Nordic Seed Bread- Fat Free Garlic and Chive Cream Cheese Dip (gluten-free)
Makes 1 loaf
100g Mixed seeds
300g Mixed nuts
75g Ground flax seeds
60g Chia seeds
60ml Olive oil
6 large free-range eggs
For the dip:
300g 0% Greek yoghurt
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.