This loaf is really quick and easy to make and is super filling. I’ve used Kamut flour, which is an ancient grain with much less gluten than standard flour and a better mineral profile. You can swop this for Spelt or gluten free flour if you prefer. You only need a thin slice with your soup or salad to fill you up for lunch.
1 cup ground flaxseed
1 cup ground almonds
1 cup Kamut flour or any wholemeal flour (gluten free if preferred)
1 cup pumpkin seeds
1 cup sunflower seeds
½ cup sesame seeds
1 tsp bicarb of soda
1 tsp salt
5 eggs (organic)
1 tbslp tomato paste
¼ cup (c. 4tblsp) of tahini
1/3 cup (c. 3tblsp) of coconut oil
1 tsp apple cider vinegar
Oven 160C and grease or line a loaf tin
