This loaf contains a nourishing combination of nuts, seeds, and turmeric! This recipe from Lee Holmes will soon become a staple in your kitchen!
Servings: 1 loaf (9x30cm)
Ingredients
- 200 g almond meal (2 cups)
- 60 g walnuts (1/2 cup)
- 50 g almond flakes (½ cup)
- 75 g pepitas or pumpkin seeds (½ cup)
- 40 g sunflower seeds (¼ cup)
- ¼ tsp salt
- 1 tsp turmeric
- ½ tsp gluten-free baking powder
- 15 g coconut flakes (¼ cup)
- 3 eggs
- 2 egg whites
- 90 g butter or coconut oil melted
- 2 tbsp rice malt syrup
- ½ banana mashed
Instructions
- Preheat the oven to 170°C (325°F) and line a 9 × 30 cm (3.5 × 12 inch) loaf (bar) tin with baking paper.
- Combine the almond meal, nuts, seeds, salt, turmeric, baking powder and coconut flakes in a large bowl.
- In a small bowl, whisk together the remaining ingredients. Add the wet mixture to the dry and mix until well combined.
- Pour the batter into the prepared tin and bake for 45–50 minutes, until a skewer inserted in the centre comes out clean.
- Allow to cool in the tin before slicing.
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