Moist, dense, flavourful breakfast bread made with organic old-fashioned oats, nuts, seeds, cranberry juice, homemade chai pearsauce and lightly sweetened with honey. It's wheat and gluten free, and it's easy to veganize.
- Whisk together the rolled oats, sunflower seeds, hazelnuts, flax seeds, psyllium husks, chia, cinnamon and salt in a bowl.
- Stir honey, pearsauce and cranberry juice together in another mixing bowl. Add in dry mixture and stir until all well blended.
- Pour into a standard-size loaf pan lined with parchment paper. Cover with a clean kitchen towel and set aside for an hour.
- Preheat the oven to 180C/350F. Bake the bread in the middle of the hot oven for about 30 minutes. Remove the bread from the loaf pan and place it in a parchment lined baking tray. Return it to the oven and bake for another 30 minutes. Cool the bread on a wire rack for an hour before slicing.