Low Carb Bread

This Low Carb Bread is really delicious, tasty and filling and is so easy to make. Recipe thanks to My New Roots.

Recipe exactly as in their blog –

Ingredients:

• 1 cup / 135g sunflower seeds
• ½ cup / 90g flax seeds
• ½ cup / 65g hazelnuts or almonds
• 1 ½ cups / 145g rolled oats
• 2 Tbsp. chia seeds
• 4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
• 1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
• 1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
• 3 Tbsp. melted coconut oil or ghee
• 1 ½ cups / 350ml water

I have made this several times now.

Only differences are I used ground flax seeds, and my nut and seed mix was not always the same. I had pumpkin seeds as well and sometimes some cashews or walnuts or whatever nuts I happened to have.

But the amount was always 1 and 1/2 Cups of nut and seed mix.

Also, this makes quite a small loaf, as you can see from the picture, so next time I will double the recipe.

Method:

Exactly from their recipe:

1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup.
2. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
3. Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
4. Preheat oven to 350°F / 175°C.
5. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
6. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

I did the mixing in a large bowl first and then transferred to the baking tin.

Also, with a double mixture you might need to adjust the cooking time.

Bon Apetit!