Method

Preheat oven to 175°C.

Add almonds and hazelnuts into a food processor or Nutribullet, and process into a fine meal, but don’t over-process. (If you don’t like a lot of texture, you can also process the sunflower seeds and pumpkin seeds.)

Add the processed nuts, seeds, psyllium, and salt into a large bowl and mix until well combined.

Add coconut oil and water into the bowl and mix again. If the dough is too thick or some of the dry ingredients aren’t completely soaked, add more water, 1 tbsp at a time.

Transfer the dough into a parchment paper-lined 8 x 4 inch/20 x 10 cm loaf pan and press into an even layer. Smooth out the top and bake for 45 minutes in the centre of the oven.

Remove the loaf from the pan, place it directly on a baking sheet (or the oven rack) and bake for another 15-25 minutes.

Transfer the loaf onto a cooling rack and let it cool completely before slicing. The bread will continue to firm up as it cools.
Slice and slather with almond butter.

Keeps well in an airtight container in the fridge for four to five days. Can also be sliced and frozen for up to three months.

Recipe and image from nutritionist Hannah Alderson.

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