Heads up, seed and nut lovers - this loaf's for you! Crunchy. Hearty. Oh-so-tasty. Plus, it's keto, dairy-free and gluten-free. A perfect choice for sandwiches, but also delicious as a side or stand-alone snack. Don't forget the butter.
Instructions
- Preheat the oven to 300°F (150°C). Mix the dry ingredients in a large bowl.
- Crack in the eggs. Add oil and vinegar. Mix well.
- Place the dough in a non-stick or greased bread pan, about 5 x 10 inches (12 x 24 cm). Bake for an hour. Turn off the heat and allow the bread to completely cool with the oven door ajar.
Tip!
This recipe makes an oversized loaf. It keeps in the refrigerator for up to a week. It also freezes well; for best results, cut into thin slices before freezing.
Spread a generous amount of butter on each slice-it will be almost as satiating as a full meal!
