Seed & Nut Bread

Here is a great substitute for our daily bread that not only tastes a million times better, but is a nourishing addition to your diet. It is full of protein and fibre from the nuts and seeds, and makes a perfect base with any fresh toppings, or a side with soups and stews.

This recipe is gluten-free, dairy-free and refined sugar free.

Makes: 1 loaf  /  Prep Time: 15 mins  /  Cook Time: 45-50 mins  /  Recipe Source: www.goodnesst.com

Ingredients:

3 tbsp sunflower seeds, chopped

3 tbsp pumpkin seeds, chopped

50g (1/2 cup) almonds, finely chopped

160g (1 1/2 cups) ground almonds

1 tsp baking soda

2 tbsp coconut flour

6 free-range eggs

1 tbsp maple syrup (optional)

1 tbsp apple cider vinegar

4 tbsp coconut oil, melted

1 tsp sea salt

Instructions:

1. Preheat the oven to 160C. Grease a 20cm x 10cm loaf tin and line the base and sides with baking paper. 

2. Mix all the dry ingredients together - the sunflower seeds, pumpkin seeds, chopped an ground almonds, baking soda and coconut flour.

3. Add the eggs and maple syrup (if using), vinegar, oil and salt. Mix well to combine. The mixture will resemble a batter rather than a dough.

4. Pour the mix into the prepared loaf tin and smooth out evenly with a spatula. Sprinkle some extra seeds on top if you like.

5. Bake for 40-45 mins, or until golden. The edges and top brown quickly. Insert a skewer into the centre of the loaf - if it comes out clean it's ready. Remove from the oven and leave to cool in the tin before turning out.

Recipe Notes:

You can store this bread in the fridge for up to 5 days, or in the freezer for up to 3 months.