This nut, seed and fruit bread is really easy to make. You can change it up and use your preferred nuts and seeds or keep it entirely nut free for school lunch packs. It can also be pre-sliced and frozen for a nutritious and convenient breakfast or snack.
Total Time
50min
5.0
2 Ratings
Author: Enlightened Foodie
Servings:
4
Ingredients
•
3/4
cup
Raw Almonds
•
3
Eggland's Best Classic Eggs
•
1/2
cup
Coconut Oil
•
1/2
cup
Flaxseeds
•
1/2
cup
Sunflower Seeds
•
1/2
cup
Pepitas
•
4
Tbsp
Sesame Seeds
•
5
Medjool Dates
, pitted
Cooking Instructions
1.
Preheat the oven to 320 degrees F (160 degrees C).
2.
Grease and line a loaf tin with baking paper, leave the long sides overhanging. Mix Raw Almonds (3/4 cup), Eggland's Best Classic Eggs (3), Coconut Oil (1/2 cup), Flaxseeds (1/2 cup), Sunflower Seeds (1/2 cup), Pepitas (1/2 cup), Sesame Seeds (4 Tbsp), and Medjool Dates (5) in a bowl.
3.
Pour into loaf tin. Bake for 40 minutes.
4.
Remove from oven and allow to cool for 10 minutes. Remove from baking tin and sit on a wire rack to cool completely before slicing.
5.
Slather with your favourite spread, and enjoy!
Nutrition Per Serving
CALORIES
782
FAT
73.5 g
PROTEIN
20.7 g
CARBS
19.7 g
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