Breakfast bread

GROUND almonds, flaxseed and eggs make this a high-protein, low-grain breakfast. Best served warm or toasted, it also makes a delicious snack spread with a little nut butter.

MAKES A 900G LOAF (10-12 SLICES)

200g ground almonds

2 tbsp coconut flour

40g ground flaxseed

1 tsp sea salt

1 ½ tsp baking powder

5 eggs, beaten

30g coconut oil, plus extra for greasing

1 tbsp maple syrup

1 tbsp raw apple cider vinegar

PREHEAT the oven to 180c/fan 160c/gas 4. Line a loaf tin with parchment or grease with coconut oil. Put the ground almonds, coconut flour, ground flaxseed, sea salt and baking powder in a food processor and pulse until everything is combined. Add the rest of the ingredients and pulse again to form a smooth dough. Bake for around 40 minutes, or until golden and cooked through (when you pierce it with a skewer, the skewer should come out clean). Leave the loaf to cool, then turn it out. Store in a ziplock bag in the fridge or in the freezer, sliced.