March 11, 2018
LCHF bread
The bread in the recipe below does not taste of almonds or marzipan (which is often the case when using a lot of almond flour or ground almonds), nor of coconut. Why? Because it does not contain any of these ingredients. The bread comes out soft, not crumbly, not compacted and not wet. It tastes very similar to rye or other wholemeal breads.
INGREDIENTS
- 5 eggs
- 80 g Live & love organic defatted golden flaxdseed flour
- 80 g Live & love Organic sesame flour Extra
- 200 g Greek yoghurt (10% fat)
- 1 packet of cream of tartar (baking powder)
- 1 tbsp apple cider vinegar
- 1-1,5 teaspoon salt (depending on how salty you like your bread)
- ½ teaspoon of plantain (or 20 g chia seeds)
- Seeds for sprinkling on top if desired (you can also add walnuts to the mixture)
METHOD
Preheat the oven to 180 degrees. Beat the eggs until foamy and slightly risen, then add the Greek yoghurt and the dry ingredients (greased golden flax meal, sesame flour, cream of tartar, salt). Finally, add a tablespoon of vinegar and the fenugreek or chia seeds. Mix everything well (the hook attachment on the mixer works best).
Transfer the mixture to a baking tray lined with baking paper. Sprinkle with seeds, if desired. Bake at 180 degrees for 70-90 minutes (depending on the oven) (if you think the crust is going to burn too much, protect it with aluminium foil towards the end – in this case, extend the baking time). Leave the bread to cool completely. It should not be wet or sticky inside. The ratio of sesame flour to golden flax flour can be adjusted according to taste. I like the ratio as indicated in the recipe.
If desired, you can also use wet hands to shape the mixture into buns. In this case, the baking time is about 40-45 minutes.
MY TIPS
If for any reason you don’t want to eat eggs, you can use the recipe below to replace the eggs:
Recipe replaces 1 egg. Buy whole seeds and grind them yourself in a coffee grinder.
Ingredients:
- 1 tablespoon of ground flax or chia seeds
- 3 tablespoons warm water
Method:
Mix the ground seeds and warm water. Mix well with a spoon, then place in the fridge for 15 minutes to set the mixture.
Use as an egg substitute in any recipe for baking dough, bread, cakes, muffins, cookies, biscuits, tarts, etc.
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