Ingredients
Scale
- 1 cup + 2 Tablespoons (126 grams) almond flour
- 3 Tablespoons (23 grams) tapioca flour
- 2 Tablespoons (15 grams) coconut flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 Tablespoons (30 grams) sunflower seeds, pepitas
- 3 Tablespoons (30 grams) raw pumpkin seeds
- 4 Tablespoons (50 grams) almonds
- 4 Tablespoons (40 grams) hemp seeds
- 4 teaspoons (10 grams) black or white sesame seeds
- 6 pastured eggs
- 1 teaspoon apple cider vinegar
- 1/3 cup (65 grams) olive oil
Instructions
- Preheat oven to 375 degrees. Line a steel 8.5 x 4.5 loaf pan with a parchment sleeve.
- Add almond flour, tapioca flour, coconut flour salt and baking soda to a large bowl.
- Coarsely chop the sunflower seeds, pumpkinr seeds, and almonds (not too fine you still want some yummy chunky bits)*.
- Add hemp seeds and black sesame seeds. Add to the flour. Mix to combine evenly.
- In a separate medium bowl, whisk together the eggs, apple cider vinegar and oil.
- Add egg mixture to the nut mixture. Mix until a batter forms and is evenly combined.
- Scoop batter into prepared loaf pan. Top with sunflower or sesame seeds or leave plain. Bake 30-35 minutes.
- Cool on wire rack for 5 minutes. Remove from the pan and let cool 5 minutes. Slice and serve.
Notes
The nuts can be chopped in a food processor. Pulse the almonds first as they take longer. Then add the pumpkin and sunflower seeds and pulse a few times.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Lunch, Snack
- Method: Mix, Bake
- Cuisine: Paleo, Grain Free, Gluten Free, Dairy Free