I am very fond of this bread, and use it for soups, dinners and salads. It is very spicy, but you can reduce the amount of chili by how strong you want it. I made a large portion and put it in the freezer sliced in small squares.


100 g pumpkin seeds

200 g chickpea flour

110 g sesame

140 g sunflower seeds

200 g buckwheat flour

3 tablespoons Fibrex

3 tablespoons oat bran

3 teaspoons olive oil

3 teaspoons chili flakes

3 teaspoons oregano

1 teaspoon garlic powder

1 teaspoon salt

3 tablespoons paprika


First you mix all the dry, then you stir water, olive oil and the spices together. Finally, mix everything well. Pour into a cake tin 24 x 32 cm with greaseproof paper. Put oregano on top and put in the center of the oven at 150C for about 45 min. Enjoy!


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