SEEDED LOAF
This lovely, seeded loaf is simple to make and is incredibly filling. It is delicious with both sweet and savoury toppings, or just toasted with lashings of butter. Made in a regular loaf tin, this hearty bread will slice into 20 servings and has just 2g of carbs per slice. It keeps well in the fridge for 3 days and also freezes perfectly. I usually slice the bread and place a piece of greaseproof paper between each slice prior to freezing. Unlike other keto breads, this bread toasts nicely, but I find it needs to be toasted 2 or 3 times for a short time, rather than all at once, to prevent the edges burning.
(Recipe tried, tested and adapted from www.dietdoctor.com)
Ingredients (20 Slice Loaf)
- 1 cup Almond Flour
- 3/4 cup Coconut Flour
- 1/3 cup Sesame Seeds
- 1/3 cup Flaxseed or Linseeds
- 1/4 cup Psyllium Husk
- 3 tsp Baking Powder
- 1 tsp Salt
- 7 oz Cream Cheese (at room temperature)
- 5 large Eggs
- 1/2 cup Melted Butter
- 1/2 cup Double Cream
- 1/4 cup Almond Milk
Method
- Preheat the oven to 175*C
- Line a loaf tin with greaseproof paper
- Mix all the dry ingredients together in a large bowl
- Whisk the eggs, cream cheese, melted butter, cream and milk together in another large bowl until smooth
- Stir the whisked wet mixture into the dry ingredients and combine thoroughly
- Pour the loaf batter into the lined loaf tin and bake in the centre of the oven for 45 minutes
- Remove from the oven, turn out of the tin and remove the greaseproof paper. Allow to cool on a wire rack.
This loaf is fantastic served with keto jam and is lovely toasted to serve with poached or scrambled eggs and bacon. Enjoy!
NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.