Seed Breads

Elena Duggan

Ingredients:

  • 250g Sunflower seeds
  • 150g Flaxmeal
  • 1 med spanish onion, peeled and quartered
  • 100g Sundried tomatoes, dry/ no oil
  • 50g Red Capsicum, deseeded
  • Up to 150g water

Method:

  1. Preheat your oven to 100° Celsius, fan forced.
  2. Place all ingredients except wyer into a high-speed food processor and blitz until thoroughly combined.
  3. Gradually add water until a firm paste-like texture
  4. In batches, place ‘dough’ between two sheets of wax paper and roll out evenly, to approx. 2-3mm thickness.
  5. Once desired thickness is achieved, cut into even lengths and widths and place on a lined baking trays.
  6. Perf the dough in the pan so it’s easier to snap once baked.
  7. Bake at 100° Celsius for approx. 3-4hours or until evenly golden. If you have a hot spot in your oven, rotate each 45minutes.
  8. Remove from oven and allow thorough cooling and crisping before serving with desired toppings.

Waste Tips:

  1. Breads can be stored in an airtight container for up to three weeks.

Heath and Lifestyle Notes:

  • Bulletproof friendly if you utilise mould free ingredients
  • Grain Free
  • Gluten Free
  • Refined Sugar Free
  • Sugar Free- Low Fructose
  • Dairy Free
  • Paleo Friendly
  • Ketogenic Friendly
  • Bulletproof Friendly
  • Vegetarian
  • Vegan
  • Pescatarian
  • Raw friendly option

Similar Recipes

Scrambled Eggs with Soda

Scrambled Eggs with Soda

Ingredients: Serves 4 12 eggs, best quality you can afford 150ml sparkling water 2 tablespoons freshly grated parmesan Sea salt and freshly cracked pepper 20g butter 4 thick slices of sourdough, toasted/charred Method: Mix together the eggs, sparkling water, parmesan...

Mushroom, Olive & Ricotta Fusilli

Mushroom, Olive & Ricotta Fusilli

Ingredients: Serves 4 500gm field mushroom finely chopped 2 cups green olives 1/4 bunch mint 1/4 bunch flat-leaf parsley 100gm ricotta cheese fresh Lemon juice and zest 1 clove of garlic 2 fresh red chillies Olive oil 1-cup thick cream 100gm Parmesan cheese Method: In...

Sweet Tooth Salad with Green Beans

Sweet Tooth Salad with Green Beans

Ingredients: Serves 2 Salad 1/8 Australian Kent pumpkin, skin on 1 tsp Australian extra virgin olive oil Pinch sea salt Cracked black pepper 4 Australian Jerusalem artichokes Handful Australian green beans 4 Australian prunes ¼ cup Australian pecans 2 tbsp goats...

Sticky BBQ Pork Belly

Sticky BBQ Pork Belly

Ingredients: 1.5kg Pork belly strips or ribs Marinade 5 tbsp ABC Sweet Soy Sauce (Kecap Manis) 1 Lime (zested & juiced) 1 Red chilli (chopped) 20g Palm sugar 1 tsp Yeo’s Pure Sesame oil 2 tsp Lemongrass (finely chopped) 1 tbsp Oil Method: Blend all the marinade...

Pepper Steak and Blue Cheese Pie

Pepper Steak and Blue Cheese Pie

Ingredients: 1kg of chuck, flank, shin or brisket trimmed and cut into 3cm cubes 2 clove of garlic 1 small bunch of thyme 1 tspn of black peppercorns 500ml Guinness or dark ale 8 shallots peeled 1 tbsp vegemite 500gm bought puff pastry 100gm Stilton blue cheese or...

Korean BBQ Pork

Korean BBQ Pork

Ingredients: 4-6 streaky pork belly cutlets, skin removed, cutlets cut into strips 5 cm thick Marinade 2 onions, finely chopped 10 garlic cloves, crushed 2 cm piece fresh ginger, finely chopped 250 ml (1 cup) kochujang
 (Korean chilli paste) 4 tablespoons sugar 2...

Print Friendly, PDF & Email