2 cups soft nuts (mix any you like- ex. cashews, macadamias, pecans, walnuts)
5 lg pasture raised eggs (May sub vegan egg substitute)
2 T coconut flour
2 T coconut oil (melted)
1 T apple cider vinegar
1 T honey (May sub maple syrup for vegan version)
1 tsp baking soda
1/4 tsp sea salt
Preheat oven 350•
Grease bread pan. (I use coconut oil)
Blend all ingredients -EXCEPT for apple cider vinegar in food processor or good blender until smooth. Add apple cider vinegar at the end and immediately put in pan and oven. Bake for 40 minutes. Let cool and enjoy! Next time, you may need to make a double batch depending how fast it gets gobbled up!!
Variations of enjoyment:
Add a nice vegan or organic butter and some fresh fruit or jam.
For savory~ we enjoy fresh avocado and hummus for vegan or hard boiled egg. Any type of toast toppings you like!
My dear friend from Australia, Liz, shared this recipe with me years ago and we have enjoyed this at home, on road trips, camping, hotel stays, and many gatherings!! We love it and call it Liz Loff!!
Please comment below how you enjoyed it or any questions you may have.
(Disclaimer: I have not tried the vegan version yet.) If you do, please let us know how it turned out for you.