It's very important to preheat the oven to 170 C/340 F Fan Forced
Mix all dry ingredients in a large bowl, ensuring it is well combined.
Beat the eggs on high for approximately 3 minutes, add the EVOO, the ACV, and the water to the eggs, and pour over the dry mix. Mix till well combined.
Pour the mix into a greased loaf pan approximate size 5” x 9”/ 12 cm x 23cm. Level out the top of the loaf. Garnish with seeds of choice such as chia, linseed, sesame seeds or sunflower seeds.
Bake in the oven for 45- 50 minutes or until a skewer comes out clean from the centre of the loaf.
Remove the loaf from the pan straight away so that it doesn’t become too moist on the inside. Cool on a cooling rack.
Once you have mixed the loaf, bake it straight away. If you let the mixture sit, the chia seeds and coconut flour will absorb moisture and you may end up with a dry loaf. This will not happen if it is cooked straight away. You can switch the sunflower seeds for hulled hemp seed or pumpkin seeds.To store, wrap in cling wrap and store in the fridge for up to 5 days or freeze in portions or slices, in airtight bags for use at a later date.