Lose It! — November 01, 2017

• 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
  
  
  
  
  
  
  1. Preheat the oven to
     180 ̊C. Grease and line the
     base of a 1-litre loaf tin.
     2. 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.

3. To serve: Slice the
   loaf and serve it with
   low-carb toppings. Q

SUN-DRIED TOMATO & BILTONG BANTING LOAF MAKES 1 LOAF

per loaf

fat 161g

carbs 50g

protein 101g

FOOD EDITOR: JUSTINE KIGGEN. PHOTOGRAPHS: ANÈL VAN DER MERWE, LIZA VAN DEVENTER