Bread
Author: Victoria (HCP)
Description:
12 slices
per slice = 16g fat, 6.6g protein, 1.25g carb
Ingredients:
g Almonds, flaked and ground
g Flaxseed, Linwoods (HCP added*)
g Coconut, desiccated
ml Egg, beaten (HCP added*)
g Vinegar
g Oil, coconut
g Salt
g Baking powder, carb free, Barkat (HCP added*)
Directions:
Preheat the oven to 180°C and grease a loaf tin well.
2
You must buy whole golden flax seeds and grind them otherwise the recipe won't work.
3
Place the almond flour, coconut flour, ground flax, salt, baking powder and baking soda in the bowl of a food processor and blitz to combine.
4
Add the eggs, oil, xanthan gum and vinegar and pulse until a batter is formed.
5
Pour the batter into a prepared loaf tin and bake in the oven for 50 minutes until the loaf is cooked through. A great way to check is to insert a wooden skewer and if it comes out clean, you know that the loaf is ready.
6
Because of the baking soda, this bread does darken a little as it bakes. Don’t be too alarmed if it looks a little too brown - the end result is delicious.
Nutrition Information (for entire recipe):
Carbohydrate:
15.85
Calories: 2162
Fat:
192.13
Protein:
80.74
Ratio:
1.99:1
Modified Ketogenic Diet (MKD)
