Vegan bread with amaranth and pumpkin seed
Vegan bread with high protein content because of amaranth!
- 60 g pumpkin seeds
- 70g popped amaranth
- 1 packet baking powder
- 30 g whole sesame
- 3 small carrots grated (120 g)
- 1 tsp. salt
- 500 ml mineral water with carbon dioxide
- 2 tablespoons olive oil
- 250 g buckwheat flour
- 50 g VegiFEEL Vegan Protein neutral
Mix all the ingredients together in a bowl.
Preheat the oven to 200 °C (top - and bottom heat) and grease a loaf pan with vegetable margarine. The form can also be interpreted with baking paper. Add the mixture into the tin and bake the bread on the middle rack for 35 to 40 minutes. Then let the bread cool down in the loaf pan.