HERB & CHEESE MINI LOAF USING PANDA FLOUR V2
29th January 2026
Category
Classical & MKD Recipes
Fat: 46.15g Protein: 20.45g CHO: 3.54g Kcal: 511 MKD 3.54g CHO TOTAL 1.77g CHO PER MINI LOAF
Notes
Mo’s tip: Batches up and freezes well. Use one as a snack or part of a meal, or two as a complete meal. To add more fat, slice and spread with butter. Each mini loaf gives: 23.07g fat / 10.22g protein / 1.77g CHO
Ingredients
- 35g Butter
- 20g Mature cheddar cheese
- 100g Eggs
- 36g Panda flour V2
- You will also need 2g of LOW CARB GLUTEN FREE baking powder and ½ teaspoon of dried herbs of your choice.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Grate the cheese finely, weigh and reserve 5g.
- Soften the butter.
- Mix ALL the dry ingredients together, add to the softened butter with 15g of grated cheese.
- Add the beaten egg, mix well until combined.
- Divide between 2 mini loaf tins - 4 inch x 2.5 inch.
- Sprinkle with the reserved cheese, dividing equally and add a little extra dried herb.
- Cook for approximately 15 – 20 minutes until firm and golden.
- Cool in the tins for a few minutes before turning out.
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