MISO AND TOASTED SUNFLOWER PULL APART LOW CARB BREAD
Serves 6 – 10 depending on how hungry everyone is!
Bread. It’s a must-have with soup in winter but for many of us choosing the low-carb route, it’s the taste of history. Here’s a super simple tasty bread alternative that will please even the most passionate of gluten lovers. Nutty, salty and light as a feather, serve it up under the guise of scones then sit back and receive the accolades!
Ceres Organics is a one-stop shop for all your organic needs. They sell sunflower seeds, psyllium husks, almond meal, coconut oil and miso and lots of other things too. With their super-fast delivery service, you can order online today knowing you’ll have your pantry stocked and ready to cook this bread in a couple of days.
***The yeast is included in this recipe because I like the way it tastes! But it has no effect on the rising of this bread - so if you don’t have any, don’t worry!
125 g sunflower seeds, toasted and ground*
125 g ground almond meal
2 t baking powder
3 T Psyllium husks
2 T linseed
1 t yeast
225ml boiling water
3 T cider vinegar
3 T miso paste
1 T coconut oil
2 whole eggs + 2 egg whites, lightly beaten
Sunflower seeds, extra, to decorate
*To toast the sunflower seeds, toast them in a dry pan till golden brown then pulse between 4 – 6 times in a nutribullet until the seeds resemble flour. Do not over pulse or you’ll end up with sunflower butter!
Mix the dried ingredients in a medium-sized bowl.
In a measuring cup, pour the boiling water over the combined vinegar, miso and coconut oil and stir to mix.
Stir the wet mix into the dry ingredients and leave to sit for 15 minutes.
Prepare your Old Dutch lid or Legacy Pan by lightly oiling and sprinkling with sesame seeds.
Heat oven to 160°C.
Add the eggs to the cooled mix and lightly beat until well combined.
Using two large spoons, drop 10 quenelles or spoonfuls of the mix into your prepared Old Dutch lid or Legacy Pan. Top with extra sesame seeds and bake for 40 mins or until golden brown and smelling incredible!