Protein Bread
Gluten Free, Vegan & Flour Free
Equipment
- 1 oven
- 1 rectangular cake tin
- 1 baking sheet
- 1 wooden spoon
Ingredients
- 150 g sunflower seeds
- 80 g pumpkin seeds
- 70 g mix nuts of your choice
- 30 g grounded flaxseeds
- 30 g chia seeds optional
- 4 dried figs optional
- 60 g tahini sesame paste
- 30 g psyllium
- 1/2 tbsp salt
- 1 tbsp brown sugar
- 295 ml water
Instructions
- Mix all seeds and nuts in a rectangular cake tin covered with a baking sheet
- Add the water
- Cover the tin and leave to rest for 4 hours
- Pre-heat the oven at 180°C (upper and lower heat)
- Cut the dried figs in slices
- Add the remaining ingredients (salt, sugar, tahini, figs and psyllium)
- Mix well with a spoon
- Cook in the oven for 50min
- Remove the bread from the tin and cook it 5 more min upside down
- Leave it to rest for 15min
- Ready to eat
