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Sundried Tomato & Olive Bread

Gluten & Wheat Free, Sugar Free, Lactose Free


A good source of Protein & Fibre

100g Pumpkins Seeds, ground

75g Sunflower Seeds

45g Psyllium husk

1 tsp Himalayan Salt

65g Sundried Tomatoes, diced

65g Black Olives, diced

Bunch of fresh Basil, finely chopped

1 tbsp dried Oregano

85g Red Tractor Chia Seeds

40mls Olive Oil

120mls Almond milk (or milk of your choice)

4 Organic Eggs


Preheat the oven to 175°C.

In a large bowl combine the Red Tractor Almond Flour Blend, ground pumpkin seeds, sunflower seeds, psyllium husk, salt, tomatoes, olives and herbs.

In a separate bowl whisk the eggs, oil, milk together and then add the Red Tractor Chia Seeds and let this stand for 5 minutes.

Whilst you are waiting line, grease and line a 2lbs Loaf tin.

Add the egg mix to the dry mix and stir well to combine. Tip the mix into the lined loaf tin and press it down using a spatula.

Bake for 40-50 minutes or until the top is golden and a skewer comes out clean from the middle of the loaf.

Place on a cooling rack and leave to cool, then slice and enjoy with your favourite toppings, my favourite is with butter or avocado!

The bread keeps well in the fridge for up to a week or in the freezer for a couple of months.

Recipe by My Foodie Coach

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