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Free Healthy Recipe - Chia & Flaxseed Loaf

Dairy free, Gluten free, Low carbohydrate, Low GI, Low sugar, Wheat Free

This is my daily bread and what a diva of a loaf it is. Use it for blissful open-top sandwiches
or a mouthwatering and satisfying toasted sandwich. The perfect skin food.

Recipes and images from Eat Yourself Beautiful: Supercharged Food by Lee Holmes, published by Murdoch Books, rrp $35.00, photographer Steve Brown.

Ingredients

350 grams flour - unbleached, self raising gluten free

30 grams flaxseed, ground

20 grams chia seeds

115 grams sunflower seeds, & pepitas (mixed)

½ tsp sea salt

4 eggs organic

1 tsp apple cider vinegar

80 grams butter, unsalted, melted

80 ml coconut milk, additive free

6 drops stevia, liquid

125 ml water, filtered

Recipes and images from Eat Yourself Beautiful: Supercharged Food by Lee Holmes, published by Murdoch Books, rrp $35.00, photographer Steve Brown.

Method

Preheat the oven to 175°C (345°F/Gas 3-4) and grease and line a 20 x 9 cm (8 x 31/2 inch) loaf (bar) tin with baking paper.

Combine the flour, ground flaxseeds, chia and sunflower seeds, pepitas and salt in a bowl and mix until combined.
In a separate large bowl, use an electric beater to beat the eggs for about 2 minutes - they should be pale and fluffy. Stir in the vinegar, butter, coconut milk, stevia and water. Pour the wet ingredients into the bowl with the flour mixture and stir well to combine. Spoon the mixture into the prepared loaf tin and bake in the oven for 40 minutes, or until a skewer inserted in the centre of the loaf comes out clean.

Turn out onto a wire rack to cool.
This loaf will keep for 1 week in the fridge or 2 months in the freezer.

Makes servings (serve = Makes 1 loaf)

Prep Time:	10 mins
Cooking Time:	40 mins
Ready in:	50 mins
Suitable for:
Breakfast, Side Dish