Seed Bread

Sunflower seeds, Egg, Water, Pumpkin seeds, Flaxseed flour, Olive oil, Psyllium, Baking powder without starch, Sun-dried tomatoes, Stevia, Table salt, Coriander (cilantro seeds)

Blend with a blender: 15 min. Chill in the refrigerator: 1 h. Whisk with a mixer: 15 min.

Measure the pumpkin seeds (60 g) and sunflower seeds (150 g); blend about half of each amount.

Measure the flaxseed flour (60 g); pulse about half of it in a coffee grinder.

Whisk the eggs (150 g) with the water (120 g) and olive oil (30 g).

Combine the ground seeds with psyllium (20 g), baking powder without starch (10 g), table salt (to taste), coriander (to taste), stevia (1 g), and sun-dried tomatoes (5 g). Stir this mixture into the eggs, add the remaining seeds, and rest the dough for 15 minutes.

Transfer the dough to a loaf pan and sprinkle it with the remaining seeds.

Bake at 180°C for 60 minutes, then cool before slicing.