Super Seed Bread
March 04, 2016 | Makes 1 Loaf
- 1 Cup of Ground Almonds (120g)
- 3/4 Cup of Sunflower Seeds (110g)
- 3/4 Cup of Pumpkin Seeds (110g)
- 1/2 Cup of Sesame Seeds (75g)
- 1/4 Cup of Chia Seeds
- Pinch of Coarse Salt
- 75ml of Almond Milk
- 5 Eggs
Bread doesn’t get any easier than this. It’s also easy on the tummy as it’s completely grain free and it’s extremely low carb too. It’s my go-to at the moment, easy enough that you can make a fresh loaf at the last minute and yummy whether you’re after sweet or savoury. It’s incredible with scrambled eggs or creamy avocado and pretty irresistible slathered in almond butter. You can use whatever seeds you have to hand, but stick with the total amounts stated to avoid any mishaps!
Preheat the oven to 180’C.
Combine all of the dry ingredients in a large bowl and mix well.
In another bowl, whisk the eggs and then stir in the almond milk. Gradually pour the egg mixture into the dry ingredients, while stirring.
Grease or line your bread tin (1lb tin). Pour the mixture into the tin and bake t 180’C for about 40 minutes, or until a knife inserted into the middle comes out clean and it’s golden and crisp on top.
Let cool on a wire rack for 10 minutes before serving.