Quick and easy to make, I sliced it up and wrapped the slices individually in cling wrap and toasted as needed.
1 Tbsp coconut oil
2 Tbsp balsamic vinegar
8 Tbsp ground ultimate seed mix
1 Tbsp potato flour/ coconut flour
1 tsp baking soda
1 tsp baking powder
pinch of salt
Place all ingredients into a liquidiser and blits for a minute, place in a 15x15 cm square deep dish, lined the bottom with greaseproof paper.
Pour the bread mix in the tin and bake on 170 degrees Celsius for 35 minutes
Recipe and picture copyright by Tamsyn Wells