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
Method
1
Preheat oven 160 degrees centigrade (fan-assisted).
2
Grease and line a 1lb loaf tin
3
In a large bowl or food processor mix dry ingredients – almonds, flax, arrowroot, coconut, bicarb.
4
In a smaller bowl whisk the eggs and stir in the ghee, milk, vinegar and syrup.
5
Mix the wet ingredients into the dry and stir well.
6
Pour into the loaf tin and bake for 45 mins.
7
Leave to cool a little then remove from the tin, slice and serve.