Marathon Bread

Name: Marathon Bread
Yield: 12 servings
Ingredients: 340 g Almond Butter; 100 g Almond Flour; 8 - Egg; 1 Tsp Salt; 1 Tsp Pepper; 1 Tsp Baking Soda; 50 g Pine Nut; 50 g Pumpkin Seed; 50 g Sunflower Seed; 1/2 Tbsp Poppy Seeds

Serves: 12 3,287 views

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Ingredients

340 g Almond Butter (or Peanut Butter)
100 g Almond Flour
8 - Egg
1 Tsp Salt
1 Tsp Pepper
1 Tsp Baking Soda
50 g Pine Nut (or Pecan)
50 g Pumpkin Seed
50 g Sunflower Seed
1/2 Tbsp Poppy Seeds

Directions

Preheat oven to 180C / 350F and line loaf tin with parchment loaf tin liner / parchment paper.
Spoon almond butter into bowl.
Add in the almond flour, eggs mixed seeds, bicarbonate of soda and season well with plenty of salt and pepper.
Mix everything together which takes a bit of time and elbow grease to get everything incorporated. The mixture will be really sloppy - more like a cake batter and not enough at all.
Spoon the mixture into the lined loaf tin and it should come fairly near the top. This bread doesn't rise all that much, maybe just a centimeter or so above the top of the tin.
At this point you can top the loaf with anything you want. I like to add some sea salt and poppy seeds but it's down to personal preference here.
Bake for 55 to 60 minutes or until a skewer comes out clean when inserted into the middle.
Once baked, turn it out onto a cooling rack allow to cool down.

Best to leave it to cool down and then you can get good slices from it.