Linseed and almond bread

This makes a wonderfully light bread which is great toasted for breakfast with nut butters and banana. This particular recipe is gluten and  grain free . You can play around with the dry ingredients to suit yourself. I have made this bread using  different mixtures including Teff and Rice flour and it always works well.  

Ingredients

1 ¼  cups ground almonds

1 cup of mixed seeds (pumpkin, flax, sunflower, sesame ) ground

1 cup of mixed seeds (pumpkin, flax, sunflower, sesame ) left whole

¼ cup coconut flour

5 eggs

1 tbsp. apple cider vinegar

2 tbsp olive oil or coconut oil

¼ tsp Himalayan pink salt

½tsp gluten free baking powder

Method

1. Line a 7.6’’ X 3.5’’ loaf tin with grease proof paper.

2. Mix all the dry ingredients together in a bowl.

3. Break the eggs into a separate bowl and whisk lightly.

4. Add the melted coconut oil and apple cider vinegar and whisk to mix.

5. Make a well in the dry ingredients and pour in the wet.

6. Gradually mix the dry ingredients into the wet ingredient until fully mixed using a spoon.

7. Spoon the mixture into the lined loaf tin.

8. Bake in an oven at 170C for 40 to 50 minutes.

9. Remove from the tin and cool