Coco Seedy Bread

This is a great option for those trying to avoid refined grains and bread. The recipe comes from my Danish mother-in-law along with a few changes by me. If you want a softer bread, substitute the coconut oil for avocado oil.

Start by mixing all the seeds and nuts together. Feel free to improve if you are short on these ingredients or prefer a different nut or seed.

Add the eggs and oil. Look at the beautiful color in that pasture raised yolk!

After baking, the bread should come right out of pan. Slice and enjoy. You can keep in the refrigerator for several days or in the freezer for a few months. 

.5 cup raw pumpkin seeds
.5 cup raw sunflower seeds
.5 cup raw almonds
.5 cup walnuts
.5 cup hemp seeds
.5 cup sesame seeds
5 pasture eggs
.5 cup unrefined coconut oil, melted
1 tsp sea salt

Preheat oven to 320 degrees.
Mix all ingredients in a bowl.
Grease a bread pan with additional coconut oil.
Bake for 45-50 minutes.

12-24 servings

Adapted from Annette Olsen