Vegan Coconut Flaxseed Bread
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1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 350F or 180C.
3. Mix all dry ingredients in a bowl with a spatula until well combined.
4. Add all wet ingredients and mix until it becomes a dough.
5. Knead the dough with your hands for 1 to 2 minutes.
6. Shape the dough into a loaf with round top. Do not press or flatten the top down as this will make the bread denser and crumb tighter. The round top will make the bread softer and lighter with holes in the crumb. You can wet your hands to gently smoothen any holes on the top.
7. Sprinkle with sesame seeds or any of your favorite seeds and press down gently.
8. Rest the dough for 10 mins to let the fiber absorb the water.
9. Bake at the lowest rack for about 60 to 80 mins until a wooden skewer comes out clean and the top of the bread should feel hard and crusty.
10. As an option, you can remove the loaf from pan and let it sit on a sheet pan in the oven with the heat turned off for about 20 mins. This will help to dry the inside of the bread. You can also do this with other Keto bread that uses psyllium husk powder.
11. Let it cool completely then cut into thin slices.
12. To avoid moisture, wrap them with parchment paper before refrigerating.
[Total servings = 16]
NUTRITION INFO PER SERVING
Total carb = 4.5 g
Dietary fiber = 4.0 g
Net Carb = 0.5 g
Calories = 51
Total Fat = 3.7 g
Protein = 1.3 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
