This bread is made from banting-friendly ingredients such as almonds, desiccated coconut and coconut oil. The bread will be ready to eat in 45 minutes, which includes the prep and baking time!
100 g flax or linseed
100 g almonds
30 g desiccated coconut
1.25 ml bicarb of soda
5 ml baking powder
5 ml salt
1.25 ml stevia
125 g water
5 large egg whites
2 large eggs
70 g coconut or olive oil
- Pre-heat the oven to 180 and grease and line a 10 x 20 cm loaf tin with baking paper.
- Place the flax seed in the TM bowl and mill for 10 seconds on speed 10. St it aside.
- Place the almonds in the TM bowl and mill for 12 to 15 seconds on speed 10. Set it aside.
- Place the almonds in the TM bowl and mill for 12 to 15 seconds Place the coconut in the TM bowl and mill for 15 seconds on speed 10. Set it aside.
- Place the almonds in the TM bowl and mill for 12 to 15 seconds.
- Add the remaining ingredients and blend for 6 seconds on speed 4.
- Add the water, egg whites, whole eggs and oil of your choice.
- Blend for 20 seconds on speed 6. You may need to scrape down the sides after 15 seconds and continue after 5 seconds.
- Transfer the batter to the lined tin and sprinkle with additional seeds if you like.
- Bake for 25 to 30 minutes or until cooked through.
- Allow to cool for 5 to 10 minutes in the tin.
- Turn out and cool completely before cutting
Notes
- Slice the bread and store in Ziplock bags in the freezer.
- The bread can be toasted with great success.
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