I use this recipe. I can't remember where it came from, and I've added to it anyway. it has a good flavour and texture, but it's a bit crumbly, so putting a slice in the toaster means you might never see it again.
I've learnt to remove it carefully with a wooden spatula, and then it's fine. It's easy to make, no difficult ingredients, though ground almonds are expensive so I get mine from Aldi or Lidl when I'm passing rather than put them on my Sainsbury's shopping list. I don't know how well it would keep: after baking, I let it cool completely on a rack, then I transfer it to a board and, because it's crumbly, use a sharp serrated knife to cut into 16 slices. I pack the slices into a rigid plastic box and put it in the freezer. When I want bread, I remove one or two slices and toast them, or thaw them first if I want bread, not toast.
I like the taste of caraway seeds, so I include them but I think pumpkin seeds would be nice too.
I did the maths and came up with:
Nutrition content :
per loaf:
kcal: 2451
protein: 96.2g
fat: 309.2g
carbs: 64g
fibre: 117g
per slice (1/16 of loaf):
kcal: 153.1
protein: 6g
fat: 19.3g
carbs: 4g
fibre: 7.3g
Ingredients:
240g ground almonds
60g ground flaxseed
30g sunflower seeds
10g caraway seeds
4 eggs
2 tablespoons olive oil
2 teaspoons baking powder
1/2 teaspoon salt
Grease and base line a loaf tin. (Mine is 20cm x 10cm x 6cm)
Heat oven to 190 degrees C.
Mix dry ingredients together.
Lightly beat eggs and mix in the olive oil, then add to the dry ingredients and mix well.
Pile into loaf tin and smooth top.
Bake in pre-heated oven for about 45 mins.