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Mixed Seed Bread

A delicious tasty and healthy bread which can be enjoyed plain or topped with your favourite filling. This is one of Cerys' favourite breads.

Gluten-free and packed with protein, this bread goes well with smashed avocado, egg, sliced tomato with balsamic vinegar and fresh herbs, warm with soup or your favourite nut butter.



I used natural seed mix with pine nuts as there is always a packet of these in the cupboard because Cerys eats them straight from the packet, you can also use flaxseeds or nut and seed mix.




Ingredients

250 g almond meal
1/2 cup natural seed mix
2 tbsp chia seeds
3 tsp baking powder
1 tsp sea-salt flakes
150 ml warm water
3 tbsp extra virgin olive oil
3 eggs, lightly beaten

Method

1.  Preheat oven top 180°C fan-forced. Grease and line a 21 x 11 cm loaf tin.

2.  Combine almond meal, mixed seeds, chia, baking powder and salt in a large bowl. Add water and oil. Stir until combined.

3.  Add eggs and whisk with a fork until well combined. Pour into prepared tin and set aside for 10 minutes at room temperature.

4.  Scatter extra mixed seeds over the top and lightly season with sea-salt flakes and freshly ground black pepper. Bake for 50 minutes or until bread is light golden on top. Allow to rest in tin for 15 minutes before turning out onto a wire rack. Serve warm or at room temperature.


Enjoy the way you want to.
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