1/4 c ea unsalted sunflower and pumpkin seeds (pepita's)
3 T ea flaxseed and sesame seeds
In a dry pan toast the seeds then set aside to cool.
Dry ingredients:
In a large bowl mix the following -
1 3/4 c almond flour
1/4 c coconut flour ( I use a combination of coconut flour and golden ground flax to make 1/4 c)
1 T baking powder
1/2 tsp baking soda
1/4 tsp salt
Wet ingredients: combine in a medium bowl -
1 c buttermilk
3 large eggs
1/4 c avocado oil
1 T chia seeds
1 T pure maple syrup or honey
All toasted seeds except for 1 T.
Preheat oven to 350⁰ and grease a 8x4 loaf pan.
Combine wet ingredients into dry until completely mixed. Let batter sit for 5 minutes then put into greased loaf pan. Top with remaining seeds.
Bake for 30-40 minutes until toothpick comes out clean.
Set on rack to cool for 30 minutes before turning out onto the rack otherwise the bread will break.
3 T ea flaxseed and sesame seeds
In a dry pan toast the seeds then set aside to cool.
Dry ingredients:
In a large bowl mix the following -
1 3/4 c almond flour
1/4 c coconut flour ( I use a combination of coconut flour and golden ground flax to make 1/4 c)
1 T baking powder
1/2 tsp baking soda
1/4 tsp salt
Wet ingredients: combine in a medium bowl -
1 c buttermilk
3 large eggs
1/4 c avocado oil
1 T chia seeds
1 T pure maple syrup or honey
All toasted seeds except for 1 T.
Preheat oven to 350⁰ and grease a 8x4 loaf pan.
Combine wet ingredients into dry until completely mixed. Let batter sit for 5 minutes then put into greased loaf pan. Top with remaining seeds.
Bake for 30-40 minutes until toothpick comes out clean.
Set on rack to cool for 30 minutes before turning out onto the rack otherwise the bread will break.
