(or cream of tartar, or apple cider vinegar)
Psyllium seed husk
1/2 cup hulled
Preheat the oven to 175 C / 350 F. For a recipe of 10-12 servings, line a large loaf pan (7 x 4.5 inch / 12 x 18 cm) with baking paper. Separate the egg yolks from the egg whites. Place the egg whites (6 egg whites in total) in a bowl and keep for later.
Mix the egg yolks (4 egg yolks in total - reserve 2 for another recipe) with the sesame oil and melted ghee or butter. Pour the water into the egg yolk mixture and mix well.
Beat the egg whites until they create soft - but not stiff - peaks. Add the lemon juice (or cream of tartar) while beating. Add directly to the egg whites as it will help them stay fluffy.
In a separate bowl, mix the flax meal, psyllium husk powder, baking soda, caraway seeds and salt.
Using an electric mixer, add the egg yolk mixture to the bowl with the dry ingredients and process well. Immediately after you pour in the egg yolk mixture, add a quarter of the soft whipped egg whites to lighten up while mixing. Then add the remaining egg whites and slowly mix in.
Add the sunflower seeds and fold them in the dough. Fill the loaf pan with the dough and transfer into the oven. Bake for about an hour.
When done, remove from the oven. If you used a regular loaf pan with baking paper, remove from the loaf pan grabbing it by the baking paper. This will help avoid too much moisture on the outsides of the loaf.