I know that for a lot of people one of the hardest things to give up when following a low carb lifestyle is bread. It’s like a comfort blanket that is really hard to be let go of. For me, it’s never been something I’ve craved or missed too much (however, let’s not get started on my chocolate vice!).
When I did eat bread, I used to love a slice or three of rye bread. It was something about the texture of it, that nuttiness and comforting chew. However, it still gave me awful bloating when ever I ate it and I still ended up with high blood sugars which needed crazy amounts of insulin. Needless to say I steer very clear of bread full stop and would rather opt for nothing than encounter a high sugar!
I regularly get emailed by readers asking what I eat with soup? The truth is, I am usually so full up that I don’t need an accompaniment. That’s NOT to say that I am the perfect size 10, seed eating yoga babe who “gets filled up on a bowl of broth”….no way! Trust me when I’m hungry, I eat. I will have a big bowl of soup, most of which are root vegetable based, and indeed will fill you up and keep you full. If you really need an accompaniment for fear of fading away, then why not boil / poach an egg or toast some almonds or have half an avocado on the side with sea salt. Add as many good fats to your diet as you can as fat will keep you feeling full and will give you a valuable source of sustainable energy.
Indeed, I have a few bread recipes on this blog, which I have created over the years, but I will say, hand on heart, that I have.finally.cracked.it. If you like the texture of rye bread, then I assure you this is the bread for you. I am even going to go as far as to say that this bread might just have superpowers! It’s easy to toast, packed with super foods and health busting goodness, is great for having as a sandwich, doesn’t crumble, tastes delicious, has flavour, texture and will last for up to 7 days- which most other breads from the supermarket won’t, as they’ll go stale and mouldy. The ones that do last only do as they are so pumped with stabilisers and sugars to keep them from going off! This bread will be the talking point of the table, how does it not have grains in it, and why is there no gluten? Well, my dear friends, this is one recipe you are all going to have to try to report back on!
Why not try it with some left over turkey, stuffing and cranberry sauce? or how about a couple of slices, toasted with some scrambled eggs and wok’d sprouts n’ onion? What ever you choose, this bread is to be enjoyed with NO guilt! I like to slice it really thinly, but there are no rules!
In terms of blood sugar impact, I usually take no insulin for a slice of this bread as its LOW CARB, HIGH FAT. If you told me ten years ago that I could enjoy a delicious slice of bread without any insulin I would not have believed you.
If you don’t have some of the ingredients then so long as you replace them gram for gram with a suitable alternative then you should be able to create an equally wonderful bread recipe. The only things that CANNOT be replaced are the coconut oil, eggs and chia as these are what bind the bread together.
- 100g Milled Flaxseed (if you do not have this then so long as you replace with a milled alternative then this will be fine)
- 100g Mixed Seeds (eg a mix of any of the following : pumpkin, sunflower, sesame, linseed, poppy seeds etc)
- 100g Chia seeds
- 200g Ground Almonds
- 1 Cup Water
- ¼ Cup Melted Coconut Oil
- 4 Eggs, Large and beaten
- 1 Tsp Sea Salt
- Pre-heat oven to 180° C / 356°F
- In to a deep mixing bowl place the flaxseed, mix seeds, chia seeds, ground almonds and sea salt and combine with a wooden spoon
- Create a well and pour in coconut oil and beaten eggs, combine until fully mixed in
- Now add in water and combine until you have a thick mixture
- Transfer batter to a loaf tin (I use silicone, but if you use an alternative make sure it's greased)
- Place in to oven for 1 hr until the top is golden and you can put a skewer through it that comes out clean
- Allow to fully cool before serving and before placing in a tin
- Store in an airtight container for up to one week
Do check your bread at 40 minutes through to make sure the top is not burning - you can always add foil to the top of the bread to prevent this