I’ve tried a few low carb bread recipes and almost everyone has flopped. They either haven’t risen or they’ve been doughy and uncooked in the middle or they’ve just tasted nasty.

I also really dislike the taste of milled flaxseed.

So with that being said, you might understand why I got really excited when I tried and tasted this recipe.

Not only is it easy, but it tastes so delicious and if I didn’t know any better, I’d think it was a normal seed loaf.

I’ve become so used to not eating bread that I’m not really missing it, but it’s so great to have a Banting option.

Ingredients:

1 cup of seeds (I buy the mixed seed pack that has pumpkin seeds, sunflower seeds, flax seeds, sesame seeds.)

*If you don’t want the crunch of the seeds (seed loaf), you can mill them in a food processor/Nutribullet so that it becomes like flour and this gives the texture of a normal bread loaf.

1 cup of almond flour

60ml of psyllium husk

10ml of baking powder

5ml of salt

6 eggs

1 cup of full cream plain yoghurt

Wax baking paper

Baking tin

Method:

Pre-heat the oven to 180 degrees.

Mix all the dry ingredients together… the flour, the seeds, the psyllium husk, the baking powder and the salt together.

Add the 6 eggs and mix.

Add the yoghurt and mix.

Line your baking tin with wax paper and pour the mixture in. If you have extra seeds, sprinkle them on top.

Pop it into the oven for 50-55 minutes. Be prepared for your home to fill with the delicious fresh bread baking smell.

Stick a cake tester in to see that it’s done and then slice up and spread fresh farm butter on and enjoy!

PS. It’s really filling. I was so excited that I buttered a few slices and only managed to get through 2.

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I’ve tried a few low carb bread recipes and almost everyone has flopped. They either haven’t risen or they’ve been doughy and uncooked in the middle or they’ve just tasted nasty. I also really dislike the taste of milled flaxseed. So with that being said, you might understand why I got...