Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Grease a 30x10.5cm loaf pan with
Coconut Oil (as needed)
.
Step 3
Mix together
Almond Flour (300 g)
,
Tapioca Starch (65 g)
,
Ground Flaxseed (60 g)
,
Pink Himalayan Sea Salt (6 g)
, and
Baking Powder (4 g)
in a large bowl.
Step 4
Add
Coconut Butter (70 g)
,
Farmhouse Eggs® Large Brown Eggs (7)
, and
Unsweetened Cashew Milk (160 mL)
to the almond meal mixture. Stir in
Flaxseeds (30 g)
,
Sunflower Seeds (45 g)
, and
Sesame Seeds (9 g)
until combined, being careful not to over-mix.
Step 5
Pour the batter into the prepared pan and bake until a toothpick comes out clean, about 55 to 60 minutes in a loaf pan.
Step 6
Cool before taking it out of the loaf pan, run the knife over the edges and make it a little bit more even. Slice and serve.
