Rosemary, sage and thyme Banting bread


recipes, Banting, bread

Ingredients 13
Servings
Time 00:15
  • 1
    cup
    coconut flour
  • 1
    cup
    flax seed meal
  • 1/4
    cup
    psyllium husk flakes or powder
  • 4
    tsp
    baking powder
  • 1.5
    tsp
    salt
  • 2.5
    Tbs
    fresh rosemary leaves, finely chopped
  • 1.5
    Tbs
    fresh sage leaves, finely chopped
  • 2
    tsp
    fresh thyme leaves, finely chopped
  • 2
    tsp
    garlic powder
  • 12
    large eggs
  • 1.5
    Tbs
    olive oil, plus extra for greasing pan
  • 1/2
    cup
    whole milk
  • 2.5
    Tbs
    organic raw apple cider vinegar
 

Method

00:85
 
Preheat oven to 160ºC.

Whisk together the coconut flour, golden flax seed meal, psyllium husk flakes/powder, baking powder, salt, herbs and garlic powder. (Dried herbs can be used instead but use ½ teaspoon less it has a stronger flavour)

Beat the eggs. Add oil, milk and apple cider vinegar; beat until well blended.

Add dry ingredients in a few batches and mix until just combined.
Do not over mix as this will create a dense bread.

Lightly grease a medium nonstick bread pan with olive oil.
Scrape the thick batter into prepared pan with a rubber spatula and smooth the top.

Bake until the bread is firm to the touch, about 80 to 85 minutes. Cool in pan for 5 minutes before removing from pan. Cool completely on wire rack.

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Recipe reprinted with permission of Credé Oils.
 

Read more on: low carb  |  banting  |  bread  |  recipes  |  baking
 

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