Almond Bread with Seeds

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This rustic Bread is loaded with beneficial nuts and seeds which give the loaf texture, and is bursting with flavour. It makes a divine lunch, with a spread of cream cheese, topped with smoked salmon, and finished with a drizzle of lemon juice and a grating of black pepper.

Makes

12

Prep

10

Cook

40

1 ½ cup (140g) almond flour
⅓ cup (40g) sunflower seeds
⅓ cup (50g) sesame seeds
¼ cup (20g) pumpkin seeds
2 tbsp. flax seeds
2 ½ tsp baking powder
2 tbsp. coconut oil, melted
4 eggs
1 tsp. mixed dried herbs

Preheat the oven to 360°F (180°C).

In a large bowl, mix the almond flour, sunflower seeds, sesame seeds, pumpkin seeds, flax seeds and baking powder.

Add in the melted coconut oil, eggs, salt and oregano and mix well until a batter has formed.

Line a bread tin with baking paper and transfer the batter into it.

Bake the bread for about 40 minutes in the oven. Before removing the bread from the oven insert a wooden skewer inside the bread to check if it is ready.

If the skewer comes out clean, then it is cooked, if not then bake for another 5-10 minutes.

Remove the bread from the tin and allow to cool completely before slicing.

Calories

160

Fats

13g

Carbs

4g

Protein

7g

* If applicable: You may wish to minimise the use of this ingredient during any weight loss phase due to the possible affect on blood sugar. Just omit it, or perhaps use an alternative / nutritional content is per serving.

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Almond Bread with Seeds

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