Put the almonds and 1 cup of pumpkin seeds into your food processor and blend for a couple of minutes until a smooth flour consistency. Put the flour into a large mixing bowl and stir in the 1/2 cup of remaining pumpkin seeds plus the flour, sunflower seeds, and psyllium powder, dried herbs, chia, and seasoning. -optional 1/2 cup crushed hazelnuts and flax seeds. To this add 600ml of cold water and mix the mixture together. Let this rest for an hour covered to one side. The consistency will become sticky and stuck together, which is just what we want.
Then preheat the oven to 200 degrees C or in a fan oven 180. Turn the dough out onto a baking tray. The loaf does not need to be too thick. Just 5 – 7cm max in height so that it is not too thick. Bake the bread for 45 minutes until the top turns golden and you can pull a clean knife out of the middle.
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.