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Golden flaxseed loaf:
*Its best to mill/grind the seeds to make your own flour, if and when you need to bake. Ready bought seed flours go rancid quickly and are milled too fine, which alters the absorption of liquids and yields a more dense textured loaf*
SANDWICH LOAF: (Nut free)
Its best to mill/grind the seeds to make your own flour, if and when you need to bake. Ready bought seed flours go rancid quickly and are milled too fine, which alters the absorption of liquids and yields a more dense textured loaf.
1/2 cup / 60g golden flaxseed flour
*you can use more or less of each of the flours, just as long as the total weight is 120g*
* I used 80g golden flaxseed flour with 40g sunflower, flour in my loaf shown here*
1/2 cup / 60g sunflower flour
1/4 cup / 30g coconut flour
2+1/2 tablespoons / 20g psyllium husks (I use Health connection)
2 teaspoons xylitol or Erythritol
1/2 teaspoon salt
3+1/2 teaspoons baking powder
1/4 cup (60 ml) yoghurt or buttermilk
6 large eggs
100ml olive oil, coconut oil or melted butter
Heat oven to 170c
Grease and line a small loaf pan with baking paper. The dimensions of the loaf pan must not be bigger than 21 x 11 cm. It yields a very small loaf. Don’t slice the bread too thick.
You should get 14-16 slices.
Combine all the dry ingredients and then add the oil, eggs and yoghurt. Beat to combine. Don’t over mix.
Pour batter into the prepared pan and sprinkle with sesame seeds.
Bake in the oven for 45 minutes. Allow to cool in the pan for 10 minutes before removing the loaf and placing it on a cooling rack.
Slice thinly to make sandwiches. Store in a sealed container in the fridge.
*Can be frozen*