Recipe Seeded Protein Bread  GF & DF

(fills 1 standard loaf tin)

Ingredients:

1 cup whole flaxseed
1 cup toasted walnuts chop into small pieces
2 cups mixed sunflower and pumpkin seeds, roughly chopped
6 free range eggs
1 cup ground almonds
1⁄2 cup of whole almonds chop into small pieces
1 tsp sea salt
1 tsp cider vinegar

• Preheat the oven to 180 degrees. 

• Grease a standard loaf pan with some coconut oil or butter, put a strip of parchment paper the width of the loaf tin and longer than the tin, so the 2 ends will help remove the cooked loaf at the end. 

• Whisk the eggs with an electric mixer until frothy, add the salt and vinegar.

• Add the nut and seed mix and mix well.

• Let stand for 5 minutes then stir again.

• Pour the batter into the greased loaf pan. 

• Bake for 50-60 mins until skewer comes out clean in the middle and the top is firm.

  Allow to cool - slice and freeze, if not used at once.
  This is the best gluten free, nutrient dense bread recipe I have found, so filling.

Notes - the nuts variety can be changed to taste - so instead of walnuts you can use almond or hazelnut, or pecan just be sure to use the same amount. (Brazil nuts seem to be too dense).

The top can be sprinkled with flaxseed or flaxseed crunch toppings from most supermarkets or chopped nuts.