Nut and Seed Bread Recipe

This bread is dense and filling. It is more suited to open sandwiches but provides an alternative to normal bread with a much slower glucose release.

Vegan, Grain-free and refined sugar free.

Adapted from a recipe by www.nutritionrefined.com

Makes 16 slices

Ingredients

• 150g almonds

• 75g pumpkin seeds

• 150g sunflower seeds

• 75g golden flax seeds

• 75g chia seeds

• 35g flaxseed meal

• 75g whole psyllium husks

• 3 tbsp coconut oil

• 1 tsp salt

• 325ml of warm water

Directions

• Preheat the oven to 170℃.

• Add the nuts and seeds to a food processor and process to a fine meal. Be careful not to over process.

• Add the nuts, seeds, psyllium husk and salt into a large bowl and mix together.

• Add the coconut oil and water and mix together. If the mixture is too dry and a little more water.

• Transfer the mixture into a parchment lined loaf pan and press down evenly.

• Bake in the over for 45minutes. After 45 minutes remove from the pan and place on a baking sheet and bake for a further 15 to 25 minutes.

• Remove from the oven and allow to cool.

• Once cooled the bread can be sliced and eaten or stored in the fridge or freezer in an air-tight container for longer storage.

Nutrition Facts

Per Slice approx.

KCal: 229

Carbs: 15g

Protein: 6g

Fat: 17g

Fibre: 11g

Sugar: 1g