This chia almond bread has a wholewheat bread texture and can be baked as a loaf or rolls. The recipe makes a small loaf, so I decided to double it – see double quantities in bold below. It takes approx 20 minutes to make and 45 minutes cooking time. The small loaf gives 12 slices. Nutrition on the site indicates 6.3g Carbs, 3.9g fibre for one slice. The texture of the loaf is excellent, and it does not have that overwhelming egg taste that you get in some Keto loaves. For me, the texture is improved by adding some seeds to the mixture as well as on the top. I intend to try it as rolls next time using the small loaf mixture.
- 250 g / 1 cup quark (500g/2 cups) (you can use Greek yoghurt instead; I used a plant-based yoghurt)
- 3 large eggs (6 large eggs)
- 1 cup / 100g (2 cups/200g) almond flour/meal or ground almonds
- 2 tbsp / 12g (4 Tbsp/24g) coconut flour
- 3 tbsp / 18g (6 Tbsp/36g) psyllium husks (1 1/2 tbsp if using psyllium husk powder)
- 3 tbsp / 30g(6 Tbsp/60g) chia seeds
- 1/2 tbsp / 6g (1 Tbsp/12g) baking powder
- 1/2 tsp (1 tsp)/ large pinch salt
- 2 tbsp / 15g(4 Tbsp/30g) sunflower seeds optional ( I used mixed seeds)
- Line a small loaf tin (450ml capacity) with parchment paper. I used a lined 900ml capacity large loaf tin.
- In a bowl, mix the eggs and quark (yoghurt) with an electric mixer until smooth.
- Add the almond flour/ground almonds, coconut flour, baking powder and salt to the liquid ingredients. Mix until fully combined.
- Last, add the chia seeds and psyllium husks. Add the sunflower seeds if you’re using them. (I put in a half cup of mixed seeds for added texture)
- Place the mixture in the prepared loaf tin and let it rest for 15 minutes so the psyllium and the chia can absorb the liquid. This is really important to the structure. Sprinkle sunflower seeds on the top.
- Preheat the oven to 170 Celsius/150 degrees fan-assisted oven / 340 Fahrenheit.
- Bake for around 45 minutes or until the top is lightly browned and a skewer inserted comes out clean. I found the timing accurate.
Once cold, I froze half of the loaf in slices in Ziplock freezer bags and placed the rest in a sealed box in the fridge.
My breakfast the next morning
I made a quick blueberry chia seed jam from fresh berries. I washed the berries and removed any stalks. Then placed the wet berries in a pan and added one and a half tablespoons of Sukrin gold syrup. I simmered the berries until they softened but still had some texture (approx. 5 minutes).
Once the berries cooled slightly, I stirred in 4 tablespoons of chia seeds and left it to set while I made coffee and toasted two slices of the low carb bread under the grill. I prefer this to a pop-up toaster, as the browning is more even on Keto bread.
Once the bread was toasted, I spread it with the blueberry chia seed jam. The crunch of the toast with the freshness of the jam was so delicious. I have 2 small pots of jam stored in the fridge. Breakfast sorted for a few days!