Seed & Nut Bread
- 1½ c. almond meal
- 6 Tb. sunflower seeds
- 6 Tb. pumpkin seeds
- 4 Tb. chia seeds
- 3 Tb. flax seeds
- ⅓ Tb. almonds
- 2 Tb. coconut flour
- 1 tsp. baking soda
- 3 eggs
- ¾ c. almond milk
- ⅓ c. olive oil
- 1 Tb. honey
- 1 Tb. raw apple cider vinegar
- ½ tsp. salt
Preheat oven to 350.
Mix the sunflower, pumpkin, chia and flax seeds. Set aside 3 Tb.
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, coconut flour and baking soda and pulse.
Add the remaining ingredients and mix until combined.
Allow batter to rest for about 5 minutes.
Pour into parchment lined 8 x 4 loaf pan. Press into edges. Top with set aside seed mixture.
Bake for 50-60 minutes or until inserted knife comes out clean.
Allow to cool.
Will last around 5 days.