Seed and Nut Bread (No Flour or Eggs)

Name: Seed and Nut Bread (No Flour or Eggs)
Yield: 4
Cuisine: Signature Cuisine
Ingredients: Sunflower seeds: 150 g of; Flax seeds: 120 g of; Pumpkin seeds: 60 g of; Chia seeds: 60 g of; Almond: 30 g of; Psyllium husk: 30 g of; Salt: 1 tsp. of; Tahina: 2 tbsp. of; Lemon juice: 1 tsp. of; Water: 300 ml of

Features:

Cuisine:

Signature Cuisine

1.5 h
Serves 4
Easy

Ingredients

150 g of Sunflower seeds
120 g of Flax seeds
60 g of Pumpkin seeds
60 g of Chia seeds
30 g of Almond
30 g of Psyllium husk
1 tsp. of Salt
2 tbsp. of Tahina
1 tsp. of Lemon juice
300 ml of Water
Room temperature water

Directions

If you want to reduce your bread consumption but still miss a bite to go with your soup or meat, this is perfect! Seed and nut bread that is baked with absolutely no flour or grains and at the same time it turns out delicious with an interesting texture.

This kind of bread is a great source of protein and fiber which makes it a great part of a healthy diet. As the bread is baked without eggs, it is also suitable for vegan diets.

Try it, it’s simple and delicious!

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Steps

1 Done	Grind the flax seeds in a combine, but not to flour, just to break the seeds. Or you can buy ready-made milled flaxseeds. Coarsely chop the almonds.
2 Done	Mix all the seeds and psyllium well in a bowl. In another bowl, combine room temperature water, lemon juice and Tahini.
3 Done	Add the wet ingredients to the dry ingredients and mix them well. The mixture will be liquid at first, but it will quickly thicken and you will need to stir it by hand so that all the ingredients are well moistened. The mixture will be very thick.
4 Done	Line the baking form with baking paper. Place the dough in the form, pressing it well so as not to leave large cavities of air in it. With a wet hand, form a smooth surface on the bread. It won't rise, so you can form a convex surface if you wish. Leave it to stand at room temperature for at least 1 hour.
5 Done	Preheat the oven to 180 degrees Celsius. Put the bread in the form and bake it for 35 minutes. Then take the bread out of the form, remove the paper and put it to bake directly on the tray for another 35 to 40 minutes. The surface should be nicely browned. Take out the cooked bread, let it cool and then slice it. You can store this bread at room temperature without covering it. Just put it with the slice down on the cutting board. The bread doesn't get stale but dries out. The first 3 to 4 days it doesn't change, but after that, it will look like breadcrumbs, which can be added to soup for example.