I used to make this bread a lot last year. When I realized it had been a while since I’d made it, I immediately went into the kitchen because I’m in love with kefir cheese (recipe here) and I want to spread it on my bread and eat it. I could finish a whole loaf of bread just to eat this cheese. Seeing that potential in myself, I immediately prepared my low-carb, guilt-free but very filling bread.
This lasts me a week. Since the main ingredient is flax seeds, I recommend not eating more than 1-2 slices to avoid exceeding your daily intake.
Ingredients:
- 1 cup ground flax seeds (you can grind flax seeds in a coffee grinder)
- 1 handful of finely chopped walnuts
- 4 tablespoons almond flour (you can obtain this by grinding almonds in a food processor)
- 1 tablespoon poppy seeds
- 1 tablespoon nigella seeds
- 1 tablespoon sesame seeds
- 4 tablespoons sunflower seeds
- 1/2 teaspoon baking soda
4 diced dried apricots (not visible in the picture because I decided to add them later) I love sweet and savory mixtures. I especially love dried fruit in bread. I tried adding it and it was delicious.
We whisk 3 eggs until they are frothy. Then we add all the other ingredients.
We mix everything together and pour it into a loaf cake tin lined with parchment paper. The batter will be firm, not runny. My loaf cake tin is 28 cm long.
It bakes in an oven at 150 degrees for about 30-35 minutes.
For a long time, I’ve been spreading and eating whatever I craved on bread. Pepper sauce and kefir cheese have become my favorites.
Note to the recipe: Flax seeds are not recommended for those with a history of cysts or for children. If you don’t have any problems, it’s a great source of Omega 3. Enjoy! 🙂
#lowcarb #seeds #bread
