Ingredients

80g / 3¼ oz Protein Pumpkin Seed Flour
120g / 4¼ oz wheat flour
½ oz double-acting baking powder
3 fresh organic eggs
50g / 2 oz pecorino
1 tbsp fresh thyme
8 sun-dried tomatoes in oil, finely chopped
35g / 1¼ oz pumpkin-seeds
1 sheep's milk yogurt
4 tbsp BIO PLANÈTE Olive Oil Extra Virgin 
1 pinch of pepper & 1 pinch of salt

Place the Protein Pumpkin Seed Flour, wheat flour and baking powder in a bowl and mix together. Mix the yogurt, eggs, oil, salt and pepper in a separate bowl then add to the flour. Add sun-dried tomatoes, thyme, pecorino and pumpkin-seeds and mix together. Put the mixture in a well-greased loaf pan and bake for 35–40 minutes at 180°C / 350°F.