The bread is a healthier tweak on bread. It is still a carbohydrate dominant food source but the carbs are slow releasing in nature and provide nutrition; the bread also contains omega 3 from flax, protein and healthy fats from the duck egg and a nice dose of beta carotene from carrots. Psyllium adds fibre as well as texture hence supporting the gastrointestinal system while also blunting the absorptions of sugars.
If you haven’t eaten caraway seeds before they add lovely flavour to bread (and also home-made red onion marmalade). Caraway seeds although in small quantity in this bread do still add nutrition in the form of healthy fats, antioxidants and also digestion soothing essential oils. When it comes to food every bit of goodness adds to your health.
- 1 cup milled flax seeds (I milled mine fresh from whole seeds in the Nutri-Bullet)
- 1 cup psyllium husks
- 1 cup Doves farm self-raising gluten-free flour
- 1 cup gluten-free oats
- Generous amount of sea salt
- 1 teaspoon caraway seeds (less if you are unsure if you like them!)
- 1 very large organic carrot/ 2 regular sized carrots – grated
- 1 large egg/ 1 duck egg (I always use duck eggs; just prefer them and know that they are free range)
- Water to desired consistency and allowing for soakage from psyllium husks and flax seeds.
- Preheat the oven to 200 ° C.
- Place all the dry ingredients in a large mixing bowl; the milled flax seeds, psyllium husks, gluten-free self-raising flour, oats, salt, and caraway seed and mix with a fork.
- Add grated carrot and mix with a fork.
- Then mix in the egg and water until you have a ‘bread like’ texture. Allow to sit for a few moments while you prepare the bread tin.
- Grease the sides and line the bottom of a 2 lb bread loaf tin with greaseproof paper using butter or coconut oil.
- Check the consistency of the mixture adding more water if needed. The texture should be neither too dry nor too damp. It should feel slightly fluffy in texture if this makes sense!
- Toss the mixture into the bread tin and press it gently down to bed it all into the tin.
- Place in the oven and start baking at 200 ° C; double-check the bread after ten minutes and turn the heat down to 180 ° C if it looks too hot.
- The bread will take approximately 45 to 1 hour to bake to the point of just done when you insert a knife through it. Most gluten-free breads do better slightly under cooked as they tend to dry out further after they are removed from the oven.
- Allow to cool and serve with organic butter, or nut butter, hummus, pesto, cheese, or just as it is.
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