Nut bread
*breakfast/snack/take-a-plate/breastfeeding-friend/paleo/diabetic
1/3 cup of your preferred nuts (I use almonds)
¼ cup sunflower seeds
¼ cup pepitas
1 tbls chia seeds
1 cup almond meal
½ cup LSA
2 tbls coconut flour
1 tsp bicarb of soda
6 eggs
3 tbls coconut oil
1 tbls apple cider vinegar
1 tbls honey
dash sea salt
METHOD
1. Preheat oven to 160oC. Grease and line loaf tin with baking paper, place nuts and seeds on there and bake for 5 minutes.
2. Place nuts in food processors and roughly chop.
3. Place all the ingredients into a bowl and mix well.
4. Pour into the loaf prepared earlier. Sprinkle some seeds on top if you like.
5. Bake for 45 – 50 minutes. Check with a skewer in middle to make sure cooked through.
6. Let cool in tin for a bit then transfer onto cooling rack.
*If you want to use activated nuts and seeds (soaked 4hrs and then toast/ bake in low heated oven for 45 mins) you don’t need to toast the nuts and seeds again, just chop them in processor.
*These are a great idea when you need to take a plate, just cut slices in half, if a friend of mine is breastfeeding; it’s a good snack for them with the natural fats. *Perfect for lunch boxes as there is no additives or preservatives.
*You can slice up and freeze for ‘on the go’ another day.
*Lasts in a sealed container in fridge for 5 days.
*Good for cancer patients due to no added sugar and processed flour.
Makes 8 thick slices – Nutritional info per slice:
Calories 305 – Carbs 9.1g – Fat 24.9g – Sugars 3.2g – Protein 13.1g
*obviously if cut thinner these won’t be as high per serve.
