CHEESE BREAD

When embarking on an LCHF eating plan, the most difficult pleasure to give up is bread. I have searched high and low, tried various recipes and this is one of the best … enjoyed by both LCHF followers as well as the lucky ones that do not need to follow an eating plan.

As almond flour is quite costly, I have started to substitute it with macadamia nut flour. The taste is just as good but it is easier on the pocket.

Cheese Bread

Ingredients

  • 1 block Philadelphia/ Lancewood full-fat cream cheese at room temperature
  • 6 large eggs at room temperature
  • 2 teaspoon cider vinegar
  • 4 cups almond flour or macadamia nut flour
  • 4 teaspoons baking powder
  • 2 teaspoons salt
  • 2 teaspoons mustard powder
  • 1 teaspoon cayenne pepper
  • 2 cups cheddar cheese
  • ½ cup chopped chives or spring onions (optional)

Method

  • Mix cream cheese, eggs and cider vinegar in a food processor.
  • Add the flour, baking powder, salt, mustard powder and cayenne pepper. Blitz for a few seconds.
  • Add the cheddar cheese and chives/onions and fold in. Do not blitz in the food processor again as the cheese will become too mushy.
  • Pour into a well-greased bread tin.
  • Bake for 45 minutes at 190°
  • Let the bread cool off in the tin before turning it out.
  • I slice the bread and freeze two slices per Ziploc bags.

 

Best Low-Carb Seed Bread

Low-Carb Seed Bread

seed-loaf-sliced

One of my greatest foody weaknesses is bread. I absolutely love all types of bread spread generously with butter … I suppose it is part of my comfort food list. So when I was told that I am gluten intolerant and allergic to yeast, I thought that my whole world has come to an end.

After a few panic attacks, I started searching for low-carb bread recipes and this recipe is my favourite at the moment. It is super simple to make, slices easily and freezes really well.

 

Ingredients:macadamia-in-shell1

  • 100 ml flax seeds
  • 100 ml sunflower seeds
  • 200 ml macadamia flour
  • 30ml psyllium husk
  • 250ml buttermilk
  • 6 eggs
  • 10ml baking powder
  • 5ml salt
  • Pinch of stevia

Instructions:

  1. Put all the seeds in a coffee grinder and mill until finely ground
  2. Mix the dry ingredients together.
  3. Mix wet ingredients together and combine the wet with the dry.
  4. Pour mixture into a greased and lined loaf tin.
  5. Sprinkle the top with poppy and sesame seeds.
  6. Bake for 50 minutes at 180ºC

Variation: You can use almond flour instead of macadamia flour and use greek yogurt or sour cream instead of the buttermilk.You can add any nuts or seeds and even cranberries. I suggest you experiment till you find your right fit.

Note: It is important to eat ground flax seed as the flax seed hulls are so hard, that they’ll pass right through your body undigested and you then miss out on their rich supply of essential fatty acids. Flax seed is really one of the best sources of omega-3, is high in potassium, is a complete protein and help the body to burn fat as fuel more efficiently.

flaxseeds