I take bread pretty seriously. If I use the phrase ‘best thing since sliced bread’, you’d better believe that whatever I’m referencing is nothing short of magical.
And I don’t discriminate. No, I love bread in all of its wonderful forms. White, brown, rye, sourdough, fruity, nutty… sandwiched, toasted, French toasted.
My love runs deep.
But here’s the kicker: bread takes a really long time to make. Like, hours. You’ll need a whole day going spare to dedicate to kneading, proving, shaping, proving, patience, baking…
Now, I live for this stuff. Baking is my jam (pun intended), but as much as it pains me…I don’t really have a whole day to spend in the kitchen.
So, I’ve whipped up a little cheater’s alternative.
No kneading. No proving. No patience.
Bonus: Low carb, high protein, high fibre, high fat. Which is perfect for me at the moment.
I have my very first photoshoot coming up! It has sort of been sprung upon me short-notice, so I don’t have heaps of time to prepare, mentally or physically.
Probably not the worst thing! I’m a chronic worrier / overthinker / freaker-outer, so the typically the less time I have to think about things I’m nervy about, the better.
Anyway. I’ve been happily chomping away since my powerlifting meet. Nothing crazy, but I’m a little softer for sure. So I figured it was time for a spot of sensible damage-control. No crazy calorie cuts. My focus is still being super strong and healthy. But, I’d like to feel comfortable and confident, duh. So, the carbs are down just a bit, and the fats are up a tad. This will just help me appear tighter, because I’ll drop a little water weight (carbs hang onto water. Less carbs, less water. Science.)
Enough of that. You want to know about the bread, amarite?
It’s nutty, and more cake-like in texture. That’s because there’s no gluten. Again, with the science.
I like it toasted and smeared liberally with peanut butter. Or with Marmite, then topped with eggs. Have you ever had Marmite toast(s) and with eggs? Top 10 best discoveries of my life, honestly!
The final bonus with this little loaf: it freezes really well. You can keep it in the fridge for up to a week, but I tend to freeze slices individually and take them out as and when I fancy.
In the meantime, if anybody has any tips on how not to look severely awkward in front of a camera, I’m all ears…
Low-Carb Almond & Flaxseed Bread
- 120 g ground flaxseeds (see recipe notes)
- 70 g ground almonds (see recipe notes)
- 1 tsp baking powder
- 45 ml unsweetened almond milk
- 4 free-range eggs
Pre-heat the oven to 200C.
In a large bowl, combine your dry ingredients by hand.
Beat your eggs and almond milk together.
Add the wet ingredients to the dry and whisk until thoroughly combined and totally hideous
Pour the mixture into a lined loaf tin and bake in the centre of your oven for 25-35 minutes.
It's done when a skewer inserted into the centre comes out clean. Careful not to underbake - the top might look done but the centre may not be! Cover the top with a folded sheet of foil if you're worried about it catching.
I highly recommend buying whole flaxseeds and whole almonds and making the flax meal / almond meal yourself - simply grind them up in a blender / food processor. Flax meal in particular is wildly overpriced, and the homemade stuff yields the same results. You can use your homemade almond meal in place of ground almonds and almond flour.
Nutritional Information per serving:
Calories: 93 / Protein: 5g / Carbohydrate: 1g / Fat: 7g
If you would like this recipe or any of our other recipes incorporated into your diet then make sure you check out our personalised meal plans.