Seed Bread

This seed bread is a dense German-style, perfect for anyone who loves good food. I love this bread because it is delicious, satisfying and goes with so many different toppings. Recipe by Liz McDowel author of Vegan Keto.

Servings: 12

Prep Time:10 minutes

Cook Time:1hour 30minutes

Ingredients

• 1 cup raw pumpkin seeds
• 1 cup raw sunflower seeds
• 1/4 cup chia seeds
• 1/2 cup pea protein
• 1/4 cup psyllium husk
• 1/2 tablespoon sea salt
• 1/4 cup tahini, (room temperature)
• 1 cup water
• Optional: add ¾ cups walnuts

Instructions

1. Preheat oven to 375 degrees F and line a 9x5 loaf pan with parchment paper.

Leave extra paper on the side to pull the loaf out when done.

2. In a large mixing bowl combine pumpkin seeds with sunflower seeds, pea protein, chia

seeds, psyllium husks, and salt.

3. In a small bowl, combine water with tahini.

4. Combine wet ingredients with dry and stir until batter is well-combined and thick.

5. Press and pack batter into loaf pan, then bake for 85-90 minutes.

6. Flip pan onto a baking sheet and remove loaf pan.

7. Cool completely and slice into 12 pieces.

Serve with your Favorite toppings. Bean dips with sliced tomatoes, avocado spread, lentil walnut pate, eggless egg salad, are some of our favorites. Enjoy!

Bon Appetit!