Looking for a way to add seeds and veg to your meals? Try this keto almond bread. The bread will be slightly wet but you can dry the slices in an oven or toast them
- Serves: 1 person
- 60g coconut oil, melted, plus extra for the tin
- 100g almond flour
- 12g psyllium husk
- 2tsp baking powder
- 1tsp baking soda
- 100g milled seeds (we used 50g sunflower seeds and 50g pumpkin seeds)
- 20g coconut flour
- 12g milled flaxseed
- 3g salt
- 3eggs, beaten
- 1medium courgette, grated
- 1tbsp apple cider vinegar
Step 1Heat the oven to 200C/180C fan/gas 6. Oil and line a 900g loaf tin with baking parchment. Set aside.
Step 2Put all the dry ingredients in a large mixing bowl, stir together and set aside.
Step 3Put the coconut oil, eggs, courgette and 115ml hot water in a separate large mixing bowl, then tip into the bowl with the dry ingredients and combine. Stir in the apple cider vinegar, mixing gently – try not to overmix the dough.
Step 4Transfer the mix to the loaf tin. Wet your fingers to smooth the top of the bread, or use the back of a spoon. Bake for 20 mins, then reduce the oven to 150C/130C fan/gas 2 and bake for 30 mins more. Remove from the oven and leave to cool in the tin for 10 mins, then transfer to a cooling rack. Slice the bread and toast the slices in a pan or oven.