Seed bread

Ingredients:

• 1/2 cup pumpkin seeds

• 1 cup sunflower seeds

• 1/4 cup ground flaxseeds

• 1/2 cup sesame or hemp seeds

• 1/4 cup chia

• 1/4 cup psyllium husks

• 1 1/4 cup hot water

• 1 tbsp Ghee

• 1 tbsp maple syrup (optional)
  

• 1 tbsp Chanda Spice Leaf Fusion
  

• 1/2 tsp salt

Preparation:

1. Preheat the oven to 160 °C convection or 180 °C top/bottom heat.

2. In a large bowl, mix all dry ingredients well.

3. Melt Ghee in hot water, then add to the mixture and stir to a homogeneous dough.

4. Let it soak for 10 minutes, so the psyllium husks and chia can work.

5. Line a loaf pan with baking paper or lightly grease it.

6. Fill the dough and smooth it out.

7. Baking: about 50 minutes, until the bread is golden brown and feels firm.

8. Let it cool completely before slicing.

Tips:

• The bread stays fresh for several days when stored airtight or can be sliced and frozen.

• Perfectly matches Ghee, dips or Ayurvedic spreads.