Ingredients
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Dry ingredients:
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300 g of Sunflower seeds
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60 g of Coconut flour
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20 g of Flaxseed Flour
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30 g of Шелуха псиллиума молотая (psyllium husk powder)
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10 g of Baking powder
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10 g of Salt
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Wet ingredients:
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1 tbsp. of Extra Virgin olive oil
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1 tbsp. of Lemon juice
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350 ml of WaterThe water is just a little warm
Directions
This is an unusual gluten-free bread recipe made almost entirely from sunflower seeds. The bread turns out soft, with a pleasant texture and a rich, nutty flavor.
Sunflower seeds are one of the best sources of lecithin, which is important for liver and brain health. They are rich in protein (up to 20%), vitamins (especially vitamin E and B vitamins), and minerals, particularly selenium.
This bread is very easy to make — I highly recommend trying it!
Bon Appétit!
Today's visits: 3.
Steps
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1
Done
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Grind raw sunflower seeds in a food processor until they reach a coarse flour consistency. Transfer the mixture to a large bowl, add the remaining dry ingredients, and whisk thoroughly until well combined. |
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2
Done
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Add olive oil, lemon juice, and water. Mix quickly, first with a spoon and then with your hands. The dough will be dense yet soft, similar to modeling clay. Let it rest for 5–10 minutes. |
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3
Done
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Preheat the oven to 200°C (392°F). |
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4
Done
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Put the pan on the lower rack of the oven and bake for about 50 minutes. The surface and seeds will become nicely golden, and the bread will rise noticeably. |
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5
Done
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Carefully remove the loaf from the pan, peel off the parchment paper, and return it directly onto the oven rack or baking sheet for another 20 minutes. If needed, cover the top loosely with parchment paper to prevent the seeds from burning. |
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6
Done
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Remove from the oven and allow the bread to cool almost completely before slicing. |
