Pepita and Chia Seed Bread
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
- Preheat oven to 175 degrees c
- 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.
- Sift arrowroot and bi-carb into bowl
- Add pepita meal and salt, mix well
- Use a whisk to combine the dry ingredients to help break up lumps and distribute ingredients evenly.
- Add eggs, olive oil, soaked chia seeds and apple cider vinegar
- Combine everything well until there are no lumps
- Pour mix into a small baking mould lined with non-stick baking paper.
- Bake for 25 minutes until the bread is firm (single loaf) to the touch and bounces back when lightly pressed.
- Remove bread from the over and turn out onto a cooling rack.
