This recipe is a video of a recipe from my cookbook, THE NAKED DIET. You can order it on AMAZON now – http://goo.gl/XNvwhG
This bread is made with flax and ground almonds. As such it is completely grain and carb free, thus perfect for anyone diabetic or trying to cut back on their sugar intake. It is undoubtedly at its best toasted, dolloped, drizzled and dressed with any toppings, or dips, you fancy.
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250g of ground flax/ linseeds
170 g ground almonds
1 tablespoon baking powder
70g pumpkin / sunflower seeds
1/2 tablespoon coconut/ olive oil
1 level teaspoon sea salt
You need : 1 Small loaf tin
Pre-heat oven to 180 degrees celsius
Add 3/4 of the seeds and all the other dry ingredients into a bowl
Crack your eggs into another bowl, 200ml water and mix. You are looking for the texture of thick but pourable batter, you may need to add a little extra water. Add the the dry mixture, and 3/4 of the seeds. Mix and pour into a small greased loaf tin.
Scatter over the remaining seeds
Bake for 35-40 minutes.
Leave to cool on a wire rack before slicing and serving.
The bread will keep for 3-4 days, out of the fridge