So easy to make and a robust bread - nice GF substitute and won't break the bank. Serves 12. Per serve: Cal: 111; Fat: 9.7g; Pro: 4.5g; Carbs: 1.0g
Preheat oven to 170 degrees celcius and line a baking tray with baking paper (or grease with coconut oil). Boil kettle.
Put almond meal, psyllium, baking powder and salt in a bowl. Crack egg into separate bowl and whisk, then add to bowl and add boiling water slowly, mixing well with a hand whisk or fork to combine.
Roughly chop almonds and add them and seeds to dough, mixing until well combined. The dough will be quite spongy.
Shape into a loaf with hands and pop in oven for ~40 minutes until golden brown and sounds hollow when you tap on it - that's when it's done.
Wait until cool until slicing.