Servings: 12 · Prep Time: 15 mins · Cooking Time: 40 mins
Total Time: 55 mins
Breakfast | Lunch | Low Carb
I make this sandwich loaf a few times a month as it is perfect as a snack for the children and is somewhere between a bread loaf and a cake. So perfect for a tea time / snack. It's got a similar consistency to soda bread as it is thick and dense. Delicious toasted with a thick spread of my homemade strawberry chia jam satisfies every the strongest bread cravings!
- melted coconut oil (50g)
- medium eggs
- raw honey (1 tsp)
- cashew nut butter (90g)
- apple cider vinegar (1 tbsp)
- baking powder (1 tsp)
- salt (pinch)
- coconut flour (3 tbsp)
- mixed seeds (50g)
Preheat oven to 180�c.
In to a food processor place all the wet ingredients: eggs, honey, apple cider vinegar, coconut oil and cashew nut butter and blend until fully combined.
In a separate bowl mix the dry ingredients together (coconut flour, baking powder, pinch salt and 3/4 of the mixed seeds).
Add the dry ingredients to the wet ingredients slowly and blend in until combined.
Add in the remaining seeds and hand mix in.
In to a fully lined loaf tin pour in your batter and place in to the oven for around 40 minutes until the top has turned to golden brown and a knife comes out clean.
Allow to cool on a wire rack and enjoy.
This is great toasted or eaten cold with some homemade strawberry chia jam.