1/2 cup black chia seeds, ground (measure them before grinding; or, you can use them whole- it just changes the texture)
2 tablespoons raw apple cider vinegar
6 tablespoons coconut oil, softened
Optional sweetener: 2 teaspoons raw honey or 8-12 drops stevia
2 1/2 cups almond meal, or a bit more if needed
1 1/2 teaspoon baking soda
1/2 heaping teaspoon high mineral salt
4 tablespoons nutritional yeast (less for sweeter variations)
Optional: 1/2 cup pumpkin seeds or nuts, like pecans or walnuts (soaked/ sprouted if possible)
Optional: 2 tablespoons sesame seeds (Sprinkle some on top, too!)
Optional: Savory seasoning like rosemary, herbs de Provence, sun-dried tomatoes, olives, OR sweet seasoning like ginger, cinnamon, cardamom, nutmeg, allspice, cloves, grated carrot, small amount raisins, apple or other fruit pieces, etc.
Faux pumpernickel option: 2 tablespoon fennel seed, ground or crushed, 2 tablespoons whole caraway seeds, and 6 tablespoons carob powder
Instructions
Preheat oven to 350°F. Line a loaf pan with parchment paper so it hangs over the sides as handles.
Crack the eggs into a food processor or mixing bowl. Stir in the chia seeds, vinegar, coconut oil, and sweetener. Allow the mixture to sit at least 15 minutes to thicken.
In a separate large mixing bowl, whisk together the almond meal, baking soda, salt, nutritional yeast, any seasoning, and seeds. Then add it to the egg mixture and process well. The dough should be about the consistency of thick cooked oatmeal.
Place dough in the parchment lined pan. Bake for 45 to 50 minutes (30-35 for mini loaves), or until a knife inserted through the center comes out clean. Cool before slicing.
Notes
Pumpernickel Tip:To grind whole fennel seed, use a very dry blender, a clean coffee grinder, or a mortar and pestle (this takes elbow grease).
Note: We decided to double the recipe to make a full sandwich size loaf. You can make half size mini loaves if you prefer.