Nordic Seed bread- fat free Garlic and Chive Cream cheese dip gluten-free

Posted

Nordic Seed bread- fat free Garlic and Chive Cream cheese dip gluten-free
Makes 1 loaf 

Ingredients 

100g Mixed  seeds 

300g Mixed nuts 

75g Ground flax seeds 

60g Chia seeds

10g Salt 

60ml Olive oil 

6 large free-range eggs 

For the dip:

300g 0% Greek yoghurt 

10g Salt 

1 Garlic Clove 

2 tbsp Fresh chives 

1/4 tsp Black pepper 

Here's how to make the bread

To make the seed bread mix all the nuts and seeds together in a mixing bowl, then add the salt.

Mix the oil and eggs together before pouring into the bowl with the nuts and seeds and mix together. 

Line a small loaf tin with baking parchment paper if required.

Spoon the mixture into the tin and spread out 

Bake at 160c for 20-30 minutes or until the loaf is firm 

Leave the loaf to cool before slicing.  

Here’s how to make the dip

Mix the yoghurt and salt together, then transfer into a sieve sat over a mixing bowl to catch the dripping liquid. 

Place in the fridge overnight. 

Remove from the fridge and transfer the yoghurt into a mixing bowl. 

Add the chopped garlic and chives, then season with a little black pepper. 

Mix together and serve. 

This cheese will keep in the fridge in an airtight container for 1 week.