(Makes a 900g loaf – 10-12 slices)
Flaxseed gives this loaf a delicious, nutty flavour. Not only that, it is also rich in omega 3 and fibre, which your biome and your bowels will enjoy.
80g ground almonds
200g ground flaxseed
50g chia seeds
50g pumpkin seeds
4 eggs
200g fresh (or defrosted frozen) spinach
50g coconut oil or butter
1 tsp bicarbonate of soda
2 Tbsp lemon juice
50 ml water
1 tsp sea salt
Preheat the oven to 170 degrees C. Line a loaf tin with parchment paper or grease it with coconut oil. Put all the ingredients in a food processor and blend until you have a smooth dough. Press it into the prepared tin and bake it for 45 minutes until it is cooked through (if you pierce it with a skewer it should come out clean). This is a fairly dense bread. Leave it to cool, then turn it out and cut into slices. Store in a zip-lock bag in the fridge or freezer. It is delicious toasted.
Thanks for sharing it.
Vegan, quinoa and chilli loaf 🌶 
