My Bread
Elena DugganIngredients:
- 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:
- Combine thoroughly in a bowl with a wooden spoon or your hands, but do not overwork.
- Place in lined and greased loaf tin.
- Bake for 30-35 minutes at 180° Celsius, fan forced.
- Allow cooling.
- Slice bread, and place pairs of slices in freezer bags to use as you please.
- 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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