I have found a great recipe, created by Sarah Britton, and changed it to fit my new eating plan. I believe it’s very nice, crunchy and tasty…and healthy.
Mix the following ingredients into a loaf pan, lined with baking paper, mixing them together:
1/2 cup linseeds
1/2 cup flax-seeds
1 cup of a nut mix (hazelnuts, almonds, brazil nuts, pine nuts)…chopped slightly, leaving mostly uncut
1 1/2 cups of quinoa flakes
4 tablespoons Psyllium seed husks or powder
1 teaspoon sea salt or Himalayan salt
1 teaspoon cumin
1 teaspoon aniseed
1 tablespoon caraway seeds
1 tablespoon fennel seeds
In a separate bowl, whisk together:
1 tablespoon pure maple syrup
3-4 tablespoon coconut oil
1 1/2 cups of filtered water
and add the mixture to the dry ingredients, smoothen the top and pressing into the top:
1/2 cup of pitted Kalamata olives (I used green ones with paprika inside) .
Let the mixture stand for at least three hours. I have left it outside on the counter overnight, cooking it in the morning, for 20 minutes in a 180 degree C preheated oven.
Then remove the bread, turn it upside down and cook a further 30 – 40 minutes.
I hope you like it as much as I do. I freeze a part of it, but even without it, it will last about 5 days, especially if kept in the refrigerator.