Gluten Free Seed Bread Recipe

This healthy alternative to bread is packed full of protein. Spread with hummus or avocado for a filling afternoon snack.

Prep time: 15 minutes

Cook time: 45 minutes

Ingredients

2/3 cup (150g) sunflower seeds
2/3 cup (100g) sesame seeds
100g almond meal
100g flaxseeds
75g pumpkin seeds (pepitas)
2 tbsp chia seeds
1 tsp Himalayan pink salt, to taste
5 large organic free-range eggs
100ml water

Method

Preheat the oven to 180˚C fan-forced. Lightly grease a loaf pan and line with baking paper, allowing the paper to extend 2cm over the long sides.
Mix the dry ingredients in a bowl and make a well in the centre (see note below). Whisk the eggs in a jug and gradually add to the dry ingredients, stirring until combined. Add the water and mix well.
Pour mixture into the prepared pan and bake for 45 minutes or until the centre is cooked when tested with a skewer.
Cool completely in pan, then cut into slices to serve. For best results, toast it and spread with hummus, avocado or tapenade.

Note: For a smoother texture, blend the dry ingredients in a high-speed blender or food processor briefly until it resembles rough sand, then transfer to the bowl and whisk in the eggs and water.

This is an edited extract from Happy, Healthy You by Lisa Curry and Jeff Butterworth.