• 1 CUP (160G) ALMONDS
• ¾ CUP (150G) BUCKWHEAT
• ¼ CUP (50G) WHITE CHIA SEEDS
• ½ CUP (40G) PSYLLIUM HUSKS
• ½ CUP (80G) SESAME SEEDS
• ¾ CUP (120G) SUNFLOWER SEEDS, PLUS EXTRA FOR TOPPING
• 1 TEASPOON SEA SALT FLAKES
  
• ¼ CUP (60ML) MELTED COCONUT OIL
  
• 2½ CUPS (625ML) WATER
  
• ½ CUP (100G) WHITE QUINOA
  
• 1 CUP (250ML) WATER, EXTRA

1. Place the almonds, buckwheat, chia, psyllium, sesame seeds, sunflower seeds, salt, coconut oil and water in a large bowl and mix to combine. Set aside for 6 hours or overnight to soak.
   
2. While the mixture is soaking, make the quinoa. Place the quinoa and extra water in a medium saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until the quinoa is cooked and water has been absorbed. Set aside to cool completely.
   
3. Preheat oven to 160°C (325°F). Add the quinoa to the nut and seed mixture and mix well to combine, breaking up any lumps. Press firmly into a lightly greased 11cm x 21cm loaf tin lined with non-stick baking paper. Top with the extra sunflower seeds, gently pressing to secure. Cook for 1 hour 30 minutes.
   
4. Carefully remove the loaf from the tin, discard the baking paper and place on a wire rack over an oven tray. Return to the oven and cook for 1 hour 15 minutes or until golden and cooked through. Set aside to cool completely before slicing. 

Serves 8–10.

Tip: You can refrigerate the seeded bread for up to 7 days.