Ingredients
180 g FAGE Total 5% yoghurt, FAGE Total 2% yoghurt, FAGE Total 0% yoghurt
60 g almonds
60 g hazelnuts
60 g pumpkin seeds
120 g sunflower seeds
60 g chia seeds
30 g coconut flour
60 g coconut oil
1 tablespoon of salt
50 ml warm water
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Steps
- Preheat the oven to 175°C.
- In a food processor, blend the almonds, hazelnuts and pumpkin seeds until they become flour.
- In a large bowl, pour all the flours and add the rest of the ingredients, such as the yoghurt, chia seeds, coconut oil and warm water. Mix everything together with a wooden spoon.
- Pour the mixture into a loaf pan, covered with baking paper. Spread the mixture evenly.
- Bake the bread for 45 minutes at 175°C. Then remove the bread from the rectangular mould and place it on a baking sheet. Cook for another 15 minutes or until a toothpick inserted in the centre comes out clean.
- When it is ready, cool it on a wire rack so that some of the water that has accumulated on the bottom evaporates. Store the bread in an airtight container in the refrigerator.
