Ingredients:

¼ cup almonds

¼ cup hazelnuts

½ cup pumpkin seeds

¼ cup flax seeds

3 flax eggs (see recipe)

3 tbsp. sesame seeds

3 cups almond flour

1 scoop organic soy protein powder (unflavored or alternatively, use vanilla flavor)

2 tbsp. coconut flour

1½ tsp. baking soda

pinch of salt

½ cup unsweetened almond milk

1 tbsp. apple cider vinegar

⅓ cup coconut oil

2 tbsp. low-carb maple syrup

2 tbsp. water (or more depending on dough consistency)

Directions:

1. Preheat the oven to 350°F/180°C.

2. Line a loaf pan with parchment paper.

3. Put the almonds and hazelnuts in a blender or food processor. Pulse until ground.

4. Add the seeds and blend the ingredients again until ground. Scrape the sides of the blender or food processor if necessary.

5. Transfer the mixture to a large bowl and mix in the almond flour, baking soda, and salt with a whisk or spoon.

6. Take a separate medium-sized bowl and add the almond milk, protein powder, flax eggs, coconut oil, maple syrup, and vinegar. Stir well until all the ingredients are incorporated. Add 2 tablespoons of water (or more, if necessary), and stir.

7. Allow the wet mixture to sit for a few minutes. Stir again and then add it to the dry mixture in the large bowl.

8. Use a whisk or spoon to combine all ingredients.

9. Transfer the dough to the loaf pan lined with parchment paper.

10. Put the loaf pan in the oven and bake the bread for 50 minutes or until a fork comes out clean. Take the loaf pan out of the oven and allow the bread to cool down.

11. Remove the parchment paper, transfer the bread to a cutting board, and slice it into 10 slices before serving.

12. Alternatively, store the bread in an airtight container in the fridge and consume within 5 days. Store for a maximum of 60 days in the freezer and thaw at room temperature.

Bon Appetit!