Free 12WBT Recipe: Low Carb Bread

This low carb bread could also be the very best we’ve ever tasted! Gluten-free, paleo and filled with veggies, this recipe is scrumptious by itself or toasted and topped along with your favorite candy or savoury condiments.

12WBT Low Carb Bread

Serves 15 | Prep time: 10 min | Cooking time: 60 min | 192 cals/serve

Low Carb Bread

INGREDIENTS

1 Cup Carrot (90g), grated weight

1 Cup Pumpkin (105g), grated weight

1 Cup Zucchini (120g), grated weight

four Cage-Free Eggs (236g)

45g Olive Oil

2 Cups Almond Meal (228g)

1 Cup Buckwheat Flour (133g)

2 Teaspoon Baking Powder (8g)

1 Pinch Salt (2g)

1 Tablespoon Sunflower Seed (14g), for topping

1 Tablespoon Pepitas (14g), for topping

1 Tablespoon Psyllium (12g)

METHOD

Preheat the oven to 180C and line a loaf tin with baking paper.
Grate up the pumpkin, carrot, zucchini. It will make up three cups of grated greens, Place the grated greens on some paper towel to take away a few of the moisture whilst you measure out the dry substances.
Place the almond meal, buckwheat flour, baking powder, psyllium and salt into a big bowl. Mix nicely to make sure there aren’t any lumps.
Add the greens, eggs and olive oil to the dry substances. Combine nicely and put the combination into the lined loaf tin.
Sprinkle seeds on the highest and drop the oven temp to 160C. Place the load into the preheated oven.
After 1 hour of baking, take a look at with a skewer. It ought to come out clear. If not, pop again in for one more 10-15 minutes.
When cooked, take away from the oven and permit the bread to chill utterly.

Reviewed By: Lisa Donaldson, APD, M.Nutr&Diet, B.Edu

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