Seeded Brazil Bread

Melissa c

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 honey (20g)

¼ cup macadamia oil (45g)

½ tblspn baking powder

1 tblspn apple cider vinegar

pinch salt

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.

TMX: Speed 7 to 10 seconds

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 once or twice during this process).

TMX: Speed 4 to 20 seconds : then scrape down the sides of the bowl and again on Speed 4 for 10 seconds.

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

Allow to cool slightly before serving.

You can swap the apple cider vinegar for fresh lemon juice

You can swap the Macadamia Oil for Oil of choice

You can swap honey for another sweetener of choice or leave it out

I have not tried this recipe with other nuts or flours but would love to hear from you if you do

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