Seeded Brazil Loaf

by Collette White | 18 September, 2018

Good Morning friends! I hope this finds you all well. This recipe is one of my all time favourites. I especially love it for breakfast, slightly toasted with avocado and salt on top or if I am super hungry, a pan fried egg on top also! YUM! I created this recipe quite a while back but wanted to get a nicer photo of it before putting it up here on my new-ish Website. So here it is. I hope you love it as much as I do!

Ingredients

1 ½ cups brazil nuts (250g)

2 tblspns chia seeds (20g)

2 tblspns flaxseeds (20g)

2 tblspns sunflower seeds (20g)

5 eggs

½ cup tapioca flour (60g)

1 tblspn liquid sweetener (20g)

¼ cup oil of choice (45g)

½ tblspn baking powder

1 tblspn fresh lemon juice or apple cider vinegar

pinch salt

Method

Preheat oven to 180c and line a ‘meatloaf / bread tin’ (approx. 22cm x 11cm) with baking paper and set aside.

Place the brazil nuts, chia seeds, flaxseeds and sunflower seeds into a large food processor and blitz on high until a fine crumb is formed.

Scrape down the sides of the bowl. Add the remaining ingredients.

Process on a medium speed until thoroughly combined (you may need to scrape down the sides of the bowl again during this process).

Pour mixture into prepared tin and bake in preheated oven for 35-40 minutes until golden.

Allow to cool slightly before serving.

Notes

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,