Advertisement

Ingredients

  • 60g coconut oil, melted, plus extra for the tin
  • 100g almond flour
  • 12g psyllium husk
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 100g milled seeds (we used 50g sunflower seeds and 50g pumpkin seeds)
  • 20g coconut flour
  • 12g milled flaxseed
  • 3g salt
  • 3 eggs, beaten
  • 1 medium courgette, grated
  • 1 tbsp apple cider vinegar

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Oil and line a 900g loaf tin with baking parchment. Set aside.

  • STEP 2

    Put all the dry ingredients in a large mixing bowl, stir together and set aside.

  • STEP 3

    Put the coconut oil, eggs, courgette and 115ml hot water in a separate large mixing bowl, then tip into the bowl with the dry ingredients and combine. Stir in the apple cider vinegar, mixing gently – try not to overmix the dough.

  • STEP 4

    Transfer the mix to the loaf tin. Wet your fingers to smooth the top of the bread, or use the back of a spoon. Bake for 20 mins, then reduce the oven to 150C/130C fan/gas 2 and bake for 30 mins more. Remove from the oven and leave to cool in the tin for 10 mins, then transfer to a cooling rack. Slice the bread and toast the slices in a pan or oven.

Recipe tips

Storage: Store up to 4 days in the fridge in an airtight container.

Freezing: Freeze the bread slices in an airtight container. Thaw the day before in the fridge. Toast in a pan, oven or bread toaster for a few minutes. 

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.5 ratings
Advertisement
Advertisement
Advertisement