open sandwich with smoked salmon, cream cheese & capers – 3g carbs per serve

Find the nut & seed loaf recipe on our blog – click here

A filling slice of bread with a fancy topping and very low carb at 3g per serve.

  • 1 slice nut & seed loaf
  • 20g smoked salmon
  • 20g cream cheese
  • 5g capers
  • 3g sliced red onion
  • grind black pepper

Using one slice of nut & seed loaf, top with cream cheese, smoked salmon, capers, finely sliced onion and a grind of black pepper.

prep time 5 mins

total time 8 mins

number of serves 1

serve weight 105g

energy 1577.8kj
energy 376.9cal
protein 15.3g
total fat 33.4g
saturated fat 6.4g
cholesterol 59.5mg
carbohydrate 3.4g
sugars 2.5g
dietary fibre 3.3g
vitamin c 0.4mg
total vitamin a equivalents 77.8µg
sodium 669.0mg
potassium 345.9mg
calcium 77.6mg
iron 2.5mg

This recipe was first posted by carbs by numbers All content is Copyright Protected – ©2015 carbs by numbers. All Rights Reserved.




nut & seed loaf with scrambled egg & chives – 3g carbs per serve

A filling lunch or brunch dish for one using the low carb nut & seed loaf recipe that appeared on the blog last week.

  • 1 slice (58g) nut & seed loaf
  • 1 egg
  • 1 tablespoon (20ml) cream, light
  • pinch (0.4g) salt
  • grind (0.7g) black pepper
  • 5g lettuce, mixed leaves
  • 1g chives, fresh

Beat the eggs, cream and salt.

Warm the butter in a pan and cook the eggs over a medium heat.

Serve warm on a slice of nut & seed loaf (good toasted) with the salad leaves, a grind of black pepper and the chives.

prep time 5 mins

total time 8 mins

number of serves 1

serve weight 125g

energy 1623.9kj
energy 387.9cal
protein 15.3g
total fat 34.7g
saturated fat 6.5g
cholesterol 206.5mg
carbohydrate 3.2g
sugars 2.4g
dietary fibre 3.2g
vitamin c 0.8mg
total vitamin a equivalents 142.3µg
sodium 532.6mg
potassium 333.9mg
calcium 85.2mg
iron 3.0mg

This recipe was first posted by carbs by numbers All content is Copyright Protected – ©2015 carbs by numbers. All Rights Reserved.




nut & seed loaf – 2g carbs per serve

This is a low carb loaf in the pumpernickel style with nuts and seeds. It’s filling and great toasted. Good as an open faced sandwich with a wide range of toppings.

Make ahead for easy lunches and breakfasts. Freezes well.

We used a 10cm wide x 22cm long X 5.5cm deep (inside measurement) silicone loaf pan.

 

  • 100g walnuts
  • 100g pecan nuts
  • 200g almonds, raw
  • 100g sunflower seeds
  • 100g pumpkin seeds
  • 3 whole eggs
  • 4 egg whites
  • 4 tablespoons (80ml) olive oil
  • 2 teaspoons (12g) salt

Preheat oven to 170C/325F/gas mark 3.

Grease and line the loaf pan unless you are using a silicone one.

Chop half the nuts for some texture and set aside.

In a food processor, grind the remaining nuts and all of the seeds until a flour like consistency.

Lightly beat the eggs and egg whites, then add the olive oil and the salt.

Combine all the ingredients in a bowl and mix really well.

Pour the mixture into the prepared pan and place in the oven.

Check with a skewer after 45 minutes to see if it is cooked, it may take up to an hour (skewer will come out clean).

It is really important to leave the loaf in the pan until it has cooled or it will crumble.

Slice into 16 and keep in a sealed container in the refrigerator or freeze.

prep time 15 mins

total time 75 mins

number of serves 16

serve weight 58g

energy 1213.7kj
energy 289.9cal
protein 8.9g
total fat 27.1g
saturated fat 2.8g
cholesterol 34.5mg
carbohydrate 2.2g
sugars 1.3g
dietary fibre 2.9g
vitamin c 0.2mg
total vitamin a equivalents 18.0µg
sodium 314.1mg
potassium 250.8mg
calcium 52.8mg
iron 2.2mg

This recipe was first posted by carbs by numbers All content is Copyright Protected – ©2015 carbs by numbers. All Rights Reserved.