Sunflower seed and linseed bread

Ingredients for 1 servings:

• 200 g sunflower seeds
• 100 g flaxseed
• 1 tsp arrowroot flour
• 10 tbsp olive oil
• 7 eggs
• 1 pinch of salt
• n. B. Spice(s), and/or Tomato paste, and/or Quark

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Paleo, gluten-free, lactose-free, low-carb

Finely grind the flaxseed and sunflower seeds in a blender. Add them to a bowl with the arrowroot starch and mix. Separate 4 eggs. Add the yolks of the 4 eggs and the remaining 3 eggs to the bowl. Add olive oil and mix the mixture. The mixture is now completely soaked and should be a little more runny than cookie dough. If not, add another egg, olive oil, or a little water. If desired, you can add spices, tomato paste, a small packet of quark, or other ingredients to give the bread the desired flavor. Beat the 4 egg whites with a pinch of salt until stiff peaks form, then fold them into the mixture in 2-3 steps. Please do not add all of them at once, otherwise the dough will not be as fluffy. Pour the mixture into a greased baking dish, sprinkle with sesame, poppy, or flaxseeds if desired, and bake on a gas stove at temperatures 3-4 or on an electric stove at 180°C for about 1 hour, until the bread is nicely browned and the toothpick test is positive. Note from Chefkoch.de: Because flaxseeds contain relatively high levels of cadmium, the German Federal Center for Nutrition recommends consuming no more than 20 g of flaxseed per day. Your daily bread consumption should be adjusted accordingly.