Super seeded slice (GF, V, DF)

This is a simple, protein-rich, seeded slice. It's intensely savoury, filling the role of a good scone. It toasts well, is easy to make, and it's the most delicious thing for afternoon tea. It bowls friends over every time. This recipe is from My New Roots, adapted for an afternoon tea application.

Ingredients

1 cup	Sunflower seeds (Main)
½ cup	Linseed / flaxseed (Main)
½ cup	Sliced almonds
1 ½ cups	Rolled oats
2 Tbsp	Chia seeds (Main)
4 Tbsp	Psyllium husks, reduce to 3 Tbsp. if using powder form
1 tsp	Fine salt, add ½ tsp. if using coarse salt
1 Tbsp	Maple syrup
3 Tbsp	Vegetable oil
1 ½ cups	Warm water

Directions

1. In a bowl combine all dry ingredients, stirring well. Add wet ingredients directly on top of dry. Mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Line a baking dish with baking paper. Pour mix into baking dish and smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours.
2. Preheat oven to180°C.
3. Place baking dish in the oven on the middle rack, and bake for 20 minutes. Remove slice from baking dish, place it (with baking paper) directly on the rack and bake for another 20-25 minutes. Let cool completely before slicing into scone-sized pieces. Warm each piece in oven or microwave before serving.
4. To serve: add some clotted cream and quince jam to each slice. Garnish with a sprig of mint. The slice will store well in a tightly sealed container for up to five days. It freezes well too. Just slice before freezing for quick and easy toast.