1 1/2 cups almond meal
1/3 cup natural almonds chopped
2 tablespoons coconut flour
1 teaspoon baking soda
1 tablespoon matcha tea cooking grade
3 tablespoons pepitas
3 tablespoons sunflower seeds
1 tablespoon black chia seeds
1 tablespoon chopped walnuts
1 tablespoon sesame seeds
1 tablespoon shredded coconut
1 tablespoon chopped cacao nibs
1 teaspoon sea salt
A handful of your own nut and cacao mix, chopped, whatever you have on hand in the pantry to make a nutty crunchy topping.
6 eggs (I used five jumbo size)
1 tablespoon pure raw honey (optional)
4 tablespoons melted coconut oil
1 tablespoon apple cider vinegar METHOD:
Mix dry ingredients in a large bowl, coating fully in the matcha tea.
Add wet ingredients and mix to a well combined batter. Pour into a greased loaf pan then lined with baking paper.
Top with your nut and cacao nib mix, press gently into top of batter and pop into a preheated 150c oven for 45-50 minutes, until a skewer comes out clean.
Enjoy with your favourite toppings, time to get creative
Note: Keeps in the fridge for five days and freezes well up to 3 months