Chestnut and Flax Seed bread – Sugar/Grain/Yeast Free

December 18, 2018

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I have experimented with lots of LCHF bread recipes (including many that have come out purple thanks to psyllium husk).  I like the dense nutty flavour, like a dark rye bread, but if you are looking for a light, white loaf, this isn't for you!! 

 

Top Tip! – I don’t eat much bread so once cold, I slice this before placing in the freezer.  When I want a slice of bread, I take one out, toast it or leave to defrost if I prefer a sandwich.  

 

Makes 1lb loaf (approx. 8 thick slices)

 

Nutritional information Per Serving

243 Kcals 

21g fat

1.5g net carbohydrates  

9.4g Protein

 

50g butter or 1 tbsp. coconut oil 

4 eggs 

3 tbsp. water 

120g ground flax seeds 

60g ground almonds or almond flour (can use coconut flour or chestnut flour) 

1 tsp baking powder 

1 tsp cream of tartar

30g mixed seeds 

 

  • Preheat the oven to 180ºc/gas mark 4. 

  • Beat the butter until soft – if using coconut oil, simply melt and place in your bowl. 

  • Add the eggs and water and continue to beat well. 

  • Mix in all the remaining ingredients, combining well. 

  • Place in your 1lb loaf tin.  You can sprinkle with some seeds (see 2nd photo) if you prefer.  Pop into the oven for 30-40 minutes until golden and firm. 

  • Cool on a cooling rack before slicing. 

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