An easy and tasty bread recipe that also freezes beautifully, and tastes like the real thing!

Ingredients

• 50g (⅓ cup) coconut flour
• 110g (1 cup) psyllium husks
• 50g (¼ cup) chia seeds
• 110g (⅔ cup) pepitas (pumpkin seeds)
• 110g (¾ cup) sunflower seeds, plus 2 teaspoons extra to sprinkle
• 20g (1 tbs) baking powder
• ½ teaspoon salt
• 4 eggs
• 350ml (1½ cups) water
• 75g (⅓ cup) unsalted butter, melted

Method

1. Preheat oven to 180ºC or 160ºC fan forced.
2. Line a 10 × 20cm (base measurement) loaf tin with baking paper, allowing the paper to overhang on the two long sides.
3. Combine flour, psyllium, chia, pepitas, sunflower seeds, baking powder and salt in a large bowl.
4. Whisk the eggs and water together in a jug.
5. Add to flour mixture and stir until well combined.
6. Stir through the melted butter. 
7. Spoon mixture into prepared tin, smooth surface with the back of a spoon, sprinkle with extra sunflower seeds.
8. Bake for 40–45 minutes or until golden and a skewer inserted into the centre comes out cleanly.
9. Set aside to cool for 5 minutes, then transfer to a wire rack and set aside to cool completely.

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