Homemade Hemp Seed Bread for Breakfast
Ingredients
- 1 cup hemp seeds
- 1 cup golden or brown flaxseeds
- 1 cup hot water (filtered preferably)
- 1/2 cup psyllium husks
- 3 tbsp coconut flour (plus extra for dusting)
- 8 eggs (or 8 flax eggs to make it vegan)
- 1 tbsp apple cider vinegar
- 1 tsp sesame seed oil
- 1 tsp bicarb soda
- 1 1/2 tsp sea salt
Preparation
Place hemp seeds and flaxseeds in a bowl, pour in hot water and stir well. Allow to sit and soak for 1 hour at room temperature (the seeds will expand and absorb the water).
Preheat oven to 170°C. Grease or line a loaf tin (recommend using reusable silicone baking sheets).
Transfer soaked seed mix to food processor and blend for 2 minutes, scraping down sides to ensure mix blends evenly, until a wet dough forms. Add in psyllium husks and coconut flour and blend until well combined. Add eggs, vinegar, sesame oil, bicarb soda and salt and blend for about 1 minute to form a thick dough.
Place dough in prepared tin and bake for 1 1/2 hours, rotating tin halfway through so the loaf cooks evenly. Once bread has cooked through (test by inserting a knife in the middle; if it comes out clean it's ready), allow to cool a little in the tin first, then turn out onto a wire rack to cool completely. Cut into slices and it's ready to go. Can store in airtight container in fridge for up to 5 days.