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.

Paleo Seeded Bread

Overview

Difficulty – Information to follow soon.

Time – Information to follow soon.

Serves – Information to follow soon.


What’s good about it?

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INSTRUCTIONS

  1. 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
  2. Gently mix wet and dry ingredients to form a batter.
  3. 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.
  4. Allow to cool on a wire rack, cut into thin slices and serve

Did you Know?

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INGREDIENTS

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

4 eggs

1 teaspoon apple cider vinegar

½ cup / 125ml coconut cream or kefir

Additional seeds to top