Savoury Breakfast Loaf

1. Preheat fan-forced oven to 160˚C.
2. In a large bowl, combine the sifted almond meal, coconut flour, baking powder, yeast flakes, paprika, salt, cracked pepper and pecans.
3. In another bowl, add the beaten eggs, pumpkin puree, olive oil, and apple cider vinegar. Mix well then stir the olives through.
4. Pour the wet mixture into the dry mixture, stirring with a wooden spoon to combine thoroughly.
5. Scoop the batter into a well-oiled tin and sprinkle with sesame seeds, pepitas, sunflower seeds any other preferred seeds.
6. Bake for 60 – 75 minutes. Your loaf is ready when an inserted skewer comes out clean. If the top of your loaf is browning too quickly, cover it with baking paper.
7. Let cool completely before cutting into slices. I like to leave mine overnight and cut it in the morning. Store in the fridge for a few days, or freeze immediately.
8. Eat with all of your favourite toppings. My go-to combo at the moment is avocado, goats feta, basil and black sesame seeds!

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