Nut and seed breads are quite different to grain based breads, usually much denser, and lacking the fluffiness gluten breads have. But they get the job done, smeared with butter and your favourite spread, crammed with tasty sandwich fillings or dunked into hot soups. This is the best low carb bread recipe we have come across so far and is adapted from a Pete Evans recipe to suit our family.
- ½ cup psyllium husk
- 1 cup coconut flour
- 3 Tbsp chia seed
- ½ cup, heaped, L.S.A or other nut or seed flour
- 2 ½ tsp baking powder
- 1 ½ tsp sea salt
- 1 Tbsp apple cider vinegar
- 3 eggs
- 2 Tbsp melted butter or coconut oil
- 450ml water
Preheat oven to 180°C
Line a loaf pan with baking paper.
Mix dry ingredients well.
Beat eggs and add to water and vinegar, pour into dry ingredients and add melted butter. Mix well, let sit for a couple of minutes and stir well again.
Put dough into loaf pan pushing down gently to full pan.
Bake for 1 ½ hours or until loaf sounds hollow when tapped.