Preheat your oven to 350ºF (180ºC) for toasting the nuts and seeds. This step is absolutely optional but makes for a much improved flavour. If you buy toasted unsalted nuts and seeds you’re already winning!
Toast nuts and seeds in the oven at for about 15 minutes. Keep a close eye on them as they can burn easily.
Blitz the toasted nuts and seeds in a food processor until the nuts and seeds are broken down but not completely flour like in consistency. You’re going for some texture but not whole chunks of nuts.
In a large bowl combine the semi ground nuts and seeds with rolled oats and remaining ingredients.
Mix, mix mix until you have a unified batter.
Pour your adventure bread batter into a silicone loaf pan or a regular loaf pan lined with parchment paper.
Cover the loaf pan with a kitchen towel or plastic wrap and place it in the fridge for a few hours or overnight. This step is very important! There are no eggs or gluten in this bread to bind the ingredients together. Psyllium husk is doing the binding and this step allows all the ingredients time to marry together for a bread that slices well and does not fall apart.
When you’re ready to bake your bread remove the loaf from the fridge and allow it to come to room temperature on the kitchen counter. Preheat your oven to 400ºF (200ºC) and bake the bread for 55 minutes.
Remove the bread from the oven and allow it to cool on a wire rack for at least 2 hours. Yes 2 hours! This step is uber important! If you slice this adventure bread before it has completely cooled it might be gummy on the inside or crumble.
Slice up your bread. Thin slices are best (around ½ inch / 12mm) I usually get 12 slices out of my loaf. Adventure bread slices can be wrapped in parchment paper and frozen for later consumption. The frozen slices can be placed directly into your toaster.
Enjoy! I like to top mine with hummus and radishes or almond butter and chia seed jam for a sweet treat.