Butternut & Feta Banting Bread

I am really, really enjoying this banting bread! Sooo yum – it’s hard to believe it’s ALL GOOD!

I originally found this recipe for flax seed banting bread in Real Meal Revolutions – fab just as is too – and have been doing a few different variations of it.

Here’s my variation with Butternut & Feta:

 

You will need:

2 cups flax seeds, finely ground

1 tsp baking powder

1 tsp salt

2 tsp Xylitol granules

5 egg whites

2 whole eggs

Half a cup of water

5 tbs melted coconut oil

1 small butternut, roasted and diced

1 round of feta cheese, crumbled

Whisk all the dry ingredients together.

Then, mix all the wet ingredients {except for the butternut & feta} and add it to the dry ingredients. Make sure you whisk it properly to ensure everything is mixed and you get all the rising power from the eggs.

Lastly, stir in the butternut and feta.

Pour the batter into a greased loaf pan and bake for 40 minutes at 180C.

*Note: This bread won’t last very long outside the fridge / freezer. If you’re making a couple, rather freeze them and slice as you need it.

Great with a nice chunk of salted butter, or some mashed avocado! Enjoy. x

{Oh yes, and it seems this banting bread is a real hit with the kiddos! Super-kid-approved!}