Gluten & yeast-free seed bread

I love this bread as it has a real bread texture plus it is low in carbs and high in healthy fats and fiber! My favorite is to just enjoy it with pumpkin seed butter and a bit of sea salt. Lately, I've added zucchini as well for more moisture and to pimp up my veggie intake :-)

#omega3 #healthyfats #fiber #highprotein #glutenfree #yeastfree #lowcarb

INGREDIENTS:

• 1/2 cup  ground flax seed

• 1/2 cup pumpkin flower

• 1 cup sunflower seeds

• 2 heaped scoops protein powder (about 25-30g) (best is a mix of hemp, rice and pea) or almond flour (not meal, the real flour)

• 2 TBSP chia seeds

• 2 TBSP psyllium husk

• 80g of cooked quinoa, 35g steel-cut oats or 70g cooked millet (omit if not tolerating grains)

• 1 - 11/2 cups filtered water

• sea salt

• 1/2 tsp bicarb soda

• dash of apple cider vinegar

PREPARATION:

1. Grind your sunflower seeds and flax seeds

2. Add all other dry ingredients and mix well

3. First add 1 cup of water and see how the consistency turns out. You want it to be a sticky dough.

4. Add apple cider vinegar possibly more water and mix again. If using oats, let sit over night.

5. Form a rectangle with your hand and place on parchment paper in the oven

6. Bake at 175°C for 45 mins. The bread will be firm and squishy (it may need a bit longer depending on how high you made it).