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Nut and Seed low carb loaf, gluten free and vegan


I am not vegan and do not have a gluten allergy. But I do like to limit gluten when I can. Most commercial g/f loaves are filled with all sorts of additives to make them palatable and truth be told, I would rather pass on the g/f bread when eating out.


This loaf has the bonus of being rich in fibre, fats and protein and low in carbs. Perfect for anyone wishing to lose weight, odd to eat fats you might think for weight loss..but that is a blog for another time. Sugar is the enemy, not fat.

Also great for maintaining/gaining weight for those who train a lot and ideal for peri/post-menopause when we need all the protein and healthy fat for balancing hormones and to support brain health.

This loaf makes 16 slices and per slice has 5.1g of carbs, 4.5g protein, 9.1g fat, 5.7g fibre, 131 kcal








You will need:

135g sunflower seeds, plus extra for the top

60g ground flaxseeds

65g almonds, chopped

75g quinoa/ buckwheat flakes

2 tablespoons chia seeds

3 tablespoons psyllium husk powder

Pink salt, pinch

475 mls cold water


Method:

Weigh all the dry ingredients into a large mixing bowl and stir to combine.

Add the water and mix with a metal spoon until you have a stiff dough. Leave for 15 minutes.

Preheat the oven to 200/fan 180/gas mark 6, and line your loaf tin.


Pop the dough into the tin. Smooth out the top and sprinkle on the extra sunflower seeds.

Bake for 45 minutes then remove loaf from tin and paper. Replace on a rack back into the oven and bake for another 30 minutes or until it sounds hollow when tapped on the bottom.

Leave to cool before slicing.


Delicious served with cheese and tomato, smoked mackerel pate, hummus, whipped feta, egg mayo…or on its own.


Recipe credit: The Diabetes Weightloss Cookbook, Katie and Giancarlo Caldesi (the original recipe uses quinoa flakes but I didn't have any so used buckwheat. You could use oatmeal but it will raise the carb load).


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