This recipe is basically a substitute for the basic bread. This recipe for banting bread can also be customized with various additives to improve the taste. Of course, it is only for a substitute, since the properties of gluten from cereals are difficult to replace. However, this “bread” taste extraordinary.
When you are making this bread, you can prepare several loaves of bread and freeze them and use some other day. Flax bread goes excellent with Cottage cheese (but keep cheese consumption as low as possible).
The bread life is 2 days, because of flaxseed.
For this banting bread you will need (for 4 people)
- Flax seeds (ground) – 250 g
- Egg whites – 5 pcs
- Whole eggs – 2 pcs
- Baking powder – 1 teaspoon
- Stevia powder – 3 g
- Sea salt – 1/2 teaspoon
- Organic extra virgin olive oil – 5 soup spoon
- Mineral water – approximately 100 ml
- Organic Psyllium fiber – 1 soup spoon
1. Preheat the oven to 180 degrees celsius.
2. Buy whole flax seeds and mince them. The best you can grind them is in a coffee grinder or food processor. Grind them so that they become consistency locust bean flour.
3. Minced linseed mix of fiber, salt, and baking powder stevia. Mix all together into a good mixture.
4. Place Egg whites in a bowl (5 whites and whites of 2 whole eggs) Mix them with a mixer, after add the egg yolks and 5 tablespoons of oil.
5. Add dry ingredients and mix well, then add 1dcl mineral water.
6. Pour into pre-coated with grease a baking sheet and bake for about 35 minutes.
7. Before taking the bread out, first check is it baked. Use a toothpick.
This bread is high in protein, almost 20 grams in 100 grams of bread and it contains very small amount of carbohydrate hydrate – about 29 grams in 100 grams of bread, but keep in mind that fiber is a nondigestible form of carbohydrate, so, it is not counted in the carb content as fiber doesn’t break down into glucose.