Name: Gluten-free Seed Bread
Ingredients: 200 g Almond flour; 30 g Coconut flour; 45 ml Flax seeds; 45 ml Sunflower seeds; 45 ml Poppy seeds; 3 ml Salt; 45 ml Psyllium Husk powder; 10 ml Baking powder; 6 Eggs; 60 ml Butter, melted; 15 ml Honey; 15 ml Lemon juice; Extra seeds for the top of the loaf

Rating

Yields1 Serving

200 g Almond flour

30 g Coconut flour

45 ml Flax seeds

45 ml Sunflower seeds

45 ml Poppy seeds

3 ml Salt

45 ml Psyllium Husk powder

10 ml Baking powder

6 Eggs

60 ml Butter, melted

15 ml Honey

15 ml Lemon juice

Extra seeds for the top of the loaf

Preheat the oven to 180ºC. Grease a loaf tin.

Combine all the dry ingredients.

Beat the eggs, butter, honey and lemon juice together and combine with the dry ingredients.

Spoon into the prepared tin, level with the back of a spoon.

Sprinkle extra seeds over the top of the loaf. You may need to press the sunflower seeds down to secure them in the batter.

Bake for 30 Minutes.

Cool the loaf in the tin for 10 minutes before turning it out onto a wire rack to cool completely.

CategoryBreadsCooking MethodOvenTags#almondflour, #bakeblog, #bakewithgraceblog, #bread, #coconutflour, #gluten-freebread, #gracestevens, #recipe, #seedbread

Ingredients