Here is another variation of the original #banting bread:
I substituted some of the flax with almond flour, creating a more ‘bread-like’ texture. This almond flour and flax bread also had a more subtle flavour.
You will need:
1.5 cups of ground flax seeds {or linseed – same thing}
1/2 a cup of almond flour
1 tsp baking powder
2 tsp xylitol
5 tbs melted coconut oil
5 egg whites
2 whole eggs
1/2 a cup of water
Mix all the dry ingredients together in a mixer or food processor, making sure it’s well-mixed.
Add the wet ingredients and whisk it all together.
I used 4 mini loaf pans for this batch, but you could also just use 1 standard-sized loaf pan.
Grease the pan(s) with some butter and fill with the batter.
Bake at 180C for 30 minutes. If you’re making a big loaf, bake for 30-40 minutes.
Have you tried nut butters? They’re soooo good and also good for you!
I tried this one from Woolies {almond butter} and it’s totally yum, but it does contain some sugar and vegetable oils, so it’s not the best option.
Dischem stocks the Nature’s Choice range and they also do a whole range of butters (totally pure).
{The macadamia butter is totally to-die-for!}
Happy baking – and enjoy your almond and flax bread with a smear of butter and a dollop of nut butter! x
