Paleo Seeduction Bread
This bread is dense. Packed with sunflower seeds, poppy seeds, sesame seeds, and pepitas, this loaf means business. I made it using mostly almond flour, which does mean it crumbles easier that traditional bread, but I don't let that stop me: Snack time? Toast up a slice, top it with avocado, and sprinkle the whole thing with a touch of salt. Lunch? I'm pretty sure a stack of BLTs is in order. And don't forget breakfast!
- 1 3/4 cups almond flour
- 1/4 cup coconut flour
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 tablespoons poppy seeds, plus additional for sprinkling
- 2 tablespoons sunflower seeds, plus additional for sprinkling
- 2 tablespoons pumpkin seeds, plus additional for sprinkling
- 2 tablespoons sesame seeds, plus additional for sprinkling
- 3 eggs
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons coconut oil, melted
- 2 tablespoons non-dairy milk of choice (I used coconut)
Preparation time 10mins
Cooking time 60mins
Adapted from forageddish.com
Preheat the oven to 350°F.
In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt until no clumps remain.
In a separate bowl, whisk together the eggs, apple cider vinegar, honey, and coconut oil. Fold the wet ingredients into the dry ingredients to form a thick batter. Gently fold in the various seeds.
Shape dough into a loaf (bread will hold shape in the oven). Place in the center of a baking pan, and use a pastry brush to coat the top with a thin layer of non-dairy milk. Sprinkle with extra seeds. Place in center rack of oven and back for 30 minutes. After 30 minutes, bread should be golden and firm to the touch. Turn theo even off, and leave the loaf in oven for 10 additional minutes. Then set it on a wire rack to cool. Use a sharp serrated knife to slice.