Low Carb High Fat can still mean bread!
LCHF with creative ingredients & experimentation, can still mean you fool your brain & stomach to eat “bread”. It’s just not the bread we are used to in terms of highly refined carbs, and energy slumps, with the addiction of wanting more. Instead, there are no energy slumps…..BONUS! There are no addiction cravings…..FANTASTIC, and best of all it can still fit into a strict total carb input regime.
This was one of my first ventures into making LCHF “bread” alternatives, before also discovering the seed crisp crackers & the hamburger rolls. Unlike the other two, this one, people either love or hate, and I suspect it’s got to do with the ‘linseed’ texture, flavor & being egg-whitey. So try it yourself, and decide which camp you fall into!
For me personally, it’s great to know I have it in the freezer and can simply pop one slice into the toaster to have with chicken liver pate or with almond butter, if I have a snack craving during the day, since I usually now only eat breakfast and supper.
This recipe comes from the Real Meal Revolution cook book (details for this book can be found on my page, called LCHF books & links), however, I have adapted a few ingredients, since their recipe kept collapsing on me!
- 2 1/2 cups ground flax seed (also known as linseed), should be just over 210g.
- 4 egg whites
- 2 whole eggs
- 5 TBSP coconut oil
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup water
- 3g stevia (optional)
How to make?
- Preheat oven to 180 degrees.
- In a food processor mix all the dry ingredient together.
- Now add all the wet ingredients to the food processor. And ensure it gets well mixed. It might mean you have to put your spatula into the crevices to ensure the batter is well mixed – you will find the batter gets stiffer & fuller, due to the aeration of the egg whites. I could also use a hand-mixer, the duration of mixing would simply take longer than the food processor! I do not recommend doing this by hand!
- Put into a bread tin, which has been either sprayed with non-stick spray or lightly smeared with butter.
- And bake in the oven for around 30 minutes, or until your ‘cake skewer’ comes out clean.
- Remove gently from pan and leave it to cool down.
- The bread does not keep fresh very long, so I cut it into slices once it’s cooled, and I store initially in the fridge for 3 days and then put the remainder in the freezer.It’s a great way to have open or closed sandwiches and still be LCHF!