Sugar-Free, Diabetic, and Banting Bread

 

Sugarfree Diabetic Banting Low Carb Bread

This is seriously the BEST low-carb bread (or rusks) I have ever made!!!

INGREDIENTS

1 Cup Almond Baking Flour (fine texture)

1/4 Cup Sunflower Seeds

1/4 Cup Pumpkin Seeds

1/4 Cup Chopped Pecans

1/4 Cup Cranberries (optional)

100ml Golden Linseed Flour or Ground Flaxseeds (I got my coffee grinder from Clicks)

100ml Sunflower Seed Flour or Ground Sunflower Seeds (use coffee grinder)

30ml Cinnamon (optional)

30ml Psyllium Husk Flour

10ml Baking Powder

1/4tsp Salt

5 Eggs

1 Cup Double-Cream Yoghurt

 

DIRECTIONS

Mix all of the above ingredients together. Pour into a greased loaf pan. Sprinkle some more roughly chopped pecans, sunflower seeds, pumpkin seeds, and cranberries (optional) on top. Let it sit for 5 minutes to give the Psyllium Husk a chance to do its magic. Bake in a Pre-heated oven @ 180Deg Celsius for 60 mins.

 

If you want to convert this to rusks, slice into thin slices once baked and lay onto the oven rack evenly spaced. Bake at 80-100deg Celsius for a further 4-5hrs (I have a new thermofan oven so mine took 4 hours to dry out). Remember to stick a wooden spoon (or similar) into the oven door to keep it slightly open to allow the moisture to escape.