My Bread

Elena Duggan

Ingredients:

  • 50g Quinoa Flakes in 100ml of water
  • 20g Chia Seeds soaked in 50ml of water
  • 50g Flaxseeds
  • 50g Pepitas
  • 50g Sunflower Seeds
  • 50g Sesame Seeds
  • 150g Almond Meal
  • 150g Buckwheat Flour (Sweet Potato Flour (or buckwheat))
  • 30g Psyllium Husk
  • 15g Baking Powder
  • 10g Xantham Gum
  • 100g Coconut Oil
  • 30g Apple Cider Vinegar
  • 40g Honey (optional)
  • 4 Eggs
  • 10g Pink Murray River Salt
  • 50ml Water

Method:

  1. Combine thoroughly in a bowl with a wooden spoon or your hands, but do not overwork.
  2. Place in lined and greased loaf tin.
  3. Bake for 30-35 minutes at 180° Celsius, fan forced.
  4. Allow cooling.
  5. Slice bread, and place pairs of slices in freezer bags to use as you please.
  6. Best served, toasted.

MY BREAD RECIPE 02

  • 50g Collagen (optional)
  • 50g Chia soaked in 150ml of water
  • 50g Flaxseeds
  • 50g Pepitas
  • 50g Sunflower Seeds
  • 50g Sesame Seeds
  • 300g Almond Meal
  • 50g Psyllium Husk
  • 20g Cream of Tartar
  • 100g Coconut Oil
  • 50g Apple Cider Vinegar
  • 4 Eggs
  • 10g Pink Murray River Salt
  •  

MY BREAD RECIPE 03

  • 50g Quinoa
  • 50g Pepitas
  • 50g Psyllium
  • 50 Sunflower seeds
  • 100g Chia
  • 100g Flaxseeds
  • 300g Almond Meal
  • 50g Apple Cider Vinegar
  • 100g Coconut Oil
  • 4 Eggs
    •  

MY BREAD RECIPE 04

  • 100g Chia meal
  • 100g Flaxseed meal
  • 800g Water
  • 100g Sunflower seeds
  • 100g Pepitas
  • 100g Psyllium husk
  • 100g almond meal
  • 1tsp Salt, Murray River pink
  • 100g Apple cider vinegar
  • 125g EVOO
  • 4 Eggs

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