The battle in our household is to ensure that the children eat sufficient protein before leaving the house. This loaf is a high protein breakfast win!
80 g Ground almonds
50 g Ground flaxseeds
30 g Arrowroot powder
25 g Coconut flour
1 tsp Bicarbonate of soda
75 g Ghee
3 Large eggs
100 ml Non-dairy milk
2 tsp Apple cider vinegar
1 tsp Maple syrup
Preheat oven 160 degrees centigrade (fan-assisted).
Grease and line a 1lb loaf tin
In a large bowl or food processor mix dry ingredients – almonds, flax, arrowroot, coconut, bicarb.
In a smaller bowl whisk the eggs and stir in the ghee, milk, vinegar and syrup.
Mix the wet ingredients into the dry and stir well.
Pour into the loaf tin and bake for 45 mins.
Leave to cool a little then remove from the tin, slice and serve.
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