1 and 1/2 cups of pumpkin seeds
1 cup of brown rice flour or buckwheat flour
2 cups of water
1 cup of almonds
1/2 cup of sunflower seeds
3 heaped spoons of psyllium husk powder ( can be found in Holland and Barrett or online)
2 tablespoons of white chia seeds
2 tablespoons of dried mixed herbs
Salt and pepper to season
Pop the almonds and 1 cup of pumpkin seeds into a food processor (I used my nutrition bullet) and blitz into flour. Put the flour in a bowl and add the rest of the dry ingredients and mix well. Gradually add the water and mix really well ( I use a mixer for this) when this is done leave the sticky mixture to sit for about an hour.
Pre heat the oven to gas Mark 4 (180c)
When the mixture is firm and sticky to touch put it in a greased or lined loaf tin and spread the mixture evenly. Place the tin in the oven and bake for around forty minutes to an hour. Check to see if the bread is cooked all the way through with a knife, if it comes out clean it’s done. Store this bread in the fridge or slice and pop in the freezer to use as when you need it.