I was inspired to develop this recipe after my partner and I started a low carb diet, and also when a patient shared a recipe for a keto mug muffin. I didn't fancy having to mix up the muffin ingredients every day so I worked on the recipe to create a good loaf that can be kept in the fridge. It's gluten free, dairy free and keto friendly.
Be sure to use fresh ingredients and store the leftover LSA and almond meal in the fridge to keep them fresh.
Macadamia oil, for greasing
1 cup LSA (linseed, sunflower, almond mix – ready made)
1 cup almond meal
2 tablespoons golden flaxseeds (linseeds)
1 ½ tablespoons psyllium powder
3 teaspoons gluten free baking powder, sifted
125ml (½ cup) water
¼ cup macadamia oil
2 teaspoons apple cider vinegar
1. Preheat oven to 180°C. Grease an 11cm x 22cm (top inside measurement) loaf pan with macadamia oil and line with baking paper.
2. Place LSA, almond meal, flaxseeds, psyllium powder and baking powder in a bowl. Mix well.
3. Add eggs, water, oil and vinegar and use an electric beater to beat for 30 seconds or so, scraping down side of bowl, until very well combined. Pour into prepared pan, smooth the top and bake in preheated oven for 35-40 minutes or until a skewer inserted into centre comes out clean.
4. Turn onto a cake rack, remove paper, place loaf right way up and allow to cool completely before cutting into 1cm-thick slices.
Makes 1 loaf (about 16 - 18 slices)
Makes great sandwiches.
Store in the fridge in an airtight container or a ziplock bag for up to 1 week.
Can be frozen for up to 2 months.
Copyright © Jan Purser