I’ve been searching for a good low-carb bread, because it’s nice to have a piece of toast sometimes with eggs in the morning, or maybe a sandwich once in a while for lunch. The problem is, even gluten free breads are just as refined as the wheat breads, so they are high glycemic and should be avoided.
There are a few kinds of Paleo style, grain free breads in the store, but I have found the ones that I have tried, have a funny taste and texture (at least the coconut flour ones do). And, really—who wants to pay $11 or $12 a loaf? That’s crazy!
I’ve had good luck with ground flax seeds as an all around substitute for many things that are normally made with flour, so I played around a bit and came up with this tasty bread. While it has a heavier texture than a regular loaf of bread, the flax seed gives it a delicious, nutty flavor and of course, tons of fiber! And the recipe contains a lot of eggs, so you get a nice bit of healthy fat and protein as well. My favorite way to eat this for breakfast is toasted with sunflower or almond butter on top.
½ cup almond butter or sunflower butter (in case you have a nut allergy)
¼ cup butter, melted
1 Tbsp honey or real maple syrup
1 tsp apple cider vinegar
1/3 to ½ cup ground flaxseed meal
1 tsp baking soda
½ tsp sea salt
Preheat oven to 350-360 degrees F. Grease a loaf pan or use a silicone loaf pan.
Melt the butter over low heat and remove from heat. In a large bowl, whip the eggs with a mixer, whisk or fork until light-colored, and well mixed. Add in other ingredients and mix well.
Pour batter in loaf pan and bake 30 minutes until loaf is firm and lightly browned on top. Let cool. Store in refrigerator, serve warm, toasted or cold. Makes one loaf.