Odysea olive oil, hemp seed and carob molasses loaf
A satisfying seed loaf laden perfect to serve with Odysea dips and dressings.
Makes one small loaf Prep time – 2 hours
120g Shelled Hemp seeds
100g Gluten free oats or buckwheat flakes
100g Pumpkin seeds
100g Sunflower seeds
100g Flax seeds, ground
100g Chia seeds
1 tbsp whole Fennel seeds
1 tsp Sea salt
Preheat the oven to 170 degrees Celsius.
Add the Loaf dry ingredients to a large bowl and mix to distribute the seeds evenly, then add the wet ingredients and stir to combine. Leave the mixture to firm up for 30 minutes, until the liquid is mostly absorbed.
Grease a small (20 x 10 cm) loaf tin with a little olive oil and then press the seed mixture into the tin, making sure there are no gaps. Bake the loaf for 1 hour until cooked through and then allow it to cool in the tin for ten minutes whilst remaining in the tin before removing It from the tin onto a cooling rack to cool completely.
Slice the loaf into 8- 10 slices and create a mezze spread with Olives, Pepper Mezze, Odysea oil and balsamic vinegar. Simply enjoy in the sunshine.