Matcha Cacao Nut Loaf By The Paleo Shack

MATCHA CACAO NUT LOAF

By @the_paleo_shack

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INGREDIENTS:

DRY

• 1 1/2 cups almond meal
• 1/3 cup natural almonds chopped
• 2 tablespoons coconut flour
• 1 teaspoon baking soda
• 1 tablespoon matcha tea cooking grade
• 3 tablespoons pepitas
• 3 tablespoons sunflower seeds
• 1 tablespoon black chia seeds
• 1 tablespoon chopped walnuts
• 1 tablespoon sesame seeds
• 1 tablespoon shredded coconut
• 1 tablespoon chopped cacao nibs
• 1 teaspoon sea salt
• A handful of your own nut and cacao mix, chopped, whatever you have on hand in the pantry to make a nutty crunchy topping.

WET

• 6 eggs (I used five jumbo size)
• 1 tablespoon pure raw honey (optional)
• 4 tablespoons melted coconut oil
• 1 tablespoon apple cider vinegar

METHOD:

1. Mix dry ingredients in a large bowl, coating fully in the matcha tea.
2. Add wet ingredients and mix to a well combined batter. Pour into a greased loaf pan then lined with baking paper.
3. Top with your nut and cacao nib mix, press gently into top of batter and pop into a preheated 150c oven for 45-50 minutes, until a skewer comes out clean.
4. Enjoy with your favourite toppings, time to get creative

Note: Keeps in the fridge for five days and freezes well up to 3 months.

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