This "bread" is delicious straight from the oven and slathered in butter! It's also great toasted. I make two loaves at a time and wrap them in tinfoil when they're completely cold. I put one in the freezer and the other in the fridge. It keeps for and lasts me a week. It's very filling so you can slice it thinly. I top it with scrambled eggs, avocado, banana, sardines, goats cheese ... you name it! I've also made sweet versions by adding ground cinnamon and dried fruit. It's amazing with cheese!
Ingredients:
either 4 hen's eggs beaten or 4tbsp Linseeds soaked in 175ml water ("linseed eggs")
2 cups Almond flour (ground almonds)
3/4 cup Psyllium husks
1 tbsp Baking powder (gluten free)
1/2 tsp sea salt
1/2 cup olive oil
1/2 cup warm water
Optional: seeds, herbs, spices (I usually add a handful of pumpkin and sunflower seeds and 1tbsp of fennel seeds)
Method:
If using linseed eggs, soak them overnight or for half a day, then blitz them in a food processor until gloopy
Pre-heat the oven to 170C
Oil a half pound loaf tin thoroughly. I use olive oil.
Put all the dry ingredients in a large bowl and mix well
Add the eggs, oil and water and mix well. You may need a little more warm water. The mixture should be well blended - but stiff.
Spoon into the loaf tin and press down.
Bake for 45 minutes - check a knife comes out clean from the centre.
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