I just noticed your comment 'I mill my own' when reading through this thread..what equipment do you use for milling your own?
I just noticed your comment 'I mill my own' when reading through this thread..what equipment do you use for milling your own?This is amazing, just what I have been looking for, as my Lidl has been running out of hp rolls. @RobPL, what is the weight of the 2 cups flax seeds? I mill my own, so would like to have an indication in advance.
I just noticed your comment 'I mill my own' when reading through this thread..what equipment do you use for milling your own?
yes pleaseI just made this. It's not bad and less than 10 carbs for the whole loaf.
It's not very high so I'm going to try it next with a smaller but taller tin.
Would anyone like the recipe?
Yes, I would like to see the recipe.
yes pleasesorry, just seen it
Just go to first page of this thread and you will find it thereYes, I would like to see the recipe.
Thank you.Just go to first page of this thread and you will find it there
Hi Were did you get the almond flour from ? I am struggling to find it.
I would enjoy receiving the recipe please. Thank you.Hi ,looks lovely so yes please ,was looking for a banana and walnut recipe as I've bought some almond flour to try .Thanks
@RobPL Hi there, just had a look here & copied your recipe which I'm going to try. Just wanted to say thank for it.Recipe.
Most of the carbs were from the flax. Mine was 4g per 100g. If you use lower you can get this at 5-6g for the whole loaf.
I merged about 3 different recipes that I found.
2 cups flax.
1 tbsp baking powder.
1 tsp salt.
1 tbsp truvia sweetener.
1 tbsp Italian herbs (can use more or leave it out).
5-6 eggs (I used 6 medium).
1/2 cup water.
Mix all dry ingredients together.
Blend up the eggs.
Add the water and eggs to dry mix and stir well together.
Leave for 3 mins at least to thicken.
Pour into your greased / lined etc tin. I used a rectangular silicone mould and didn't use any grease.
Bake at 180 for 30 mins.
@Robbity Hi there, I just read this & wondered if you could give me your recipe using Sesame flour for savory muffins, as I'm just starting to try making breads myself for first time ever & looking for different recipes as I go along? Will of course let you know how I go on with them. Kind regards Steve (aka Squeekyboy)Look for ground or milled flax seed which will have a fine-ish texture. Be careful about storage as apparently it can go rancid and get a fishy pong - I've not had this happen yet but others have.
Sesame flour also gives a nice fine texture - I make muffins savoury from this which cut in half are great toasted - I do cheese on toast this way. You can also use these for bacon butties with the bacon fat as "dip".
Robbity
@RobPL Hi there, I'll be trying to make your fantastic looking loaf today but will be trying a product known as ''NO EGG'', to see if it can replace eggs in bread mixes. If it works, I'll let everyone know, as I, like a small number of other people, am allergic to eggs. Thanks again! SqueekyboyHehe. I just hope you enjoy it. I went looking for a smaller tin yesterday to try and force it to be higher but couldn't find one.
@Robbity Hi there, I just read this & wondered if you could give me your recipe using Sesame flour for savory muffins, as I'm just starting to try making breads myself for first time ever & looking for different recipes as I go along? Will of course let you know how I go on with them. Kind regards Steve (aka Squeekyboy)
Not necessarily the sort of non-diabetic high carbohydrate bread you're probably thinking of - but there are all sorts of low carb non-starchy "flour" variations that we can use to bake alternatives instead.Wow can we have bread???
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