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This gluten free, refined sugar free, dairy and egg free bread is absolutely delicious!

Recipes sure can make their way around. I’ve taken a recipe I saw posted by the talented nutritionist Emily Hope, that she adapted from medical herbalist Julia Davidson, and now I have some delicious whole nut and seed bread in my freezer for fast food my body will love. I love that I followed the recipe (almost exactly) which is something I’m usually no good at sticking to, and in return I got a skin loving, fertility boosting, and beautifully nutritious whole food bread.

Couple of things to note: It is a whole food ingredient, nut and seed based recipe making it a more expensive bread to make, but so worth it in value for your health. To make this even better value, freeze it and have a couple of slices only at a time, and top with in season ingredients that are cheap. Remember it is packed full of good fats and plenty of protein so it’s not going to leave you hungry in 20 minutes like regular bread would. Finally, this is a great post training bread for athletes, a breakfast bread for those wishing to focus on a fertility boosting diet, and of course as a great lunch or snack meal for anyone with a busy lifestyle.

Recipe makes 12-14 slices

* represents where I used organic products

2 1/4 cups ground almonds
1/4 cup psyllium husk*
1 cup sunflower seeds
1 cup pumpkin seeds*
3/4 cup almonds
3/4 cup flaxseeds* (I actually used ground as it was all I had, and still worked)
3 tablespoons chia seeds*
2 tablespoons pure maple*
1/4 cup olive or avocado oil (I used a mixture to finish some bottles)
2 1/4 cups water

Directions

Mix all the ingredients well in a large bowl. Pour into a greased or line loaf tin and press down. Cover and place into fridge overnight or for 3 hours.

Pull out and allow to get to room temperature, while pre-heating oven to 180 degrees. Cook the bread for 1 hour (mine took just a little longer in my old oven) or until a skewer comes out clean.

Slice when slightly cooled, enjoy some fresh and hot, and freeze the remaining pre-sliced options to toast up when required.

Note: You can toast the nuts and seeds first like Emily did, but I didn’t have time so they went in raw and were still great.

Toppings

I had some left over blue cheese and mum’s beetroot chutney on one, and avocado and sprouts on the other when I made this. Below are some more options that would be great.

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  • Almond butter and chia jam
  • Smashed avo and herbs
  • Hummus and basil pesto
  • Cheese and tomato with black pepper
  • Free range eggs
  • Pickle and avocado
  • Free farmed bacon and pesto with salad greens