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

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