Finally. It’s a miracle. I made gluten free, guilt free, low carb seed bread that doesn’t taste like bird food and cardboard had a baby.
I’ve made quite a few low carb seed breads and they never seem to satisfy me or trick my mind into believing I’ve just had a piece of bread.
This one happened by pure accident, a lack of ingredients and an attempt to say no to dough. I’ve always freshly ground my own flax seeds into a faux flour and used that as the base for my seed breads. Yesterday morning was a tad different as recently being back from the holidays our cupboards were looking rather sad and empty and I was craving a piece of toast for breakfast. So all I had as the main ‘flour source’ was ground almonds and some psyllium husks to bind things together.
It looked a bit dodge while mixing and trying to get the consistency right but once it baked and cooled I was so surprised at this little loaf. Real bready flavour, great texture and most of all a healthy and nutritious loaf that is delicious with a myriad of toppings!
Ground Almond Seed Bread
- 2 cups ground almonds
- 1 cup mixed seeds (I used a mix of sunflower seeds, sesame seeds, linseeds and pumpkin seeds)
- 3 tbsp psyllium husks
- 1/2 cup melted coconut oil
- 1/4 cup Greek yoghurt
- 1 tsp sea salt flakes
- 1 tsp bicarbonate of soda
- 1 cup water
Preheat oven to 180˚C. Grease a small loaf tin.
Quite simply mix all of your ingredients together in a large mixing bowl.
Scrape mixture into the greased loaf tin and place in the oven for approximately 45 minutes.
When cool enough to handle turn the loaf out of the tin and cool completely on a wire rack before slicing.
Serve with your choice of meal or toppings.
My breakfast that I was craving. A simple fried egg on the fresh out of the oven seed bread with a generous swish of butter.
Smoked salmon and cream cheese is always a winning combo with a generous squeeze of lemon and some freshly ground black pepper.
Another delight is fresh avocado on a base of rocket pesto with sumac and toasted seeds. Sumac is a spectacular Middle Eastern spice that is normally used to top hummus and other meze style dishes. It’s slightly lemony in flavour and adds a kick to many a dish!
This bread is so versatile you can use it with sweet toppings too. Cream cheese with fresh fruit and a drizzle of honey hits the spot with your afternoon tea. And for the husband- peanut butter and honey. One of his favs.