This is the perfect recipe for a wheat free, low carb, high in fiber and protein bread (vegan, gluten free and lactose free)! Delicious for breakfast!
120 gr sunflower seeds
50 gr almonds
50 gr pecans
100 gr flaxseeds
50 gr chia seeds
30 gr hemp seeds
80 gr almond meal
40 gr olive oil or coconut oil
8 gr salt
20 gr ground psyllium husk
1 tbsp cider vinegar
400 ml hot water
Preheat the oven at 180 degrees on fan mode.
Toast the sunflower seeds, the almonds and the pecans for 10-12 minutes and let cool.
In a bowl, mix the sunflower seeds, the almonds, the pecans, the flaxseeds, the chia seeds, the hemp seeds, the almond meal, the psyllium, the cider vinegar and salt.
Add the olive oil or oil of your choice, mix well and pour over the hot water. Mix again.
Transfer the mixture in a 25 cm cake mold, cover it and let it rest for 1:30 hour.
Place in a preheated oven at 180 degrees on fan mode for 1:15 hour.
Do it once, slice it, freeze it and toast the bread before use. It will always be perfect