Nut and Seed Bread

Serves: two loaves, around 12 servings 

Prep Time: 15 minutes

Bake Time: 50 minutes

1 ⅔ cup combination of walnuts, macadamia nuts, almonds, or cashews

6 TBS sunflower seeds, plus more for sprinkling on top of the loaf

6 TBS pumpkin seeds, plus more for the top of the loaf

2 tsp chia seeds, plus more for the top of the loaf

6 TBS hemp seeds

2 cups almond meal

2 tsp baking soda

4 TBS coconut flour

12 eggs

2 TBS honey

2 TBS apple cider vinegar

8 TBS coconut oil

2 tsp sea salt

Preheat oven to 325℉.

Grease two 20cm x 10cm loaf tins, line the base with a strip of parchment paper, and then grease that paper. 

Mix the sunflower, pumpkin, chia, and hemp seeds in a large bowl. Stir in the nuts, almond meal, baking soda, and coconut flour. 

Add the eggs, honey, apple cider vinegar, coconut oil, and salt. This mixture, when combined, will resemble a batter rather than a dough. 

Pour the batter into the prepared loaf tins and smooth out evenly with a spatula. Sprinkle the extra seeds on top.

Bake for 45-50 minutes, or until golden and a skewer inserted into the center is clean when removed. This test is necessary for this bread, as the loaf is much more dense than wheat bread and will not sound hollow when the base is tapped. When done, remove from the oven and allow the bread to cool in the tins before turning out the loaves.

This bread can be stored in the fridge for up to 5 days, or in the freezer for up to 3 months.