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  • Almond meal – 1 cup
  • Chia seeds – 2 tbsn
  • Water – 30ml
  • Arrowroot (sifted) – 3/4 cup (can also use Tapioca)
  • Bicarb soda (sifted)- 1 tbsn
  • Apple cider vinegar – 2 tbsn
  • Eggs – 3
  • A good pinch of salt



  1. Preheat oven to 175C
  2. Soak chia seeds in the water whilst preparing the dry mix.  Stir to make sure the seeds are immersed in water.
  3. Sift arrowroot and bicarb soda into a bowel.
  4. Add almond meal and salt, and mix well.
  5. Use a whisk to combine the dry ingredients to help break up lumps and distribute the ingredients evenly.
  6. Add eggs, soaked chia seeds, and apple cider vinegar.
  7. Combine everything well until there are no lumps (about 1 minute of whisking).
  8. Don’t be tempted to add anymore water; the mix is suppose to be thick.
  9. Pour mix into a baking tin lined with non-stick paper, or a silicon bread mould lightly coated with oil.  Or you can use a spring form cake tin.
  10. Bake for 25 minutes until the bread is firm to the touch and bounces back when lightly pressed.  The top will be golden in color and firm to the touch.
  11. Remove bread from the oven and turn out onto a cooling rack
  • Adjust cooking time to 45-50 minutes if cooking a double mix (which i recommend)


*Props to Tania Hubbard for this great recipe *