When my blog changed servers some recipes got misplaced, so here it is back safe and sound.
The true origin of this Banting seed bread is a bit blurry. There are so many Banting Breads around and this particular one came from “somewhere on the internet” and in my circle was first perfected by my friend Jo. So if this is your original recipe and you are horrified that I’m calling it Jo’s, please let me know and I’ll give you the final credit!
This is the BEST Banting Bread I have yet to see or taste, so give it a try, at least once:
Ingredients:
- 1 cup almond flour (Jo uses 1 packet of 100g ground almonds which is close enough to a cup)
- 1 cup mixed seeds – (you can crush for a finer consistency – Jo doesn’t!)
- 60ml Psyllium husks (get at health stores or at any regular store eg. Clicks/PnP)
- 10ml baking powder
- 1 teaspoon of salt (maybe a little less as the seeds and psyllium are both quite salty)
- 6 eggs
- 1 cup of Greek Yoghurt
Seeds for sprinkling on top. This is what you are aiming at:
It makes a beautiful loaf.
Method:
- Mix all the dry ingredients.
- Add 6 eggs and mix well.
- Add the yoghurt and mix together.
- Line a regular loaf tin with waxed baking paper.
- Pour in the mixture.
- At this point, Jo sprinkles seeds on top & lightly presses them down.
- Bake in pre-heated oven at 180C for 55 minutes.
Enjoy!
Matthew 4:4 But He answered, “It is written, “‘Man shall not live by bread alone, but by every word that comes from the mouth of God.’”
Ephesians 3:16-17
“I pray that out of His glorious riches He may strengthen you with power through His Spirit in your inner being, so that Christ may dwell in your hearts through faith.”
Keep the smile going.
God bless you!
In His Grip,
Helga xx 🙂