Still warm, baked bread or crispy toast are my breakfast staples. Paired with butter then topped with warm apple jam — the sun promises to shine even on a cloudy morning. My seedy bread holds up to a knife straight from the oven, as well as, the toaster after it’s cooled. The complex seed & nut blend has a dense, crunchy texture with a fresh, earthy taste. Perfect for sandwiches, as a base for avocado toast, and of course … breakfast.
Preheat oven to 350 degrees.
Line a bread pan with parchment.
Mix flax meal, nuts, seeds, baking powder and salt in a large mixing bowl, set aside.
In a separate bowl, melt butter.
Add egg whites, eggs and buttermilk, whisking until well combined.
Add egg mixture to flax mixture, stirring until well combined.
Transfer dough to prepared bread pan.
Bake for 40 minutes, until golden.
Remove from pan to cool.
Naturally low-carb & gluten-free
