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Banting Buttermilk
Seed Loaf

Servings:           1 medium loaf
Total Time:        1 hr 30 mins
Cooking Time:  50 mins
Resting Time:   15 mins (to cool)
Pre-heat Oven to 180°C

Download this Recipe (.pdf)

Ingredients

100ml (70g) flaxseeds (golden or brown)
100ml (62g) sunflower seeds

200ml (100g) almond flour
2 Tbsp psyllium husks
2 tsp baking powder
1 tsp salt
a pinch of stevia or 1 tsp xylitol

250g buttermilk
6 large eggs

a few pumpkin and/or sesame seeds

Method

Finely grind the flaxseeds in a coffee grinder. Transfer to a large bowl.
Finely grind the sunflower seeds in the coffee grinder & transfer to the same bowl.
Add the almond flour, psyllium husks, baking powder, salt & stevia to the ground seeds & mix well.

In a separate bowl, add the buttermilk & eggs and whisk well.

Pour the buttermilk mixture into the flour/seed mixture and mix well (with a wooden spoon).
Pour the dough into a greased loaf tin and sprinkle the top with pumpkin and/or sesame seeds.

Bake in the oven for 50 mins until cooked through (a skewer comes out clean when inserted).
Remove from the oven, turn out onto a wire rack or breadboard and allow to cool for 15 mins before slicing.



Recommendation

This bread doesn’t keep for long so wrap the sliced bread in plastic and freeze to retain its freshness.
Defrost a slice at a time as needed. It toasts really well, too!

Variations

* Instead of buttermilk, use Greek yoghurt or sour cream
* Add chopped nuts or cranberries
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|  Quick Guide to Banting/LCHF  |  Chilli Hotness  |  Cooking Fats & Oils  |  Meat Doneness  |  Grow your own Herbs

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