Savory Seed Loaf is a delightful, wholesome bread that’s perfect for any time of day. Crafted with a blend of rich seeds and creamy ingredients, this loaf offers a satisfying texture and nutty flavor that pairs wonderfully with a variety of toppings. Whether you serve it at breakfast, as a snack, or for lunch, it’s bound to impress. Plus, it’s a great way to incorporate more fiber and protein into your diet!
Gather Your Savory Seed Loaf Ingredients
To make this delicious bread, you will need the following ingredients:
- 100 g almond flour (about 1 cup)
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tbsp psyllium husk
- 50 g flax seeds (about 1/2 cup)
- 50 g pumpkin seeds (about 1/2 cup)
- 50 g sunflower seeds (about 1/2 cup)
- 50 g sesame seeds (about 1/2 cup)
- 3 large eggs
- 150 g Greek yoghurt (about 1/2 cup)
- 30 ml olive oil (about 2 tbsp)
- 150 g soft cheese (cream cheese) (about 1/2 cup)
- 2 large boiled eggs, chopped
- 2 tbsp green onion, chopped
- 1 tsp fresh basil, chopped
- Black pepper to taste
- 4 pieces sun-dried tomatoes in oil, chopped
Step-by-Step Savory Seed Loaf Recipe
Creating your Savory Seed Loaf is a breeze! Just follow these simple steps:
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Preheat your oven to 180°C (350°F) and line a loaf tin with parchment paper.
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Mix the dry ingredients: In a large bowl, combine the almond flour, salt, baking powder, psyllium husk, and all the seeds. Stir well to ensure even distribution.
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Prepare the wet ingredients: In a separate bowl, beat the eggs, Greek yoghurt, olive oil, and soft cheese until the mixture is smooth.
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Combine wet and dry: Fold in the chopped boiled eggs, green onion, basil, black pepper, and chopped sun-dried tomatoes into the wet mixture.
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Mix well: Pour the wet mixture into the dry ingredients and stir until everything is fully incorporated.
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Pour into the tin: Spoon the batter into the prepared loaf tin and use a spatula to smooth the top. Tap the tin lightly on the counter to release any air bubbles.
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Bake the loaf: Place the tin in the oven and bake for about 40 minutes, or until the loaf is golden and firm. Check with a toothpick; it should come out clean.
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Cool down: Allow the loaf to rest in the tin for 10 minutes before transferring it to a wire rack. Wait until it cools completely before slicing.
Serve & Enjoy Savory Seed Loaf
This Savory Seed Loaf is versatile and can be enjoyed in various ways. Here are some of my favorite serving suggestions:
- Toppings: Spread with creamy avocado, a dollop of hummus, or a drizzle of olive oil for extra flavor.
- Accompaniments: Pair it with a fresh salad for a light lunch, or enjoy it with a warm bowl of soup.
- Storage: If you have leftovers, store them in an airtight container in the fridge for a few days.
Helpful Tricks for Savory Seed Loaf
To make the most out of your baking experience, consider these tips:
- Add herbs: Don’t hesitate to customize the loaf by adding your favorite herbs or spices to the wet mixture for more flavor.
- Texture: For a more textured loaf, feel free to mix in some additional seeds or nuts at your preference.
- Serving fresh: This loaf tastes best fresh, so enjoy it shortly after baking, but it also freezes well for later use!
Savory Seed Loaf: Frequently Asked Questions
Can I substitute almond flour with another flour?
Yes, you can use other gluten-free flours like coconut flour or oat flour, but be mindful of the different moisture absorption levels.
How long can I store the Savory Seed Loaf?
The loaf can be stored in the fridge for up to a week. Make sure to keep it in an airtight container to maintain freshness.
Can I use fresh herbs instead of dried?
Absolutely! Fresh herbs can add vibrant flavor to your loaf. Just be sure to adjust the quantity, as fresh herbs are usually more potent than dried.
Savory Seed Loaf is a delicious and nutritious addition to your recipe collection. I encourage you to give this delightful bread a try and enjoy the wonderful flavors and textures it brings to your table!
Savory Seed Loaf
Ingredients
Method
- Preheat your oven to 180°C (350°F) and line a loaf tin with parchment paper.
- In a large bowl, mix the dry ingredients: almond flour, salt, baking powder, psyllium husk, and all the seeds.
- In a separate bowl, prepare the wet ingredients by beating the eggs, Greek yoghurt, olive oil, and soft cheese until smooth.
- Fold in the chopped boiled eggs, green onion, basil, black pepper, and chopped sun-dried tomatoes into the wet mixture.
- Pour the wet mixture into the dry ingredients and stir until fully incorporated.
- Spoon the batter into the prepared loaf tin and smooth the top with a spatula. Tap the tin lightly on the counter to release air bubbles.
- Bake the loaf for about 40 minutes, or until golden and firm. Check with a toothpick; it should come out clean.
- Allow the loaf to rest in the tin for 10 minutes before transferring it to a wire rack to cool completely before slicing.