Muesli Bread

“This muesli bread hits the spot... it’s a cross between cake and bread. It has all the texture of fruit cake yet it is only slightly sweetened so perfect lightly toasted under the grill and served with a little jam or nut paste or some smashed up berries.”

“This muesli bread hits the spot... it’s a cross between cake and bread. It has all the texture of fruit cake yet it is only slightly sweetened so perfect lightly toasted under the grill and served with a little jam or nut paste or some smashed up berries.”

Makes 1 8” loaf

Ingredients:

Method:
Mix together the ground chia, hot water, coconut oil and coconut syrup and set aside. Mix the remaining ingredients and then combine with the wet mixture. Combine well. The mixture will be very thick and sticky and have a ‘gel’ like quality.

Pack firmly into a greased and lined loaf pan and let sit covered for a minimum of two hours or overnight (to assist the binding process). Bake at 180C for 20 mins and then remove from tin, flip over and continue to bake without the tin for approx. 30 minutes until golden and sounds hollow when tapped with a finger.

Make sure the loaf is fully cool before slicing.