We are very excited to share with you our protein seed bread recipe. We can’t wait to see you using it and sharing your photos with us !
It is filled with seeds and natural protein and will keep you full and satisfied. I personally bake this bread once a week at home and it will keep me and my husband satisfied for almost the whole week :). You can store it for longer in the fridge, cut a slice and toast it for even more crunch. It is a great base for an avo toast or beetroot hummus toast.
Ingredients
For 1 loaf
220 gr gluten-free oats
70 gr sunflower seeds
70 gr pumpkin seeds
60 gr flaxseeds
60 gr crushed flaxseeds
60 gr sesame seeds
60 gr chia seeds
25 gr psyllium husk
2 teaspoon salt
2 teaspoon maple syrup or date syrup
550 ml water
Directions
Combine all the ingredients and leave to soak for 5 minutes first until everything gets sticky. Transfer to the cake mould and bake at 180C without fan for 90 minutes.