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.
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
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.
* If applicable; this ingredient is free from gluten/gliadin and other major troublesome components, but may slow down any intended weight loss if consumed regularly due to it’s possible affect on blood sugar, and consequently fat metabolism. Either omit it, or use minimally during any weight loss phase for maximum results. Nutritional content is per serving.
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