Almond and Seed Loaf

I love Sunday afternoons. It is a time for us to prepare for the week ahead and stock up the fridge, freezer and pantry. Lately our regulars have been flour-less savoury muffins, a double batch of coconut yoghurt and a paleo loaf. So I thought I would share our loaf recipe…

Gluten, dairy, refined sugar free, paleo.

Ingredients:

1/4 cup sesame seeds (activated)

1/4 cup blonde linseeds (brown will also work)

1/3 cup almonds (activated)

1 1/2 cups almond meal

3/4 tsp baking soda

1 Tbs apple cider vinegar

2 Tbs coconut flour

6 eggs

1/4 cup melted coconut oil

1 tsp salt / kelp salt

Directions:

Preheat oven to 160 degrees

1. Process sesame seeds, linseeds, and almonds in a food processor until almonds are chopped quite well.

2. Add remaining ingredients and process until it forms a batter.

3. Pour into a loaf tin greased with coconut oil and/or lined with baking paper and cook for 50 minutes or until slightly golden (it will be cooked before it gets to the golden stage so be careful not to overcook it as it will taste a big ‘eggy’).

Enjoy with your favourite spread – Finn’s current favourite is pumpkin seed butter, but we also love almond, coconut and sunflower seed butter or just plain coconut oil.

x Brydie

Loaf_Fotor

One thought on “Almond and Seed Loaf

  1. Pingback: The Three Bears Brekky | Little Bare

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