This grain free bread will satisfy any bread lover. High in protein and fiber for increased energy.
Youtube Cooking Class Below ~
Season/ All
Prep time: 15 minutes
Cook time: 45-50 minutes
Makes One loaf
3 tbsp. sunflower seeds, soaked, then chopped
3 tbsp. pumpkin seeds, soaked, then chopped
3 tbsp. raw almonds, soaked, chopped
1 tbsp. fennel seeds
1 tbsp. chia seeds, more for sprinkling
3 tbsp. ground together, sunflower seeds, almonds, flax seeds
2 tbsp. coconut flour
1 1/2 cup almond flour
1 tsp. sea salt
1 tbsp. raw honey, optional
1 tbsp. apple cider vinegar
1 tsp. baking soda
4 tbsp. coconut oil, melted
6 pasture raised eggs
Preheat the oven to 325
Grease a loaf pan and line the base and sides with parchment paper.
Mix the sunflower, pumpkin and chia seeds in a large bowl. Stir in the almonds, almond meal, Fennel seeds, ground flaxseed mixture baking soda and coconut flour
Add the eggs, honey (if using), vinegar, coconut oil and salt and mix well to combine. The mixture will resemble a batter. Pour the batter into the prepared loaf tin and smooth out evenly with a spatula. Sprinkle the extra seeds on top.
Place in preheated oven, and bake for 50 minutes, or until metal cake tester comes out clean. Let rest on wire rack for 15 minutes before slicing with serrated knife. Store in Refrigerator up to 5 days. Slice and toast before serving again.
Cooks note: Can be put into the freezer for one month. Wrap well.