Gluten-free seeded loaf recipe
A brilliant power-packed nut and seed loaf that is especially good for the yeast-shy; similar to cornbread in texture and flavour
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Ingredients
- 40g pumpkin seeds
- 200g ground almonds
- 25g linseeds, coarsely ground or milled flaxseed
- 15g poppy seeds, plus 1 tsp extra to sprinkle
- 50g pine nuts
- 1½ tsp baking powder - use gluten-free if required
- a rounded 1⁄4 tsp bicarbonate of soda
- 1⁄4 tsp cayenne pepper, optional
- 7 large eggs, separated
- 40g coconut oil, melted (or rapeseed oil), plus extra to grease
- 1 tbsp clear honey, optional
- 1½ tbsp cider vinegar
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