Each 50g serving (medium slice) contains
Of an adult’s guideline daily reference intake
Preheat fan assisted oven to 160°C/320°F. Non fan
assisted oven to 180°C/350°C or gas oven to Gas Mk 4.
Empty the egg free bread mix into a bowl. Add the
vinegar to the water and fold liquid into the dry mix gently.
Spoon out the mixture onto a baking tray lined
with greased parchment paper. Pat into a round loaf
shape and decorate with pumpkin seeds (optional).
Bake for 1 hour. Leave to cool (cool in oven for several
hours for a crispier crust).
STANDARD RECIPE - TYPICAL VALUES PER 100g
Energy kJ 1230, Energy kcal 297, Protein 16.6g, Carbohydrates 15.0g; of which Sugars 1.7g, Fat 21.7g; of which Saturated fat 3.8g; Monounsaturated fatty acids 5.8g; Polyunsaturated fatty acids 10.9g, Fibre 12.0g, Omega-3 2.49g, Salt 413mg
Milled pumpkin seeds, whole pumpkin seeds, milled linseed, chia seeds (16%), coconut flour, psyllium husk, raising agent: gluten free baking powder, stabiliser: xantham gum, salt.
Store mix in a cool dry place away from sunlight and odours. Baked bread can be cooled, sealed and stored in a bag/plastic tub in fridge for 5 days. To freeze place in sealed container for up to 3 months (slice first and toast from frozen if needed)