Gluten Free, Low Carb Bread.

Gluten free bread – the recipes often call for xantham gum or random ingredients which you don’t often have lying around. This, however, does not. It uses the increasingly-popular flaxseed.

Okay, superfood hype again, sorry. The flaxseed (or linseed as it’s sometimes called) has 100% of your daily fibrous intake in 2 tablespoons! That means, it’ll get your colon feeling happy again, and you’ll be pooping like a baby (aka, a lot!). Which is good! Means your innards are all working. On top of that it’s packed full of omega 3, most of the B vitamins, and it’s great for your hair, skin, nails, joints & keeping your heart healthy. AND you can buy it in Aldi for a little over a pound. Seriously, just make it already!

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And this bread, well! It’s a sort of hybrid between brown bread and a moist cake, and has a marvellously nutty flavour. Perfect with a smidge of butter as a nibble, or smothered in avocado for breakfast. Today, I used it to mop up all the sauce from my mussels – can’t have that going to waste! (Excuse the laptop, I’m hooked on Luther. Bet I’ll have finished it all by the end of the day!)

 

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I’m afraid the measurements are in cups as I use a Tala Dry Measures cone, so either invest in one of those or convert it, or just keep it all in proportion.

Ingredients:

4 eggs

3 Tbsp. water

1 cup of flaxseed (mine has goji berries in it, which is why there are reddish specks in my loaf!)

1/2 cup ground almonds

1 Tsp. baking powder

Sprinkling of salt

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Preheat the oven to 200C and line a loaf tin with a paper case. Whisk the eggs, then add the water. In a separate bowl, throw in all the dry ingredients, then slowly mix the egg/water concoction in with the dry ingredients. FYI it doesn’t look pretty at this point.. A bit sloppy, but that’s fine! Pour it into the loaf tin, and bake for 15-20 minutes, or until a skewer comes out clean. It’s lovely warm, but it’ll keep for a few days.

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