Low-gi ham, berry, cherry tomato and cheese toasties



Low-gi bread (makes two loaves)

500g oats

500g white bread flour

5ml (1t) salt

20ml (4t) baking powder

75g (?c) macadamia nuts

75g (?c) pecan nuts

60g (¼c) sunflower seeds

60g (¼c) poppy seeds

250g butter

500ml (2c) buttermilk

375g soft soaked dates

4 eggs


8 slices Eskort Double Smoked Ham

180g cherry tomatoes

30ml (2 T) olive oil

salt and freshly ground pepper

75g (?c) seasonal fresh berries

125ml (½c) white cheddar, grated

125ml (½c) Parmesan cheese, grated

45ml (3T) butter


Low-GI bread

  • Preheat the oven to 180°C.
  • Line two bread pans with baking paper and grease with nonstick spray.
  • Place the oats into a food processor and pulse until fine.
  • In a large mixing bowl combine all the dry ingredients.
  • Add the nuts and seeds to the flour mixture.
  • Add the butter, buttermilk and dates to a small saucepan and heat until the butter has melted. Leave to cool.
  • Add the eggs to the mixture and mix well.
  • Add the butter mixture to the dry ingredients and mix well.
  • Fill each bread pan halfway with the dough. Bake for 45-60 minutes until done.


  • In a small saucepan over medium heat, fry the cherry tomatoes in olive oil until the skins burst. Season with salt and pepper.
  • Add the berries and simmer for three minutes until a jam forms. Remove from the heat.
  • Using 8 slices of seed loaf bread, top a slice of bread with the cherry tomato and berry jam.
  • Add two slices of ham and some of the cheeses and place in a heated frying pan, cover with lid until the cheese has melted.
  • Sandwich together with another slice of bread.