1 cup almond flour
1 cup mixed seeds – (you can crush for a finer consistency)
60ml Psyllium husks (get at health stores or at any regular store eg. Clicks/PnP)
10ml baking powder
1 teaspoon of salt (maybe a little less as the seeds and psyllium are both quite salty)
1 cup of Greek Yoghurt
• Mix all the dry ingredients.
• Add 6 eggs and mix well.
• Add the yoghurt and mix together.
• Line a regular loaf tin with waxed baking paper.
• Pour in the mixture.
• Sprinkle seeds on top & lightly press them down.
• Bake in pre-heated oven at 180C for 55 minutes.
4 large eggs
½ cup mashed sweet potato* – white sweet potato recommended**
5 tbsp organic coconut oil, melted and cooled to almond room temp
1 tsp raw honey or pure maple syrup
1 tbsp raw apple cider vinegar
1 cup + 5 Tbsp almond flour
3 Tbsp organic coconut flour
¼ cup tapioca flour
1 tsp baking soda
½ tsp plus a pinch of fine grain sea salt
Preheat your oven to 180 degrees celsius and line an 8 x 4″ loaf pan*** (medium) with parchment paper
In a large mixing bowl whisk the eggs with the mashed sweet potato until smooth. Whisk in the coconut oil, honey or maple and vinegar until combined (don’t over-beat)
In a separate medium bowl, combine the almond, coconut, and tapioca flours, baking soda, and salt.
Slowly and carefully mix the dry ingredients into the wet, without over-mixing the batter – mix until just moistened.
Transfer the batter with a rubber spatula into the parchment lined loaf pan, and bake in the preheated oven for 1 hour (you can check around 50 minutes – the top of the loaf should be nicely browned and a toothpick inserted in the center should come out totally clean.
Allow the loaf to cool for about 10 minutes in the load pan, then transfer (grabbing both sides of parchment paper) to a wire rack to cool for at least 1-2 hours before slicing.
Store leftovers in the refrigerator, tightly wrapped in plastic or parchment paper, and enjoy!
This bread is great toasted with nut butter, pastured butter, with eggs, soup or even as a sandwich bread.