Free Healthy Recipe - Chia & Flaxseed Loaf

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

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

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
80 grams butter, unsalted, melted
80 ml coconut milk, additive free
6 drops stevia, liquid
125 ml water, filtered
Method

Preheat the oven to 175C (345F/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.

Prep Time: 10 mins
Cooking Time: 40 mins
Ready in: 50 mins


Suitable for:
Breakfast, Side Dish
See also:
Gluten Free Chocolate, Walnut & Prune Cakes
Breakfast quinoa
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