Gluten Free Bread with seeds and nuts

Photo and recipe courtesy of @mybalancedbowls (Dana Spice)

Gluten Free

Makes: 1 small loaf / 10 slices

INGREDIENTS

1½ cups FreshLife Ground Almonds

⅓ cup FreshLife Sunflower Seeds

2 Tbsp chia seeds

⅓ cup FreshLife Ground LSA + Chia

⅓ cup FreshLife Californian Walnut Pieces, chopped

2 Tbsp FreshLife Coconut Flour

1 tsp baking soda

3 eggs

¾ cup almond milk

⅓ cup olive oil

1 Tbsp maple syrup

1 Tbsp apple cider vinegar

½ tsp salt

METHOD

Preheat the oven to 175°C and line a loaf tin with baking paper.
Mix the sunflower seeds and chia seeds in a bowl, set aside 2 tablespoons.
Place the walnuts, sunflower seeds and chia seeds from the bowl into a food processor and pulse until ground.
Add the ground almonds, LSA, coconut flour and baking soda and pulse until combined.
Add the eggs, almond milk, olive oil, maple syrup, apple cider vinegar and salt and process until well combined.
Allow the mixture to rest for a few minutes.
Pour the mixture into the pan and smooth it out with a spatula, then sprinkle with the 2 tablespoons of seeds.
Bake for 45 – 50 minutes, or until the bread is golden-brown and a cake tester comes out clean.
Remove from the oven and let cool completely before storing in an airtight container in the fridge.
TIP: Why not experiment by swapping in alternate nuts and seeds from our range such as Natural Almonds, Pumpkin Seeds or Sesame Seeds.