Ingredients
Ingredients
- 340 g Almond Butter (or Peanut Butter)
- 100 g Almond Flour
- 8 - Egg
- 1 Tsp Salt
- 1 Tsp Pepper
- 1 Tsp Baking Soda
- 50 g Pine Nut (or Pecan)
- 50 g Pumpkin Seed
- 50 g Sunflower Seed
- 1/2 Tbsp Poppy Seeds
Directions
Directions
- Preheat oven to 180C / 350F and line loaf tin with parchment loaf tin liner / parchment paper.
- Spoon almond butter into bowl.
- Add in the almond flour, eggs mixed seeds, bicarbonate of soda and season well with plenty of salt and pepper.
- Mix everything together which takes a bit of time and elbow grease to get everything incorporated. The mixture will be really sloppy - more like a cake batter and not enough at all.
- Spoon the mixture into the lined loaf tin and it should come fairly near the top. This bread doesn't rise all that much, maybe just a centimeter or so above the top of the tin.
- At this point you can top the loaf with anything you want. I like to add some sea salt and poppy seeds but it's down to personal preference here.
- Bake for 55 to 60 minutes or until a skewer comes out clean when inserted into the middle.
- Once baked, turn it out onto a cooling rack allow to cool down.
Best to leave it to cool down and then you can get good slices from it.
Ingredients
Ingredients
- 340 g Almond Butter (or Peanut Butter)
- 100 g Almond Flour
- 8 - Egg
- 1 Tsp Salt
- 1 Tsp Pepper
- 1 Tsp Baking Soda
- 50 g Pine Nut (or Pecan)
- 50 g Pumpkin Seed
- 50 g Sunflower Seed
- 1/2 Tbsp Poppy Seeds
