Seed Bread

Steps

1. Preheat the oven to 175°C.
2. In a food processor, blend the almonds, hazelnuts and pumpkin seeds until they become flour.
3. 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.
4. Pour the mixture into a loaf pan, covered with baking paper. Spread the mixture evenly.
5. 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.
6. 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.