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

Honey Herbed Carrots

Honey Herbed Carrots

Join Elena Duggan as she creates her Honey Herbed Carrots recipe. Tune in to The Market kitchen each weekday on Channel 10.

Lemon Grass Chicken Banh Mi

Lemon Grass Chicken Banh Mi

Join Khanh Ong as he creates his Lemon Grass Chicken Banh Mi recipe. Tune in to The Market kitchen each weekday on Channel 10.

Rosemary Lamb with Grilled Peaches

Rosemary Lamb with Grilled Peaches

Join Khanh Ong as he creates his Rosemary Lamb with Grilled Peaches recipe. Tune in to The Market kitchen each weekday on Channel 10.

Caramelised Onion Relish

Caramelised Onion Relish

Join Elena Duggan as she creates her Caramelised Onion Relish recipe. Tune in to The Market kitchen each weekday on Channel 10.

Print Friendly, PDF & Email