Ingredients

• 1 ½ cups almond meal, sifted
• ¾ cup Honest to Goodness organic coconut flour, sifted
• 1 ½ tsp Honest to Goodness  baking powder - aluminium free
• 3 tbsp Honest to Goodness nutritional yeast flakes
• 2 tsp organic paprika
• 1 tsp Honest to Goodness Celtic sea salt
• A few twists of cracked pepper
• ¼ cup 2die4 live Activated Organic Pecans, roughly chopped
• 4 organic eggs, beaten well
• ½ cup pumpkin puree
• ½ cup + 2 tbsp organic extra virgin olive oil
• 1 tbsp Honest to Goodness organic apple cider vinegar
• 1/3 cup olives, pitted & quartered

Method

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. You can leave it overnight and cut it in the morning. Store in the fridge for a few days, or freeze immediately.
8. Eat with your favourite toppings.