Almond & Emmer Wheat Bread

*Can be DF if choosing coconut oil or ghee*

1 1/2 cups Almond or hazelnut meal

1/4 cup Golden flax meal

1/2 cup Changing Habits Emmer Wheat Flour

1/4 cup Arrowroot flour

1/2 tsp Baking soda

4 large eggs

1 tbsp Changing Habits Rapadura Sugar

1 tsp Changing Habits Seaweed Salt

3 tbsp Changing Habits Coconut Oil, butter or ghee, melted

1 tsp apple cider vinegar

Preheat the oven to 180C. Grease and line a small- medium bread loaf tin.

Sift together all dry ingredients into a medium bowl.

In another bowl blend eggs for 3-5 minutes until frothy and light.

Quickly whisk all other wet ingredients into the egg mix.

Mix dry ingredients into the wet mixture.

Scoop with a spoon or pour the mixture into the lined tin.

Optional: you can poke olives, Changing Habits Chia Seeds, sun-dried tomatoes, chopped bacon, fresh herbs, chopped cheese etc. into the loaf now for extra flavour.

Bake in the oven for 35 Minutes to 40 Minutes or until golden brown and cooked through.

Allow to cool and serve warm topped with a bit of fresh butter. Or serve toasted with eggs, spinach, mushrooms, cheese etc.

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Almond & Emmer Wheat Bread