Gluten Free Seed and Nut Bread

This gorgeous seed and nut bread is gluten free and can be sliced nice and thin for sandwiches or thick for dunking in soup. Full of protein, vitamin E, zinc and omega-3’s. Just add your favourite topping. Yummy!

1½ cup almond meal 6tbsp sunflower seeds 6tbsp pumpkin seeds 4tbsp chia seeds 2 tbsp sesame seeds 2 tbsp psyllium powder 1/3 cup almonds 2 tbsp coconut flour 1 tsp baking soda 3 eggs ¾ cup almond milk ⅓ cup olive oil 1tbsp honey 1tbsp cider vinegar ½ teaspoon salt

Preheat the oven to 180°C. Place the almonds in a food processor and pulse a few times. Add the remaining seeds and pulse until coarsely ground. Add the almond meal, psyllium powder, salt, coconut flour and baking soda and pulsed seed/ nut mix to a bowl and stir until combined. Add the eggs, almond milk, olive oil, honey, vinegar and stir until well combined. Allow the bread mixture to rest for about 5 minutes to ensure the moisture is absorbed by the chia seeds and coconut flour. Line a loaf pan with baking paper. Pour the mixture into the pan and smooth it out with a spatula, then sprinkle with the reserved mixed seeds. Bake for 45 – 50 minutes, or until the bread is golden-brown and a metal skewer inserted in the center comes out clean. Remove from the oven and let cool completely. Remove the bread from pan, slice and eat with your favourite topping or dip into some yummy soup. You can store this bread in an air tight container in the refrigerator for up to 5 days if it lasts that long 😁