A delicious and gluten-free loaf from blogger Healthy Lily Bee – make it at the weekend to have on hand for when hunger strikes after a workout.
1 cup of almonds
1 ½ cups of pumpkin seeds
1 cup buckwheat flour
½ cup sunflower seeds
3 tbsp psyllium husk
2 tbsp dried mixed herbs
salt and pepper
2 tbsp pesto
2 garlic cloves, crushed
2 cups of cold water
1tbsp coconut oil
Pre-heat the oven to 180.
In a food processor blend together the almonds with 1 cup of the pumpkin seeds to form a flour.
In a large bowl mix together this flour mixture with the remaining pumpkin seeds, buckwheat flour, sunflower seeds, psyllium husk, herbs and salt and pepper.
Add the pesto and the crushed garlic and stir in, before gradually adding the water, ensuring all the mixture is coated with pesto and garlic.
Let the mixture stand for an hour or so to make sure all the water is fully absorbed. The mixture should not be runny at all and if it is, then add another spoonful of psyllium husk.
Grease a bread tin with coconut oil and then spoon the mixture into the tin, pressing it down firmly into all edges with the back of a spoon.
Cook the bread for 40 minutes, until golden brown on top. Remove the bread from the tin and leave on a cooling rack.
Recipe from Lily @ http://healthylilybee.com