Almond Bread by Preston Jackson of Indian Springs Alabama

0.75 cup Buttermilk, lowfat
3 large Egg, fresh, whole, raw
1 cup Pumpkin seeds
1 tsp Leavening agents, baking powder, low-sodium
8 serving Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp.
1.50 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
1.5 cup, fluid (yields 2 cups whip Heavy Whipping Cream
1 cup Parmesan Cheese, grated
.5 cup Coconut flour (by SCRAPPYMELLA)

Keeps well in refrigerator

Mix all ingredients and add more whipping cream if you wish so that the mixture pours easily. You can leave it thick and spoon it into the pans. Prepare to apply Crisco to (2) two stick free pans. Put equally the mixture into the (2) round stick free cake pans. Cook in 350 preheated oven for 55 minutes or less. Watch after 35 minutes and remove earlier if required before over browning. Note the bread is soft in the middle until it cools. I've decided (2) thinner rounds cook better than one thick. It releases from the pans better also. Refrigerate

Serving Size: This makes 24 pieces