Updated: Mar 25
10 large eggs
1/3 cup olive oil + 1/3 cup coconut oil
2 teaspoon apple cider vinegar
290 g blanched almond flour
6 tablespoons tapioca flour/starch or arrowroot starch
1 teaspoon baking soda
2 tablespoon flaxseed
2 tablespoon chia seed
2 tablespoon hemp hearts
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
Preheat oven to 350°F degrees. Line a 9x5-inch loaf pan with parchment paper. Set aside.
In a small bowl, whisk eggs, oil, and vinegar.
In a large bowl, add the dry ingredients and whisk to combine, mix thoroughly.
Pour batter into prepared loaf pan
Cover pan with foil and bake for 20 minutes, then uncover and continue to bake for additional 15-20 minutes or until golden and the knife inserted into the centre of the loaf comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes before turning it out onto the cooling rack.
Slice if desired, then wrap the loaf in foil or plastic wrap and put it in the freezer. Can stay in the fridge for up to 7 days and in the freezer for up to 6 months.
Notes: The bread could be a little bit wetter than ordinary bread so it tastes better when you toast it a little bit or make a toasted sandwich on a grill, yummy.