Seed and Nut Loaf with Pistachio and Cranberry (Dominique Ludwig)

Mix the base: 
 Combine all the dry ingredients in a large bowl and stir well.
Add the water and mix thoroughly with a spoon or spatula.
The dough should be thick and sticky.

Prepare the loaf
: Transfer the mixture into a lined 2lb loaf tin.
Flatten the surface using the back of a wet spoon.
Sprinkle extra seeds on top if you like.

Let it sit: 
Leave the mixture to sit for 30–60 minutes.
This allows the psyllium husk and chia seeds to bind everything together.
Meanwhile, preheat the oven to 185°C (fan).

Bake for 1 hour.
Check with a skewer before removing to ensure it’s cooked through.
Allow to cool completely before slicing.

Store in an airtight container for up to 5 days Or freeze for up to 3 months Slice before freezing and separate with baking parchment

Nutritional highlights (per serving)

7g protein

7g fibre

7.25 plant point