Paleo Grubs' Seed and Nut Sandwich Bread

[ChesterV]

I love seeds and nuts, especially in BREAD!!!!!!

Ingredients

1. 1½ cup almond meal
2. 6 tbsp sunflower seeds
3. 6 tbsp pumpkin seeds
4. 4 tbsp chia seeds
5. 3 tbsp flax seeds
6. 1/3 cup almonds
7. 2 tbsp coconut flour
8. 1 tsp baking soda
9. 3 eggs
10. ¾ cup almond milk
11. ⅓ cup olive oil
12. 1 tbsp honey
13. 1 tbsp cider vinegar
14. ½ teaspoon salt

Instructions

1. Preheat the oven to 350°F.
2. Mix the pumpkin, sunflower, flax and chia seeds in a bowl, set aside 3 tablespoons.
3. Place the almonds in a food processor and pulse a few times.
4. Add the remaining seeds and pulse until coarsely ground.
5. Add the almond meal, coconut flour and baking soda and pulse
6. until combined.
7. Add the eggs, almond milk, olive oil, honey, vinegar and ½ teaspoon of salt and process until well combined.
8. Allow the batter to rest for about 5 minutes to ensure the moisture is absorbed by the coconut flour.
9. Line an 8'' x 4'' loaf pan with parchment paper.
10. Pour the mixture into the pan and smooth it out with a spatula, then sprinkle with the reserved mixed seeds.
11. Bake for 45 – 50 minutes, or until the bread is golden-brown and a metal skewer or knife inserted in the center comes out clean.
12. Remove from the oven and let cool completely.
13. Remove the bread from pan.
14. Wrap the cooled bread in foil or plastic wrap, or place it in a plastic bag and store in refrigerator for up to 5 days.