Bound with free-range eggs, this rustic loaf is delicious toasted and topped with the gorgeous combination of avocado, tomato and basil. It keeps really well in the pantry for up to a week.
2 cups almond meal
1/3 cup tapioca flour, potato flour, or cornflour
3 large free-range eggs
1/4 cup flaxseeds
2 tablespoons honey, or maple or rice malt syrup
1/3 cup olive oil or melted coconut oil
1/4 cup coconut cream, or cream
1 teaspoon baking soda
1 tablespoon apple cider vinegar
a pinch of sea salt
3 tablespoons sesame seeds
Preheat the oven to 160°C. Line a loaf tin with baking paper.
Combine all the ingredients except for the sesame seeds in a large mixing bowl and mix until well combined. Spoon the batter into the loaf tin, then even it out with the back of a spoon. Sprinkle the sesame seeds over.
Bake on the middle rack of your oven for 45 minutes, or until a skewer inserted into the centre of the loaf comes out clean.
Remove from the oven and turn out of the tin. Place on a wire rack and leave to cool completely before slicing.
The bread will last for up to 1 week in an airtight container. It also freezes really well; for added convenience, cut it into slices before freezing.