THERMOWick Recipes

Sunflower Seed Bread

Prep time: 10 minutes | Cook time: 1 hour | Makes: 10-12 slices
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This bread is super easy, lovely and light and it freezes really well. A lovely low carb option too if that's what you're looking for. 

200 g sunflower seeds
75 g chia seeds
70 g pumpkin seeds
35 g sesame seeds
35 g flaxseeds
35 g psyllium husks
1 t Himalayan sea salt
½ c tahini
375 g water

Preheat oven to 180 C. Line a loaf tin or a loaf silicon mould with baking paper. Place all ingredients in the mixing bowl and mix 5 secs/reverse/3.5 speed. Pack mixture into prepared tin, pressing it firmly down with a spatula. Bake for 1 hour. Remove and cool slightly before removing it onto a wire rack to cool completely before slicing. Lasts for up to a week, stored in the fridge or slice and freeze.

This is how I had it for lunch, with hummus, avocado, chicken, rocket and pesto.