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Keto Seeded Loaf
This nutritious seeded loaf is light and soft and packed with healthy seeds.
How to Make It
Step 1
Preheat the oven to 330 degrees Fahrenheit and line a loaf tin with baking paper.
Step 2
Add the ground almonds, ground flaxseed, erythritol, baking soda and salt to a food processor and pulse to combine.
Step 3
Add the ¼ cup chia and ¼ cup pumpkin seeds and pulse again until well combined.
Step 4
Add the eggs to the mixture and blend to form a thick batter.
Step 5
Add the milk, yogurt, apple cider vinegar and olive oil and blend until thick and creamy.
Step 6
Spoon the batter evenly into the lined baking dish and sprinkle over the remaining chia and pumpkin seeds.
Step 7
Transfer to the oven to bake for 45 minutes until golden brown all over and a skewer comes out clean. Leave to cool a little in the tin before slicing.
Ingredients
- Egg Whole
3 small
- Apple Cider Vinegar
1 teaspoon
- Olive Oil
1 tablespoon
- Yogurt, Plain, Whole Milk
1 tablespoon
- Pumpkin Seeds
1 tablespoon, whole pieces
- Chia Seeds
1 teaspoon, whole pieces
- 100% Pure Erythritol by Now
½ tablespoon
- Baking Soda
½ teaspoon
- Organic Ground Flax Seed by Wild Oats
¼ cup
- Chia Seeds
1 teaspoon, whole pieces
- Pumpkin Seeds
1 tablespoon, whole pieces
- Almond Milk
¼ cup
- Salt, Sea Salt
¼ teaspoon
- Food Cupboard Home Baking Almonds Ground by Sainsbury’s
9 ounce
