Dillisk Bread

Ingredients

1 tsp coconut oil for greasing
145g raw unsalted almonds
130g pumpkin seeds
160g buckwheat flour
85g whole flaxseeds
70g sunflower seeds
3 heaped tbs psyllium husk powder
2 tbs chia seeds
1tsp seaweed seasoning
Handfull dillisk snipped finely
500ml cold water

Method

1. Pre heat oven 190 C
2. Blend almonds and pumpkin seeds in a food processor or blender till a fine flour forms.
3. Place this flour into a large bowl and combine with all other ingredients except water.
4. Once combined, add cold water and leave for 1 hour.
5. Once the dough is really firm, transfer to a greased loaf tin and press down well with the back of a spoon.
6. Bake for 40 -50 mins in a pre-heated oven at 190 °C. A knife should come out without any mixture sticking to it.

This bread can be kept in the fridge for 3 days in a sealed container or sliced and frozen.

Recipe adapted from Rosanna Davison’s Omega 3 super bread.