Banting feta– and-seed bread

Makes 1 loaf Preparation time 15 minutes plus resting time Baking time 1 hour 15 minutes

This bread is the only one in this issue of Platteland that would get Prof Tim Noakes’ stamp of approval. It contains no flour or other starch, and basically consists of seeds, nuts and a little cheese. The psyllium husk is essential, as it binds the bread. Find it at pharmacies, health shops and selected supermarkets, or online at

faithful-to-nature.co.za (type “psyllium” in the search field).

You need

• 1½ cups (375ml) flaxseed • 1½ cups (375ml) sunflower seeds • 3 tablespoons (45ml) coconut oil • ½ cup (125ml) raw chopped almonds • ¼ cup (60ml) psyllium husk • ¼ cup (60ml) sesame seeds • ½ tablespoon (7,5ml) chopped rosemary • ¼ cup (60ml) finely chopped

spring onions • 1 teaspoon (5ml) salt • grated zest of 1 lemon • 175g feta, crumbled • 300ml water

This is how

Spray a bread tin (22cm x 12cm) with nonstick cooking spray and line it with baking paper – make sure the baking paper extends beyond the sides of the tin, as this makes it easier to remove the bread from the tin when it’s done.

Pulse half a cup each of the flaxseed and sunflower seeds in a food processor until coarse. Combine with the remaining ingredients and press the mixture down firmly into the tin. Leave to stand for at least 4 hours, preferably overnight.

Heat the oven to 175°C and bake the bread for 35 minutes. Place an oven rack on a baking tray, remove the bread from the oven and turn it out onto the rack. Remove the baking paper and place the rack with the bread in the oven for a further 40 minutes. The bread should sound hollow when you knock on it.

Allow to stand for a few hours to cool down completely and become firm before you slice it. Serve toasted slices with butter and shaved biltong.