Recipe Vortex

50 g macadamia nuts

50 g almonds

100 g sunflower seeds

100 g pumpkin seeds

180 g buckwheat flour

2 tbsp psyllium husk

3 tbsp flaxseeds, crushed

1 tsp salt

400 ml water

1-2 tbsp maple syrup

Place all the nuts into a blender and mix until you have a flour like consistency. Place the grounded nuts into a large bowl and add all the rest of the ingredients. Mix well with a spoon, cover it up and let it sit for about an hour. Preheat the oven to 180°C and line a baking tray with baking paper. Form the dough into a loaf and bake for 45 minutes. Let it cool of and enjoy! You can store the bread in an airtight container up to three days or you can slice it up and freeze it. My recommendation, toast the bread before serving.