Well, it is 2019 and let’s just say that my past few weeks of the festive season have definitely been more 20% than 80%, but do you know what…I loved it and I’m very happy with that! No regrets at all!
That being said, the time has come to accept that the holidays are now over and the reality of work and eating properly is what I need to face. I can’t say I’m not unhappy about it as I love routine, and there is only so much lounging around watching Netflix with a one hand on the remote and the other in a bag of crisps that I can do before I start to miss photographing and cooking.
Right, shall we talk bread? When I fall off the wagon, I’ll weaken and buy gluten free bread, because it just makes life so much easier. Toast for breakfast, sandwich for lunch and I don’t really have to give it much thought. Trouble is that I actually feel pretty crappy when I have it and it’s one of the hardest things to give up. I know this from the many messages I’ve received from people asking for a keto bread recipe.
The core ingredient is milled seeds like these by Linwoods which I get from Waitrose or Yum and Yay from Sainburys. Any milled seed or nut will do so don’t get too hung up on buying the precise items that I’ve linked above. What I often do is pop a few packets into my trolley when shopping so I always have some on hand in case of a bread shortage in the homestead. Note – Use only milled flax for a nut free bread
The rest is easy, using a hand whisk, mix all the ingredients together and bake. This bread is rich and dense so probably not what you would use for a sandwich, but a slice or two is perfect with a bowl of scrambled eggs, a slice with smashed avo for breakfast or an afternoon snack with a thick smear of butter is my favourite go-to treat after a morning of intermittent fasting.
Why do I use grass-fed gelatin? It is not only really nutritious (read this article about the benefits of adding gelatin/collagen to your diet) but also acts as a gluten replacement by holding the bread together and stopping it from crumbling. I highly recommend purchasing a tub of gelatin (click on the link to purchase a tub) and have it available for recipes, it is worth the investment!
Save to BigOven 
Ingredients
- 3 large organic eggs
- 1/2 cup coconut oil – melted but not hot
- 2 tsp apple cider vinegar
- 200g milled flaxseed
- 125g shelled hemp seeds
- 1/4 cup coconut flour
- 2 tsp baking soda
- 1/2 tsp onion/garlic salt
- 1 Tbsp grass-fed gelatin
- 1/2 cup warm water
Instructions
- Preheat the oven to 170ºC
- Prepare and line a small 1lb loaf tin with baking parchment.
- In a medium sized bowl, whisk the eggs, coconut oil, apple cider vinegar and gelatin.
- Add the milled seeds, coconut flour, salt, baking soda and hemp seeds and stir to mix well.
- Add the warm water and mix.
- Transfer the batter to the prepared baking tin.
- Bake for 1 hour.
- Remove and leave to cool
