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Huel Quick Bread with Berry Chia Jam

A very special double installment for you this week Huelers! Jam on toast is a bit of comfort food but nutritionally is lacking punch. Here is an amazing recipe for some seeded bread and a really tasty but low-sugar jam that both use Huel to give it a bigger nutritional hit.
We have teamed up with Dash from @veganinheart to create some amazing recipes to keep your Huel fresh and fun. So far we have learned how to make Huel Waffles, Kale Pancakes, Oat and Raisin Cookies and so many more. 
Tune in over the coming weeks to find out how to make even more amazing Huel food, or sign up to our newsletter and receive the full, recipe eBook. As well as getting all the recipes together, you will also have a beautifully designed book you can always access on your phone or tablet; it even contains the macro-nutrient breakdown of each recipe.

Ingredients

  • Huel Quick Bread

    120g Unflavoured & Unsweetened Huel
  • 180g wholewheat flour
  • 2 tbsp pumpkin seeds
  • 2 tbsp sunflower seeds
  • 1 tbsp flax seeds
  • 1 tbsp sesame seeds
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tbsp olive oil
  • 250ml oat milk
  • 1½ tbsp maple syrup
  • Berry Chia Jam (family sized)

  • 250g berries
  • 40g Vanilla Huel
  • 2 tbsp maple syrup (add more if you like)
  • 125ml coconut water
  • 3 tbsp chia seeds (plus more if needed)

Instructions

  • Huel Quick Bread

  • Preheat the oven to 230°C / fan 210°C / gas 8.
  • In a large bowl, combine the Huel, flour, baking powder and salt. In a separate bowl, mix the oil, maple syrup and oat milk.
  • Combine both mixtures.
  • Stir in the seeds and combine until you have a soft dough. Form the dough into a ball and place on a baking sheet.
  • Bake in the oven for about 20 minutes, or until the bottom of the loaf sounds hollow when tapped.
  • Berry Chia Jam

    Place the berries into a saucepan over medium heat and cook until the fruit breaks down.
  • Mash with a potato masher. Stir in the Huel, maple syrup, coconut water and chia seeds.
  • Let stand for 5 mins.
  • Transfer to a jar and store in the fridge for a maximum of 2 weeks.

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