaspoon garam masala
2 1/2 tbs physillium husk
1 tsp Maldon sea salt
Good grind of black pepper
1 medium courgette, grated on large grate (skin on)
Prep time: 1hr 20 mins
Cooking time: 1hr 30mins
Total time: 2hr 50mins
Weigh out the oats, nuts, seeds, physillium husk, salt and pepper and place in a blender (I use my very old magimix but a hand blender will work. You just have to do it in smaller batches).
Pulse fifteen times. You are looking for it to start to create a fine flour, but still leaving chunks of oats and seeds. This will allow the loaf to bind with the water and still have some texture. If it’s too chunky it will flake.
Place in a large bowl. Add the grated courgette and stir. Finally add the water and give a good mix with your hands to create a rough, slightly crumbly dough.
Cover and leave for at least an hour. Heat the oven to 180 degrees so that it is hot when the dough is ready.
Line a loaf tin with baking parchment and push the oat mix firmly in to the tin, using the back of your hand or spoon.
Cook at 180 for 1 hour 20 minutes. You know it’s cooked when there is a golden crust all over and if you have a look on the underside you’ll see the crust has hardened and is also golden.
Leave to cool on a cooling rack (if you can resist) and toast before eating.