INGREDIENTS

5 free-range eggs

1/3 cup extra virgin olive oil, extra for top

1 tsp apple cider vinegar

1 1/4 cups almond meal 

1/4 cup arrowroot or tapioca flour

1 tsp natural salt

1 tsp baking powder

1/4 cup chia seeds

1/4 cup hemp seeds

1/4 cup pumpkin seeds, extra for the top2 tbsp poppyseeds

METHOD

Preheat oven to 180oC. Grease and line a loaf tin. 

Whisk eggs until light and fluffy using electric beaters. Add extra virgin olive oil and vinegar. Mix well. 

Add almond meal, arrowroot flour, salt and baking powder and mix well.

Fold through chia seeds, hemp seeds and pumpkin seeds. Allow mixture to sit for 10 minutes.

Transfer bread mixture to prepared loaf tin.

Sprinkle with salt, additional pumpkin seeds and poppy seeds. Drizzle with additional extra virgin olive oil.

Bake for 40-45 minutes until golden brown and cooked all the way through. 

Remove from oven and set aside to cool to room temperature.

Cover and store in the refrigerator or slice and freeze.