Gluten-free Follicular Seed Cycling Loaf

Ingredients

Dry Ingredients

1 cup almond meal (110g)

2 tbsp psyllium husk (8g)

1 tsp of baking powder (6g)

½ tsp sea salt (5g)

3 sprigs rosemary, finely chopped

½ cup pepitas (70g)

½ cup flaxseeds (70g)

Wet Ingredients

3 organic eggs

2 tbsp olive oil (40ml)

1 cup steamed pumpkin, mashed

Method

1. Preheat oven to 175°C and line a loaf tin with baking paper.

2. In a large mixing bowl combine, almond meal psyllium husk, seeds, baking powder, salt, and rosemary with a wooden spoon.

3. In a separate bowl whisk the eggs, add the mashed pumpkin, and olive oil, and mix to combine until smooth.

4. Add the egg mixture to the dry ingredients and fold together until evenly combined.

5. Pour the batter into the prepared loaf pan. Bake in the oven for 55-60 minutes.

6. Allow the loaf to cool down before extracting it from the tin, then place a tea towel over the top and allow it to completely cool for an hour before slicing it into 10 even slices.

   Enjoy!