My 5 yr old son is taking over my kitchen. He helped bake this nut and seed loaf which is not only low in carbs but is gluten-free, wheat-free, and grain-free too.
1/4 cup coconut flour
1/4 cup sunflower flour
1/4 cup almond flour
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup hazelnuts
2 Tbsps sesame seeds (optional for topping)
2 Tbsps Psyllium husk
2 tsp baking powder
1/4 tsp baking soda
2 tops apple cider vinegar
A crack of Himalayan pink salt
1 – 1.5 cups milk
Combine all the dry ingredients together (except sesame seeds) in a food processor and pulse roughly.
I just pulse long enough to break the nuts and seeds a bit smaller.
Whisk the apple cider vinegar and eggs together then add the milk.
Combine the dry and wet ingredients then stir until well mixed.
Leave to rest for 10 mins for the mixture to thicken.
Scoop into a greased mini loaf tin or shape as u like on greased baking paper.
Sprinkle with sesame seeds.
Bake at 180C for 45 – 55 minutes.
Insert a skewer or toothpick into the center of the bread.
When it comes out clean it’s done.
Prepared, tried, and tested Caashifa Adams Young
Hop over and come and join our two FB Recipe Groups: