The Perfect LCHF Nut-Free Bread

I have tweaked a lot my perfect bread recipe the famous ketostatic bread that got so many amazing reviews, this is again another twist on it. I did turn it into several different breads, both savory and sweet, all based in that same recipe. This time I was trying to fulfil the needs of people who cannot, or do not want, to eat nuts. I really surprised me because the bitterness from the seeds did turn into a marvellous earthy taste, bringing back memories from rustic breads eaten in my beloved home town, during winter, with my beloved and deeply missed aunt Margarida (she raised me, and she was my true mother) and my granny Antonia. I believe they would be proud of this bread, and I hope you like it as much as I do.

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Perfect LCHF Nut-Free Bread

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3.0 rating based on 17 ratings
  • V
  • GF
  • DF
Perfect. That is the word that came to my mind as soon as I cut a slice and had it with butter, still warm. I did publish other nut free recipes before, but was still trying to find a perfect one. This one ticks all yummyness boxes. It has an earty taste, it's crunchy, it's toastable, it has that rustic feeling that I wanted.  Try it toasted for extra crunchiness, with butter, and a good cup of coffee. It is special, it is healthy, it is yummy.
  • Difficulty:Easy
  • Prep Time:5 mins
  • Cook Time:50 mins
  • Serves:13
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 1 cup sunflower seed meal or flour
  • 6 large eggs
  • 1/2 cup of seed butter (I used sprouted pumpkin seed butter that I bough on i-herb)
  • 1 tbsp psyllium powder
  • 1/4 tsp xantham gum
  • salt to taste
  • 1/2 tbsp gluten free baking powder
  • sunflower, sesame and pupkin seeds for decoration
Method
  • Pre heat the oven to 170ºC
  • Grease a bread loaf (I used a small one app. 20cm in length)
  • In a bowl put the eggs and add salt to taste
  • In another bowl put all dry ingredients and whisk it, making sure there are no lumps in the mix
  • Beat the eggs on high-speed until doubled in volume and fluffy
  • Add the seed butter and beat well
  • Add the dry ingredients  beating until well mixed
  • Put into the loaf pan, sprinkle with seeds
  • Bake for 40 to 50 minutes
  • Let it cool down for 5 minutes, put on a wire rack and let it cool completely before slicing (quite difficult as it smells divine)
  • Enjoy, and be happy!
 

 

 

 

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