This bread contains no grains, so is gluten-free and low in carbohydrates / sugars.
It is rich in quality protein and healthy fats.
For a balanced meal, combine with a rainbow of vegetables, perhaps with a homemade
soup or brightly coloured salad.
250g ground almonds
50g ground flaxseed
50g pumpkin seeds
½ teaspoon salt
1 teaspoon baking soda (bicarb)
90g melted coconut oil, butter or ghee
4 large eggs
1 teaspoon apple cider vinegar
125ml coconut milk or other milk
Mixed seeds for topping
In a large bowl, mix the ground almonds, flaxseed, pumpkin seeds, salt, and bicarb.
In a separate bowl whisk the oil, butter or ghee with the eggs, apple cider vinegar and coconut or other milk.
Add the wet ingredients to the dry and mix well until combined
Line a loaf tin with parchment paper and pour the batter in, then top with seeds of your choice
Bake at 180℃ / gas mark 4 for about 25 - 30 minutes.
Allow to cool on a wire rack
Store in the fridge
Tip: Why not slice and freeze so you always have some available!