Hazel Nut And Raisin Loaf
This loaf was perfect to make on sunday for the busy week ahead.
INGREDIENTS
2 cups almond flour 2 tablespoons coconut flour 2 tablespoons LSA (ground linseed, almonds and sunflower seeds) Can use extra almond flour if you don't have this. 1 cup chopped hazelnuts 1 cup raisins 1 ripe banana ¼ teaspoon sea salt 1 ½ teaspoons baking soda 4 eggs ¼ cup butter, melted 1 tablespoon apple cider vinegar
I am in the habit of making something as a treat on the weekend, that I can enjoy as well as anyone else. Then the left overs are a great option for Ben during the week to have as snacks. So this loaf was fantastic for this. I tend not to have to many baking snacks during the week as I function much better without them. However there is something truly special about fresh baking on the weekend and this is a routine I have always done and always will. This loaf is naturally gluten free, friendly on the digestive system, packed full of nutrients and plenty of protein. It will leave you feeling good and put you in a great mood straight out of the oven.
Cooking Instructions
Preheat oven to 150 C/300 F and line a bread tin with baking paper.
In a bowl combine almond flour, coconut flour, LSA, mashed banana, salt, baking soda and whisk until combined.
Then add in eggs, melted coconut oil and vinegar. Whisk until smooth and combined.
Pour the batter into the bread tin and bake for 30-40 minutes or until golden and knife comes out clean.
