Ingredients

The following ingredients have 4 Servings
  • 5 eggs
  • 3 tablespoons agave (or sub honey or maple syrup)
  • 1/4 cup water
  • 1/4 cup refined coconut oil, melted
  • 2 cups blanched almond flour
  • 2/3 cup ground flaxseed meal
  • 3 teaspoons baking powder
  • 1 1/2 teaspoon sea salt
  • 1 1/2 teaspoon cinnamon
  • 1/3 cup dried cranberries + 1 tablespoon for topping
  • 1/3 cup sunflower seeds + 1 tablespoon for topping
  • 1/3 cup pumpkin seeds + 1 tablespoon for topping

Instruction

  • Preheat oven to 350F.
  • In a large bowl, whisk together the eggs, agave, water, and coconut oil.
  • Add the almond flour, flaxseed meal, baking powder, sea salt, and cinnamon. Mix everything together.
  • Fold in the dried cranberries, sunflower seeds, and pumpkin seeds.
  • Grease a bread pan or line it with parchment paper.
  • Pour the batter into the pan and spread out evenly.
  • Top with additional cranberries, sunflower seeds, and pumpkin seeds.
  • Bake for 30 minutes, or until top is golden brown and a toothpick comes out clean.
  • Let sit for five minutes, then remove to a cooling rack and allow to cool.
  • I waited until my bread was almost room temp before cutting into it.