Sun-Dried Tomato & Biltong Banting Loaf
|¼ cup sun-dried tomatoes in olive-oil vinaigrette|
|½ mixed cup sunflower seeds and linseeds|
|1 tbsp low-carb mayonnaise|
|½ cup almond nut butter|
|2½ tbsp biltong powder|
|6 jumbo eggs|
|3 tbsp psyllium husk powder|
|1½ tsp baking powder|
|1 tsp Himalayan salt|
- Preheat the oven to 180˚C. Grease and line the base of a 1-litre loaf tin.
- Drain the sun-dried tomatoes well and chop them. Set half the sunflower and linseed mix aside, then place all the remaining ingredients in a large bowl and whisk well to combine. Pour the mixture into the prepared baking tin and sprinkle the remaining sunflower seeds and linseeds on top of the batter. Bake for 40 minutes or until a skewer inserted comes out clean. Let the loaf cool.
- To serve: Slice the loaf and serve it with low-carb toppings.