NUT FREE KETO BREAD

Dry:
1/2 cup hemp hearts
1/2 cup flaxseed
1/4 cup chia seeds
1/2 cup coconut flour
2 tablespoons psyllium powder not husks
1 teaspoon baking soda
1 teaspoon salt

Wet:
4 large eggs
1 cup warm-hot water
2 tablespoons coconut oil
2 tablespoons Sweet Best Erythritol
2 teaspoons apple cider vinegar

Instructions:

• Preheat oven to 350 degrees and grease a loaf pan.
• Combine the three seeds in a high powered blender and blend to fine powder.  Don’t over-blend, or it will start to clump.
• Pour the fine seed meals into the bowl of a mixer and combine with the remaining dry ingredients, mixing to combine.
• Add in all the wet ingredients and mix vigorously for 1-2 minutes until thick and cohesive (takes a a bit for all the seeds and psyllium and coconut flour to absorb and activate!)
• Using a spatula, scrape the dough into the prepared loaf pan, gently forming into a mounded loaf.
• Bake in a preheated oven for 45-55 minutes, until just set on top.
• Let cool completely for best texture and slicing….it will be a bit gooey from the psyllium when still hot.
• Can be stored in airtight container on the counter for a few days, or in the fridge for about a week!