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Makes:
1
Babiche Martens
In our house, we have the routine of making this seed bread once a week and having it for breakfast topped with eggs (I love to spread it with Marmite first). This bread is also often wrapped up in tinfoil and taken for a treat at work. It’s quick to make, with no yeast, so no rising involved, and leaves a lovely aroma in the kitchen when baking.
Ingredients
| 1 ¾ cups | Ground almonds (Main) |
| ¼ cup | Ground linseed (Main) |
| ½ tsp | Salt |
| 1 tsp | Baking soda |
| ¾ cup | Mixed seeds and nuts, roughly chopped (Main) |
| 6 | Eggs |
| 2 Tbsp | Lemon juice |
| 2 tsp | Brown sugar |
| ¼ cup | Melted butter |
| 2 Tbsp | Mixed seeds and nuts, for the top (Main) |
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Directions
- Preheat oven to 170C. Line a 20cm tin with baking paper.
- Into a bowl place the almonds, linseed, salt, baking soda and seeds.
- In another bowl whisk together the eggs, lemon juice, sugar and butter. Pour into the dry ingredients and mix well. Pour into the loaf tin and sprinkle over the extra seeds.
- Bake in the oven for 45 minutes or until it sounds hollow when tapped. Remove and place on to a cooling rack.
More of Angela's egg meals
- Bean smash with mushrooms and poached eggs
- Gruyere and tarragon omelette, served with red pepper salsa
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