COCONUT AND FLAX BREAD

(no-nuts bread) INGREDIENTS 1 cup coconut meal ½ cup flaxseed ½ cup flax meal 3T psyllium husk fibre 2t baking powder ½t bicarbonate of soda 1T xylitol ½t salt 3 large free-range eggs 2T coconut oil or butter ¾ cup hot water 4T mixed seeds METHOD Preheat the oven to 180°C. Mix all the dry ingredients together thoroughly in a bowl. Whisk the eggs and stir into the flour. Let the oil or butter melt in the hot water and then pour the mixture into the dough. Mix well and let the dough rest for two minutes. Pour into a buttered loaf pan and sprinkle with the seeds. Bake for 45 to 50 minutes. TIP: Double the batter for a bigger sandwich loaf suitable for a braai toastie. Yields 1 loaf at 15g carbs for the entire loaf. Simply divide into portions to get a per-portion count. t = teaspoon (5ml) T = Tablespoon (15ml)

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