Low Carb Bread – Egg Free

Low Carb Bread – Egg Free

This recipe is truly amazing. Straight out of the oven, sliced and covered with pesto, cheese and ham OR cut into slices and made into french toast the following day, this recipe delivers! Unlike most low carb breads, this is not crumbly or eggy tasting as I’ve used Chia Eggs as an egg replacement. Chia eggs are a fantastic Vegan alternative, used to bind ingredients together and they work really will with this recipe. As a rule, 1 tbsp of Chia seeds is mixed with 3 tbsp of water to create 1 Chia egg. It creates additional fibre for this recipe so you end up with a really dense and very tasty grain style loaf.

Low carb, high fibre bread!

  • 4 tbsp chia seeds
  • 12 tbsp water
  • 2 cup almond flour
  • 1/4 cup psyllium husk
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup coconut oil 
  • 1/2 cup Warm water

INSTRUCTIONS

Set oven to 200 degrees celsius.

Line the bottom of a loaf tin with baking paper paper.

Make 4 Chia eggs, using the Chia seeds and the 12 tbsp of water. Mix together and wait a minimum of 10 mins till the mixture thickens and goes gluggy. Make this first.

In a large bowl, stir together the dry ingredients.

Add the Chia eggs to the dry ingredients and stir through, then add melted coconut oil and warm water.

Mix till all ingredients are combined and the mixture is forming a ball. You may even like to hand mix at the end to ensure Chia seeds are fully combined.

Pour into loaf tin. Smooth the top evenly.

Bake for 30-40 minutes until the top is golden looking and it sounds slightly hollow when you tap it.

Leave to cool then cut into slices, cover with your favourite toppings and enjoy!

 

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