Posted March 5, 2018
1087
0
0
Ingredients:
- 1.5 cup almond meal
- 6 tbsp sunflower seeds
- 6 tbsp pumpkin seeds
- 4 tbsp chia seeds
- 3 tbsp flax seeds
- 1/3 cup almonds
- 2 tbsp coconut flour
- 1 tsp baking soda
- 3 eggs
- 3/4 cup almond milk
- 1/3 cup olive oil
- 1 tbsp honey
- 1 tbsp cider vinegar
- .5 teaspoon salt
Instructions:
- Preheat the oven to 350°F.
- Mix the pumpkin, sunflower, flax and chia seeds in a bowl, set aside 3 tablespoons.
- 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 until combined.
- Add the eggs, almond milk, olive oil, honey, vinegar and ½ teaspoon of salt and process until well combined.
- Allow the batter to rest for about 5 minutes to ensure the moisture is absorbed by the coconut flour.
- Line an 8” x 4” loaf pan with parchment paper.
- Pour the mixture into the pan and smooth it out with a spatula, then sprinkle with the reserved mixed seeds.
- Bake for 45 – 50 minutes.
- Remove from the oven and let cool completely.
