This bread is not quite like a traditional crunchy loaf but is so delicious in its own rights. It’s extremely rich, nutty and full of texture making it a great option for Scandinavian style open sandwiches or for quick and easy breakfast. It’s packed with incredible plant protein, fibre and healthy fats especially thanks to the Aurora milled flaxseeds.
I love to toast few slices until they are nice and crunchy and top it with mashed avocado and sliced tomatoes.
½ cup of sunflower seeds
½ cup of pumpkin seeds
½ cup of Aurora milled flax seeds
½ cup of almonds
1 ½ cups of buckwheat flakes – jumbo oats will work as well
2 tablespoons of chia seeds
4 tablespoons of psyllium seed husks
1 teaspoon of sea salt
1 teaspoon of rice malt syrup
2 tablespoons of almond butter
3 tablespoons of olive oil
1 ½ cups of water
With a sharp knife roughly chop the almonds, don’t over chop them though, you still want to have some nice chunky pieces.
In a large bowl add the sunflower and pumpkin seeds, buckwheat flakes, chia seeds, psyllium husks, chopped almonds and sea salt. Mix all the ingredients together.
In a separate bowl combine all the wet ingredients: rice malt syrup, almond butter, olive oil and water. Whisk everything together. Pour the wet mixture onto the dry ingredients and first with a spoon mix all the ingredients together. When the dough starts to become drier use your hands until all the liquid have been absorbed. You should have a sticky, not too wet kind of thick porridge consistency.
Cover the bowl with some cling film and let it sit for at least 1 hour to firm up even further.
Preheat the oven at 180 degrees Celsius.
Line a bread tin with some parchment paper. Remove the dough from the bowl and with your hand press it down evenly into the tin. Smooth out the top with the back of a spoon. Bake in the oven onto one side for 30 minutes. Flip the bread onto the other side and bake for another 25-30 minutes until the bread feels quite solid when hold in your hands.
Remove the bread from the tin and place it on a cooling rack and let it cooled down completely before slicing it (very important).
Store the bread in the fridge for up to 2 weeks.
♥ This post & recipe are by Elisa from @happyskinkitchen ♥
Save now when you buy a 2-pack, 3-pack or 4-pack. Delivery to all EU-countries!
1 tbsp covers 100% of your days Omega-3 need. Add to porridge, smoothies, yogurt or muesli!