2 cups almond meal
1/4 cup chia seeds
1/4 tsp bi-carb soda
4 Tbsp coconut oil
1/4 tsp Celtic sea salt
Heat oven to 180°C and line a loaf tin with baking paper.
Mix almond meal, chia seeds, bicarb soda in a bowl.
In a separate bowl drizzle the coconut oil into the eggs while beating to emulsify the mixture (ensure the coconut oil is liquid prior to adding to the eggs).
Add the egg and oil mixture and mix until an even consistency is achieved. (This recipe has a cake mix consistency rather than a bread dough when mixed).
Pour the mixture into the lined loaf tin and bake for 40 minutes at 180°C.
Allow to cool in the tin until it is able to be handled and then place the loaf on a cake rack to finish cooling. (This step is not essential but will stop the protein bread sweating).