Servings: 10 · Prep Time: 10 mins · Cooking Time: 35 mins
Total Time: 45 mins
Snacks | Lunch | Breakfast
As much as I love our Sundried Tomato and Olive Primal Bread recipe, this one is easier to alter if you wish. Whilst I highly recommend that you include the Mediterranean spices for extra flavour, I fully understand that some people are just after a plain bread recipe instead. And, if that's the case, no problem! Simply take out the Mediterranean spice and replace it with subtle herbs or pepper. Easy!
- Ground almonds (120g)
- Eggs (5, whisked)
- Avocado oil (69g)
- Flaxseed flour (68g)
- Baking soda (1/2 tsp)
- White vinegar (1 tsp)
- Arrowroot powder (3 tbsp)
- Black pepper (1 pinch)
- Sea salt (1/2 tsp)
- Piri Piri spice (1 tsp)
- Seeds & nuts of choice (30g)
Begin by preheating your oven to gas mark 4 and line an 8x4 loaf tin with parchment paper.
In a small bowl, add together the whisked eggs, vinegar and oil and mix.
In another bowl, add together the dry ingredients and mix.
Slowly add the wet ingredients to the dry ingredients whilst mixing until combined.
Pour your mixture into the loaf tin and top with any extra seeds and nuts. I've used paprika-spiced nuts, seeds and dried olives.
Cover your loaf with foil and transfer to the middle of the oven to bake for 20 minutes. Once the timer is up, uncover your bread and pop it back in the oven to cook for a further 15 minutes.
Once cooked (a knife should come out clean in the middle), remove from the oven and leave to cool completely before slicing. Enjoy with a dollop of organic butter and keep in an airtight container for 3-5 days!
If enjoying after a few days, I recommend toasting a slice for an added extra crunch.
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