Almond And Poppy Seed Bread


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.

4 Servings

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


Preheat the oven to 180°C.

Grease a small loaf tin.

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

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

Fold the eggs into the dry ingredients and mix well.

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

Allow to cool and serve.

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