John Myers
Ingredients for 1 servings:
- 200 g almonds, blanched, ground
- 8 tbsp, heaped chickpea flour
- 5 tbsp, heaped flaxseed, golden, ground
- 1 ½ tsp baking soda
- ¼ tsp sea salt
- 5 eggs, organic, separated
- 4 tbsp butter, melted
- 5 tbsp water, as needed
- 1 tbsp, heaped pumpkin seeds, if desired
- 1 tbsp, heaped sunflower seeds, if desired
- 1 tbsp, heaped flaxseed, if desired
- Butter for the mold
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
Preheat the oven to 175°C (top/bottom heat). Grease a loaf pan with butter. Thoroughly mix the almond flour, chickpea flour, flaxseed, baking soda, and salt in a bowl. Add pumpkin seeds, sunflower seeds, flaxseed, or other seeds or walnuts, as desired. Add egg yolks, melted butter, and water as needed. The batter should not be runny! The consistency should be that of shortcrust pastry. Beat the egg whites until stiff. Fold into the batter until well blended. Pour the batter into the baking pan and bake on the middle rack for 40 minutes. Check with a toothpick whether the batter is baked through. Let cool in the pan for 10 minutes, then remove and let cool on a wire rack. Note from Chefkoch.de: Because flaxseed contains a relatively high amount of cadmium, the German Federal Center for Nutrition recommends consuming no more than 20 g of flaxseed per day. Daily bread consumption should be divided accordingly.
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