How to make low-carb seeded bread

This loaf is full of nutrients, high in fibre and totally delicious, says Beverley Hicks
Beverley Hicks
Beverley Hicks10 March 2017

If you love bread but are trying to cut carbs then this loaf is definitely for you. It’s full of nutrient packed seeds and nuts, low in carbs, high in fibre and totally delicious.

It's great for sandwiches, soldiers for boiled eggs and when toasted the nutty flavour intensifies.

Ingredients (makes 1 large loaf)

100g fine ground almond flour

30g white sesame seeds

30g black sesame seeds

30g chia seeds

100g flax seeds

100g pumpkin seeds

100g sunflower seeds

80g pecans, roughly chopped

20g almonds, roughly chopped

1 teaspoon Himalayan pink salt

1 heaped teaspoon stevia (or equiv. sweetener of your choice)

100ml water

6 medium eggs

Extra sesame seeds for sprinkling on top

Method

Preheat the oven to 180C/350F/Gas 4.

Put all the dry ingredients into a large bowl and mix together. Whisk all of the wet ingredients together in a large jug and pour into the dry mix. Stir together for about a minute during which time the mixture will start to thicken as the chia and flax seeds start to absorb the moisture.

Tip the mixture into a 900g silicone loaf tin (21cm x 11 cm), smooth the surface with a spatula and sprinkle with some sesame seeds. Bake in the preheated oven for 1 hour.

When done, remove from the oven and let cool for 10 minutes then turn out onto a wire cooling rack.

This loaf should be refrigerated and will keep in the fridge for about a week or you can slice and freeze it to use when desired.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.

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