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Low Carb bread ?
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<blockquote data-quote="lizdeluz" data-source="post: 508175" data-attributes="member: 32108"><p>I use this recipe. I can't remember where it came from, and I've added to it anyway. it has a good flavour and texture, but it's a bit crumbly, so putting a slice in the toaster means you might never see it again. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite11" alt=":rolleyes:" title="Roll Eyes :rolleyes:" loading="lazy" data-shortname=":rolleyes:" /> I've learnt to remove it carefully with a wooden spatula, and then it's fine. It's easy to make, no difficult ingredients, though ground almonds are expensive so I get mine from Aldi or Lidl when I'm passing rather than put them on my Sainsbury's shopping list. I don't know how well it would keep: after baking, I let it cool completely on a rack, then I transfer it to a board and, because it's crumbly, use a sharp serrated knife to cut into 16 slices. I pack the slices into a rigid plastic box and put it in the freezer. When I want bread, I remove one or two slices and toast them, or thaw them first if I want bread, not toast.<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> I like the taste of caraway seeds, so I include them but I think pumpkin seeds would be nice too. </p><p> </p><p>I did the maths and came up with:</p><p> </p><p>Nutrition content :</p><p><u>per loaf:</u></p><p>kcal: 2451</p><p>protein: 96.2g</p><p>fat: 309.2g</p><p>carbs: 64g</p><p>fibre: 117g</p><p> </p><p><u>per slice (1/16 of loaf):</u></p><p>kcal: 153.1</p><p>protein: 6g</p><p>fat: 19.3g</p><p>carbs: 4g</p><p>fibre: 7.3g</p><p> </p><p><span style="color: #a64dff">Ingredients:</span></p><p><span style="color: #a64dff">240g ground almonds</span></p><p><span style="color: #a64dff">60g ground flaxseed</span></p><p><span style="color: #a64dff">30g sunflower seeds</span></p><p><span style="color: #a64dff">10g caraway seeds</span></p><p><span style="color: #a64dff">4 eggs</span></p><p><span style="color: #a64dff">2 tablespoons olive oil</span></p><p><span style="color: #a64dff">2 teaspoons baking powder</span></p><p><span style="color: #a64dff">1/2 teaspoon salt</span></p><p> </p><p><span style="color: #a64dff">Grease and base line a loaf tin. (Mine is 20cm x 10cm x 6cm)</span></p><p><span style="color: #a64dff">Heat oven to 190 degrees C.</span></p><p><span style="color: #a64dff">Mix dry ingredients together.</span></p><p><span style="color: #a64dff">Lightly beat eggs and mix in the olive oil, then add to the dry ingredients and mix well.</span></p><p><span style="color: #a64dff">Pile into loaf tin and smooth top.</span></p><p><span style="color: #a64dff">Bake in pre-heated oven for about 45 mins.</span></p></blockquote><p></p>
[QUOTE="lizdeluz, post: 508175, member: 32108"] I use this recipe. I can't remember where it came from, and I've added to it anyway. it has a good flavour and texture, but it's a bit crumbly, so putting a slice in the toaster means you might never see it again. :rolleyes: I've learnt to remove it carefully with a wooden spatula, and then it's fine. It's easy to make, no difficult ingredients, though ground almonds are expensive so I get mine from Aldi or Lidl when I'm passing rather than put them on my Sainsbury's shopping list. I don't know how well it would keep: after baking, I let it cool completely on a rack, then I transfer it to a board and, because it's crumbly, use a sharp serrated knife to cut into 16 slices. I pack the slices into a rigid plastic box and put it in the freezer. When I want bread, I remove one or two slices and toast them, or thaw them first if I want bread, not toast.:) I like the taste of caraway seeds, so I include them but I think pumpkin seeds would be nice too. I did the maths and came up with: Nutrition content : [U]per loaf:[/U] kcal: 2451 protein: 96.2g fat: 309.2g carbs: 64g fibre: 117g [U]per slice (1/16 of loaf):[/U] kcal: 153.1 protein: 6g fat: 19.3g carbs: 4g fibre: 7.3g [COLOR=#a64dff]Ingredients: 240g ground almonds 60g ground flaxseed 30g sunflower seeds 10g caraway seeds 4 eggs 2 tablespoons olive oil 2 teaspoons baking powder 1/2 teaspoon salt[/COLOR] [COLOR=#a64dff]Grease and base line a loaf tin. (Mine is 20cm x 10cm x 6cm) Heat oven to 190 degrees C. Mix dry ingredients together. Lightly beat eggs and mix in the olive oil, then add to the dry ingredients and mix well. Pile into loaf tin and smooth top. Bake in pre-heated oven for about 45 mins.[/COLOR] [/QUOTE]
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