Prep Time5 minsCook Time50 minsTotal Time55 minsYields1 Serving

Ingredients:

  cup almonds
  cup whole flaxseeds
 ½ cup psyllium husk
 1 tsp baking powder
 ½ tsp baking soda
 ½ tsp salt and pepper
 3 egg
 1 cup sunflower seeds
 1.5 cups water

Method:

1

Preheat oven to 180 C fan forced and line a small loaf tin with baking paper.

2

Grind the almonds and flaxseeds into a flour using a food processor or nutribullet. Place almond flour, ground linseeds, psyllium husk, baking powder, baking soda, salt and pepper into a bowl and combine well, ensuring there are no clumps.

3

Stir sunflower seeds into the dry mixture.

4

In a seperate bowl whisk eggs and water together until smooth.

5

Combine wet with dry ingredients and mix well, ensuring there are no clumps.

6

Spoon the batter into the loaf tin, sprinkle the top with more sunflower seeds (optional) and place in the preheated oven for 50-55 minutes. To check if it’s cooked, insert a skewer into the middle of the loaf. If the skewer comes out dry, it’s done.

7

When cooked, remove the loaf from the oven and cool in the tin. Remove the loaf and slice. Keep covered in the fridge for up to one week. It also freezes well.

Ingredients

  cup almonds
  cup whole flaxseeds
 ½ cup psyllium husk
 1 tsp baking powder
 ½ tsp baking soda
 ½ tsp salt and pepper
 3 egg
 1 cup sunflower seeds
 1.5 cups water

Directions

1

Preheat oven to 180 C fan forced and line a small loaf tin with baking paper.

2

Grind the almonds and flaxseeds into a flour using a food processor or nutribullet. Place almond flour, ground linseeds, psyllium husk, baking powder, baking soda, salt and pepper into a bowl and combine well, ensuring there are no clumps.

3

Stir sunflower seeds into the dry mixture.

4

In a seperate bowl whisk eggs and water together until smooth.

5

Combine wet with dry ingredients and mix well, ensuring there are no clumps.

6

Spoon the batter into the loaf tin, sprinkle the top with more sunflower seeds (optional) and place in the preheated oven for 50-55 minutes. To check if it’s cooked, insert a skewer into the middle of the loaf. If the skewer comes out dry, it’s done.

7

When cooked, remove the loaf from the oven and cool in the tin. Remove the loaf and slice. Keep covered in the fridge for up to one week. It also freezes well.

My Go-To GF Loaf