Mix all dry ingredients in a bowl. Whisk together the eggs, oil add salt and then combine with the dry ingredients. Pour into a non stick loaf tin.
Cook in the oven on 160 degrees for 55 minutes. Serve while warm or cool on a cooling rack, slice and serve. I’ve topped these with almond butter, sliced banana and chia seeds for the ultimate balanced breakfast.
NOTE- Keep any nuts you use whole as if blended or grinded they release fatty acids and can become rancid once baked.