Description
Learn how to make your own chia seed bread. This easy low carb bread recipe is excellent for beginners and you can freeze it too.
Ingredients
Units
Scale
- 500g (2 cups) Greek yoghurt
- 6 eggs
- 225g (2 cups + 4 tbsp) ground almonds
- 12g (1 tbsp) baking powder
- 5ml (1 tsp) salt
- 36g (6 tbsp) psyllium husks
- 60g (6 tbsp) chia seeds
- 30g (4 tbsp) mixed seeds
Instructions
- Line a 22cm/2lb loaf tin with parchment paper.
- Using a stand mixer, mix the eggs and yogurt until you reach an even consistency.
- Tip in the ground almonds, baking powder and salt. Mix.
- Add the psyllium husks, chia seeds and half of the seed mix.
- Preheat the oven to 170°C/150°C fan/340°F/gas mark 3.
- Scrape the dough into the lined tin and let it rest for 15 minutes.
- Once the time it up, sprinkle with the remaining mixed seeds and bake in the oven for 1 hour and 10 minutes, or until the bread is golden brown and a toothpick comes out dry when inserted.
- Serve warm with your favourite toppings. Alternatively, store in an airtight container for no more than 3 days.
Notes
- You can substitute the Greek yogurt with quark.
- You can use a combination of your favourite seeds to add to the bread as well as to top it with. In this case, I used pumpkin, sesame and sunflower seeds.
- This bread is freezer friendly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: German
