Name: Rosemary, sage and thyme Banting bread
Prep time: 15 min
Total time: 15 min
Yield: serving
Cuisine: Bake
Ingredients: 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 finely chopped; 1.5 Tbs fresh sage finely chopped; 2 tsp fresh thyme finely chopped; 2 tsp garlic powder; 12 eggs large; 1.5 Tbs olive oil; 1/2 cup milk; 2.5 Tbs vinegar raw apple cider

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Ingredients (13)

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 — finely chopped
1.5 Tbs	fresh sage — finely chopped
2 tsp	fresh thyme — finely chopped
2 tsp	garlic — powder
12	eggs — large
1.5 Tbs	olive oil
1/2 cup	milk
2.5 Tbs	vinegar — raw apple cider

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Method:

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.