I found this very interesting recipe and promptly decided to test it.
As in my nature, I also modified it, as I did not have all the ingredients as per the original recipe.
Original Recipe: (***Es’s modifications below***)
4 Tbsp coconut flour
4 Tbsp flaxseed flour
1 Tbsp almond flour
1 Tbsp Psyllium Husk
3 Tbsp thick cream/double cream yoghurt
5 Tbsp water
4 Tbsp melted butter
2 tsp baking powder
½ tsp baking soda
3 Tbsp shredded mozzarella cheese / cheddar
Mix all ingredients with a fork.
Let it sit for 5 mins then shape into a baking dish.
This loaf can be microwave on high for 5 mins or baked at 180C till the top is firm and the loaf brown.
I doubled this recipe and filled 4 mini bread pans.
I only had flaxseed, so used an old coffee grinder and ground it to form flour.
I used Plain 0% Greek yoghurt.
I used Garlic butter in stead of regular butter
I added some extra water to get a nice soft and pliable dough mixture. Not sure how much extra water I used.
I added an extra ½ tsp baking powder ½ tsp baking soda to the mixture.
I topped it with extra grated cheese and sprinkled it with salad herbs.
I baked it at 350F for ±20 minutes.
Test it and once you insert a skewer and it comes out clean, you know its done.
Verdict: ♥ it and the first time I ate bread in approximately 8 weeks.
Recipe Credit: Caashifa Adams Young
Modified, tried and tested by: Esme Slabs
Es's Eggless Low Carb Mini Loaf
April 8, 2017 | | Leave your comments|