I baked this bread and it took a few tries. You can see my scribbled recipe in the pics below. It took a few fails but this one was delicious and it came out great, and is the one I’m keeping to publish.
As you might have guessed by now, I’m on the hunt for the perfect fibre loaded bread. The low carb breads I purchased online were amazing and delicious … but expensive. I want to have a recipe that is a quick throw together. This is it.
You will need:
- 2 cups almond flour
- 1/4 cup low carb protein powder
- 2 tbls brown keto sugar (I use Sukrin)
- 1/4 cup oat fiber
- 4 tbls ground flax seed
- 2 tsp psyllium husk powder (optional)
- 1/3 cup hazelnut or pecan flour (or use almond)
- 1 tsp cream of tartar
- 1 tsp baking powder
- 2 large eggs
- 5 tbsp olive oil
- 1/3 cup buttermilk
- Stir together dry ingredients
- Whisk together wet ingredients
- Stir in wet ingredients into dry
- Add more buttermilk if too dry, should be light wet scone consistency
- Spoon into very well buttered bread pan
- Top with sesame seeds, oat fiber or flakes and poppy seeds
- Bake 350° F for about 40 minutes or until skewer pushed through comes out clean without any dough stuck to it.
- Slice a piece while still just warm and try some with lashings of butter : )
No photos of each step, it took a few tries to get this recipe acceptable for publishing.
I went a little overboard purchasing these gorgeous winter squash at the farmers market on Wednesday. Next week I’m getting more! We eat plenty of oven roasted squash.