2 ¼ cups of almond pulp (your leftovers from making almond milk) or 2 cups of almond meal
1 ¼ tsp of gluten-free baking powder
1 tsp of good quality salt (such as Herbamare or pink Himalayan salt)
½ cup of chia seeds
½ cup of flaxseeds
½ cup of mixed sunflower seeds, pumpkin seeds and sesame seeds
1 egg
1-2 Tbsp of good quality apple-cider vinegar (unfiltered, unpasteurised)
2 Tbsp of extra virgin organic coconut oil (for a slightly more savoury taste use extra virgin olive oil instead)
1/3 cup of almond milk
In a large bowl mix everything together until well combined. Pour batter into loaf tin (layered with baking paper) and bake for 40-50 min @ 180 degrees or until it is done. Check with skewer before taking loaf out of the oven (if skewer comes out dry, your delicious loaf is doneJ).
Let loaf cool, remove from tin and enjoy J
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