Low Carb Loaf
If you've ever made "My New Roots Life Changing Loaf" you will know that it is super easy and you get delicious and nutritious bread fast.
People are into Keto these days, whether they're already on the keto plan, planning to try the new craze or keen to learn what they could eat if they did give it a go, I am being asked often what I think about the keto way of life and what they could eat. More on that another time.
Meantime, I started experimenting with reducing the carbs on the original loaf and found that the version I am about to share is the best I've tried.
I still love the original recipe and will bake both recipes for our household.
We're having one of these loaves every week at the moment. It's great with avocado, tomato, peanut butter or any topping you like. I love it toasted with pumpkin soup too. It's full of protein, good fats and fibre without gluten and it's easy to bake. I am a crappy baker (I am good at other things) but even I can manage this recipe.
1 cup sunflower seed kernels
1/2 cup flax seeds
1/2 cup hazelnuts, almonds, macadamias or cashews
2/3 cups coconut flour
2 tablespoons chia seeds
4 tablespoons psyllium seed husks (3 tablespoons if using psyllium husk powder)
1 teaspoon fine grain sea salt (add 1/2 teaspoon if using coarse salt)
1 teaspoon baking powder
1 tablespoon maple syrup (for sugar-free diets, use a pinch of stevia) I don't add either, I am sweet enough
3 tablespoons melted coconut oil or ghee
1 tablespoon of apple cider vinegar
2 1/4 cups filtered water
In a flexible, silicon loaf pan or a standard loaf pan greased with coconut oil, combine all dry ingredients, stirring well. Whisk maple syrup, oil, and water together in a measuring cup. 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). 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 or lift the parchment.
Preheat oven to 175° C.
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 to 40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!