Chia Bread – S

SDC10472

After trying many recipes for THM S breads and finding none that hit the spot (usually with their over-bearing egg flavour) I decided to do some experimenting. Personally, it’s the closest I’ve tasted to “real” bread, but as with everything, it’s not to everybody’s taste.

Chia Bread – S

Makes 8 pieces.

1 cup water
1 tsp xanthan gum (optional)
¼ cup chia seeds
¾ cup almond meal
¾ cup ground golden flaxseed
2 tsp. baking powder
pinch salt
1 Tbsp coconut oil

Sprinkle xanthan gum onto water whisking with a fork as you go. Mix in chia seeds and soak for 15 minutes. Add remaining ingredients and mix well into a sticky dough.

Line a baking tray with baking paper or baking sheet. Flatten with rolling pin between baking sheets or paper to edges of baking tray or spread mixture out with back of a wet spoon and bake at 200 deg C for 10-15 minutes until lightly browned.

Nutritional Data (2 pieces): Fat: 27g, Net Carbs: 2.6g Protein: 11g

Variation:
White Chia Bread (tastes and looks more like white bread but still crunchy)
Use white chia seeds and replace the ground flaxseed with almond, must add xanthan gum.
Nutritional Data (2 pieces): Fat: 32.8g, Net Carbs: 3.0g Protein: 11.2g

Savoury Muffins – S

SDC10321

Savoury Muffins – S

There doesn’t seem to be too many THM savoury muffins around. This one is adapted from a family favourite.

½ cup almond flour
½ cup ground linseed
2 tsp baking powder
½ cup grated cheese
¼ cup chopped bacon (1 rasher)
1 heaped tsp fresh parsley, finely chopped
1 small onion, finely chopped
1 heaped Tbsp whey powder
¼ tsp salt
1/8 tsp pepper
50g butter
¼ cup water
2 eggs

Mix first ten ingredients in bowl. Melt butter, add water and eggs and whisk with a fork. Pour over dry ingredients and mix. Spoon into muffin pans and bake at 200°C for 20 minutes. Makes 6