Nut and Seed Bread

Vanessa Lewis

I like to spread slices with Marmite and grill cheese over the top then cut into soldiers for Hazel's lunchbox. Another way I like to serve this bread is lightly grilled dipped in extra virgin olive oil and then in Moroccan dukkah (recipe for the dukkah follows). This bread freezes well, slice it up, pop it in a container and then into the freezer. Try this with my toppings of cashew carrot romesco, pickled mushrooms & smashed avo.

Ingredients

1 cup	Almond meal
¼ cup	Pine nuts
¼ cup	Pistachios, roughly chopped
¼ cup	Sliced almonds
½ cup	Hemp seeds
¼ cup	Sunflower seeds
1 Tbsp	Apple cider vinegar
¼ cup	Coconut oil
1 tsp	Baking soda
1 tsp	Himalayan salt, or Murray River
6	Free range eggs

Directions

1. Preheat oven to 160C.
2. Spray 20cm x 10cm loaf tin with olive oil spray.
3. Combine all ingredients in a bowl
4. Carefully pour into the prepared loaf tin and bake for 40-45 mins

For the Moroccan dukkah

½ cup toasted hazelnuts
¼ cup sesame seeds
2 Tbsp Moroccan seasoning
½ tsp sea salt flakes
½ tsp ground black pepper

1. Place all ingredients in a blender or mini food processor and blitz till the mix resembles a crumb. Store in an airtight container or lidded jar.