One of my “issues” with many low carb or keto breads is that they rely on loads of eggs to make them palatable and improve texture. As I’m sensitive to eggs and only have 2-3 a week (one of them is usually a duck or goose egg to increase variety), I don’t really want to “waste” eating yummy eggs in the form of bread… So I’ve been on the hunt for an egg-free low carb bread that tastes nice for a while!
That’s why I was delighted when my colleague Domini Kemp published a recipe for flax bread in the Irish Times recently. I tweaked it a tiny little bit because I didn’t have all of the ingredients (and my husband hates fennel seeds). Instead of almonds, I used ground macadamias because I like their taste and I had some spare ones that I needed to use.
I also like to bake breads with nuts and seeds at as low a temperature as is acceptable to preserve all the good fatty acids, especially Omega 3. The result was great: The bread was crunchy on the outside with a nice crust around it but soft on the inside- just as I like it!
Just adjust baking time if you prefer your bread to be crispier or softer- maybe it will take 2-3 attempts to perfect it to your taste but it will be worth it. I like it to make sandwiches once a week or so- I guess I’m not the only one who has been on a ketogenic diet for a long time and doesn’t mind having something resembling bread from time to time.
I won’t keep you any longer- your turn to try it out:
- 80g Macadamia nuts or blanched Almonds, ground to a fine flour
- 250g Flax and/or Linseeds, ground to a fine flour
- 1 tsp Bicarbonate of Soda
- 1 tsp each Thyme and Oregano
- 1/2 tsp good-quality Salt
- Peel from 1 Lemon
- 50g Butter or Coconut Oil, melted
- 2 tbsp Apple Cider Vinegar
- 100ml water
- Preheat the oven to 150C/300F.
- Put all dry ingredients into a bowl and mix well.
- Add water, apple cider vinegar and butter.
- Knead to a firm dough and spread onto parchment paper, about 2cm thick.
- Bake for about 60 minute, depending on how crunchy you like it!