Seed and nut bread

Stepping away from bread is not easy for everyone, we know.  There are days when a piece of toast and a warm drink is like a ‘big hug’.  This nutrient dense, satisfying loaf will fuel your body and warm your heart.  With so many ways to serve it, there is always a reason to have the loaf in the freezer.

9 eggs

1 1/2 tbsp apple cider vinegar

6 tbsp coconut oil melted

1 1/2 tsp salt

Method

Pre heat your oven to 160c

Roughly chop the nuts and seeds in a food processor.

Combine nuts and seeds with the almond meal, coconut flour and bicarb soda and salt.

Mix the wet ingredients of eggs, coconut oil and apple cider vinegar into the dry ingredients and stir well.

Line a large loaf tin (approx 28cm x 13cm) with baking paper and press the batter into the tin.  Sprinkle with some extra pumpkin seeds.

Place into the oven and bake for approx 45-50 minutes until a skewer come out clean.  Allow to cool in the tin

Once cool, slice into 19 slices before freezing.  Store in the fridge for up to 5 days or freeze for 3 months and toast before serving.

Serving ideas:

• Top with butter or even 1/4 of a sliced banana for breakfast
• Use as a base for eggs, tomato, avocado etc
• Serve for lunch ‘ bruschetta’ style with loads of your favourite toppings.