Low Carb Sunflower & Linseed Bread Mix
Packed with seeds and a nutty flavour, this nutrient dense loaf will be sure to keep you satisfied and feeling your best.
Toast for brekkie is back on the menu!
One packet of Low-Carb Bread Mix makes…
1 Loaf of Low-Carb Bread – 10 Serves of 2 Slices
So how does it taste?
Our Sunflower & Linseed bread is packed full of seeds to create a nutrient dense loaf with a nutty taste. It’s not light and fluffy like typical white bread, so keeps you full all morning. Our fave serving suggestion is sliced thin and toasted crispy with some natural peanut butter for a healthy brekkie on the go, or poached eggs on the weekend!
Flax meal, rice flour, coconut flour, lupin flour, seeds ((16%) sunflower seeds, linseeds), rice protein, gluten free baking powder (bicarb soda, cream of tartar) natural flavour (plant extract), salt
CONTAINS LUPIN. May contain traces of tree nuts, sesame seeds and milk products
?? Made with love in Sydney, Australia
Serving size: 2 slices (79 g when prepared as directed)
|Avg Quantity per serve||Avg Quantity per 100g|
|- added sugars||0g||0g|
Easy to make…
To make 1 loaf, you will need:
- 1 1/4 cup water (315ml)
- 1 tablespoon of vinegar (20ml)
- 3 large eggs
- contents of this pack
Prepare – Preheat a fan forced oven to 180°C degrees and line a small loaf tin with baking paper.
Mix – Empty contents of this pack into a large bowl. In a separate bowl, whisk together water, eggs and vinegar then pour the wet mix into the dry bread mix. Stir only enough to just combine.
Pour – Pour batter into loaf tin, Using a spatula to ensure no mix is wasted. Even out mix and sprinkle with your favourite seeds.
Bake – Place on top shelf of pre-heated oven and bake for 60 minutes, rotating at half way to ensure even baking.
After 60 minutes, test with a skewer and cook for another 10-15 minutes if need be. After baking, remove from tin and place on cooling rack for 2 hours.
Chill & Slice – For best results, refrigerate bread overnight then slice using a sharp serrated bread knife.
Storage – Bread MUST be stored in the fridge or freezer. (Either in fridge for 5 days or slice and freeze in sandwich bags for 3 months)
*Our tins are 9x20cm. If your tin is wider than this your slices will be wider but not as tall.
**DO NOT Over-mix or use electric beaters. This can prevent your bread from rising.
***All ovens are different. If in doubt bake your bread for an extra 10 minutes.