Ingredients

Adjust Servings:

	Dry ingredients:
	120 g of Sunflower seeds
	120 g of Flax seeds crushed flax seeds
	60 g of Chia seeds
	60 g of Pumpkin seeds
	30 g of Coconut flakes
	30 g of Hemp seeds hulled
	30 g of Almond grounded Or hemp flour
	30 g of Psyllium husk
	1.5 tsp. of Salt
	Wet ingredients:
	400 ml of Water
	2 tbsp. of Tahina
	1 tbsp. of Lemon juice

Soft Bread with Seeds and Nuts (No Flour, No Eggs)

Name: Soft Bread with Seeds and Nuts (No Flour, No Eggs)
Yield: 8
Cuisine: Signature Cuisine
Ingredients: Sunflower seeds: 120 g of; Flax seeds: 120 g of; Chia seeds: 60 g of; Pumpkin seeds: 60 g of; Coconut flakes: 30 g of; Hemp seeds hulled: 30 g of; Almond grounded: 30 g of; Psyllium husk: 30 g of; Salt: 1.5 tsp. of; Water: 400 ml of; Tahina: 2 tbsp. of; Lemon juice: 1 tbsp. of

Cuisine:

Signature Cuisine

1.5 h
Serves 8
Easy

Ingredients

Dry ingredients:
120 g of Sunflower seeds
120 g of Flax seeds
crushed flax seeds
60 g of Chia seeds
60 g of Pumpkin seeds
30 g of Coconut flakes
30 g of Hemp seeds hulled
30 g of Almond grounded
Or hemp flour
30 g of Psyllium husk
1.5 tsp. of Salt
Wet ingredients:
400 ml of Water
2 tbsp. of Tahina
1 tbsp. of Lemon juice

Directions

This is a softer and more ” bread-like” version of the Seed and Nut Bread you are already familiar with. Made with ground almonds and lots of moisture, this type of bread is more fluffy and soft.

Try it, you will absolutely love it!

Bon Appetit!

P.S. The recipe includes coconut flakes, but there will be no coconut flavor or smell, the flakes are added for the texture.

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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 flax seeds.
2 Done	Mix all the dry ingredients 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 thin at first, but it will thicken quickly. This will make a very thick dough.
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 about 40 minutes. Then, take the bread out of the form, remove the paper and put it to bake directly on the tray for another 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 stays fresh for about 5 days, then it dries out, but does not get stale.