This is our favourite bread. Even the kids, who are otherwise fussy eaters, enjoy chomping it down.
It is packed full of good fats and fibre. Keeps the belly full (you don't need a lot) and it just tastes super yummy.
We often change the ingredients. We never make it exactly as the time before. We just use what ever we have at home in regards to seeds. If we don't have enough of one, we add more if the other. We also add a bit more salt than what is in the original recipe.
This last batch has added poppy and sesame seeds on top.
However we make it, it never fails to please.
1 1/2 cups raw pumpkin seeds
1/2 cup psyllium husks (whole)
1 cup raw sunflower seeds
1/2 cup flax seeds
1/2 cup chia seeds
1 teaspoon fine sea salt
1 tablespoon maple syrup or pinch powdered stevia (we have used erythritol, agave, & no sweetner at all on different occasions)
3 tablespoons olive oil
1 1/2 cups warm filtered water
Preheat the oven to 180 degrees and line a loaf pan with parchment paper or grease it up.
In a food processor/blender, blend 1 cup of the pumpkin seeds until it resembles course flour.
In a bowl, add the course pumpkin, remaining pumpkin seeds and all other dry ingredients.
Add water, stir well, add into the loaf tin and use your hands to press down and make it even.
Bake for around 45 mins.
We tend to turn the oven off at that point and just let it sit in the warm over for a further 30 mins or so. Sometimes we have taken it out and it has appeared a bit soggy but if we leave it in the cooling oven it appears to make a difference.
The original recipe we used was from: https://withfoodandlove.com/keto-bread/