I adapted this recipe from one I found in Dearbhla Reynolds’s fab book The Cultured Club. It was originally created by My New Roots who named it Life Changing Bread. She’s not wrong. I have been eating a slice nearly every day since I discovered it and I don’t think I could live without it now.

It’s great with a bowl of soup, spread with hummus and served with salad, with eggs for breakfast, covered in nut butter and topped with fruit … you get the idea. The perfect vehicle for a multitude of toppings.

I always like to have some in the house so I make a loaf, slice and freeze it. I’ve tried it many different ways, substituting different nuts and seeds. Use whatever you like – the original recipe uses hazelnuts, but I love walnuts, I’ve also tried pistachios and cashews. They have all been delicious. One thing I do recommend is using ground flax seed and milled chia seeds. The texture is nicer and more cohesive, and some studies have shown the nutrients from these seeds are more bio-available if you eat them ground rather than whole. You can either buy them pre-ground or grind them yourself using a pestle and mortar or spice grinder.

Psyllium husk can be hard to find. I have tried this recipe without it, substituting extra flax seeds. It worked, but is much nicer with the husk, so it’s worth looking around. Good health food shops have it – in Dublin I have found it in The Source in Rathmines and Down to Earth on Georges Street.

I have been doing a lot of dietary analysis for my nutrition course so have measured out what you get from a slice. I cut mine quite thick and get 13 slices from a loaf, which provides :

17g oats, 10g flax seeds, 7g psyllium husk, 3.5g chia seeds, 7.5g sunflower seeds, 7.5g pumpkin seeds, 7.5g nuts, 5g coconut oil

So, a good source of fibre, omega 3s and protein. Your gut will thank you and you will glow from the inside out after eating this bread!