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3-Ingredient Flaxseed Psyllium Bread with Bruschetta
Minimalist flaxseed psyllium loaf dotted with sweet corn, served with a quick avocado, sun-dried-tomato and dill bruschetta topping.
10 min prep / 65 min total
167 kcal
5g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- 240 gflax seeds
- 40 gpsyllium husk
- oregano
- 10 gbaking powder
- salt
- 3 tbspcanned corn
optional
- 320 mlhot water
- 1 tspsesame seeds
for topping
- 1avocado
for bruschetta
- dill
for bruschetta
- sun-dried tomatoes
for bruschetta
- 2 tbspcanned corn
for bruschetta
- black pepper
Instructions
Grind the flaxseeds coarsely and whisk with psyllium, oregano, baking powder and salt.
Stir in hot water and corn; rest so the dough firms into a shapeable loaf.
Form a rustic loaf on an oiled tray, sprinkle with water and sesame seeds.
Bake at 180°C for 50- until deeply browned and dry.
Mash the avocado with chopped sun-dried tomatoes, corn, dill, salt and pepper for bruschetta.
Slice the cooled bread, toast lightly if desired and heap with bruschetta.
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