I’m a big fan of always having some nourishing bread on hand in my freezer. This loaf is perfect for avocado and tomato or with eggs.

You’ll need (serves 8):
2 cups almond meal
1/4 cup psyllium husk
1/4 cup chia seeds
1/4 cup ground flaxseed
1/4 cup raw walnuts, roughly chopped and 2 tbsp extra to decorate
2 tbs rosemary, roughly chopped, extra sprigs to decorate
1 tsp celtic sea salt
1 1/2 tsp baking powder
1 clove garlic, crushed
3 eggs, lightly beaten
1/4 cup almond milk
1 tbsp olive oil

Preheat the oven to 190 C (170 C fan-forced)

Combine all the ingredients in a large bowl (except the loaf decorations) and mix well using a wooden spoon.

Spoon into a lightly oiled and lined standard loaf tin (approximately 21 cm x 11cm), gently smooth the top and decorate with the extra walnuts and rosemary.

Bake in the oven for 30 minutes, or until the loaf is cooked. To check if its cooked, insert a skewer into the middle of the loaf. If it comes out dry, it’s done. Cover with foil if the top is browning too much.

Cool, and serve the loaf sliced.Delicious with fresh avocado and tomato. Or try some avocado, lemon juice and some goats fetta.

Thanks to Jessica Sepel for this recipe.