- Prep Time
- 15 min
- Total Time
- 40-45 min
- Serves
- 8-10
Ingredients
- 375 mL
- almond flour
- 1½ cups
- 60 mL
- ground flax seeds
- ¼ cup
- 60 mL
- pumpkin seeds
- ¼ cup
- 30 mL
- chia seeds
- 2 tbsp.
- 10 mL
- baking powder
- 2 tsp.
- 2.5 mL
- sea salt
- ½ tsp.
- 3
- eggs
- 30 mL
- extra virgin olive oil
- 2 tbsp.
- 5 mL
- cider vinegar
- 1 tsp.
- 125 mL
- boiling water
- ½ cup
- 5 mL
- black and white sesame seeds (optional)
- 1 tsp. each:
Directions
- Step 1
- Place oven rack in middle position and preheat oven to 180°C (350°F).
- Step 2
- Combine all dry ingredients in a bowl.
- Step 3
- Separate egg yolks from egg whites.
- Step 4
- Beat egg whites with an electric mixer until stiff peaks form. Set aside.
- Step 5
- Beat egg yolks with oil, vinegar, and boiling water. Incorporate to dry ingredients and mix with mixer until moist.
- Step 6
- Fold in beaten egg whites with a spatula.
- Step 7
- Pour mixture into a silicone or greased loaf plan. Sprinkle with black and white sesame seeds, if desired.
- Step 8
- Bake for 40 to 45 minutes. Let cool before transferring to a plate.
- Step 9
- Store in refrigerator.
