This bread is dense and rustic, so be sure to slice it thinly. It is wonderful with anything savoury, from mashed avocado to a grown-up cheese like Gruyere. I love that it is egg free.
I N G R E D I E N T S
2 cup / 200g almond flour
1 ½ cup / 200g sunflower seeds
½ cup / 50g pecan halves
½ cup / 80g chia seeds
2 tbsp psyllium husk powder
2 tsp baking powder
1 ¼ cup / 300 ml warm water
tbsp / 30g coconut oil, melted 1 tsp salt
P R O T I P
Toasting takes this bread to the next level! I love to freeze the entire loaf sliced and then toast straight from frozen.
D I R E C T I O N S
Preheat the oven to 180 C / 350 F.
- Pulse the sunflower seeds and pecan nuts in a food processor until you have a mix of medium and small pieces (we want a little crunch in the bread).
- Add to a bowl with the almond flour, chia seeds, psyllium husk powder and baking powder and stir until combined.
- Add the warm water and coconut oil and knead until you have a smooth dough. Let the mix rest for 10 minutes.
- Form a bread loaf and bake for around 60 minutes or until a skewer inserted comes out clean.
Weight: 700g per bread loaf. 35g per slice
m a c r o s
Net Carbs 2.5g Protein 5.3g Fat 15g Calories 169g Fibre 4.1g