A slice of this bread is super moreish, loaded with protein from the almond butter which can help to stabilise blood super and build & repair the body. Flaxseeds and psyllium husks provide a good source of fiber in this bread recipe with the flax supplying good fats and omega-3. Enjoyable to eat as morning breakfast, a lunchtime feast or dipped in soup.
Equipment
- Bread Tin
- Parchment Paper
- Mixing Bowl x 2
- Whisk
- Wooden Spoon
- Cooling Rack
Ingredients
- 1 Tsp Bicarbonate of Soda
- 1 Tsp Baking Powder
- 1/2 Tsp Sea Salt
- 5 Organic Eggs
- 1 Tsp Apple Cider Vinegar
Optional toppings
- Sprinkle of Poppy Seeds
Method
- Preheat the oven to 175°C, 350°F, gas mark 4.
- Grease your bread tin or line with parchment.
- Mix together all the dry ingredients and set aside.
- In another bowl, beat the eggs, vinegar and maple syrup well. Then add in the almond butter and butter/oil and blend well again.
- Stir the wet ingredients into the dry ingredients until a smooth batter forms.
- Scoop the batter into the prepared bread tin and sprinkle the seeds on top.
- Bake for 35 minutes or until the middle springs back when lightly touched.
- Remove from the oven and allow to cool before eating.
- Enjoy!
Print
