Finally,
after 20 loaves, I think I have my Banting seed loaf down pat. The
colour and consistency are more like ordinary bread, and it's much
lighter than my earlier recipes. Here it is:
Banting seed loaf – Lite
Mix together:
1 cup coconut flour
½ cup psyllium
½ cup flax seed
½ cup sesame seed
1 cup (100g) Omega 3 seed mix
1 heaped tsp salt
1 Tbs xylitol
1 level tsp fresh baking powder
Mix well in a food processor. Then add
5 Jumbo eggs
3 Tbs olive oil
½ cup cream
1 ½ cups full cream milk
Optional: 1 cup cranberries.
Mix thoroughly until all ingredients are evenly distributed. The dough should be just pourable. Put the dough into a lined bread pan and bake at 160 degrees for 1 hour ten minutes. It’s done when a knife comes out dry. Allow to cool before slicing. It slices and toasts beautifully and is almost a meal on its own with lots of butter.
Enjoy!
Mix together:
1 cup coconut flour
½ cup psyllium
½ cup flax seed
½ cup sesame seed
1 cup (100g) Omega 3 seed mix
1 heaped tsp salt
1 Tbs xylitol
1 level tsp fresh baking powder
Mix well in a food processor. Then add
5 Jumbo eggs
3 Tbs olive oil
½ cup cream
1 ½ cups full cream milk
Optional: 1 cup cranberries.
Mix thoroughly until all ingredients are evenly distributed. The dough should be just pourable. Put the dough into a lined bread pan and bake at 160 degrees for 1 hour ten minutes. It’s done when a knife comes out dry. Allow to cool before slicing. It slices and toasts beautifully and is almost a meal on its own with lots of butter.
Enjoy!
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