Turmeric seeded loaf

{ MAKES 9 x 30 CM (3½ x 12 INCH) LOAF }

200 g (7 oz/2 cups) almond meal

60 g (2¼ oz/½ cup) walnuts

50 g (1¾ oz/½ cup) flaked almonds

75 g (2¾ oz/½ cup) pepitas (pumpkin seeds)

40 g (1½ oz/¼ cup) sunflower seeds

¼ teaspoon salt

1 teaspoon ground turmeric

½ teaspoon gluten-free baking powder

15 g (½ oz/¼ cup) coconut flakes

3 eggs

2 egg whites

90 g (3¼ oz) butter or coconut oil, melted

2 tablespoons rice malt syrup

½ banana, mashed

Preheat the oven to 170°C (325°F) and line a 9 × 30 cm (3½ × 12 inch) loaf (bar) tin with baking paper.

Combine the almond meal, nuts, seeds, salt, turmeric, baking powder and coconut flakes in a large bowl.

In a small bowl, whisk together the remaining ingredients. Add the wet mixture to the dry and mix until well combined.

Pour the batter into the prepared tin and bake for 45–50 minutes, until a skewer inserted in the centre comes out clean.

Allow to cool in the tin before slicing.