- 50 g pumpkin seeds
- 230 g almonds
- 45 g linseeds/flaxseed
- 15 g chia seeds
- 1.5 teaspoons pink salt
- 2 tablespoons Coconut Flour
- 30 g apple cider vinegar
- 6 eggs
- 1 tablespoons coconut oil
-Preheat oven to 175C.
-Grind pumpkin seeds, 100g almonds, linseeds and chia seeds together on sp 8, 10 secs.
-Add 130g almonds and grind on sp 8, 10 seconds.
-Add bi-carb, salt, coconut flour and mix on sp 6, 6 secs.
-Add eggs, apple cider vinegar and coconut oil, mix sp 5, 5 secs. Scrape down the sides of the bowl with spatula and mix again if needed, sp 6, 3 secs.
-Spread two focaccia shaped breads onto a tray and top with toppings of your choice and olive oil OR prep a loaf tin with baking paper and add seeds OR make bun/individual focaccia sized rolls.
-Bake focaccia or rolls for 25 mins or until cooked.
-Bake loaf for 35+mins or when a skewer comes out clean.
-If you would like to replace regular eggs with a 'chia egg', use the ratio of 1 egg = 1 tabs chia seeds + 3 tabs water. I have successfully made this with up to 3 chia eggs+ 3 eggs.
-Substitute different seeds and nuts for different flavours and to use what you have.
-This bread can also be made into a flat bread to have with dips and platters.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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