Whether you’re trying to cut carbs completely or just cut back a wee bit, this Easy Peezy Seed Loaf is exactly that ridiculously easy to make and pretty darn tasty too. Super versatile, you can enjoy it with a range of toppings like cheese, avocado or garlic butter
- ¾ cup sunflower seeds
- ¾ cup pumpkin seeds
- ¼ cup linseed/flaxseed (whole)
- 2 tbsp chia seeds
- ¼ cup
- Ceres Organics Ground LSA + P (linseed, sunflower seed, almond + pumpkin seeds)
- ¼ cup psyllium husk
- 2 tbsp infused olive oil, I recommend The Village Press range
- ¼ cup water
- 4 eggs
- 1 tsp Turmeric
- 1 tsp rosemary, fresh if you have it but dried is fine.
Place all ingredients in a bowl, except the rosemary, and mix well. Once thoroughly combined place the mixture into a lined loaf tine and leave to sit for approximately 30 minutes before placing in the oven.
It’s easier to put the mixture in a loaf tin when it’s still relatively runny.
Leaving the mixture to sit before placing it in the oven will ensure excess moisture is absorbed.
Just before popping the loaf into the oven, sprinkle the rosemary on top. Bake the seed loaf at 180 degrees C for approximately 20 minutes or until firm and slightly browned on top.
Once cooked, remove the loaf from the oven and leave to cool before serving.
I eat 3-4 slices for breakfast with either 30g of cheese or a generous helping of avocado and find that it keeps me full until lunchtime, no problem. I personally prefer to heat my slices either under the grill or in a sandwich press but you can absolutely eat the seed loaf without toasting it.
This is Easy Peezy seed loaf is also great with garlic butter as an alternative to garlic bread with soup in winter…
Ensure your loaf last longer by keeping it in an airtight container in the fridge.