Flavourful, moist and packed with nutirients! Perfect as a breakfast bread or complimet with food. This bread is adapted to most allergies since it’s flourless, dairy-, egg- and nutfree.
I’ve been asked a few times now about how to bake both egg- and flour-free. Without gluten and egg (which both work as binding agents) other active ingredients has to add some stickyness and create elasticity. With neither flour or eggs it can be difficult to find bread recipes that works.
I recommend anyone to try the following recipe; allergic or not.
2 tbsp of psyllium seeds or Chia seeds
1/2 cup of sunflower seeds
2/3 cup crushed flaxseed
1 ¼ cup of cold water
1/3 cup rapeseed oil or other oil
-Measure out the seeds into a bowl, pour in water and stir. Let it sit to absorb for 1 hour.
1/3 cup coconut flour
¼ cup of psyllium seed husk
1 tablespoon baking powder
½ teaspoon salt
1 tsp agave
1/3 cup goji berries or raisins
Mix all dry ingredients separately.
Sift the dry ingredients into the seed and water gel. Mix well.
Shape 6-7 buns and place on parchment paper on a baking sheet.
Bake at 200 degrees C for about 30 minutes.