LSA Bread V1.0
In Australia, LSA is widely recognized and available at mainstream grocery stores. It was Dr Sandra Cabot ‘s book, The Liver Cleansing Diet that made this mix popular. This mix is an amazing source of dietary fiber, protein, omega fatty acids, minerals such as calcium, magnesium, potassium, phosphorus, selenium, copper and zinc, and vitamins A, B, D and E. LSA cleanses the liver by supplying it with easily digestible nutrients. The proportion in commercial LSA blends are 3 parts linseeds (flaxseeds), 2 parts sunflower seeds and 1 part almond. It has been used to add into a variety of food and drinks, so I used this same proportion to make keto bread which turned out well. The bread rises well and is reasonably soft with a slightly nutty flavor. I called this Version 1.0 because I came up with Version 2.0 which has a different proportion i.e., 3 parts sunflower seeds, 2 parts almonds and 1-part linseeds (flaxseeds). This turned out well too and I think the texture is lighter than version 1.0. Linseeds and flaxseeds are the same thing. Nutritionally they are the same, the only difference can be seen in the plant itself. Linseed is a shorter plant, with lots of branches and lots of seeds. Flaxseed is taller (3 foot) with fewer branches. The major difference between flaxseed and linseed is simply a matter of purpose. When consumed as a food, it is called flaxseed; when used for other purposes, it is typically referred to as linseed, according to a September 2014 article in the Journal of Food Science and Technology. Linseed meal may be used in feed for livestock or to make fabric or paper, but flaxseed meal is the type we find on grocery store shelves, or we can make at home by finely grinding the seeds.
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 350F or 180C.
3. In a bowl, mix all the dry ingredients until well combined.
4. Add all the wet ingredients and mix until a soft dough is formed.
5. Pour the dough into an 8x4 inch loaf pan. Grease the pan and line with parchment paper.
6. Spread the dough evenly and leave the top round so that the bread will look taller.
7. Top with any seeds or nuts of your choice (optional).
8 Bake at the lowest rack for 60 mins or until cooked.
9. Cool completely on a wire rack before slicing.
[Total Servings = 20]
NUTRITION INFO PER SERVING
Total Carb = 6 g
Dietary Fiber = 4.2 g
Net Carb = 1.8 g
Calories = 106
Total Fat = 6.9 g
Protein = 4.8 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
