This delicious, hearty, dense seed loaf is packed with fiber, protein and healthy fats.
It is low-carb  with a nutty, earthy flavour and chewy texture 

1 cup (150 g) raw sunflower seeds
1/2 cup (80 g) pepitas (raw pumpkin seeds)
1/2 cup (approx. 70 g) mixed seeds of choice (choose from hemp seeds, more raw pumpkin seeds (pepitas) and sesame seeds)
1/4 cup (30 g) ground flaxseed
1/4 cup (45 g) chia seeds
1/4 cup (45 g) psyllium husk powder – this is the binder for the bread! (double if just husks)
1/2 tsp sea salt
1/2 tsp powdered stevia or 10-20 drops liquid stevia (optional but recommended, see notes for alternatives)
1/4 cup (60 g) Tahini
1.25 cup water (295 mL)

1.  Preheat the oven to 190 C FF.  Line loaf pan (8.5 x 4.5 x 2.5 in) with parchment paper (with ends sticking out over the sides so you can lift it out of the pan).

2.  All into a large mixing bowl except the tahini & water – stir to combine. Add tahini & water, stir into a thick, doughy paste.

3.  Place into a lined loaf pan – spread evenly/press with hands into pan until flat. Bake 50 mins.
If you tap the loaf and it sounds hollow, it’s done. If not, return to the oven for a little longer.

4.  Remove from oven. Let sit 2 mins then use parchment paper to lift the loaf out of the pan. (You may need to run a knife along the edges that don’t have parchment paper covering them).

5.  Let cool on a cooling rack for 15 minutes before slicing into 12-14 slices. Store in an airtight container the fridge for up to 1 week or freezer for up to 3 months.

6.  It will keep in the fridge for 1 week or can be frozen for up to 3 months. It is perfect for toasting!


A mix of finely chopped nuts – almonds, walnuts, hazelnuts or pecans can replace up to 1 cup of the seeds. Made with walnuts is delicious too!

The stevia is optional but I find a hint of sweetness really improves the final taste. Alternatives include monk fruit sweetener to keep it sugar-free, otherwise maple syrup or coconut sugar.

Beef Stroganoff

Cooking time: 20-30 minutes
Collect ingredients
Cut steak into thin, narrow strip

Cooking utensil: heavy frying pan
500 grams fillet steak
1/2 teaspoon salt
3 tablespoons flour
4 tablespoons butter
1 cup chopped onion
1 cup sliced mushrooms
1 clove garlic, crushed
1 tablespoon tomato paste
1/4 cup stock
1/4 cup sour cream

1. Collect ingredients.

2. Cut steak into thin, narrow strips

3. Roll meat in salt and 1 tablespoon flour.

4. Brown meat quickly in 2 tablespoons melted butter.

5. Add onions, mushrooms and garlic and cook until onion is brown and tender. Remove mixture from pan.

6. Melt remaining butter, add flour, blend until smooth, cook 1 minute. Add tomato paste and stock, stir until mixture thickens and boils.

7. Return meat and vegetables to pan, stir in sour cream and heat without boiling.

8. Serve at once, accompanied by boiled rice/pasta.