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Fennel Sunshine Loaf

Fennel Sunshine Loaf
Serves: 8 - 10 slices
I love adding veggies to my breads to bulk them up and add flavour. This combo came to me when I was searching for zucchini's at my local market and instead stumbled upon some fennel. Paired with calcium, iron, magnesium, zinc AND vitamin E rich sunflower seeds,  it is to die for! It's like a savoury cake, no need to add anything, except maybe a drizzle of lemon 🙂 You can also chop some of the fennel fronds (the part you usually chop off of the fennel) into the dough. Enjoy 2 slices with avocado for breakfast, 1 slice as a snack or top a salad with it for lunch!

Ingredients

For: 8 - 10 slices

Dry Ingredients

  • 1.5  cups almond meal 
  • 1  cup  flaxseed meal 
  • 1/2 cup  psyllium husk 
  • 1 tsp  baking powder 
  • 1/2 tsp baking soda 
  • 1/2 tsp  sea salt 
  • 1/2 tsp  cracked black pepper 
  • 1/2 cup  sunflower seeds 

Wet Ingredients

  • 3 tbsp chia seeds 
  • 2 cups filtered water 
  • 1 tbsp apple cider vinegar / lemon juice 
  • 1 small bulb fennel 

Instructions

  1. Preheat oven to 180 C fan forced and line a small loaf tin with baking paper.
  2. Thinly slice the fennel using a mandolin, set aside.
  3. Place the flaxmeal and chia seeds in a bowl with the water. Whisk and let it form a thick gel-like consistency by allowing to sit for 10 minutes whilst you prepare the rest.
  4. Meanwhile, place almond meal, psyllium husk, salt, baking soda and baking powder into a bowl and combine well, ensuring there are no clumps.
  5. Stir sunflower seeds into the dry mixture.
  6. Whisk the apple cider vinegar in with the flax/chia, until relatively smooth.
  7. Combine wet with dry ingredients and mix well, ensuring there are no clumps.
  8. Fold through the shaved fennel.
  9. Transfer “dough” to the loaf tin and press it in evenly. Top with extra seeds or herbs for decoration.
  10. Bake for approx 55-60 minutes, until lightly golden and firm to the touch.
  11. Remove form the oven and allow to cool for about 20 mins before removing from the tin. Then let it stand on a cooling rack for a further 20 minutes.
  12. Slice, serve, enjoy!

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