Gluten Free Seed and Nut Loaf with Ribwort Plantain Seeds

2 tablespoons ground Walnuts

1 tablespoon ground Pine nuts

1 tablespoon Truffle oil

1 tablespoons Olive oil 

1 cup Polenta 

1 cup Sunflower seeds 

2 cups Ribwort Plantain seeds 

1 Sprig Rosemary

Pinch salt

1 tsp Rock Salt 

1 Teaspoon honey

3/4 cup milk

1. Preheat oven to 175 degrees c.
2. Mix all ingredients together apart from the rosemary and rock salt. 
3. Pour it into a greased loaf tin or if you're like me and don't own one- an oven proof dish lined with baking parchment will work fine.
4. Cook for 25 minutes.
5. Take your bread out and turn it over (be careful, its quite crumbly) 
6. Cover the new up facing side with rosemary sprigs and sea salt.
7. Cook for a further 10-15 minutes.