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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

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.


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