I absolutely love going to a local restaurant called Little Brother, they serve a gluten-free seeded loaf with various toppings to choose from. It's so dense and filling, I know I'll be set for a few hours when I have that and some of my favorite proteins like smoked salmon, crispy ham or poached eggs with fresh herbs.
After the last time I went, I asked myself why I haven't tried making it yet since I love it so much and I didn't have a good reason, so I went home and made it! Having a keen taste and some culinary expertise from all the cooking electives and food science classes I took while completing my graduate schooling, I was well-prepared for recreating a recipe and it turned out well after my first attempt!
The Seedy Oat Loaf
2 cups Steel-cut oats (quick cooking)
1 cup Pumpkin seeds, divided
1/2 cup Sunflower seeds
1/2 cup Flaxseeds
1 tbsp Apple cider vinegar
2 cups Water
1 tbsp Sea salt
1 tbsp Extra virgin olive oil
1 tsp Baking soda
Equipment: blender/spice grinder, large bowl, small bowl, loaf pan
Pre-heat the oven to 275 degrees Fahrenheit.
In a blender or spice grinder, grind 1/2 cup of the pumpkin seeds and all of the flaxseeds.
In a large bowl, pour in the ground flaxseeds, the ground and whole pumpkin seeds, oats, sunflower seeds, water, apple cider vinegar, and salt. Allow to soak for 5-10 minutes.
In a small bowl, whisk together the olive oil and the egg. Then pour this and the baking soda into the large bowl.
Stir the contents of the large bowl until well-mixed.
Pour the contents of the large bowl into the loaf pan and bake for 65 minutes.
Allow to cool enough to separate from loaf pan then place back in the oven on a wire rack for another 10 minutes or until the moisture at the bottom has dehydrated.
Enjoy a slice with some goat cheese and poached eggs/smoked salmon/prosciutto or with butter or liver pate.