I am not a big believer in eating bread on a low-carb diet as I feel we should be altering our whole view as to how we eat, by making healthier choice i.e lettuce instead of a bun with a burger. I am however part of the real world where I know the struggles and how the mind works when trying to ween oneself or a whole family off wheat. I spent many hours surfing the web for bread recipes and even more baking (all of which were a disaster) in a desperate attempt to provide my family with some much loved bread. I guess in my case, because I was not able to find the perfect bread recipe, so we somehow managed to learn to live without and find alternatives, but there are still times when my guys love a good chunk of bread, especially when they are rushing out the door, we are eating on-the-go or with one of their favourite breakfast recipes Friday French Toast.
I received such a lovely request from a friend, asking me to make a bread recipe, which to be honest, had not even crossed my mind, but knowing how I battled to find one for myself, I rose to the challenge and came up with this one. I find it very simple as I’m a one mixing bowl kinda girl, and I have tried to keep the ingredients both accessible to those who don’t have a pantry full of exotic baking goods, and as cost effective as possible. Please let me know how your bread making goes, and if is was a success in your own kitchen?
Place all the ingredients into a food processor, and blend well
The batter is rather stiff, heavy and drier than normal, but it is bread after all….
Transfer the batter to a parchment lined silicon baking tin (don’t forget to use the crumpled wet ball trick to soften the paper), and bake for 40min
The bread does rise slightly, and becomes crisp and golden, press gently in the centre with your finger, if it feels firm, then insert a toothpick for a final check
The end result….hope you enjoy it Pierre!
- 1 cup almond flour/ground almonds
- 1 cup milled flax seeds or flax meal
- 2 Tbsp coconut flour
- 1 Tbsp psyllium husk
- 4 organic eggs
- 1/2 cup tinned coconut milk
- 1/4 cup coconut oil, melted
- 1 Tbsp raw honey
- 1/2 tsp Himalayan salt
- 2 tsp bicarbonate or soda/baking soda
- 2 tsp apple cider vinegar
- Seeds for sprinkling (I use either sesame seeds, sunflower or both)
- Preheat the oven to 175ºC
- Prepare the loaf tin with parchment paper
- Add all the ingredients together in a food processor and blend until well mixed
- Transfer the batter to the prepared loaf tin
- Bake for approximately 40min
- Check it is ready by gently pushing with your finger in the middle of the loaf, if it feels firm then use a toothpick for final confirmation.
- For Whole 30, omit the honey