This Loaf is studded with crunchy seeds and slices perfectly for sandwiches or open toasties. Use a different seed combination for a new loaf every time.


  • 2 cups almond flour                        
  • 1 tsp baking soda
  • 1/4cup coconut oil, melted
  • 1/4 cup psyllium m husk powder        
  • 1 tsp apple cider vinegar            
  • 1/2 cup warm water or ground flax seeds
  • 4 egg s, beaten
  • 1/4 tsp H Himalayan salt
  • 4/8tbs seeds of choice


  1. Preheat the oven to I8O C.
  2. Line the bottom of a loaf pan with parchment paper.
  3. I n a large bowl, stir together the almond flour, psyllium husks, baking powder, and sea salt.
  4. Stir in the eggs, melted coconut oil, then the water.
  5. If using, stir through the seeds.
  6. Transfer the batter to the lined baking pan.
  7. Smooth evenly with your hand’s zo form a round top.
  8. Bake for SS-70 minutes, until an inserted toothpick, comes out clean, and the top is hard like a bread crust. (Important: It will pass the toothpick test before it’s completely done, so make sure the lid is very crusty )
  9. Cool completely and then remove from the pan.
  10. Keep at room temperature for 3-4 days.

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