2 tablespoons sunflower seeds
2 tablespoons sesame seeds
1/2 cup (70 g) almonds
1 tablespoon baking powder
1 clove of garlic (optional)
1 tablespoon cream cheese (optional)
A small bunch of dill (optional)
Instructions:
1. Prepare the Seed Mixture:
In a bowl, combine flax seeds, pumpkin seeds, sunflower seeds, and sesame seeds.
Lightly toast the seed mixture over medium heat for about 5 minutes until golden brown. Add a pinch of salt for extra flavor.
Remove from heat and allow it to cool.
2. Roast the Almonds:
In the same pan, roast the almonds over medium heat for about 12 minutes or until they become fragrant and lightly browned.
Once roasted, coarsely chop the almonds and set them aside.
3. Prepare the Bread Batter:
In a mixing bowl, beat 3 eggs until frothy.
Add warm milk, psyllium husk, and baking powder to the eggs, mixing well until smooth.
Gradually fold in the cooled seed mixture and chopped almonds, mixing until evenly combined.
4. Bake the Bread:
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