Gluten Free Sunflower Seed Bread

This is a grain free/gluten free bread. It is a smaller loaf and more dense than other bread. The amount of liquid in the loaf keeps it moist and delicious and as you can see, it's got pretty decent crumb. If you're not a fan of coconut and have never used coconut oil let me assure you that this loaf doesn't have an overpowering coconut taste. (I'm not a coconut fan and I love this bread)

1 1/2 Cups Blanched Almond Flour
1/4 Cup Flaxseed Meal
2 Tbs Coconut Flour
1 1/2 Tsp Baking Soda
1/4 Tsp salt
5 Eggs
1/4 Cup Coconut Oil
1 Tbs Honey
1 Tbs Apple Cider Vinegar
1 Tbs Boiled Cider
1/4 Cup Sunflower Seeds

Pre-Heat oven to 350°.

A word about the loaf pan. This is a much smaller loaf of bread. As you can see, my pan preference for this loaf is my 11" x 3" Le Creuset Pate Terrine lined with parchment paper for easy release. I've also made it with this glass baker that's 8" x 3 1/2" lined with parchment paper. The longer the pan, the lower the loaf. The shorter the pan, the taller the loaf. This recipe should not be doubled to fit a normal size loaf pan.

The directions for this loaf are so easy. Into a food processor place your almond flour, coconut flour, flaxeed meal, salt and baking soda and pulse ingredients together. Next pulse in the eggs, coconut oil, honey, apple cider vinegar and boiled cider. Stir 1/8 cup sunflower seeds in by hand and pour batter into parchment paper lined loaf pan. Then sprinkle the remaining sunflower seeds over the top of the loaf and bake it for 30 minutes. Test for doneness by inserting a toothpick until it comes out clean.

Let loaf cool for 15 minutes in the pan and then remove it and place it on a wire rack to cool completely.

This loaf should be kept refrigerated for up to 3 days.

Recipe adapted and modified from here.