You Will Need:

Main Dish

½ cup (125 ml) flax seeds (linseeds)
½ cup (125 ml) sunflower seeds (lightly toasted)
¼ cup (60 ml) pumpkin seeds (lightly toasted)
1 cup (100 g) raw almonds
¼ cup (60 ml) desiccated coconut
¼ cup (60 ml) psyllium husks
2 t (10 ml) baking powder
1 t (5 ml) Ina Paarman's Seasoned Sea Salt Seasoning
6 large eggs
1 cup (250 ml) full cream yoghurt
4 T (60 ml) coconut oil, melted
extra seeds for sprinkling on top

Main Dish

½ cup (125 ml) flax seeds (linseeds)
½ cup (125 ml) sunflower seeds (lightly toasted)
¼ cup (60 ml) pumpkin seeds (lightly toasted)
1 cup (100 g) raw almonds
¼ cup (60 ml) desiccated coconut
¼ cup (60 ml) psyllium husks
2 t (10 ml) baking powder
1 t (5 ml) Ina Paarman's Seasoned Sea Salt Seasoning
6 large eggs
1 cup (250 ml) full cream yoghurt
4 T (60 ml) coconut oil, melted
extra seeds for sprinkling on top

Ina’s Tip

¼ cup (60 ml) psyllium husks can be replaced with ½ cup (125 ml) of desiccated coconut. Therefore the recipe will read ¾ cup desiccated coconut.

Method:

Adjust the oven rack to the middle position and preheat the oven to 180 °C.

Butter and line the base of a 20 x 10 x 7 cm loaf tin.

Grind the flax seeds, sunflower seeds, pumpkin seeds and almonds to a semi-fine texture.

Toss ground seeds together in a mixing bowl with desiccated coconut, psyllium husks, baking powder and Seasoned Sea Salt.

Beat the eggs, add the yoghurt and coconut oil.

Pour the egg mixture into the dry ingredients and mix together until well blended. (See pic) it is quite a sloppy mixture. Pour the mixture into prepared loaf tin.

Bake for 45 minutes.