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Recipe Category: Bread
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Ingredients
Yield: one 9 by 5-inch (23 by 12.75-cm) loaf (12 servings)
- 1 cup (120g) raw pepitas (pumpkin seeds)
- 1 cup (120g) raw sunflower seeds
- ¼ cup (40g) chia seeds
- ½ cup (56g) pea protein powder
- ¼ cup (20g) psyllium husks
- ½ teaspoon salt
- 1 cup (240 ml) water
- ¼ cup (64g) tahini, room temperature
Method
- Preheat the oven to 375°F (190°C) and line a 9 by 5-inch (23 by 12
- 75-cm) loaf pan with parchment paper
- Leave at least 2 inches (5 cm) of extra parchment on each long side of the pan for easier removal of the loaf
- In a medium-sized mixing bowl, whisk together the seeds, protein powder, psyllium husks, and salt
- In a small bowl or large measuring cup, stir together the water and tahini
- Pour the tahini mixture over the seed mixture and stir until thoroughly combined and no dry spots remain
- The dough will thicken as you stir and will become quite dense
- Scoop the dough into the lined loaf pan, spread evenly, and smooth the top
- Bake for 85 to 90 minutes, until the crust is hard and sounds hollow when tapped
- Remove the bread from the pan using the overhanging parchment as handles and transfer to a cooling rack
- Let cool completely before slicing
- Store covered at room temperature for up to 3 days, refrigerate for up to a week, or slice and freeze for up to a month
- To reheat – Place frozen slices in a preheated 350°F (177°C) oven for about 5 minutes, until warmed through, or for up to 10 minutes to toast them
Nutritional Info. 192 calories – 14.7g fat – 10.5g protein – 6.9g total carbs – 2.5g net carbs
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