Ingredients
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1/2 cup raw almonds
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6 tbsp raw sunflower seeds
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4 tbsp chia seeds
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3 tbsp ground organic flaxseed
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1 and a half cup gluten free flour
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2 tbsp oat flouror use regular gf oats and pulse in food processor
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1 tsp baking soda
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1/2 tsp salt
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3 large organic eggs
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3/4 cup lactose free milk or unsweetened almond milk
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1/3 cup coconut oilor olive oil
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1 tbsp organic honey
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1 tbsp Apple Cider Vinegar
Directions
Instructions
Servings: 1 medium sized loaf of bread (serves approx. 8-10 slices, depending on the thickness of the cut)
- Preheat oven to 180 degrees Celsius
- In food processor, pulse almonds
- Add all seeds and pulse
- Add flour, oat flour (or pulsed oats) salt and baking soda; pulse
- Add eggs, unsweetened almond milk, oil, honey and ACV and pulse.
- Scrape the sides using a silicone baking spatula and pulse again to make sure its evenly pulsed and mixed
- Transfer mixture to a parchment paper lined 8×4 baking pan
- Top with some extra sunflower, chia and flax seeds.
- Bake at 180 degrees for 50 minutes (between the last 5 to 10 minutes, test bake on bread with a knife until the knife comes out clean!)
- Let it cool and then slice it into even pieces
- Serve toasted or untoasted
Tips:
- Optional: Although optional, you can switch the seeds with pumpkin seeds and other types of seeds to mix it up 😉
- Oils: Melted coconut oil can be subbed in place of olive oil
- Consumption: If you will consume this loaf within a week, store it in the fridge. For longer, store in freezer.
- Flour: instead of pulsed oats or oat flour, you can sub with coconut flour
