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Savory Seed Loaf

A delightful, wholesome bread crafted with a blend of rich seeds and creamy ingredients, perfect for any time of day.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast, Lunch, Snack
Cuisine: American, Healthy
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry 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
Wet Ingredients
  • 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

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) and line a loaf tin with parchment paper.
  2. In a large bowl, mix the dry ingredients: almond flour, salt, baking powder, psyllium husk, and all the seeds.
  3. In a separate bowl, prepare the wet ingredients by beating the eggs, Greek yoghurt, olive oil, and soft cheese until smooth.
  4. Fold in the chopped boiled eggs, green onion, basil, black pepper, and chopped sun-dried tomatoes into the wet mixture.
  5. Pour the wet mixture into the dry ingredients and stir until fully incorporated.
  6. 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.
Baking
  1. Bake the loaf for about 40 minutes, or until golden and firm. Check with a toothpick; it should come out clean.
  2. Allow the loaf to rest in the tin for 10 minutes before transferring it to a wire rack to cool completely before slicing.

Notes

This Savory Seed Loaf can be enjoyed in various ways. Spread with creamy avocado, hummus, or drizzle with olive oil. It pairs well with a fresh salad or a warm bowl of soup. Store leftovers in an airtight container in the fridge for a few days.