Ingredients

16 servings

1 cup coconut flour
½ cup pumpkin seeds
½ cup sunflower seeds
2 tablespoons psyllium husk or vital fiber
1 large zucchini
2 tablespoons flaxseed
1 large carrot
1 cup pumpkin or sweet potatoes
4 eggs
¼ cup coconut oil
1 tablespoon paprika
2 teaspoons caraway
2 teaspoons baking powder
2 teaspoons himalayan salt, sea salt or iodised salt
sprinkle: any seeds

Method

I preheated the oven to 170°C. I mixed all dry ingredients in a large bowl. I washed vegetables thoroughly and grated them: the zucchini (with skin), carrot (peeled) and pumpkin (peeled). Then I tipped the eggs into another bowl, added coconut oil, grated vegetables and mixed everything. I poured the wet mixture over the dry ingredients and stirred until well combined. Next, I transferred the dough to a rectangular tin (c. 25 x 10cm), sprinkled with some seeds and placed it in the oven for 60-70 minutes. Finally, I let the bread cool in the oven.