Almond and sunflower seed bread

This is a new bread recipe which I tried out. I based the recipe on The Real Meal Revolution's Almond and Poppy Seed Bread, but I made a few changes. The bread turned out beautifully. It's a tasty, nutty bread and very filling. It's naturally gluten-free and low carb too. It made a decent size loaf.

Ingredients:

6 eggs

60ml tap water

1 1/2 cups of ground flax seeds

3/4 cup ground almonds

1 teaspoon salt

3/4 teaspoon xanthum gum

1/4 cup sunflower seeds

1/4 cup flaked almonds

1 1/2 teaspoons baking powder

1 teaspoon of honey

In a bowl, whisk together the eggs and the water until fluffy and well combined. 

I use a coffee grinder to grind up my nuts and seeds. It's important to measure them after being ground, as it usually makes a little more volume once ground. You don't want to use pre-ground flax seeds, as they tend to go rancid quickly. Grind what you need and store the left over whole seeds in the freezer to keep them fresh for longer. 

Here is what the almonds look like once ground:

Add all of the remaining ingredients to the eggs and gently fold the whole lot together. Make sure that it is evenly combined. 

Grease a loaf tin, and pour the mixture inside. Bake it at 180'C for 35 to 40 minutes, or until a skewer comes out clean.