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This bread is like a SCD version of rye or pumpernickel. It has a rich density and is delicious toasted on its own with a smattering of ghee, or as a side accompaniment to a morning egg.


3 eggs
N cup (80 mL) sunflower oil
1 tablespoon (21 g) honey
1 cup (110 g) almond flour
1 cup (150 g) pecans or walnuts
½ teaspoon baking soda
G cup (55 g) sunflower seeds*
topping: 3 tablespoons (42 g) sunflower seeds*
additional sunflower oil for greasing


1. In a food processor, combine the eggs, oil, and honey until they have a reached a smooth consistency
2. Then add in the almond flour, pecans, baking soda, and sunflower seeds
3. Turn the processor on high to ensure that the batter has an even distribution
4. Grease a loaf pan with some additional sunflower oil, and pour in the batter
5. Sprinkle the top with Bake in a pre-heated oven at 325°F (165°C or gas mark 3) for approximately 30-40 minutes, or until *Note: Wait for at least 3 months after symptoms have cleared to try any kind of seeds
6. sunflower seeds if desired
7. knife comes out clean


1 loaf

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0