We all need a staple bread recipe in our lives that's not only easy to make but is super nutritious. I’ve been sharing this recipe with my clients for the past year and they are all just obsessed with it as I am! I often make this loaf while making dinner or on Sunday when meal prepping to ensure I've got something on hand that I can use as a grab and go breakfast or quick snack. It's loaded with wholefoods ingredients and is rich in fibre to support bowel health.
This loaf is also high in protein, if you slice the loaf into 8 slices, 2 slices will give you roughly 18-20g of protein, or if you slice it into 10 slices, 2 slices will give you roughly 14-16g of protein. It's also high in healthy fats from all the nuts and seeds and low in carbs. It makes a great breakfast option for anyone who is limited on time in the morning.
Why I love this loaf:
High in protein - to support stable blood sugar levels and weight management
Contains healthy fats - to keep you satiated and support cellular health
High in fibre - great for bowel health and healthy poop
Easy to make - it's the NB nutrition way!
Toasts well - always a bonus
2/3 cup almonds
2/3 cup whole linseeds
1/2 cup psyllium husk
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp of salt and pepper
1 cup sunflower seeds
1.5 cups water
1. Preheat oven to 180 C fan forced and line a small loaf tin with baking paper.
2. Grind the almonds and linseeds into a flour using a food processor or nutribullet. Place almond flour, ground linseeds, psyllium husk, baking powder, baking soda, salt and pepper into a bowl and combine well, ensuring there are no clumps.
3. Stir sunflower seeds into the dry mixture.
4. In a seperate bowl whisk eggs and water together until smooth.
5. Combine wet with dry ingredients and mix well, ensuring there are no clumps.
6. Spoon the batter into the loaf tin, sprinkle the top with more sunflower seeds (optional) and place in the preheated oven for 50-55 minutes. To check if it’s cooked, insert a skewer into the middle of the loaf. If the skewer comes out dry, it’s done.
7. When cooked, remove the loaf from the oven and cool in the tin. Remove the loaf and slice. Keep covered in the fridge for up to one week. It also freezes well.