This is my go-to all day energy treat, made using just one pan!
ALL-BRAN ALL DAY BREAKFAST LOAF
PREP TIME: 10 MINUTES | RESTING TIME: 2 HOURS-OVERNIGHT | COOK TIME: 1 HOUR | YIELD: 1 LOAF
70g Kellogg’s All-Bran Flakes
135g sunflower seeds
90g flaxseeds
65g hazelnuts
80g rolled oats
30ml chia seeds
60ml psyllium seed husks
7ml salt
15ml honey
45ml coconut oil, melted
350ml water
In a large bowl, combine all dry ingredients, stirring well.
In a separate bowl mix together all of the wet ingredients.
Add the wet ingredients to the dry and mix well until everything is combined.
Press the loaf mix into a small, greased loaf tin.
Allow to sit on the countertop for at least 2 hours – overnight.
Preheat oven to 175°C.
Place loaf pan in the oven and bake for 20 minutes.
Remove the bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes.
Allow the bread to cool for at least 2 hours before slicing