Flax Seed Nutrition Loaf

⚠ Lower measurement precision: This recipe has 2 precision-critical ingredients without a weight. Baking results are more reliable when these are given in grams.

• wholemeal flour or brown oat flour250 g
• oats100 g
• shelled sunflower seeds75 g
• All Bran flakes50 g
• raisins150 g
• sesame seeds50 g
• flax seeds50 g
• chia seeds30 g
• cornflour (cornstarch)50 g
• bicarbonate of soda5 ml
• sea salt5 ml
• Greek yoghurt500 ml
• olive oil44 ml
• honey, agave syrup, sugar, or maple syrup44 ml
• molasses or date syrup30 ml
• extra sesame, sunflower, and flax seeds for topping(optional)0

1. 1

   Preheat oven to 180C / 350F (fan 160C / 320F) and oil a 12 cm x 25 cm (5 in x 10 in) loaf tin (1 litre (1 quart) capacity), then dust with flour.

   🌡 180°C

   Increased by 20°C because your conventional oven runs cooler than the fan temperature this recipe specifies.

2. 2

   Mix all the dry ingredients (Group A) in a large bowl. In another large bowl whisk together all the wet ingredients (Group B). Add the wet ingredients to the dry bowl and mix everything until well combined.
3. 3

   Tip into the oiled and floured loaf tin and spread it out evenly. Sprinkle the top with a few more sesame, sunflower, and flax seeds.
4. 4

   Put in the preheated oven and bake at 180C / 350F (160C / 320F Fan) for 20 minutes.

   🌡 180°C⏱ 20 min

   Increased by 20°C because your conventional oven runs cooler than the fan temperature this recipe specifies.

5. 5

   Reduce the heat to 150C / 300F (130C / 265F Fan) and bake for a further 90 minutes (or 60 minutes if using a half mixture or a long baking tray).

   🌡 150°C⏱ 1 h 30 min

   Increased by 20°C because your conventional oven runs cooler than the fan temperature this recipe specifies.

6. 6

   Remove from the oven and leave to cool in the tin before turning out. You may need to run a knife around the edges and bang it upside down to get it out.

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