– ¼ cup unsalted hulled sunflower seed – ¼ cup unsalted hulled pumpkin seed – 3 tablespoons flaxseed – 3 tablespoons sesame seed – 1 ¾ cups almond flour
– ¼ cup coconut flour – 1 tablespoon baking powder – ½ teaspoon baking soda – ¼ teaspoon salt – 3 large egg
– 1 cup buttermilk – ¼ cup avocado oil – 1 tablespoon chia seed – 1 tablespoon pure maple syrup (Optional)
Preheat oven to 350 degrees Fahrenheit. Coat a 9- by 5-inch loaf pan with cooking spray. Line the bottom of the pan with parchment paper.
In a medium dry skillet, combine sunflower seeds, pumpkin seeds, flaxseeds, and sesame seeds; toast over medium heat, tossing frequently, until light brown and beginning to burst, 5 to 7 minutes.
Reserve 2 tablespoons of the seed mixture in a small bowl and transfer the rest to a big basin.
Combine almond flour, coconut flour, baking powder, baking soda, and salt in a large mixing bowl; stir well.
Stir the wet ingredients into the dry ingredients until well incorporated. Scrape the batter into the prepared pan.
Sprinkle with the saved seeds, gently pressing them into the batter to ensure they adhere. Allow to stand for 10 minutes.
Bake for approximately 40 minutes, or until the loaf is golden brown and a toothpick inserted in the center comes out clean.
Allow it cool in the pan on a wire rack for 30 minutes before transferring to a rack to finish cooling.