Ingredients

• 200 g ground almonds
• 50 g ground walnuts or almonds
• 100 g ground flaxseed
• 100 g sesame
• 100 g sunflower seeds
• 60 g pumpkin seeds
• 1 tablespoon dried herbs e.g. Provençal, thyme, oregano
• 1 teaspoon dill seeds or caraway seeds
• 1 teaspoon gluten-free baking powder
• 1 teaspoon sea salt
• 1 teaspoon ground pepper
• 3 large cloves garlic
• 1 block curd cheese, 250 g
• 4 eggs
• optional: 100 g chopped dried plums or dried cranberry and 2 teaspoons chia seeds

Preparation

1. Place all dry ingredients in a bowl and mix: ground almonds, walnuts, flaxseed, sesame, sunflower seeds, pumpkin seeds (previously crushed a bit in a food processor) and - if using - finely chopped dried plums or chopped cranberry and chia seeds. Add: herbs, dill or caraway, baking powder, salt and pepper.
2. Press the garlic through a press and add to the ingredients in the bowl. Add curd cheese and eggs and mix with a mixer or food processor (with a mixing blade, not a chopping blade).
3. Line an oblong 24 cm pan with baking paper. To make the paper adhere well to the pan, you can grease it with fat beforehand.
4. Place the bread mixture into the pan and put into the oven. Bake without a lid for about 40-45 minutes at 180 degrees C or about 1 hour at 160 degrees C. After cooling, slice into thin slices.
5. Can be stored for a week in the refrigerator, e.g. wrapped in plastic. Can be frozen, can also be toasted in the toaster.