Process the walnuts, and 1 cup of the pumpkin seeds until a smooth meal forms in a food processor. Transfer the mixture to a large bowl and combine with the remaining pumpkin seeds, sunflower seeds, chia seeds, psyllium husk, almond flour, fresh herbs and salt.
Gradually pour in the water until a thick dough-like consistency forms. Let the mixture sit for an hour and a half until the chia seeds and psyllium husk powder have absorbed all the water.
Pre-heat the oven to 180C and grease the base of a loaf tin with coconut oil. Pour the mixture into the tin and press it down, making it as compacted as possible. Place the tin in the oven and bake for 40 to 60 minutes, until the top is a caramelised colour and you can draw out of the centre of the loaf a clean blunt knife.
You can either store the bread in the fridge for a week or slice it and freeze it and use it when you’re ready.
Andy’s Sugar Safe® Tips
This low carb bread has a high healthy fat and protein content, and is full of fibre, so will keep you energised and satiated for long periods of time.