Low Carb, GF & Vegan Seeded Loaf

Written By Kate Emily Allan

Makes 1 loaf - Gluten Free, Vegan, Low Carb

Ingredients

  • 150g mixed seeds

  • 40g flaxseed

  • 40g chia seeds

  • 40 ml olive oil

  • 30g ground psyllium husk

  • 200g ground almonds

  • 100g coconut flour

  • 500ml water

  • 1 tsp salt (optional)

Heat the oven at 160C.

Toast the seeds (I used a mix of pumpkin, sunflower, sesame and linseed) for 8 minutes in the oven. Leave to cool.

Mix the flours, flaxseed, chia seeds, psyllium and the cooled toasted seeds. Dissolve the salt with the wet ingredients and pour into the dry ingredients. Beat well with a wooden spoon so that everything is mixed together.

Pour the mix into a 22x12cm lined loaf tin, sprinkle with some extra mix seeds and flatten down with the back of a spoon. Cover and leave to rest for 2 hours or overnight in the fridge.

Heat the oven at 180C. Take the tin out of the fridge and bring to room temperature.

Bake in the oven for 1 hour, if the seeds are catching at the top cover with tin foil. Leave to cool, then take it out of the tin.

It keeps well in the fridge for up to a week. I sometimes cut the loaf in slices and freeze it in a bag, then toast it directly from frozen.

Enjoy!



Kate Emily Allan
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