Rosemary, sage and thyme Banting bread
|1 cup||coconut flour|
|1 cup||flax seed meal|
|1/4 cup||psyllium husk — flakes or powder|
|4 tsp||Robertson's baking powder|
|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|
|2.5 Tbs||vinegar — raw apple cider|
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.
Recipe reprinted with permission of Credé Oils.