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