Gluten-free and alkaline bread

Ingredients for 1 servings:

• 150 g tiger nuts
• 140 g pumpkin seeds or sunflower seeds
• 1 tsp caraway, coriander or fennel seeds, well ground
• 30 g walnuts, chopped
• 40 g almonds, chopped
• 2 tbsp chia seeds
• 90 g flaxseed, crushed
• 4 tbsp psyllium husks
• 1 ½ tsp sea salt
• 3 tbsp coconut oil
• 350 ml water, warm
• 1 potato(s), boiled, mashed or carrot, grated

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour; Total time approx. 9 hours 15 minutes

Mix all dry ingredients, including the spices. Melt the coconut oil in the water, add it, and knead well. Pour into a silicone baking pan or a loaf pan lined with baking paper and press down firmly. Let rest for at least 8 hours, preferably overnight. Bake in the oven at 180°C (convection oven) for 60 minutes. If you want a crust like me, remove the bread from the pan halfway through baking and place it on a baking sheet for the remaining baking time.