Nutrient Rich, Grain Free, Dairy Free, Gluten Free, and Keto Friendly!

INGREDIENTS

2 Tbsp Zen Basil Seeds

1 cup coconut flour

½ cup almond flour

2 Scoops 20/20 Plant Protein Powder

2 tsp baking powder

½ tsp salt

2 ¼ cups lukewarm water

2 tsp apple cider vinegar

Process

Set the oven to 350 degrees. Line a loaf pan 9 inches x 5 inches with parchment paper and set aside for later. Mix all dry ingredients in a large mixing bowl, whisk together. Add the apple cider vinegar and lukewarm water. After 30 seconds, the dough will be moist, and slightly crumble apart. Use your hands to form the dough and make a ball. Form a dough ball and set it aside for 10 minutes to let the fiber absorb all the water and hold the ingredients together. Now the dough should be soft, elastic, and slightly moist but should hold perfectly together.

Shape a cylinder, bread loaf shape. Don't press the dough too much. It's a gluten-free loaf, it won't rise. If you press too much, it will be very dense and doughy. Place the loaf onto the prepared loaf pan covered with parchment paper.

Lastly, wet your fingers with water and massage the top of the bread to fix any cracks. Sprinkle 1 Tbsp of sesame seeds (optional).

Bake on the bottom rack of the oven (first rack from the bottom) for 45 minutes then switch to the middle rack for 15 extra minutes. Remove from the oven and cool on a rack for 4 hours, or overnight before slicing.

Seal and Store in the refrigerator.