This low-carb bread recipe is fairly quick and easy to make. It’s a great source of healthy fats (including omega-3’s from the chia and walnuts), protein, and hormone-balancing phytoestrogens in the flaxseeds.
2 cups (200g) ground almonds
½ cup (60g) arrowroot
1/4 cup ground flaxseed (linseed)
1 tbsp. chia seeds
2 tablespoons sunflower seeds
1 tablespoon chopped pecans or walnuts
1 tsp. bicarbonate of soda
½ tsp. sea salt
¼ cup (60ml) coconut oil, melted
1 tbsp. raw apple cider vinegar
Preheat the oven to 180°C. Grease a loaf tin and line with baking paper. Place all the dry ingredients in a bowl and stir to combine.
In another bowl, beat the eggs with the melted coconut oil, vinegar and honey. Add the egg mixture to the dry mixture and stir well to combine. Spoon the mixture into the loaf tin. Bake for 30-35 minutes, or until golden brown. Can test by inserting a skewer into the centre and see if it comes out dry. Remove from the tin and leave to cool on a wire rack.
This bread will keep well if wrapped and kept in the fridge for up to 5 days.
Helen Ross is a registered nutritionist, specialising in gut health and IBS support. If you'd like to know more about eating for a healthy gut, and/or how to keep your gut healthy, book in for a FREE call here to discover how she can help you.
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