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almond-poppy-seed-bread

Almond and Poppy Seed Bread

DifficultyIntermediate

Banting breads are great when toasted and poppy seeds usually go well with lemon. So as a serving suggestion we recommend toasting this bread and topping it with lashings of butter, avo and a squeeze of lemon.

almond-poppy-seed-bread
Yields4 Servings
Prep Time35 minsCook Time10 minsTotal Time45 mins
 4 eggs
 3 tbsp water
 1 cup dark flax meal or flax seeds (grind)
 ½ cup ground almonds
 1 tsp baking powder
 1 tsp salt
 1 tsp caraway seeds
 1 tsp Xylitol
 ½ tsp Xantham gum
 2 tbsp poppy seeds
 ¼ cup sunflower seeds
 ¼ cup flaked almonds
1

Preheat the oven to 180°C.

2

Grease a small loaf tin.

3

Whisk together the eggs and the water in a bowl until well combined.

4

Place the rest of the ingredients in another bowl and stir to combine.

5

Fold the eggs into the dry ingredients and mix well.

6

Pour the mixture into the greased loaf tin and bake in the oven for 30 – 35 minutes.

7

Allow to cool and serve.

8

This loaf will last for a few days in the fridge.

Ingredients

 4 eggs
 3 tbsp water
 1 cup dark flax meal or flax seeds (grind)
 ½ cup ground almonds
 1 tsp baking powder
 1 tsp salt
 1 tsp caraway seeds
 1 tsp Xylitol
 ½ tsp Xantham gum
 2 tbsp poppy seeds
 ¼ cup sunflower seeds
 ¼ cup flaked almonds

Directions

1

Preheat the oven to 180°C.

2

Grease a small loaf tin.

3

Whisk together the eggs and the water in a bowl until well combined.

4

Place the rest of the ingredients in another bowl and stir to combine.

5

Fold the eggs into the dry ingredients and mix well.

6

Pour the mixture into the greased loaf tin and bake in the oven for 30 – 35 minutes.

7

Allow to cool and serve.

8

This loaf will last for a few days in the fridge.

Almond and Poppy Seed Bread