Preheat oven to 350 degrees F (180 degrees C).
Grease a 30x10.5cm loaf pan with
Coconut Oil (to taste)
Almond Flour (2 1/2 cups)
Tapioca Starch (1/2 cup)
Ground Flaxseed (1/3 cup)
Pink Himalayan Sea Salt (1 tsp)
Baking Powder (1 tsp)
in a large bowl.
Coconut Butter (1/3 cup)
Large Eggs (7)
Unsweetened Cashew Milk (2/3 cup)
to the almond meal mixture. Stir in
Flaxseeds (3 Tbsp)
Sunflower Seeds (1/3 cup)
Sesame Seeds (1 Tbsp)
until combined, being careful not to over-mix.
Pour the batter into the prepared pan and bake until a toothpick comes out clean, about 55 to 60 minutes in a loaf pan.
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.