I have been experimenting with bread recipes since I started out on my new lifestyle. I think it is important in the beginning to try to recreate foods that you are used to, just to make the transition easier. I find I don't quite need a bread substitute these days as I am so used to my new foods and quite happy with them, thank you very much!
However, when I finally made a bread I was happy with, I wrote it in my food diary excitedly! My nutritionist gave me a simple 'almond loaf' recipe at the start as a way of adding more calories and good fats to my diet. It was very dense in texture but at the time it saved my sanity! I had tried recipes since with coconut flour, ground almonds, flax and various combinations of all of these before finally landing on this one! It's easy, I always have the ingredients and I think it holds together well and toasts great too!
My Bread Recipe
Prep time: 10 min
Cook time: 30 mins
Total time:40 mins
8 oz ground almonds
2 oz milled flaxseed
2 oz melted coconut oil
½ tsp bicarbonate of soda
Preheat the oven to 180°C.
Beat the eggs and melted coconut nut oil together until mixed thoroughly.
In a large bowl, combine the dry ingredients (ground almonds, bicarbonate of soda, milled flaxseed)
Combine the wet and the dry evenly with a spoon.
Spoon the mixture into a lined loaf tin.
Place the loaf into the centre of the oven and bake for 30mins, until golden brown on top or a knife comes out clean.
Remove from oven and cool in the loaf tin for 15mins, then remove to cool on a wire rack.
This loaf is lovely sliced and spread with nut butter or toasted to accompany your breakfast.
You could also add olives and herbs for an Italian style loaf or soaked mixed seeds for a 'wholegrain' taste!