14/12/2019
Turmeric & Zucchini Stone Age Bread - take two! 😊 I first made this turmeric bread as a loaf, but it got too mushy. The solution was to make it as flat breads instead! Consistency: perfect! 👍🏻 Taste: delicious! 👌🏼⠀
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The recipe: Mix 3½ dl water (approx. 1½ cups) with 2 tablespoons psyllium husks and leave the mixture to set for 10-15 minutes. ⠀
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Preheat the oven to 160 degrees Celsius/320 degrees Fahrenheit. ⠀
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In a bowl, mix 40 g melted coconut oil with 2 tablespoons of turmeric (powdered), 150 g sesame seeds, 150 g pumpkin seeds, 150 g flaxseeds, 100 g sunflower seeds, 1½-2 teaspoons fine himalayan pink salt, and 200 g shredded zucchini. ⠀
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When the psyllium husk mixture has thickened, pour it into the bowl and stir the mixture once again. Cover a baking tray with parchment paper and pour the mixture onto the tray. Take another piece of paper and place it on top of the mixture. Use a rolling pin to spread the mixture evenly across the tray. Remove the top layer of parchment paper and cut the bread mixture into rectangles. ⠀
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Bake the breads for 40 minutes. Leave the breads to cool. Once cooled, place them in containers and store them in the fridge. Should last about two weeks in the fridge.
