Ingredients:
1 1/2 Cups black forbidden rice
1/2 Cup raw black sesame seeds
1/2 Cup raw pumpkin seeds
1 Cup water
1 Cup rolled oats
2 Tbsp psyllium husks
1 Tbsp baking-powder ( Make sure its alum free)
3 Tbsp coconut or olive oil
1 Tsp fine white sea salt
Extra raw seeds for sprinkling
1/2 Cup raw black sesame seeds
1/2 Cup raw pumpkin seeds
1 Cup water
1 Cup rolled oats
2 Tbsp psyllium husks
1 Tbsp baking-powder ( Make sure its alum free)
3 Tbsp coconut or olive oil
1 Tsp fine white sea salt
Extra raw seeds for sprinkling
Method:
1. Soak the rice sesame and pumpkin seeds in cold water over night (12 hours) Rinse them well under the tap then strain.
2. In a food processor add the rice and seeds plus 1 cup water, oats, psyllium husks, baking powder oil and salt. Process until the grains have broken. Scrape down from sides as needed to get an even blend. The mixture should still have quite a bit of texture and not be a smooth paste
3. Line a loaf pan with parchment paper (approx 5 x 8 inch pan) Leave extra paper at the ends for handles
4. Pour the mixture into the loaf pan, spreading carefully into the corners. Sprinkle with the extra sesame and pumpkin seeds.
5.Bake at 350 degrees F for 40 minutes, then rotate the pan to ensure an even bake and bake for a further 40 minutes until the bread edges are golden and shrunk away from the sides of the pan.
6. Remove from the pan using the handles and cool on a rack.