By @the_paleo_shack




  • 1 1/2 cups almond meal
  • 1/3 cup natural almonds chopped
  • 2 tablespoons coconut flour
  • 1 teaspoon baking soda
  • 1 tablespoon matcha tea cooking grade
  • 3 tablespoons pepitas
  • 3 tablespoons sunflower seeds
  • 1 tablespoon black chia seeds
  • 1 tablespoon chopped walnuts
  • 1 tablespoon sesame seeds
  • 1 tablespoon shredded coconut
  • 1 tablespoon chopped cacao nibs
  • 1 teaspoon sea salt
  • A handful of your own nut and cacao mix, chopped, whatever you have on hand in the pantry to make a nutty crunchy topping.


  • 6 eggs (I used five jumbo size)
  • 1 tablespoon pure raw honey (optional)
  • 4 tablespoons melted coconut oil
  • 1 tablespoon apple cider vinegar


  1. Mix dry ingredients in a large bowl, coating fully in the matcha tea.
  2. Add wet ingredients and mix to a well combined batter. Pour into a greased loaf pan then lined with baking paper.
  3. Top with your nut and cacao nib mix, press gently into top of batter and pop into a preheated 150c oven for 45-50 minutes, until a skewer comes out clean.
  4. Enjoy with your favourite toppings, time to get creative

Note: Keeps in the fridge for five days and freezes well up to 3 months.



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