Miracle Bread Recipe
almond kernels (with skin)
Ingredients · Servings 12
- 150 g carrot
- 50 g almond kernel
- 50 g hazelnut kernel
- 120 g rolled oats
- 120 g flaxseed
- 20 g psyllium husks
- 150 g sunflower seeds
- 1 tsp salt
- 3 tablespoons olive oil
- 2 tbsp agave syrup
Method · 1 h 35 min
- Peel and coarsely grate the carrots. Mix the carrots and the dry ingredients in a bowl. Add the oil, agave syrup, and 400 ml of water and stir.
- Line a loaf tin (30 cm) with baking paper so that it overlaps on the sides, pour in the dough and let it soak for at least 2 hours (or overnight).
- Preheat the oven to 180°C (160°C fan-assisted) and bake the bread on a rack in the lower third of the oven for 30 minutes. Using the baking paper, lift the bread out of the tin and bake on the rack for a further 45 minutes. Let it cool on a wire rack.
hazelnut kernels (with skin)
gg Psyllium husks (ground)
sunflower seeds (or pumpkin seeds)
