Nut, Seed, Apple and Plum Loaf

Free from grains, gluten, dairy and refined sugar this recipe will fill your body with nourishing goodness and help satisfy any carb craving. Whether for breakfast with eggs, as a side with soup, as toast with jam or even as a tuna and lettuce sandwich, this bread is certain to go down a storm in any household, what ever the occasion!

15 minutes

45 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	106
Fat:	9 g
Carbohydrates:	3 g
Protein:	2 g
Calculated per serving.

by Paleo With Mrs P

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View other recipes by Paleo With Mrs P

Serves: 20

Ingredients

50 gram 50 gram 50 gram Almonds
50 gram 50 gram 50 gram Hazelnut
100 gram 100 gram 100 gram Sesame Seeds
25 gram 25 gram 25 gram Dried Cranberries, Organic
100 gram 100 gram 100 gram Pumpkin Seeds
100 gram 100 gram 100 gram Sunflower Seeds
1 Tbsp 1 Tbsp 1 Tbsp Chia Seeds
50 gram 50 gram 50 gram Walnuts, Organic
50 gram 50 gram 50 gram Prunes (dried plums)
2 Tbsp 2 Tbsp 2 Tbsp Flax Seed Meal
50 gram 50 gram 50 gram Almond Meal/Flour
0.5 whole 0.5 whole 0.5 whole Apple, organic, Grated
1 tsp 1 tsp 1 tsp Orange Zest
1 pinch 1 pinch 1 pinch Sea Salt
5 whole 5 whole 5 whole Eggs
0.25 cup 0.25 cup 0.25 cup Coconut Oil, Organic

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 180c
In to a food processor (or by hand) pulse almonds until roughly chopped (still chunky though)
In to a large mixing bowl place all your mixed nuts, seeds, almond flour, figs, grated apple, orange zest and sea salt, mix until fully combined
Add in 1/4 cup coconut oil (melted) and 5 eggs and beat until combined and batter has formed
Pour in to a greased loaf pan
Please in to the oven for 40-45 minutes until the top has turned golden brown and a cake tester / knife comes out clean
Allow to cool and then store in an airtight tin for up to 8 days