Ingredients
-
80 grammes Almond Flour
-
30 grammes Coconut Flour
-
20 grammes Psyllium HuskThis adds fibre and gives the bread a more wholegrain texture. It is gluten free.
-
30 grammes Wheat Bran
-
50 grammes Milled Flax Seed
-
1/2 teaspoon Bread Soda
-
1/4 teaspoon Baking Powder
-
80 grammes Mixed SeedsI used a mix of pumpkin, sesame, linseed, sunflower and poppy seeds.
-
200ml Buttermilk
-
30 grammes, melted ButterYou can replace with a tablespoon of extra virgin olive oil if you prefer.
-
3 Eggs
Directions
When I started experimenting with low carb bread recipes I was shocked at how low carb I could make them. All wheat bread contains a considerable amount of carbs, whether it is a healthy whole grain bread or a highly processed white bread. Many of us are looking for a lower carb alternative. When I searched for low carb bread recipes I found that they lacked fibre. There isn’t any point in swapping healthy whole grain for a low carb version that is depleted in fibre.
This bread is more expensive to make than traditional breads, so I recommend that you slice and freeze any that you won’t use in a few days. It is very filling due to the high fat and protein content. I don’t need any insulin for this bread, but everyone is different. I need insulin for everything that contains even a hint of a carb and I knew that the protein and fat in the ingredients would help to balance out the carbs in the ingredients but I was still pleasantly surprised that I didn’t need any insulin. No insulin, no danger of hypos. This bread is good for everyone not just for people with diabetes.
This bread is made from almond and coconut flour. Almond flour, almond meal and ground almond are basically the same. Almond flour or meal is usually a little less expensive than ground almonds. I have added lots of mixed seeds to this recipe, because they contain zinc and healthy fatty acids. Flax seed, psyllium husk and bran are all high in fiber and are good for the cardiovascular system. The quality of seeds (pumpkin, sunflower etc) can vary and it is well worth searching for good quality fresh looking ones (fresh looking dried seeds is funny, but you know what I mean!).
I don’t add salt to any recipe that contains bread soda because it contains 50% salt.
This bread is great with Kerry Gold butter!
Steps
|
1
Done
|
Preheat oven to 180°C/350°F/gas mark 4. Line a 1lb loaf tin with parchment paper or use a liner. |
|
2
Done
|
Sieve the coconut and almond flour (or ground almonds), baking powder and bread soda into a bowl. |
|
3
Done
|
In a small bowl mix the eggs, buttermilk and melted butter and mix together. |
|
4
Done
|
Transfer the mixture into a lined loaf tin. Place in the preheated oven (180°C) for the first 15 minutes and then reduce the temperature to 150°C/300°F/gas mark 2. Bake for a further 25 mins or until the bread is baked (coming away from the edge of the tin and lightly brown). The cooking time will depend on your individual oven. |
|
5
Done
|
Allow to cool on a wire rack. |
