This makes a wonderfully light bread which is great toasted for breakfast with nut butters and banana. This particular recipe is gluten and grain free . You can play around with the dry ingredients to suit yourself. I have made this bread using different mixtures including Teff and Rice flour and it always works well.
1 ¼ cups ground almonds
½ cup ground golden linseeds
½ cup ground pumpkin seeds
½ cup roughly chopped walnuts
¼ cup coconut flour
1 tbsp. apple cider vinegar
2 tbsp. coconut oil melted
¼ tsp Himalayan pink salt ½
tsp gluten free baking powder
Line a 7.6’’ X 3.5’’ loaf tin with grease proof paper.
Mix all the dry ingredients together in a bowl.
Break the eggs into a separate bowl and whisk lightly.
Add the melted coconut oil and apple cider vinegar and whisk to mix.
Make a well in the dry ingredients and pour in the wet.
Gradually mix the dry ingredients into the wet ingredient until fully mixed using a spoon.
Spoon the mixture into the lined loaf tin.
Bake in an oven at 170C for 40 to 50 minutes.
Remove from the tin and cool