I don’t know what it is about Madelein’s recipes, I always think they’re not going to be that great and them I’m blown away by how tasty they are. I couldn’t stop eating this when I first made it and neither could my 1 year old – I always like it when my efforts are appreciated! Having said that, apart from the 80 minute cooking time it couldn’t be quicker and easier to make.
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| Prep Time | 5 minutes |
| Cook Time | 80 minutes |
| Servings |
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Ingredients
- 300 g quinoa oat or buckwheat flakes
- 200 g pecans
- 150 g sunflower seeds plus extra for topping
- 3/4 tbsp sea salt
- 1 tbsp chia seeds
- 500 ml water
- 3 tbsp coconut oil melted plus extra for greasing
Ingredients
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Instructions
- Preheat oven to 180oC
- Mix all dry ingredients in a bowl then slowly add the water and stir in the coconut oil
- Grease a 900g loaf tin, then add the dough and put it in the oven
- Bake for 40 mins, then take it out of the tin, place on a tray and allow to cook for a further 40 mins
- Cool on a rack, slice and eat!
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Hi There
I’m baking this bread now and I’m really struggling. I followed all of the instructions in Madeleines book but it doesn’t seem to be binding and it’s been in the oven now for over an hour. When I attempted to take it out of the tin and cook it on the baking sheet it completely crumbled. I’ve now put it all back in a loaf tin and back in the oven again.
Any tips on what I might be doing wrong?
Thank you
Hi Sam. Hmm I’m not really sure. I’ve made this loads of times and never had a problem. You are using quinoa flakes and not grains aren’t you?