Low Carb friendly bread, is a bit of a contradiction, since the majority I have tried do not come close to the “real thing”.
The closest has been the rolls “oopsies”, which are delicious, and extremely more-ish.
The first bread recipe I shared, is good, however I find it personally too “egg-whitey” for me, if that makes any sense?!?
So I have been experimenting with a few other versions, and here is my version II, which I prefer much more than the original one.
It has a better texture, and better taste profile, due to the variety of ingredients & is great in terms of fibre.
It’s my current favorite!
I hope you enjoy it, as much as I am.
- 1/4 cup sesame seeds (ground)
- 1/4 cup sunflower seeds (ground)
- 3/4 cup flaxseed/linseeds (ground)
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp salt
- 60ml coconut oil (liquified, so heat it up to melt)
- 1 tsp bicarbonate of soda
- 1 tsp apple cider vinegar
- 1 tsp baking powder
- 1 tsp chia seeds (optional to add)
- 1 tsp sesame seeds (optional to add)
- 4 eggs
- 120ml warm water
- 1 tbsp xylitol (or the equivalent sweetener)
How to make?
- Preheat oven to 180 degree celsius.
- Grease a loaf/ bread tin.
- Grind the seeds in a coffee grinder.
- Mix the bicarbonate of soda & apple cider vinegar together in a small dish.
- In a separate container, beat the eggs, slowly adding the liquified coconut oil. Add the warm water.
- Mix all the remaining dry ingredients together.
- Slowly incorporate the dry ingredients into the egg mixture. Also add the bicarb & vinegar mixture to this.
- Pour into the bread/ loaf tin.
- Bake for approximately 25-35 minutes, until done i.e. cake skewer will come out cleanly. Let it cool down.
- Lasts for a few days in the fridge, but freezes well is pre-sliced. Toast when required.
Note: the mixture doesn’t rise too much, so is a fairly low loaf, unless you’ve placed it into a smaller bread tin.