This is a bread that will make any nut lover happy :-)
Black and white sesame seeds and sunflower seeds
were sprinkled on top before baking.
Coconut flour may be used by those on a gluten-free diet.
All-purpose flour will also work.
I was surprised that it wasn't crumbly as I thought it would be. The texture was ideal for toasting as well. Very good for breakfast or any time of the day snacks.
NUT AND SEED BREAD
(This is the basic recipe below. Other nuts and seeds may be substituted.)
1/4 cup whole almonds
1/4 cup whole hazelnuts
1/2 cup pumpkin seeds
1/4 cup flax seeds
3 tablespoons sesame seeds
1 1/2 cups almond flour
1/2 cup hazelnut meal
2 tablespoons coconut flour (or all purpose flour)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup almond milk (or other milk)
1 tablespoon apple cider vinegar
3 eggs
1/3 cup oil
1 tablespoon honey
Line an 8" x 4" loaf pan with parchment paper or grease with nonstick spray. Set aside. Preheat oven to 350F.
Process nuts until finely ground then add salt and baking soda. Transfer to a mixing bowl. Combine milk, oil, eggs, honey and vinegar. Pour into nut and seed mixture and stir until blended. Let the mixture rest for 5 minutes. Pour into prepared loaf pan. Sprinkle with more seeds on top. Bake for 45-50 minutes or until done.