20 g sesame seeds
1 tbsp. Spoons of psyllium husk
1 tbsp. l. poppy (optional)
2 tbsp. l. pumpkin seeds
1-2 tbsp. l. sunflower seeds
200 g flaxseed (gluten-free, grind in a coffee grinder)
60g buckwheat flour (labeled gluten-free! Or coconut, almond, hazelnut, chickpea, rice or other gluten-free for variety)
20 g coconut flour
2 eggs
225 ml kefir (or 100 ml yogurt + 100 ml sparkling water or plain water = +/- 200-225 ml liquid)
1 tsp. Salt
10 g baking soda (or baking powder)
30 ml olive oil (2 tbsp.)
2 tsp. Coriander seeds (optional)
1 tsp. Cinnamon
10 g chia
Mix the dry ingredients first, then add the liquid ones. Let stand for 5 minutes. Place the dough in a large pan lined with parchment paper. You can also throw some seeds on top for beauty and taste.
Bake until it reaches about 214ºF (top crust becomes very firm and dark).
For some reason, the bread is never baked very well inside, so it is advisable to fry it in a frying pan before eating (without adding oil).
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