Bread Recipe by Iné Reynierse (Low-Carb, High-Fat)

Basic Buttermilk Loaf

I believe that a low carb lifestyle needs to be a sustainable lifestyle for an entire family. Therefore I add flax meal and desiccated coconut to my baked goods. I try, never to use more than a cup of nut meal in my recipes. This is how I can help you save a buck or two. Also flax and coconut have oodles of health benefits and will keep ALL constipation at bay – This is GOOD right?

BUT, if you detest coconut or flax, you can use equal amounts of nut meal or pumpkin meal. If you are allergic to nuts you can substitute equal amounts with pumpkin meal… no problem!

Ingredients:

1 cup almond meal

1 1/2 cup desiccated coconut, fine

1/2 cup flax meal

2 Tbsp Xylitol

2 Eggs

2 tsp baking powder

2 tsp psyllium husk fibre

300 ml buttermilk/amasi

75g butter, melted

Method:

Preheat the oven to 180 C

Add the dry ingredients to a mixing bowl and mix through so the psyllium and baking powder are mixed into the flours.

Beat the xylitol and butter followed by adding the eggs and buttermilk/amasi.

Mix into the dry ingredients and pour into a latex banana loaf pan or a buttered regular banana loaf pan.

Bake for 40 – 50 minutes until your bread is browned, firm and slightly pulls away from the edges.

Allow to cool.

Slice into 14 – 16 slices and store needed portions in plastic bags till breakfast.

Potion bags can be refrigerated for 3 – 5 days or frozen for later use.

Yields 14 – 16 slices at 2.8 grams of carbs per slice.

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