Recipe: Goldenberry and pumpkin seed loaf

PUBLISHED: 09:54 11 January 2016 | UPDATED: 10:15 11 January 2016

Holly Eells

Goldenberry and pumpkin seed loaf

Archant

This loaf makes a perfect breakfast

Ingredients

• 1 cup soaked pumpkin seeds

• 1 cup buckwheat flour

• 3 heaped tablespoons psyllium husk

• 3 heaped tablespoons chia seeds

• 1/3 cup goldenberrys

• 1 tablespoon local honey

• 1 cup water

Method

1. Preheat oven to 180 degrees. In a large mixing bowl, mix all your dry ingredients then slowly stir through the honey

2. Make a little hole in the middle and gradually mix in the water. I don’t know why the hole helps but it does!

3. Transfer to a lined loaf tin and bake for 45 minutes. Check that the middle is cooked by piercing a knife through and make sure it doesn’t come out sticky

Tip: My favourite way to enjoy this loaf is warm with butter

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