<![CDATA[Sunita Venchard LCCH- Homeopath - Recipes]]>Sun, 22 Mar 2020 12:18:42 -0700Weebly<![CDATA[Grain free, gluten free, egg free, lower carb Soda Bread]]>Sun, 21 Apr 2019 11:17:01 GMThttp://homeopathysouthlondon.co.uk/recipes/grain-free-gluten-free-egg-free-lower-carb-soda-breadI have struggled to find a low carb grain free bread recipe that doesn't use eggs.  All the recipes I found always used lots of eggs, so I thought I would experiment and make my own. I was really excited as the bread I made increased in size and even had some air pockets in it, which is hard to achieve with grain free, egg free soda bread.  It's fairly similar to the normal soda bread that I make with wheat flour, but it is a little more dense and more filling. A couple of slices go a long way, even though they are smaller.  I wanted to have lower carb substitute for bread and toast and this hits the spot. I don't have the nutritional or carb values.
1 cup almond flour 100g
3 heaped tbsp coconut flour
2 heaped tbsp milled flax seed mix (should work with any milled seed mix)
1.5 tbsp pysllium husks (I use husks not powder)
1 tbsp chia seeds (I used black ones)
1 cup warm water
3 heaped tbsp full fat organic yoghurt or 3 heaped tbsp vegan yoghurt
2 tbsp pumpkin seeds + 1tbsp for sprinkling over at the end(optional)
2 tbsp sunflower seeds + 1 tbsp for sprinkling over at the end(optional)
1.25 level tsp bicarbonate of soda
1 tbsp lemon juice
0.5 tsp salt.

This bread will not work without the psyllium husks, chia seeds, bicarbonate of soda and an acidic yoghurt or liquid.
  • Preheat oven to 220°C, 200°CFan,425 F
  • Line an oven tray with baking parchment paper and keep outside oven.
  •  Add the following to a bowl
             a. Almond Flour
             b. Coconut Flour
             c. Flax seed or milled seed mix
             d. Chia seeds
             e. Pysllium husks
             f. salt
             g. 1 tsp Bicarbonate of soda
  •  Mix ingredients thoroughly – a small whisk or fork is good for this.
  • Add 2 tbsp each of sunflower seeds and pumpkin seeds and mix through.  The sunflower seeds may react with the bicarbonate of soda and turn green, but this is perfectly fine to eat.  Omit the sunflower seeds if you don't want this.
  •  Add ¾ cup of warm water gradually, mixing through until mixture is lumpy
  • Add the yoghurt(vegan or dairy) on top of the mixture.
  • Sprinkle 0.25 tsp of bicarbonate of soda on top of the yoghurt.
  • Squeeze 1tbsp of lemon juice over the yoghurt.
  • With your hand mix the yoghurt into the mixture. The dough should feel quite soft at this stage.
  • Add the rest of the warm water and mix in with your hand.  The dough should feel quite spongy and should leave your hands quite clean. Add a little more water if needed to get a spongy light texture. It's important to work fast with the mixture and get into the oven as quickly as possible.
  • Place the dough onto the baking tray lined with baking parchment paper.
  • Shape into a rectangle about 1.5 inches high. Picture below shows a teaspoon so that you can see size of soda bread.
  •  Sprinkle top and sides with remaining pumpkin and sunflower seeds.  Smooth seeds over top and sides.
  • Slice the dough to a third of the way down every one inch, about 3 to 4 cuts in surface of bread. I find this shape and the cuts work best as it helps the dough in the centre to cook.
  • Place bread in the preheated oven for 50 minutes.
  • After 50 minutes, lift bread from parchment paper – a spatula or pallet knife can be used and then place on a baking rack back in the oven for a further 10 minutes.
  • Remove from oven and leave on baking rack to cool down completely.
  • Once cool wrap in a tea towel.  This bread can be kept on the counter for up to 5 days in up to 20°C temperature.  Alternatively slice bread and place in a bag in the freezer.
  • Bread can be toasted or eaten as is.  It is easier to toast under the grill.
I hope you enjoy it.  Come back and let me know how you get on and link back to the recipe if you use it on your website.