Flourless bread without sugar
Ingredients for 1 loaf tin (26 cm length; approx. 15 slices)
Ingredients · Servings For 1 loaf pan 26 cm length; approx. 15 slices
- 140 g sunflower seeds
- 40 g pumpkin seeds
- 145 g delicate rolled oats
- 90 g ground flaxseed
- 5 tablespoons psyllium husks
- 1 tsp salt
- 70 g walnut kernels
- 3 tbsp Coconut oil
- Use baking paper or grease for the pan
Method · 1 h 15 min
- Preheat the oven to 200°C. Line the loaf tin with baking paper or grease it.
- Combine the sunflower seeds, pumpkin seeds, rolled oats, flax seeds, psyllium husks, and salt in a mixing bowl. Roughly chop the walnuts and add them to the seed and flake mixture.
- Heat the coconut oil in a small saucepan until it is liquid. Then mix it with the other ingredients and add 350 ml of lukewarm water. Stir everything with a wooden spoon and pour it into the loaf pan. Press the dough down firmly and smooth the surface, then let it rest for about 15 minutes.
- Bake the bread in the oven (middle rack) for about 30 minutes. Remove the bread, loosen it from the pan, and bake for another 20-30 minutes until golden brown. Remove from the oven and let cool on a wire rack.
This bread is made without flour; the nuts and seeds are held together by the ground flaxseeds and psyllium husks. Both swell up in the water, giving the bread a firm texture. That's why the resting time is especially important for this flourless bread.
