Ingredients
1 cup mixed whole seeds (flaxseeds, sunflower seeds, pumpkin seeds, and chia seeds)
½ cup rolled oats or almond flour
2 tbsp psyllium husk powder (essential for binding without yeast)
1 tsp baking powder
½ tsp salt
3 large eggs
¾ cup warm water
1 tbsp olive oil
Instructions
1. Prep the Batter
In a bowl, combine the mixed seeds, oats/almond flour, psyllium husk, baking powder, and salt.
Add the eggs, water, and olive oil. Stir thoroughly until a thick dough forms.
Let the dough sit for 10–15 minutes so the seeds and psyllium husk absorb the liquid and gel together.
2. Fill the Containers
Lightly oil 2 to 3 round glass ramekins or heat-safe glass bowls.
Divide the thick seed dough evenly between the containers, pressing down lightly with a spoon to eliminate air pockets. Smooth the top and sprinkle extra whole seeds on top.
3. Choose Your Cooking Method
Oven Bake (Best Crust & Rise): Preheat oven to 350°F (180°C). Place ramekins on a baking tray and bake for 30–35 minutes until firm to the touch and golden.
Microwave (Quick 2-Minute Bread): Microwave each ramekin individually on high for 90 seconds to 2 minutes. Let it stand for 1 minute before unmolding.
4. Slice & Serve
Run a butter knife around the inside edges of the glass bowl to release the bread.
Invert onto a cutting board, slice horizontally into small rounds, and toast before serving.