This 5 Seed bread is free from grain and gut friendly. Delicious fresh or toasted and topped with smashed avocado for a filling fibre fueled meal.
Ingredients
70g psyllium husks
35g green banana flour
35g almond flour
3 tablespoons chia seeds
3 tablespoons flax seeds
3 tablespoons sunflower seeds
3 tablespoons pumpkin seeds
3 tablespoons sesame seeds
2 ½ teaspoons baking powder
2 teaspoons sea salt
1 tablespoon apple cider vinegar
1 tablespoon hone
3 eggs
2 tablespoons macadamia or olive oil
450ml water
Method
Line a loaf tin with baking paper and preheat oven to 160° C (fan forced).
In a food processor combine psyllium, green banana flour, almond meal, all of the seeds, baking powder and salt.
Blitz for a few seconds until the seeds are ground a little but still have some texture.
Place dry mixture in a large mixing bowl and add apple cider vinegar, honey, eggs, oil and water.
Mix until combined then allow to stand for a few minutes.
Knead dough for 1 minutes and then place into prepared tin.
Bake for 1 ½ hours – turn tin once or twice during cooking to allow even cooking.
Turn onto a wire rack to cool.
Slice loaf into 12-15 slices.
Slices can be frozen in small batches to use when needed