This week, our Fresh Choice Nelson guest blogger, Paula, has a low carb loaf recipe for you to try at home. Take it away Paula!
I have embraced a low carb diet way of eating since the start of this year. This includes no wheat, grains or sugar, so I have naturally started to adopt a gluten free diet.
Most people love bread, and I am no exception. I am often asked for a low carb loaf alternative. There are plenty of recipes out there, but I have created this one, it has taken a few tweaks to get it just right. I am so happy with the result. So, I decided to share the recipe with you. All the ingredients can be found at Fresh Choice Nelson. They also stock a fabulous range of low carb crackers and other goodies to stock up on. My nutand seed bread is best served toasted. My favourite toppings for this low carb loaf are Pic’s peanut butter or poached eggs. Try smashed avovado taken to a new level by adding some crumbled feta, cherry tomatoes, basil and a good splash of olive oil.
Nut and Seed Low Carb Loaf
- 1 1/2 cups almond meal
- 1/4 cup psyllium husks
- 1 Tbsp guar gum
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1 tsp baking powder
- 1/4 cup sesame seeds
- 1/4 cup chia seeds
Mix together these dry ingredients
- 1 egg
- 1/2 cup natural greek yoghurt
- 1/4 cup olive oil
- 1/2 tsp baking soda
- 1/2 cup boiling water
Mix together the wet ingredients then add to the dry.
Place in a loaf tin and sprinkle with extra sesame seeds.
Bake at 180 degrees for approximately one hour.
Test by inserting a skewer, it should come out clean.
Head to Fresh Choice Nelson for all your low carb loaf ingredients and don’t forget to pop your favourite toppings in your basket too!
