Day 306 Seed and Nut Bread
Ingredients
- 4 Tbsp sunflower seeds
- 4 Tbsp pumpkin seeds
- 2 Tbsp chia seeds
- 2/3 cup almonds, chopped
- 1 1/2 cups almond flour
- 1/4 cup LSA meal
- 2 Tbsp coconut flour
- 1 tsp baking soda
- 6 eggs (or 6 chia eggs)
- 1/3 cup melted coconut oil
- 1/2 tsp salt
- 1 Tbsp raw honey
- 1 Tbsp apple cider vinegar
Lsa meal
- 3 parts flaxseed
- 2 parts sunflower seeds
- 1 part almonds
Preparation
Preheat the oven to 160C and prepare a loaf pan.
Mix the seeds together in a bowl, setting aside 3 Tbsp for sprinkling over the bread before baking.
Add the chopped almonds, almond flour, LSA meal, coconut flour, and baking soda.
Add the eggs (or egg substitutes), melted coconut oil, honey, vinegar, and salt, and mix well until just combined.
Pour the mixture into the tin and sprinkle the top with the mixed seeds.
Bake for 45 to 50 minutes, or until the loaf is golden and a metal skewer inserted in the centre comes out clean.
Allow to cool before slicing. The bread is dense and may not sound hollow when tapped.
Lsa method
Place the LSA meal ingredients in a food processor or high speed blender and blend until finely ground.
Store in a sealed jar in the refrigerator.
Egg substitutes
For 1 egg, use vinegar and baking soda: 1 tsp baking soda and 1 Tbsp vinegar, best for cakes, brownies, quick breads.
Use unsweetened applesauce: 1/4 cup, best for muffins, brownies, cakes, bars.
Use plain or vanilla soy yogurt: 1/4 cup, best for muffins, cakes, bars.
Use silken tofu: 1/4 cup blended, best for pies, quick breads, muffins, dense cakes.
Use ripe banana: 1/4 cup mashed, best for quick breads, muffins, cakes.
Use ground flaxseed: 1 Tbsp ground flaxseed plus 2.5 Tbsp water, best for brownies, cookies, breads.
Use chia seeds: 1 Tbsp chia seeds plus 3 Tbsp water, best for brownies, cookies, breads.
