|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|
|250 ml||LANCEWOOD® Buttermilk — or plain yoghurt|
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.
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