Ingredients:
Method:
Preheat oven to 180 C fan forced and line a small loaf tin with baking paper.
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.
Stir sunflower seeds into the dry mixture.
In a seperate bowl whisk eggs and water together until smooth.
Combine wet with dry ingredients and mix well, ensuring there are no clumps.
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.
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
Directions
Preheat oven to 180 C fan forced and line a small loaf tin with baking paper.
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.
Stir sunflower seeds into the dry mixture.
In a seperate bowl whisk eggs and water together until smooth.
Combine wet with dry ingredients and mix well, ensuring there are no clumps.
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.
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.
Hey Natalie. I’ve been making this recipe for a while and it’s great! Just noticed on your new website that there is an error in the ingredients. It says 1.50 cups of sunflower seeds instead of water. Might confuse a few people and make for an interesting loaf!!
So glad you’re enjoying this recipe! And thank you so much for that, I’ll update the recipe now 🙂
I have an egg allergy, would it be possible to replace the egg with something?
You could try a ‘flaxegg’ or egg replacer from the supermarket however I haven’t personally tried either of them in this recipe so not too sure how it would turn out