Every bite of this bread is bursting with the warm flavors of the season. It is delicious fresh out of the oven and amazing toasted throughout the week with butter or freshly ground nut butters!
Prep Time: 10 minutes
Cooking Time: 1 hour
3 cups almond flour
1 ½ cups arrowroot powder
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
2 tablespoons chia seeds
2 tablespoons sesame seeds
1 tablespoon poppy seeds
2 teaspoons sea salt
1 teaspoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground cloves
2 teaspoons orange zest
1 teaspoon caraway seeds
1 teaspoon anise seeds
1 teaspoon ground cardamom
8 large eggs
2 teaspoons raw apple cider vinegar
Preheat your oven to 350 degrees Fahrenheit.
Line an 8 ½” x 4 ½” bread pan with parchment paper.
Combine all ingredients except eggs and raw apple cider vinegar in a large bowl and whisk together until well-combined.
Whisk eggs in a separate bowl. Add raw apple cider vinegar and stir well until frothy.
Gently fold in eggs into the flour mixture until a batter has formed.
Pour into the lined bread pan and smooth top so that it is distributed evenly. Sprinkle with additional sesame seeds and poppy seeds.
Bake in the oven until a toothpick inserted in the center comes out clean, about 1 hour.
Remove from the oven and allow to cool for a few minutes on a baking rack before slicing.
Serve between 8, storing any leftovers in a glass container for up to 1 week.
Net Carbs: 18