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Posted by Eleanor Ozich on
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.

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1 comment

  • Willow Lewis on

    Hello. I was just wondering if the almond meal in this recipe could be substituted with anything else? Another type of flour buckwheat? Brown rice? Or oat? Thank you x

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