Bread With Nuts And Seeds

Ingredients:

• Almonds – 35 g
• Hazelnuts – 35 g
• Pumpkin seeds – 60 g
• Flax seeds – 35 g
• White sesame – 3 tablespoons
• Almond flour – 180 g
• Hazelnut flour – 60 g
• Coconut shavings – 100 g
• Baking powder – 1.5 teaspoons
• Salt – 0.5 teaspoon
• Almond milk – 150 ml
• Apple cider vinegar – 1 tablespoon
• Chicken eggs – 3 pcs.
• Coconut oil – 70 g
• Honey – 1 tablespoon

For decoration

• Pumpkin seeds – 1/4 teaspoon
• Flax seeds – 1/4 teaspoon
• White sesame – 1/4 teaspoon
• Sunflower seeds – 1/4 teaspoon

Directions:

1. Grind 35 g of almonds and 35 g of hazelnuts into crumbs using a blender. Add pumpkin seeds, sesame seeds, and flax seeds. Turn the blender back on.
2. Grind coconut shavings in a blender or coffee grinder to a flour state and pour into a bowl.
3. Add almond, hazelnut, and coconut flour, salt, and baking powder here. Mix thoroughly with a blender.
   In a separate bowl, mix almond milk with eggs, melted coconut oil, honey, and vinegar. Combine the resulting mixture with the walnut. Grind until smooth and set aside for 5 minutes.
4. Line a baking dish (approximate size – 20*10 cm) with baking paper. Lay out the dough and level the surface with a spoon or spatula. Lightly tap the mold on the table so that the dough is evenly distributed in the mold. If desired, decorate the workpiece with seeds. Bake in an oven preheated to 180 degrees for 45-50 minutes. Periodically check the readiness of the bread.
5. Take the finished bread out of the oven, let it cool completely, and take it out of the mold.
6. Like other types of bread, bread with nuts and seeds can be sliced ​​and served with hot dishes or used to make sandwiches. Unlike classic bakery products, it has a pronounced nutty flavor that any gourmet will like. Ready-made bread can be stored in the refrigerator in a container with a tightly closed lid for up to 5 days.