Ingredients
1 g x 400 can white beans
200 g oats
100 g pumpkin seeds
100 g sunflower seeds
80 g ground flaxseed
20 g chia seeds
20 g psyllium husks
1 tsp salt
160 g mixed nuts
170 mL water
20 g vegetable oil
Tools
3 Weck jars
1 stab mixer
Directions
Step 1
In a large bowl add the oats pumpkin seeds sunflower seeds flaxseed psyllium husks chia seeds mixed nuts salt and stir to combine
200 g oats
100 g pumpkin seeds
100 g sunflower seeds
80 g ground flaxseed
20 g chia seeds
20 g psyllium husks
1 tsp salt
160 g mixed nuts
Step 2
In a large bowl add the can of beans and the liquid then blend with a stab mixer until smooth and add the water and oil mixing to combine
1 g x 400 can white beans
20 g vegetable oil
170 mL water
Step 3
Pour the wet ingredients into the dry then mix to form a dough.
Step 4
Lightly grease the 3 x 500 ml Weck jars then divide the dough into three and push down firmly to avoid any trapped air . Lightly oil the top of each one then cover with the lid and let rest for 20 minutes
Step 5
Take the metal tray out of the oven then preheat the oven to 200 c top and bottom oven
Step 6
Once dough has rested place the jars on the metal tray remove the lids and bake the bread in the jars for 70 minutes
