100ml HCW Linseeds
100ml HCW Sunflower Seeds
250ml HCW Almond Flour
150ml HCW Psyllium Husks
250g buttermilk / Greek yoghurt
2 tsp baking powder
1 tsp salt
- Blend all the seeds together in a food processor until finely ground.
- Mix the dry ingredients together.
- Mix wet ingredients together and then combine with the dry ingredients and the ground seeds.
- Pour mixture into a greased loaf tin.
- Sprinkle the top with poppy and sesame seeds (optional).
- Bake at 180°C for 50 minutes.
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