This is another great low carb bread.
It keeps for a few days and freezes well. It is delicious with a range of spreads from avocado, cream cheese, ham, nut butter and butter. This recipe is taken from Defeat Diabetes.
- Serves: 12
- Prep time: 10 minutes
- Cook time: 45 minutes
Ingredients
- 50g (1/3 cup) coconut flour
- 110g (1 cup) psyllium husk
- 50g (1/4 cup) chia seeds
- 110g (2/3 cup) pumpkin seeds
- 110g (¾ cup) sunflower seeds
- 20g (1 tbs) baking powder
- ½ tsp salt
- 4 eggs
- 350ml (1.5 cups) water
- 75g unsalted butter. melted
Method
- Preheat oven to 180 degrees and line a loaf tin with baking paper.
- Combine flour, psyllium husk, chia seeds, pumpkin seeds, sunflower seeds, baking powder and salt in a large bowl.
- Whisk the eggs and water in a separate bowl.
- Add flour to mixture and stir until well combined.
- Stir through the melted butter.
- Pour mixture into loaf tin and spread evenly.
- Bake for 40-45 minutes.
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