A low-carb, high-fiber vegan bread. A slight variation of the great recipe from “With Food and Love”. Perfect for a quick breakfast with a spread such as almond, hazelnut and cocoa butter, or avocado hummus.
Line a loaf pan with baking paper and preheat the oven to 350 degrees Fahrenheit
Add 1 cup of the pumpkin seed measure into a food processor and pulse until you reach a coarse flour
In a bowl, combine the pulsed pumpkin seeds, whole pumpkin seeds, sunflower seeds, flaxseed, chia seed, sesame seeds, psyllium husk and salt
Stir the water and oil into the dry ingredients and keep mixing until the “dough” is fully combined and thick
Transfer the dough into your prepared pan, press into the corners and flatten the top
Bake the loaf for 45 minutes, take out of the oven, flip upside down and take away the pan. Bake for another 15 minutes with the top side down
Leave to cool before slicing and refrigerating or freezing
12 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.