Gluten free, high in protein, fibre and good fats
This nutrient rich, bread is high in good fats, protein and fibre, and tastes delicious. It is important to say that it is, by no means, traditional bread, but if you are avoiding gluten, grains, dairy or refined sugar but missing something to dip your egg into, or spread with butter, this bread is sure to satisfy. It is also simple to make and lasts for two weeks in the fridge.
- 1 cup raw almonds
- 1 cup raw pecans walnuts
- 1 cup flax seed
- 1 cup pumpkin seeds
- 1 cup sunflower seeds
- 1 cup sesame seeds
- 1⁄3 cup olive oil or coconut oil
- 1 – 2 teaspoons of salt
- 5 eggs
Combine all nuts and seeds in large bowl. If you wish you can chop them up or give them a quick blitz in the food processor for a smoother texture, but this is not essential.
Add salt, oil and eggs
Stir well to combine.
Spoon into lined load tin and flatten the top
Bake at 160° C for 60-70 minutes. It shoud feel slightly firm to touch.
Cool on a baking tray
It is possible to substitute any of the nuts and seeds, just keep the quantities the same. Hazelnuts, cashews, chia seeds and hemp seeds also work very well. You can also change the recipe but swapping some of the seeds for dried fruit such as dried cranberries or figs for a fruit and nut loaf.