I love this bread. It’s ideal as a sandwich loaf and is wonderfully light and easy to slice. Perfect for breakfast toasted and spread with coconut butter or nut butter. Make up a batch, slice and freeze for up to 1 month.
Makes 1 loaf
What’s good about it?
A delicious grain free bread high in fibre and protein to keep you energised.
- In a large bowl or food processor, mix the ground up almonds, ground flaxseeds, seeds, salt, bicarbonate of soda and arrowroot powder. In a saucepan, melt the coconut oil or ghee and let cool for 5 minutes. Whisk melted oil together with the eggs, apple cider vinegar and coconut cream or kefir
- Gently mix wet and dry ingredients to form a batter.
- Pour batter into a loaf pan greased or lined with parchment paper. Sprinkle the top with additional seeds. Bake at 180C, gas mark 4 until a toothpick inserted into the centre of the bread comes out clean, approximately 25-30 minutes.
- Allow to cool on a wire rack, cut into thin slices and serve
Did you Know?
Information to follow soon.
Makes 1 loaf
250g almonds – ground up until fine
⅓ cup / 30g ground flaxseed
2tbsp mixed seeds
½ teaspoon salt
1 teaspoon baking soda
½ cup / 70g arrowroot powder
6 tablespoons coconut oil or ghee
1 teaspoon apple cider vinegar
½ cup / 125ml coconut cream or kefir
Additional seeds to top