I absolutely love to bake, its part of my Sunday routine, and it just makes me feel well happy. And although I don’t use refined sugar in my recipes, sometimes, I do crave a little more savoury in my baked goods. Say hello to the most delicious nut and seed butter. It is packed full of nutrition including hearty nuts and seeds giving it loads of protein, fiber and healthy fats in each slice. You can make it even more savoury by adding a teaspoon or two of toasted caraway or fennel seeds. This loaf can also be made into muffins, and tastes delicious when toasted with a generous spread of butter (and a drizzle of honey for a little sweet finish).
½ cup whole almonds
3 Tbsp flax seeds, plus extra½ cup raw pumpkin seeds, plus extra
2 Tbsp raw sesame seeds, plus extra
2 Tbsp hemp hearts
2 cups almond meal
2 Tbsp coconut flour
1 ½ tsp baking soda
½ tsp salt
¾ cup unsweetened almond milk or other non dairy milk of choice
1 Tbsp apple cider vinegar
3 large eggs
1/3 cup coconut oil, melted
1 Tbsp maple syrup
01.Preheat oven to 350 F (180 C). Line an 8×4 inch loaf pan with parchment paper and set aside.
02.Add almonds to a food processor and pulse until coarsely ground. Add flax, pumpkin seeds, sesame seeds and hemp hearts and process again until well ground. Add almond meal, coconut flour, baking soda and salt. Pulse until well combined.
03.In a medium bowl whisk together almond milk, vinegar, eggs, coconut oil and maple syrup. Add to food processor and pulse until well combined. Transfer mixture to the prepared loaf pan, smooth top with a rubber spatula or with a back of a spoon, and let sit for 5 minutes.
04. Sprinkle top with some extra flax seeds, pumpkin seeds, sesame seeds before baking in oven until a toothpick inserted in center of bread comes out clean, about 50 to 60 minutes. Let bread cool completely in pan on a wire rack before removing it from the pan. Bread can be stored in an airtight container in the refrigerator for up to 5 days.
Tip: For a more savoury bread try adding a teaspoon or two or toasted caraway seeds or fennel seeds.