Name: Banting bread
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 1 serving
Cuisine: Bake
Ingredients: 3 tbsp flaxseeds plus extra for sprinkling; 1 1/2 cup sunflower seeds plus extra for sprinkling; 1 cup pecan dust plus extra for sprinkling; 1 1/2 cup psyllium husk; 2 tsp Robertson's baking powder; 1 tsp salt; 1 pinch xylitol; 250 ml LANCEWOOD® Buttermilk or plain yoghurt; 6 eggs

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Ingredients (9)

3 tbsp	flaxseeds — plus extra for sprinkling
1 1/2 cup	sunflower seeds — plus extra for sprinkling
1 cup	pecan dust — plus extra for sprinkling
1 1/2 cup	psyllium husk
2 tsp	Robertson's baking powder
1 tsp	salt
1 pinch	xylitol
250 ml	LANCEWOOD® Buttermilk — or plain yoghurt
6	eggs

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Method:

Preheat the oven to 180°C.

Grind the flaxseeds and sunflower seeds in a coffee grinder or blender until they form a coarse powder.

Mix all the dry ingredients, including the ground seeds, together. Mix all the wet ingredients together. Add the dry ingredients to the wet ingredients and mix well.

Grease a loaf tin with butter and sprinkle with extra pecan dust.

Spoon the mixture into the tin and sprinkle with extra seeds.

Bake for about 50 minutes, then remove from the oven and cool on a cooling rack before slicing.

This loaf can be pre-sliced and stored in the freezer.

Recipe extract from from Tim Noakes’ latest book, Eat Right Revolution.