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