Servings: 1 loaf
Ingredients
- 2 cups almond flour
- ¼ cup flax seed ground
- 2 tsp baking powder aluminium-free
- ½ tsp unrefined sea salt
- 4 eggs
- ¼ cup unsweetened almond milk cashew or coconut works too
- 2 tbsp olive oil
Optional Boosters:
- 2 tsp Italian seasoning or your favourite dried herbs
- ½ tsp turmeric
Optional Seedy Topping:
- 1 tbsp pumpkin seeds
- 1 tsp poppy seeds
- 1 tsp sesame seeds
- ¼ tsp garlic flakes
- ¼ tsp unrefined salt
Instructions
- Preheat oven to 350 F and grease a bread pan with coconut oil (olive oil or ghee works too).
- Combine all of the dry ingredients in a large bowl, including the optional boosters if using.
- In a separate bowl, combined the remaining wet ingredients.
- Add wet ingredients to the dry and mix until well combine.
- Pour mixture into greased pan and evenly distribute.
- If using, sprinkle on seedy topping.
- Bake for 30-40 minutes or until golden brown.
- Remove from oven and let sit for 10 minutes before transferring to a wire rack to cool.
- Consume immediately or store any uneaten portion of the bread in the fridge. Will keep for about 5 days.