Textured Hemp Seed Bread

Ideal in your Luteal phase;

- Scrumptious for breakfast or lunch with tahini sauce, sauerkraut, and fresh micro greens

- Protein for Hormone balance and satiety

- Psyllium for hormonal clearance and liver detox

Ingredients:

• 145 g (1 c) hemp seeds

• 170g (1 c) organic golden or brown flax seeds

• 250ml (1 c) filtered hot water

• 40g (1/2 c) organic psyllium husks

• 3 tbsp organic coconut flour, plus extra for dusting

• 8 free-range organic eggs

• 1 tbsp apple cider vinegar (organic with the mother)

• 1 tsp light olive oil (Organic Cold Pressed)

• 1 tsp bicarb soda

• 1 1/2 tsp fine sea salt

Instructions:

1. Place hemp seeds and flaxseeds in a bowl, pour in the hot water and stir well. Allow to soak for about an hour at room temperature, so the seeds will expand and absorb the water.

2. Preheat the oven to 170 degrees (150 fan forced) and grease a 20cm x 10cm loaf tin. Line the base and sides with baking paper, cutting into the corners to fit.

3. Transfer the soaked seed mixture to the bowl of a food processor and process for two minutes, scraping down the sides regularly to ensure the mix blends evenly, until a wet dough forms. Next, add the psyllium husks and coconut flour and blend until well combined. Add the eggs, vinegar, olive oil, bicarbonate of soda, and salt and blend for about 1 minute to form a thick dough.

4. Place the dough in the prepared tin and pat it down. Bake for 1 1/2 hours, rotating the tin halfway through so that the loaf cooks evenly. To check if the bread is cooked; insert a skewer through the centre. If it comes out

clean, it’s ready. Allow the bread to cool a little in the tin before turning it out onto a wire rack to cool completely. Cut into thick slices to serve.

Store in an airtight container in the fridge for up to five days or sliced in the freezer for up to three months.