Filled with nuts and seeds for a fast protein increase, this scrumptious bread is straightforward to whip up and is nice for varsity lunches or a simple post-exercise restoration snack.
Components
- 80 g (1/2 cup) entire almonds
- 80 g (1/2 cup) hazelnuts
- 150 g (1 cup) pumpkin seeds
- 85 g (1/2 cup) brown flax seeds
- 4 tbs sesame seeds
- 2 tbs sunflower seeds
- 325 g (3 cups) almond flour
- 110 g (1 cup) hazelnut flour
- 4 tbs coconut flour
- 3 tsp bicarbonate of soda
- 1 tsp salt
- 6 medium eggs
- 375 ml unsweetened almond milk
- 150 g (0.67 cup) coconut oil, melted and barely cooled
- 2 tbs cider vinegar
- 2 tbs uncooked honey
- 20 g (1 cup) edible flower petals, e. g. , rose, begonia, nasturtium, optionally available
- 250 g (1 cup) quark
- 3 tbs chives, snipped
Technique
Step 1.
Preheat the oven to 180°C (160° fan). Grease and line the bottom and sides of a 900 g loaf tin with parchment paper.
Step 2.
In a meals processor, finely grind the entire almonds and hazelnuts; tip out into a big mixing bowl.
Step 3.
Add the pumpkin seeds, flax seeds, sesame seeds, and sunflower seeds to the processor; pulse till roughly chopped however not floor. Add to the bowl with the bottom nuts.
Step 4.
Add the flours, bicarbonate of soda, and salt to the bowl with the nuts and seeds; whisk properly and put aside.
Step 5.
In a separate mixing bowl, whisk collectively the eggs, almond milk, melted coconut oil, vinegar, and honey till properly blended.
Step 6.
Add the moist elements to the dry and completely whisk till mixed right into a batter. Let the batter stand for 10 minutes.
Step 7.
Pour into the ready tin. If utilizing, high with the edible flower petals.
Step 8.
Bake the bread till set and golden brown on high, 45-55 minutes.
Step 9.
Take away from the oven and let the bread cool fully in its tin. In a small bowl, stir the chives into the quark.
Step 10.
To serve, stir the chives right into a small bowl of the quark. Prove the bread and slice; serve with the chive quark.
Serves 12
