About
This nutritious seeded loaf is light and soft and packed with healthy seeds.
Perfect to accompany soups and stews or filled with your favorite low carb sandwich fillings, the bread is also delicious served warm and slathered in butter!
Although this bread has been prepared in a food processor, the steps will also work just as well mixed by hand.
Ingredients
- 3 small egg whole
- 1 teaspoon apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon yogurt, plain, whole milk
- 1 tablespoon, whole pieces pumpkin seeds
- 1 teaspoon, whole pieces chia seeds
- ½ tablespoon 100% pure erythritol by now
- ½ teaspoon baking soda
- ¼ cup organic ground flax seed by wild oats
- ¼ cup, whole pieces chia seeds
- ¼ cup, whole pieces pumpkin seeds
- ¼ cup almond milk
- ¼ teaspoon salt, sea salt
- 9 ounce food cupboard home baking almonds ground by sainsbury's
Instructions
- Preheat the oven to 330 degrees Fahrenheit and line a loaf tin with baking paper.
- Add the ground almonds, ground flaxseed, erythritol, baking soda and salt to a food processor and pulse to combine.
- Add the ¼ cup chia and ¼ cup pumpkin seeds and pulse again until well combined.
- Add the eggs to the mixture and blend to form a thick batter.
- Add the milk, yogurt, apple cider vinegar and olive oil and blend until thick and creamy.
- Spoon the batter evenly into the lined baking dish and sprinkle over the remaining chia and pumpkin seeds.
- Transfer to the oven to bake for 45 minutes until golden brown all over and a skewer comes out clean. Leave to cool a little in the tin before slicing.
Nutrition Facts
- Servings: 10
- Calories: 245.5kcal/1027.3kJ (per serving)
- Fat: 21.0g (per serving)
- Carbs: 7.5g (per serving)
- Protein: 10.1g (per serving)
