1 cup ground almond flour or and other gluten free flour
2 Tbsp mixed seeds for the top
Pre-heat the oven to 180 degrees
grease a loaf tin and set aside
Mix together all your dry ingredients in a bowl. In a separate bowl beat the eggs then add them to the dry mixture. Add the yoghurt and mix well. Pour the mixture into the loaf tin and sprinkle with extra seeds.
Bake for 50 minutes. Remove from the loaf tin and enjoy.
The bread also freezes really well.
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