LC bread without flour, curd and eggs

Ingredients for 1 servings:

• 150 g quinoa flakes or buckwheat, oat or millet flakes
• 110 g sunflower seeds
• 90 g flaxseed
• 30 g chia seeds
• 65 g nuts or almonds, ground
• 20 g psyllium husks
• 1 tsp, leveled salt
• 1 tbsp xylitol (sugar substitute) or similar
• 3 tbsp coconut oil
• 380 ml water

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 3 hours 20 minutes

gluten-free, low in histamine, high in fiber, vegan

Combine the dry ingredients. Bring the water to a boil, mix the coconut oil with the water, and let it melt. Combine the water mixture with the dry ingredients. Cover everything tightly and let it stand for at least 2 hours, preferably overnight. Preheat the oven to 175°C (convection oven). Shape the fairly firm dough into a loaf and bake on a baking sheet for 40 minutes. Turn it over and bake for another 30 minutes. The bread will be crispy on the outside and soft on the inside.