2¹∕³ cups (330g) gluten-free self-raising flour, plus extra for dusting 1¼ cups (185g) mixed seeds ¼ tsp Celtic sea salt ¼ tsp stevia powder 4 eggs 1 tsp apple cider vinegar 60g butter, melted, plus extra for greasing ¼ cup (60ml) additive-free coconut milk ½ cup (125ml) water
1 Preheat the oven to 175°C (345°F). Grease and flour a 21cm x 9cm loaf (bar) tin.
2 Combine the flour, seeds, salt and stevia in a large bowl. In a separate bowl, beat the eggs with an electric mixer for 2 minutes until pale and fluffy. Add the vinegar, butter, coconut milk and water, and stir to combine. Add the egg mixture to the dry ingredients and mix well.
3 Spoon into the prepared tin, smooth the surface with the back of a spoon and bake for 40 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Turn out onto a wire rack to cool.