Don’t worry, you won’t even realize there is vegetable inside your bread ! The parsnip makes the bread softer while the seeds bring some crush into it.
9 tbsp warm water
80 g sunflower seeds*, preferably soaked
180 g parsnip, finely grated
50 g almond meal*
80 g flour (I use 50g buckwheat and 30g sorghum)
1 tsp baking soda
pinch of sea salt
*If you follow a low-FODMAP diet, use 20g sunflower seeds, 20g macadamia, 10g Brazil nuts and 10g peanuts. Almond meal is not a problem if you do not exceed 24g/portion. From 48g the GOS content is high.
Preheat the oven to 180° C. Mix together the water and the psyllium. Put aside to soak for 5 minutes.
In the meantime, dry roast the sunflower seeds for 3-5 minutes. Peel the parsnips and grate finely (the finer the better). Combine seed, grated parsnips, flour, almond meal, baking soda, salt and egg and whisk thoroughly. Add the water and psyllium mixture.
Pour the batter into a tin or on a shape into bread on baking paper. Bake for 30 minutes until firm to touch and an inserted knife comes out clean.
Serve this bread either with nuts butter or for savory slices (I prefer this option), with cashew cheese, avocado, hummus and cherry tomato. I also like dip this bread into an egg where the yolk is still runny.