Flaxseed & Psyllium Toaster Loaf — Lower-Carb, High Fibre, Freezer-Friendly (4g Carbs)

Ingredients

• 150 g ground flaxseed
• 50 g psyllium husk (fine)
• 1 tsp baking powder
• 1/2 tsp salt
• 4 large eggs
• 250 ml water (warm)
• 2 tbsp olive oil or melted coconut oil
• 1 tbsp apple cider vinegar
• 1 tbsp honey or low-carb sweetener (optional)
• Optional extras: seeds (sunflower, pumpkin, sesame), herbs or spices for extra flavour

Method

1. Preheat your toaster oven to 180°C (160°C fan).
2. In a large bowl, whisk together the flaxseed, psyllium husk, baking powder and salt.
3. In a separate bowl, beat the eggs, then add water, oil, vinegar and sweetener (if using).
4. Pour the wet ingredients into the dry ingredients and mix well. Let the mixture sit for 5–10 minutes to thicken (it will become dough-like).
5. Spoon the mixture into a lined loaf tin (suitable for your toaster oven).
6. Smooth the top and sprinkle with seeds or herbs if using.
7. Bake for 50–60 minutes, or until firm and golden. Allow to cool completely before slicing.
8. Slice, toast and enjoy!