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Pepita & Coconut Paleo Bread

Yields1 Serving

Recipe adapted from Nicole Evan's Paleo Bread.

 4 tbsp psyllium husks
 4 tbsp coconut oil
 1 cup pepitas
 1 cup coconut flour, sifted
 1 tbsp apple cider vinegar
 1 tsp bicarb soda
 8 organic, free-range eggs, beaten
 a pinch of Changing Habits Seaweed Salt
1

Preheat the oven to 180C. Grease and line a loaf tin.

2

Place the pepitas in a food processor or thermomix bowl and blitz until it becomes a flour/ meal.

3

Place all dry ingredients in with the pepitas and blend again until well combined.

4

Add the wet ingredients into the dry inrgedients and combine, scrape down the sides if needed. Keep blending until completely mixed through.

5

It should look like a thick sticky batter. Scoop or pour the mixture into you prepared tin and spread it out evenly. Sprinkle with a few extra pepita seeds for decoration and press them into the bread so they stick.

6

Bake for 45-50 minutes or until the skewer comes out clean.

7

When ready remove from the oven and allow to cool. Then serve with your desired topping. We used cashew cheese and a bit of pesto on top! Delicious! Its also fantastic toasted and spread with butter and avocado on top.