Ingredients

• 1 cup pepita meal
• 2 tablespoons chia seeds
• 30ml water
• ¾ cup arrowroot or tapioca
• 1tsp bi-carb
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 3 eggs
• Pinch of salt

Method

1. Preheat oven to 175 degrees c
2. Soak chia seeds in water whilst preparing the dry mix in a bowl. Stir to make sure the seeds are in the water and clump free.
3. Sift arrowroot and bi-carb into bowl
4. Add pepita meal and salt, mix well
5. Use a whisk to combine the dry ingredients to help break up lumps and distribute ingredients evenly.
6. Add eggs, olive oil, soaked chia seeds and apple cider vinegar
7. Combine everything well until there are no lumps
8. Pour mix into a small baking mould lined with non-stick baking paper.
9. Bake for 25 minutes until the bread is firm (single loaf) to the touch and bounces back when lightly pressed.
10. Remove bread from the over and turn out onto a cooling rack.