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Export 11 ingredients for grocery delivery
Step 1
Start by preheating your oven to 325 F and line a 9×5 loaf pan with parchment paper. I recommend spraying the inside first so the paper sticks to the pan, and so the bread lifts out easier.
Step 2
In a high speed blender, blend together the almond flour, coconut flour, baking soda, and salt, for about for 10 seconds to so to combine.
Step 3
Add the eggs, olive oil, apple cider vinegar, and honey to the blender, and blend on a low setting until everything is incorporated well. You might need to remove the top and scrape down the sides of the blender to make sure everything is fully incorporated.
Step 4
Remove your blender from the base and add in the flax seeds, pepitas, sunflower seeds and chia seeds. Use a spatula to fold the nuts into the blender. Put the cover back on top, and blend for about 20-30 seconds, just to break down SOME of the seeds. We don’t want our seeds fully pulverized, just broken down and softened a bit.
Step 5
Transfer the batter to the loaf pan, using a spatula to make sure it’s evenly spread across the pan. Once done, go ahead and top your bread with a generous amount of extra seeds (I love flax seeds and pepitas for this!)
Step 6
Bake your bread for about 38-41 minutes or until a toothpick comes out clean. Check your loaf at the 30-ish minute mark, and if you notice the seeds on top getting too brown, use some aluminum foil to make a “tent” over your bread, and leave it on for the remaining cook time.
Step 7
Once done, remove your bread from the oven and let it cool for 20-25 minutes. DO NOT SLICE UNTIL IT'S COOL!
Step 8
Slice and enjoy!
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