Seeded Bread Sandwich With Protein
- 300 grams cashew nuts, made into raw butter
- 1/4 cup coconut milk
- 4 free-range eggs
- 2 teaspoons apple cider vinegar
- 1 teaspoon raw honey
- 1/4 cup coconut flour
- 1 teaspoon gluten-free baking soda
- 1 pinch sea salt
- 1 tablespoon sesame seeds
- 1 tablespoon chia seeds
- 1/3 cup sunflower seeds
- 1/3 cup pumpkin seeds
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Preheat oven to 150°C or 300°F.
Grease a loaf-baking tin and line it with baking paper.
In a large bowl, mix together the cashew butter, coconut milk, egg yolks, vinegar and honey using a hand blender, a regular blender, or a food processor. Note that the mixture can become very sticky.
In a separate bowl, whisk your egg whites until stiff peaks form.
To the cashew mix, add the coconut flour, baking soda, and salt. Combine well, then stir through a large spoonful of egg whites to soften the mix. Delicately fold in the rest of your egg whites and seeds.
Pour the mixture into the baking tin, top with additional sesame seeds and salt flakes if desired, and bake until cooked through (around 40-45 minutes).
Allow the bread to cool on a rack before serving.
Slice and serve with slices of protein and salad greens, as desired.
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