Author Notes: This is a slight modification of the “low carb flax meal bread” over at the Sugar-Free Mom. www.sugarfreemom.com/recipes/low-carb-flax-meal-bread
Less eggy. And by holding off with the baking powder until the end, and using sour cream, you can get a magical amount of heft. —Brian Coppola
Makes: 2 small loaves
Prep time: 30 min
Cook time: 40 min
Ingredients
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4
eggs
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0.5
cups sour cream
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2
tablespoons sweetener (Swerve granular)
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1
tablespoon Italian Seasoning
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1
teaspoon rosemary leaves
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0.75
cups parmesan cheese (shredded)
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1.25
cups flaxseed meal
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1
cup quinoa flour
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2.5
tablespoons baking powder
-
some
sesame seeds
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some
caraway seeds
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some
low salt sunflower seeds
Directions
- combine well the wet ingredients and herbs
- add the dry ingredients (baking powder last)
- ladle out into 2 EVOO-sprayed small loaf pans
- bake for 35-40 minutes at 325F
- turn out and cool on a rack
Photo by Brian Coppola