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Ingredients
- 1 cup cassava flour
- 1 cup pumpkin seeds
- ⅓ cup raw almonds
- ⅔ cup flax seeds (the whole seed)
- ½ cup sunflower seeds
- 3 tsp chia seeds
- ¼ cup psyllium husks (flakes, not powder)
- 1 tsp sea salt
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- ¼ cup melted coconut oil or avocado oil
- 1 ¾ cups water
Instructions
- Preheat oven to 375.
- Line a bread loaf pan with parchment paper (oil the inside so that it sticks).
- Roughly chop the almonds.
- In a medium bowl, add the almonds and all of the other dry ingredients.
- Next add all of the wet ingredients and mix together well. The dough should be thick.
- Transfer to the bread loaf pan and use a spatula to flatten and make even.
- Bake for 35 minutes.
- Remove from oven. Carefully lift the bread out and flip it upside down.
- Place it back in the oven for another 20 minutes.
- Remove from oven and let cool for 2 hours. Don't skip this step, as the bread needs to firm up.
- Slice and enjoy. I like to slice the whole loaf and freeze, so that I can pull pieces out of the freezer as needed! Hope you guys LOVE this!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
Delicious! I’ve made breads similar to this before, but I really liked the addition of the cassava flour on this! It made the texture really unique. I didn’t have maple syrup so I omitted that, and only had half of the flax seeds, so I used sesame for the rest. Super good. Thank you!
Thank you so much Madeline! I love this recipe and need to make it again for my family soon!