- 1 1/2 cups almond flour (or 150g activated raw almonds)
- 4 eggs
- 1/2 cup arrowroot flour
- 1/4 cup tapioca starch
- 1/2 teaspoon Celtic sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon raw honey
- 1 teaspoon apple cider vinegar
- 2 tablespoons of seeds (sesame, pumpkin etc)
- 1/4 cup raw sunflower seeds
- Preparation time 5 min
- Cooking time 40 min
- Makes one medium loaf (19 x 9 cm)
- Preheat oven to 180ºC for a fan forced oven
- Grease a 19cm x 9 cm loaf pan well with coconut oil. I prefer a glass or ceramic loaf dish as they seem to give a more even cook. Line the base of the pan with unbleached baking paper leaving an overhang to help lift the loaf out after cooking.
- If using the activated raw almonds, grind on speed 9 for 10 seconds in the thermomix, or until a fine powder forms in any food processor or powerful blender. Otherwise add almond flour.
- Add the remaining dry ingredients (except the seeds) and give it a quick blitz (speed 5, 2 seconds in a thermomix)
- Add the egg, apple cider vinegar, honey and mix until combined (thermomix, speed 5, 20 seconds)
- Add in the seeds and mix until combined (thermomix, speed 5, 5 seconds, reverse speed, if you want the seeds chopped up a bit, do it on forward speed but only for 2 seconds)
- Pour into loaf pan and then bake for 40 minutes.
- Allow to cool for 10-15 minutes before loosening the sides with a knife then lifting out of the pan. Cool on a wire rack. Slice according to your desired thickness. Freezes well. I store mine already sliced in the freezer then pop into the toaster or defrost on the bench when I want to use some.