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This recipe was shared by Karin and looks amazing, it originated from Pete Evans new Paleo cookbook.  It is denser than normal bread but full of wholesome flavours.

bread 2

  • 2 tbs sunflower seeds
  • 2 tbs pumpkin seeds
  • 2 tbs chia seeds (any colour)
  • 1/2 almonds
  • 1 1/2 cups almond meal
  • 3 tbs LSA
  • 1 tsp bicarbonate soda
  • 2 tbs coconut flour
  • 6 eggs
  • 1 tbs honey
  • 1 tbs apple cider vinegar
  • 4 tbs coconut oil
  • 1 tsp salt
  1. Activate all the seeds and nuts prior if possible.
  2. Preheat oven to 160 degrees and line a baking loaf tin
  3. Add 1 tablespoon of each of the chia, sunflower and pumpkin seeds in a bowl.  Leave the remainder of these seeds for sprinkling on top.
  4. Stir in the rest of the dry ingredients.
  5. Add all the wet ingredients and mix till it resembles a batter rather than a dough.
  6. Pour into tin and even out the batter with a spatula.  Sprinkle with the seeds.
  7. Bake for 40-50 minutes or until it bounces back.
  8. Stores well for up to 5 days

bread

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