Low-Carb Seed Bread
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.
- 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
- Put all the seeds in a coffee grinder and mill until finely ground
- Mix the dry ingredients together.
- Mix wet ingredients together and combine the wet with the dry.
- Pour mixture into a greased and lined loaf tin.
- Sprinkle the top with poppy and sesame seeds.
- 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.