Low Carb Seedy Loaf

This is a recipe I made up, combining a few different recipes I tried from around the web and then adding my own bits. It’s a yummy low carb bread, full of goodness and very satisfying. It does cost a bit in ingredients, but one to two slices, slathered in butter and with maybe a slice of cheese on top, is very filling and provides long lasting energy. I slice the loaf up once it’s cooled, and freeze it for when needed. Waxed paper between the slices before freezing makes it easier to separate once frozen.

Preheat oven to 160 degrees celsius, fan forced.Prepare two loaf tins by lining with baking paper. Makes 2 loaves. Takes 1.5hrs to cook.

Ingredients:

Dry ingredients

  • 500gm of sunflower seeds, kibbled (ie/throw them in the Thermomix/food processor for a few seconds until they have turned into a course flour, as in the photo below.
  • 1 cupĀ  Lupin Flakes (I get mine from Anna’s Low Carb Kitchen)
  • 1 cupĀ  Flaxmeal (also from Anna’s Low Carb Kitchen)
  • 1 cup Pumpkin Seeds/Pepitas
  • 1/2 cup Linseed/Flaxseed
  • 1/2 cup Chia Seed
  • 2 tablespoons Psyllium Husk
  • 1 teaspoon salt

Wet ingredients

  • 2 eggs
  • 2 cups water

 

kibbled sunflower seeds

 

Combine the dry ingredients first, then add the water and eggs and stir thoroughly, making sure there are no dry bits. The result will be a moist, crumbly mix that holds it’s shape when pressed together. The first time I made this, I used too much water and the loaf didn’t dry out enough.

 

The ingredients looking all pretty in the bowl. It’s better to mix the dry ingredients first, then add the wet ingredients, but this looked nicer for the photo.

 

Share the mixture between the two loaf tins and press down firmly. Add extra sunflower and pumpkin seeds to the top if you like. The mixture will only come about a third of the way up each tin. This is a very dense loaf and it does not rise. You could put all the mix in one tin to make a larger loaf, but you would probably need to increase the cooking time. Put in the middle of the oven and bake for 1.5hrs.

 

in the oven. I forgot to take a photo before it went in.

 

If you haven’t used Lupin Flakes before, you may not like the smell when they are cooking. I don’t notice it anymore, but I do remember not liking it the first time I used them. Once the loaf is cooled down, the smell goes away. I like to have a slice warm out of the oven, with lots of butter, yum. When it’s done, it should be mostly dried out, maybe a little moist still in the centre, and hold together well. Because of its seedy nature, it will crumble a bit when you slice it. I usually aim for a slice around 1.5cm wide, too thin will make it crumble more. I hope you enjoy this as much as I do!

 

 

 

 

 

 

In other news, I have taken the leap and signed up to do a colour consultancy course with Celebrate Beauty. The main parts are in late February and May, but the first part is learning about makeup, which is not my strong point. I have a few friends who have offered to be my guinea pigs coming over on Sunday afternoon and my trainer, who will show me how to pick the correct colours for people and how to apply them correctly. Lets hope my friends don’t go home looking like this…

 

Until next time, xx Christy

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