I love adding veggies to my breads to bulk them up and add flavour. This combo came to me when I was searching for zucchini’s at my local market and instead stumbled upon some fennel. Paired with calcium, iron, magnesium, zinc AND vitamin E rich sunflower seeds, it is to die for! It’s like a savoury cake, no need to add anything, except maybe a drizzle of lemon 🙂 You can also chop some of the fennel fronds (the part you usually chop off of the fennel) into the dough. Enjoy 2 slices with avocado for breakfast, 1 slice as a snack or top a salad with it for lunch!
- 1.5 cups almond meal
- 1 cup flaxseed meal
- 1/2 cup psyllium husk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 1/2 cup sunflower seeds
- 3 tbsp chia seeds
- 2 cups filtered water
- 1 tbsp apple cider vinegar / lemon juice
- 1 small bulb fennel
- Preheat oven to 180 C fan forced and line a small loaf tin with baking paper.
- Thinly slice the fennel using a mandolin, set aside.
- Place the flaxmeal and chia seeds in a bowl with the water. Whisk and let it form a thick gel-like consistency by allowing to sit for 10 minutes whilst you prepare the rest.
- Meanwhile, place almond meal, psyllium husk, salt, baking soda and baking powder into a bowl and combine well, ensuring there are no clumps.
- Stir sunflower seeds into the dry mixture.
- Whisk the apple cider vinegar in with the flax/chia, until relatively smooth.
- Combine wet with dry ingredients and mix well, ensuring there are no clumps.
- Fold through the shaved fennel.
- Transfer “dough” to the loaf tin and press it in evenly. Top with extra seeds or herbs for decoration.
- Bake for approx 55-60 minutes, until lightly golden and firm to the touch.
- Remove form the oven and allow to cool for about 20 mins before removing from the tin. Then let it stand on a cooling rack for a further 20 minutes.
- Slice, serve, enjoy!