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Extra virgin olive oil
3 tbsp
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Mozzarella cheese, whole milk
1 cup, shredded
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Step 1
Preheat your oven to 400F/200C and line a rectangular baking dish with parchment paper. To a bowl, add the almond flour, coconut flour, baking powder, and salt. Whisk to combine.
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Step 2
Add the softened butter and olive oil and incorporate them with a fork. Chop the spinach and parsley, mince the garlic, and add them. Add the eggs and shredded mozzarella.
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Step 3
Mix using a wooden spoon until a consistent batter forms. Pour the batter into the lined baking dish. Flatten the top with a spatula and sprinkle the sesame seeds on top.
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Step 4
Transfer to the oven and bake for 15-20 minutes. Allow to cool in the dish for 5 minutes. Take the bread out of the baking dish and slice it into 8 equal squares.
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Step 5
Serve warm or store for later. Store in an airtight container in the fridge for up to a week.
