Low carb multi-seed bread

I am exploring a low carb diet with healthy fats to help my IBS. I enjoy Holland and Barrett’s Omega Sprinkle Seed Mix on quite a few dishes. They make this recipe easier.

https://www.hollandandbarrett.com/shop/product/holland-barrett-omega-sprinkle-seed-mix-60081621

This is the sort of bread that you can toast, add crunchy peanut butter and plum chia seed jam and not feel cheated. It has bite and texture. The recipe came from the Low Carb Program 40-day challenge. I have adapted it to give it a firmer structure.

Ingredients

7 eggs

2 Tbsp Olive Oil

115g Butter, melted. I use coconut oil

35g sunflower seeds

40g Pumpkin Seeds

Instead of the two seeds above, I use 80g of the H&B Omega seed mix.

20g Chia Seeds; I double this as it gives a better structure and helps prevent all the seeds sinking to the bottom.

200g very finely ground almonds.

1 tsp Baking Powder

0.5 tsp salt

1 Tbsp of sesame or poppy seeds to sprinkle on the top of the loaf before baking.

Method

Preheat the oven to 180C/160C (fan); 350F/320F (fan)

Crack the eggs into a bowl and beat for 2-3 minutes on high. Here, I’ve started to add 0.5 tsp of GF Xanthan Gum as this adds to the structure and density of the beaten eggs. I left this out once and all the seeds sank to the bottom.

Mix the Olive Oil with the melted butter or coconut oil and add to the eggs. These are added a little at a time like making mayonnaise. The oil mix is warm which helps to thicken the egg mixture. This can take 4 minutes and it should end up thick and creamy so that the beaters leave a trail that stays.

Mix in the remaining ingredients except the Sesame or Poppy seeds. I carry on using the food mixer to do this; the seeds should appear suspended in a thick cream.

Scrape the mixture into a loaf tin that is base-lined with parchment paper and scatter the top with the Sesame or Poppy seeds.

Place the bread in the pre-heated oven and bake for 45 minutes. Remove when an inserted skewer comes out clean. Let the loaf cool for 10 minutes before turning out of the tin.

Once cool, slice the bread into 12-16 slices. I prefer thinner as it crisps up better when toasted. Then either freeze it and use it when wanted, or place in a container in the fridge.

It can be used like any other bread; it makes great toast and croutons for salads.

Let me know what you think.

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