MY BREAD RECIPE #1
Ingredients

• 50g Quinoa Flakes soaked in 100ml of water
• 20g Chia Seeds soaked in 50ml of water
• 50g Flaxseeds soaked in 50ml of water
• 50g Pepitas
• 50g Sunflower Seeds
• 50g Sesame Seeds
• 150g Almond Meal
• 100g Buckwheat Flour
• 50g Sweet Potato Flour
• 30g Psyllium Husk
• 15g Baking Powder
• 10g Xantham Gum
• 100g Coconut Oil
• 30g Apple Cider Vinegar
• 40g Honey (optional – avoid if fructose sensitive or you’re avoiding all sugars)
• 4lge Eggs
• 10g Pink Murray River Salt
• 50g-100g Water

Method

• Combine thoroughly in a bowl with a wooden spoon or your hands, no need to overwork. Dough will be sticky and dense.
• Place in lined and greased loaf tin or silicon loaf tin.
• Bake for 35-40minutes at 180° Celsius, fan forced.  May take longer due to moisture content, bread will sound hollow where knocked when done.
• Allow cooling.
• Slice bread, and place pairs of slices in freezer bags to use as you please.
• Best served toasted.

Note:
This is a moist, dense bread, so toasting definitely helps in how well it eats.
The slices may be smaller but they’re mightier in terms of satisfaction and sustained energy release.
Soak seeds and quinoa for a minimum of 1hr, this helps them become jelly like and aid in holding the bread together in the absence of gluten, this is the case for the Xantham Gum and Psyllium Husk also.

MY BREAD RECIPE #2
Ingredients

• 50g Collagen (optional – additional protein and gut healing properties but may be hard to come by)
• 50g Chia soaked in 150ml of water
• 50g Flaxseeds
• 50g Pepitas
• 50g Sunflower Seeds
• 50g Sesame Seeds
• 300g Almond Meal
• 50g Psyllium Husk
• 20g Cream of Tartar
• 100g Coconut Oil
• 50g Apple Cider Vinegar
• 4lge Eggs
• 10g Pink Murray River Salt

Method

• Preheat oven to 180° Celsius.
• Combine thoroughly in a bowl with a wooden spoon or your hands, no need to overwork. Dough will be sticky and dense.
• Place in lined and greased loaf tin or silicon loaf tin.
• Bake for 35-40minutes at 180° Celsius, fan forced.  May take longer due to moisture content, bread will sound hollow where knocked when done.
• Allow cooling.
• Slice bread, and place pairs of slices in freezer bags to use as you please.
• Best served toasted.

Note:
For some, buckwheat and sweet potato flours can have an unwanted effect on blood sugars; this recipe is similar to above, but even more stabilizing.
Psyllium husk in a great source of fibre, aiding digestion, which negates the need for other grain-based fibre in this recipe and above. Note soaking as I recipe 1.

MY BREAD RECIPE #3
Ingredients

• 6lge Eggs
• 125 Grass-fed Collagen Powder
• Grass Fed Butter, to grease pan

Method

• Preheat oven to 180° Celsius.
• Butter loaf tin thoroughly.
• Whisk the eggs whites until firm peaks form.
• While continuing to whisk, incorporate egg yolks and sprinkle in collagen powder until just combined.
• Pour batter into prepared loaf tin and bake for 40 minutes.
• Allow cooling, loaf will drop or shrink in size upon cooling. Slice and refrigerate for a few days.
• Rather than using a conventional toaster, toast this over low heat in a fry pan with a little additional butter.  This gentle heat will keep the nutrients better intact.

Note:
Rather than using a conventional toaster, toast this over low heat in a fry pan with a little additional butter.  This gentle heat will keep the nutrients better intact.