Ten minutes and a one-bowl wonder, there's barely any effort involved in making this bread. It looks and tastes amazing, especially when spread with some nut butter or homemade jam. If you don't have maca, simply replace with any kind of flour such as buckwheat, coconut or almond flour. This recipe is from Hannah Horton and it appears in Bronwyn Kan's book Whole: Recipes for Simple Wholefood Eating. Check out more from Hannah at www.healthyeah.co.nz and mondayswholefoods.com, read about some of the other contributors here
|½ cup||Linseed / flaxseed (Main)|
|¾ cup||Sesame seeds (Main)|
|¾ cup||Sunflower seeds (Main)|
|¾ cup||Pumpkin seeds (Main)|
|½ cup||Almonds, or other whole nuts (Main)|
|¼ cup||Psyllium husks|
|2 Tbsp||Maca powder (Main)|
|2 Tbsp||Olive oil|
|2 tsp||Sea salt|
|4 large||Eggs, organic, free-range|
|2 Tbsp||Chia seeds (Main)|
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- Heat oven to 160C and line a loaf tin with baking paper.
- Combine all ingredients in a bowl and mix well until evenly combined, wet and thick. Set aside at room temperature for 15-20 minutes to allow the chia seeds, linseeds and psyllium husk to absorb some of the moisture.
- Pour mixture into the lined loaf tin and spread to the edges. Bake for 60 minutes. Remove the bread from the baking paper and leave to cool before slicing.