Whilst trying to decide what my very first post would be, of course, food came to mind. After all, it is what comes naturally to mind with no effort at all, as it’s about on my mind most of the day! No seriously, it really is!
So this past weekend I was on a mission to find a recipe for a good, tasty low-carb, paleo and even Banting friendly bread. Something I could bake often to replace these healthy breads you pay a fortune for which only tastes like chewed up cardboard, but you keep buying it because it’s healthy and is wheat free. So off I went, first stop to Diskem and then Wellnesswarehouse, spent a small fortune on ingredients I know are healthy and are used in most low-carb baking, you know, like coconut flour, almonds, fax seeds, psyllium husks, more seeds, xylitol… The list goes on! Maybe it would have been a good idea to look up a few recipes BEFORE going out on this mission.
Got back home and spent a good hour searching for a good recipe which included most of these ingredients. I had also bought a coffee grinder during the week to start grinding my own herbs and flaxseeds, so I was determined to find a recipe which included both grounded flaxseeds and psyllium husks.
After a few hours in the kitchen, playing around with a few recipes, and a couple of loaves later, with my brother close at hand as my taster, I came up with this seeded gluten free bread, which is absolutely delicious, I still want to tweak the recipe slightly, but thought I would post it anyway.
Seeded, Low-carb / Paleo, Gluten free Bread
1 cup ground flax seeds
1/2 cup coconut flour
3/4 cup psyllium husks
1/2 cup desiccated flour
1 cup mixed seeds (I used pumpkin, sunflower, flaxseed and added goji berries)
6 large eggs
1 cup water
1 cup milk
50ml extra virgin olive oil
2 tsp baking powder
1 tsp salt
1 tsp baking soda
Mix dry ingredients, grind flax seeds with coffee grinder or roast in oven.
Mix wet ingredients.
Leave to stand for 20min
Bake at 190C for 50min
New tweaked recipe to follow… Watch this space 😉