Ingredients (makes one flat loaf):
- 350ml warm water
- 2 tablespoons chia seeds
- 135g sunflower seeds
- 25 g pumpkin seeds
- 100g lin seeds (crushed)
- 65g almond flour or any other glutenfree flour (i.e. 15 g soy flour, 30 g buckwheat flour, 20 g brown rice flour )
- 1 teaspoon agave syrup
- 3 tablespoons olive oil
- 150g gluten free oatmeal
- 4 tablespoons psyllium
- 1 teaspoon seasalt
- ½ teaspoon lemon juice
Preheat oven to 175º C.
Add all dry ingredients to a big bowl and stir.
Add lemon juice, hot water, agave syrup and oil and mix until well combined (The dough should be grainy and humid).
Fill the dough in a rectangular bread pan, press down firmly with the back of a spoon and let rest for two hours.
Bake bread for 20 minutes in the heated oven, then remove from the pan and bake for another 30 minutes.