Prep: 10mCook: 1hr 10mReady: 1hr 20m
- 1 cup Coconut flour
- 2/3 cup Golden flax seed meal
- 1/4 cup Sunflower seeds
- 1/4 cup Pumpkin seeds
- 1/4 cup Chia seeds
- 1/4 cup Sesame seeds
- 1/4 cup Hemp seeds
- 1 1/2 tbsp Gluten-free baking powder
- 1 tsp Sea salt
- 12 large Eggs
- 3/4 cup Butter (measured solid, then melted)
Preheat the oven to 325 degrees F (163 degrees C). Line a small 8.5 x 4.5 in loaf pan with parchment paper, with the paper hanging off the long sides.
In a large bowl, stir together the coconut flour, flax seed meal, all the seeds, baking powder, and sea salt.
Stir the melted butter into the bowl until crumbly and uniform.
In another large bowl, beat the eggs on high using a hand mixer (or stand mixer) with a whisk attachment, until tripled in volume. Fold the eggs into the batter.
Transfer the batter to the lined pan. Round the top with your hands. If desired, sprinkle more seeds on top (optional).
Bake the bread for about 50 minutes, until browned on top. Tent the top with foil and continue baking for another 15 to 25 minutes, until the bread internal temperature is 170 degrees F (77 degrees C).
Let the bread cool completely in the pan without moving or slicing. Once cooled, run a knife along any edges of the bread that touch the pan, then lift out of the pan using the parchment paper hanging over the sides.