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| Cheesy low carb bread |
Much as I am enjoying baking and being able to eat sweet – low carb – treats, my craving is not for sweets, but rather savoury flavours, like cheese and Marmite. I made Lemon Poppy Seed bread from the New Atkins Cookbook a few weeks ago with this recipe. The mechanics of the recipe are the same but I made a savoury bread this time. I replaced the spices with herbs and added a hefty helping of seriously strong cheddar cheese.
The bread was baked in a silicone bread pan which meant I didn’t have to grease the pan. Love those silicone baking utensils! Easy to use and easy to clean.
I always skip salt and because I used such strong cheese, salt definitely wasn’t necessary. I skipped the baking soda as I only have baking powder at home. More on the difference – here. And I swapped the sour cream for soy cream. Read how I make my own low carb flour – here.
For more low carb and meat free recipes go to the recipes home page – here.
Ingredients: –
115ml unsweetened soy milk
250g strong cheddar cheese
225g low carb flour mix – see how to make here
1 + 1/2 teaspoons Baking Powder
1 teaspoon baking soda
1 teaspoon dried herbs
1/4 teaspoon salt
115g melted butter
2 large eggs
170ml sour cream
Method: –
Mix the dry ingredients together in a large bowl.
Mix
eggs, melted butter, cream, milk and basically the wet ingredients, together in another bowl.
Mix the wet and dry ingredients together and pour into an oven proof bread container.
Bake at 190’C for 50 minutes and allow to cool on a rack before slicing.
