A deliciously crunchy on the outside, soft on the inside loaf from tutor Natalie Wallace – try it out!
- ¼ cup Pumpkin seeds
- ¼ cup Sunflower seeds
- ½ cup Psyllium husk
- ¼ cup Chia seeds
- 2 Tbspn Slivered almonds
- 2 Tbspn LSA powder
- ¼ tspn Baking soda
- ½ tspn Salt, Himalayan
- 1 tspn Raw apple cider vinegar
- ¼ cup Almond milk, unsweetened
- 5 Eggs
- 3.5 Tbspn Coconut oil melted
Preheat oven to 170 degrees and grease or line a loaf tin.
In a large mixing bowl, stir together pumpkin seeds, sunflower seeds, psyllium, chia seeds, slivered almonds, LSA, baking soda and salt.
Mix the coconut oil, add the apple cider vinegar and stir this in the seeded mixture.
In a separate bowl, whisk the eggs and almond milk together, then mix into the seeded mixture, taking care not to overmix.
Leave for around 5 minutes for the psyllium to absorb the liquid.
Transfer to loaf tin and bake for around 60 minutes, checking at this point to see if the loaf is cooked through.
Take out and leave to cool before slicing into 10 pieces. Enjoy!