135gramsalmond flourapproximately 375ml or 1 ½ cups
15gramscoconut flourapproximately 30 ml or 2 tablespoons
25gramsground golden flax seedsapproximately 60 ml or ¼ cup
4gramspsyllium husk powderapproximately 7.5ml or 1 ½ tsp
1.25mlsaltapproximately ¼ tsp
8gramsbaking sodabicarbonate of soda (approximately 5 ml or 1 teaspoon )
2.5mlbaking powderapproximately ½ teaspoon
60mlmelted extra virgin coconut oilapproximately ¼ cup
15mlapple cider vinegarapproximately 1 tablespoon
20gramswhole flax seedsapproximately 30 ml or 2 tablespoons
20gramspumpkin seeds without shellsapproximately 30 ml or 2 tablespoons
Heat the oven to 180 degrees Celcius or 160 fan / 350 F / Gas mark 4.
Spray a 26cm loaf tin well with cooking spray or grease and line with baking paper.
Place the dry ingredients in a food processor and pulse a few times to combine and ensure the flours are fine.
In another bowl lightly whisk the eggs, coconut oil, honey and apple cider vinegar.
Add to the dry ingredients and pulse until the batter comes together.
Scrape down the sides and pulse one more time.
Remove the blade from the blender and add 2/3 of the seeds to the batter and mix through. Do not blend the seeds.
Decant the batter into the prepared loaf tin and sprinkle the remaining seeds on the top.
Bake on the lower shelf for 45-50 minutes or until a skewer comes out cleanly.
If the bread seems to darken too much during baking, cover with a piece of parchment paper, check at around 20-25 minutes.
50 grams chopped walnuts may be substituted for the pumpkin and golden flax seeds.If you do not have stevia you may substitute with 15 ml or 1 tablespoon honey.If you do not have extra virgin coconut oil you may substitute with olive oil or vegetable oil.