Hearty, protein-packed flourless seeded bread with no flour at all. Soft, chewy, nutritious, and perfect for toast or sandwiches.

Scale

1 cup sunflower seeds

1 cup pumpkin seeds

1/2 cup sesame seeds

1/3 cup chia seeds

1/4 cup flaxseed meal

2 tbsp psyllium husk

1 tsp salt

2 tsp baking powder

1 cup cottage cheese

5 eggs

2 tbsp olive oil

1 tbsp apple cider vinegar

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1. Line loaf pan with parchment and lightly oil it.

2. Blend cottage cheese, eggs, olive oil, and vinegar until smooth.

3. In bowl, combine seeds, flax, psyllium, salt, and baking powder.

4. Pour wet ingredients into dry and stir well.

5. Let mixture sit 10 minutes to thicken.

6. Transfer to loaf pan and top with extra seeds.

7. Bake at 350°F for 55–65 minutes.

8. Cool completely before slicing.

Store in fridge up to 7 days, or freeze slices for up to 3 months.