What you need:
400g (4 cups) ground almonds
85g (3/4 cup) coconut flour
2 tsp baking powder
2 tbsp milled flaxseeds or chia seeds
4 tbsp cold water
pinch of pink Himalayan sea salt
4 tbsp psyllium husks
2 tbsp whole chia seeds
110ml (1/2) cup melted coconut oil
810ml (3 cups & 4 tbsp) unsweetened almond milk
coconut oil, to grease
How to make:
Place the ground chia seeds/flaxseeds into a bowl and stir in the cold water. Set aside for 5 minutes to allow it to set.
In a large mixing bowl, place the baking powder, psyllium husks and chia seeds with the ground almonds, coconut flour, and salt. Stir it all together until mixed very well.
In another mixing bowl, pour in the almond milk and melted coconut oil. Add in the 'flax egg' and use a fork to whisk it into the liquid to break up any lumps.
Pour the liquid ingredients into the dry ingredients and stir everything together well to form the dough.
Cover the bowl and set it aside for 1 hour to allow the psyllium husks and chia seeds to absorb the liquid. If the mixture feels too dry, add another 1-2 tbsp of almond milk.
Preheat the oven to 180C and prepare a loaf tin (you’ll get these in Tesco or Supervalu lining it with greaseproof paper.
Place the dough in the tin and press down well to pack it in tightly.
Bake at 180C for 35 minutes until the top is turning golden-brown
Allow to cool down for ten minutes before serving.