50 minutes 10 servings
Ingredients
1/2 cup Coconut Oil
2 1/2 cups Almond Flour
2 tbsps. Chia Seeds ( soaked overnight) 1/2 tsp Sea Salt
1/2 tsp Baking Soda
1 tsp Baking Powder (Gluten- free )
1/2 cup Arrowroot Powder 5 Eggs
1 tsp Apple Cider Vinegar
1/4 cup Coconut Kafir Or Coconut Cream
1/2 cup Mixed Seeds
Ingredients
Preheat the oven to 180 degree. Line a loaf tin with baking parchment.
Mix the almond flour, chia seeds ( make sure they are soaked overnight or for few hours till they swell), salt,
baking soda, baking powder, arrowroot powder and half of the seeds.
Add the oil, eggs, vinegar, and kefir and mix all the mixture to form a thick batter. Spoon the mixture into the loaf tin.
Scatter extra seeds at the top.
Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the pan for 10 minutes, then turn into a wire rack to cool completely.
Slice the loaf and keep in a container. You can freeze for up to 3 months.
Soak in cold water with ½ teaspoon of bicarbonate soda and 1 teaspoon of vinegar.