Description
RECOMMENDED EQUIPMENT
- medium sized bowl
- ovenproof dish (I used a loaf pan 25x10cm (10×4 inch))
Ingredients
Units Scale
- 5 eggs
- 1/2 tsp salt
- 50 milliliters olive oil
- 100 grams flaxseeds
- 200 grams mixes nuts
- 100 grams sunflower seeds
- 50 grams pumpkin seeds
- 50 grams white sesame
Instructions
- Preheat the oven to 160°C (320°F).
- Line the loaf tin with baking paper.
- Whisk the 5 eggs with 1/2 tsp salt in a bowl. Meanwhile, add the 50ml (10 tsp) olive oil and mix well.
- Pour 100g (1/2 cup + 2 tbsp) flaxseeds , 200g (1 cup + 1/3 cup) mixed nuts, 100g (1/2 cup + 1/4 cup) sunflower seeds, 50g (1/4 cup) pumpkin seeds and 50g (1/3 cup + 2 tsp) white sesame seeds into the bowl with the egg mixture and mix everything together.
- Pour the entire mixture onto the baking paper in the loaf tin and spread evenly.
- Bake in the oven on the middle shelf for 60 minutes. The bread can be eaten warm, but make sure that the slices are not cut too thinly. Once the bread has cooled, thin slices can also be cut.
- Passive Time: 60 min
- Cook Time: 10 min