Ingredients

2 tbsp psyllium husk
350ml water
100g sesame seeds
80g flax seeds
80g pumpkin seeds
80g sunflower seeds
100g walnuts
150g almond meal
1 tsp sea salt
3 tbsp extra virgin olive oil
2 large carrots, grated
250g blueberries
1 tbsp low fat cottage cheese (per serve)
1 tsp honey (per serve)

Method

1. Preheat oven to 175 degrees C. Line a non stick loaf tin with baking paper.
2. Combine psyllium husk and water in a small jug and let sit for 5 minutes until gel-like.
3. Meanwhile, in a food processor, combine nuts and seeds. Pulse until coarse, then transfer to a large mixing bowl.
4. Add in salt, oil, carrot, blueberries, and psyllium. Gently stir until well combined.
5. Transfer mixture to loaf tin and bake for 60- 70 minutes, checking with a skewer with 10 minutes to go.
6. Leave to cool for an hour before serving with cottage cheese and honey.

Download the Blueberry, Nut & Seed Loaf PDF. If you have trouble downloading this file, right click the link and choose “Save target as…” and save to your computer.