• For one cake tin you need:
  • 150 g of sunflower seeds
  • 100 g of hazelnuts or almonds, slightly roasted in advance
  • 70 gm of grinded linseed
  • 150 g of rolled oats, buckwheat flakes or spelt flakes (or a mixture)
  • 3 level tbsp of psyllium husks
  • 2 tbsp of chia seeds (if you like=
  • 1-1,5 tsp of fine salt (I prefer 1,5, but try yourself.)
  • 1 tbsp of maple syrup or honey (I would recommend maple syrup as the healthy ingredients of honey disappear when heating it over 40 degree celsius)
  • 3 tbsp carefully melted coconut oil
  1. Roast the nuts and sunflower seeds slightly in a pan and let them cool down
  2. Mix all the dry ingredients in a cake tin lined with baking paper.
  3. Melt the coconut oil very carefully and mix it with 350 ml of warm water
  4. Put the liquid over the mixed ingredients and stir carefully, but thoroughly with a spattle or wooden spoon.
  5. Now the mass has to settle for at least 2 hours or over night (it has to swell and become stable and firm)
  6. Preheat the oven to 175°C and put in the bread for 20 minutes. After that time, remove it from the cake tin and bake it for further 40-50 minutes until it sounds hollow when knocking on it.
  7. Let it cool down completely before cutting it and enjoy with some butter or whatever you like!
Recipe by FoodFamily at http://foodfamily.net/healthy-flour-free-bread-with-nuts-and-seeds/