Make it stand out.
low carb (but still delicious)/ keto bread
Cooking Time
mixing = 15 mins; cooking time = 1hr 50mins
Nutrition
Per Serve: Total Carbs: 14g ] Fats: 10g ] Protein: 5g ]
Ingredients
70 g (1 cup) psyllium Husk
70g (1 cup) coconut flour
3 tablespoons (30 g) chia seeds
3 tablespoons (30 g) flax seed (aka. linseed)
3 tablespoons (30 g) sunflower seeds
3 tablespoons (30 g) pumpkin seeds
3 tablespoons (30 g) sesame seeds
1 tablespoon coconut sugar or honey
2 ½ teaspoons baking powder
1 teaspoon sea salt
1 tablespoon apple cider vinegar
3 eggs
2 tablespoons melted coconut oil (or MCT oil)
450ml water
Optional add in’s: hemp seeds for extra protein, extra salt for sprinkling on top
Method (thermomix & conventional)
Preheat the oven to 160° (fan forced) and line a small loaf tin with baking paper (hot tip; wet the baking paper and squeeze out the excess water, it makes it super easy to line the tin).
Thermomix Method
Place the flax, chia, and psyllium in a food processor and whizz to a powder, being careful not to over process, 5- 10 seconds is usually long enough. Add salt, remaining seeds, sugar (if using), and baking powder.
In a bowl or jug, mix the water, eggs, honey (if using), and melted coconut oil. Once mixed, add to the TM bowl and mix reverse/speed 3 / 5 sec. Scrape down the bowl, and repeat. Reverse/speed 3/ 5 sec.
Cooking
Once the dough has mixed in, transfer to your lined baking tin and sprinkle with a little salt (trust me, it’s worth it).
Place the loaf in the middle of the oven and cook for 45 minutes, spin it around and cook for another 45 minutes.
Remove from oven and take out of bread tine and remove baking paper, place back in the oven for another 15 minutes to help it crisp up all over.
Leave to cool until slicing and once completely cooled, store in the fridge for up to 7 days.
