Sort ingredients
helen
QR Code
Listen
Pdf
Preheat the oven to 350F / 175°C.
Mix psyllium husks powder and water in a bowl and set aside for 5 minutes, until thick gel consistency.
Meanwhile measure out all nuts and seeds and place in a food processor and pulse a few times, do not grind just coarsely chop.
Place in a bowl, add salt and oil and stir.
Add the psyllium gel and give it a good stir with your hands.
Set aside for 1 hour (This step is optional but the end result will be better).
Pour into a greased loaf pan (12 x 4,5 inches / 30 x 10 cm) and bake for 60-70 minutes. Or spoon the batter into a greased 12 hole muffin pan and bake for 45-50 minutes.
Remove from the oven and let cool completely (we know it is difficult but it is very important!) before slicing.
Store in a kitchen towel in the fridge for up to a week. Freeze well.
Slice the fennel and ginger as thinly as you can and place in a glass jar.
Add slices of lemon zest and rosemary and combine.
In a separate bowl mix together vinegar, honey and water and pour into the jar.
Seal and place in fridge for at least an hour. Keeps for up to a week.