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CRANBERRY AND SEED BANTING BREAD

October 31, 2016

This is a low carb, gluten free, coconut flour based bread, that is moist and tasty. The cranberries add a little sweetness and the pumpkin and sunflower seeds add a bit of crunch. This bread is incredibly quick and easy to make and totally satisfying on all fronts.

  • Prep: 15 mins
  • Cook: 55 mins

Ingredients

1 Pack of HEBA (200g), available at Food Lovers Market

1 tbsp Baking powder

Pinch salt

100 g Dried cranberries, roughly chopped

4 Eggs

2 cups Milk

1/2 tbsp Pumpkin seeds

1/2 tbsp Sunflower seeds

Directions

1In a bowl, mix the contents of the pack of HEBA with the baking powder, salt and chopped dried cranberries. In another bowl beat the eggs and milk together.

2Add the dry contents to the egg and milk mixture and mix together with a spoon.

3Pour into a lined and greased loaf tin. Sprinkle the pumpkin seeds and sunflower seeds over the top.

4Place in a preheated, 180 degree Celsius oven for 50-55mins until cooked. Allow it to cool thoroughly before slicing.

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