You'll always find this in my freezer. It makes for the perfect breakfast, lunch or snack, especially during winter when you feel like something more substantial than a salad or wrap.
You can adjust the amount of pumpkin and sunflower seeds to how you 'seedy' you like your bread. Or you can leave them out. It makes no difference to how the bread cooks.
Slice into pieces and then freeze. You could add some boiled eggs and avocado for a lunch at work, or my favourite is to add some smoked salmon and avocado. Yum!
Ingredients:
1 cup almond flour
¼ cup coconut flour
7 tbsp psyllium husk powder
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1tsp salt
1 tbsp baking powder
4 eggs
¼ cup melted coconut oil
1 cup hot water
Method:
Preheat oven to 175c, line a loaf pan with baking paper
In a large bowl, whisk together almond flour, coconut flour, psyllium husk powder, baking powder and salt
Stir through the pumpkin and sunflower seeds
In a separate bowl beat the eggs and melted coconut oil until well combined
Gradually add the dry ingredients to the wet ingredients, stirring until evenly incorporated
Slowly pour in the hot water while stirring continuously, until a thick dough forms.
Transfer dough to the prepared loaf tin and bake for 50 – 55 minutes until the bread is firm and golden brown on top
Remove from the oven, let it cool in the pan for 10 minutes, transfer to a wire rack to cool completely before slicing into 1cm thick pieces and freezing
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