This seed bread is a great recipe to make regularly to support your mineral intake and you can also sprinkle pumpkin and sunflower seeds over salads for some X-factor.
Makes 1 small loaf
¾ cup pumpkin seeds
¾ cup sunflower seeds
¾ cup sesame seeds
½ cup psyllium husks
½ cup linseeds (flaxseeds)
½ cup whole almonds
2 Tbsp chia seeds
2 Tbsp olive oil
2 tsp salt
¼ cup water
4 free-range eggs
Line a small loaf tin (20cm x 10cm) with baking paper and turn the oven to 160degC.
Put the ingredients in a bowl and mix well and then leave to sit for 20 minutes, which will allow the chia seeds and psyllium to absorb the liquid.
Bake for 45-60 minutes. Once cooled, remove from the tin.
Can be stored in the fridge for up to a week or frozen.
To make it nut-free, omit the almonds and add more pumpkin and sunflower seeds.