150 g mixed seeds (pumpkin seeds, sunflower seeds, sesame)
100 g ground almonds
1 teaspoon salt
2 teaspoons baking powder
12 g psyllium husk
Directions:
Mix the Wet Ingredients:
In a bowl, combine 150 g yogurt and 3 eggs. Mix until well combined.
Add the Dry Ingredients:
Add 50 g ground flaxseed, 50 g whole flaxseed, 150 g mixed seeds, 100 g ground almonds, 1 teaspoon salt, and 2 teaspoons baking powder to the yogurt mixture. Stir until well mixed.
Incorporate Psyllium Husk:
Add 12 g psyllium husk and mix thoroughly. The dough will start to firm up.
Shape the Dough:
Shape the dough into a round or oval loaf. Place it on a baking tray lined with parchment paper.
Add Toppings:
Sprinkle additional seeds on top and gently press them into the dough.
Rest the Dough:
Let the bread dough rest for at least 20 minutes.
Preheat the Oven:
Preheat your oven to 180°C (350°F) with top and bottom heat.
Bake:
Bake the bread for 60 minutes, or until it is golden brown and sounds hollow when tapped.
Cool and Slice:
Allow the bread to cool slightly before slicing. Cut into thin pieces for serving.
Serving Suggestions:
Enjoy with avocado or nut butter for a nutritious snack.
Serve alongside soups or salads for a filling meal.
Cooking Tips:
Use ripe, thick yogurt for the best texture.
Feel free to customize with your favorite seeds or nuts.
Nutritional Benefits:
High in Protein: Eggs and yogurt contribute to the protein content.
Rich in Fiber: Flaxseeds and psyllium husk promote digestive health.
Healthy Fats: Seeds provide essential fatty acids.
Storage:
Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw before serving.
