Ingredients
For the Bread:
250g (9 oz) flaxseeds
40g (1.4 oz) psyllium husk powder
100g (3.5 oz) cashews
10g (2 tsp) baking powder
1 tsp salt
1 tbsp ground coriander
350ml (1½ cups) water
2 tbsp vegetable oil, plus extra for greasing
For the Avocado Salsa:
2 ripe avocados
½ red onion, finely diced
½ bell pepper, finely diced
Salt and black pepper to taste
1 tbsp olive oil
Instructions
Step 1: Prepare the Ingredients
Grind flaxseeds in a coffee grinder until fine
Toast cashews lightly in a dry pan until fragrant
Coarsely chop toasted cashews
Step 2: Make the Bread Dough
Mix ground flaxseeds, psyllium husk, and baking powder
Add salt and ground coriander
Stir in chopped cashews
Gradually add water while mixing
Add vegetable oil and mix until well combined
Let rest for 10 minutes to allow psyllium to absorb liquid
Step 3: Baking
Preheat oven to 180°C (350°F)
Grease a loaf pan with vegetable oil
Transfer dough to pan and smooth top
Sprinkle with extra cashews if desired
Bake for 35-45 minutes until firm and golden
Let cool completely before slicing
Step 4: Prepare Avocado Salsa
Mash avocados in a bowl
Add diced red onion and bell pepper
Season with salt and pepper
Drizzle with olive oil
Mix gently to combine
Timing
see next page
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