Ingredients
250g of almonds
250g quinoa flakes or brown rice 300g pumpkin seeds
200g sunflower seeds
2 tbsp chia seeds
3 heaped tbsp psyllium husk powder 2 tbsp dried mixed herbs
Preparation method
1. Place the almonds, quinoa flakes and half
the pumpkin seeds in a food proces sor until smooth.
2. Place this in a bowl with the remaining pumpkin seeds and the sunflower seeds, chia seeds, psyllium husk, dried herbs and salt to taste.
3. Add 2 glasses of cold water.
4. Heat the oven to 180 and let the mixture sit for an hour.
5. Once the mixture is really firm grease the base of a loaf tin with coconut or olive oil, pour the mixture in and press it down with a spoon. Finally, slice, smother in your favourite toppings and enjoy.
6. Bake in the oven for 40 minutes to an hour, until the top begins to brown and you can pull a knife out of the middle without any of the mixture sticking to it.
7. Storing the bread in the fridge makes it last longer, and you can freeze it, too.