Low Carb Bread

This one is for all my low carb, gluten free fans out there. I have been wanting to make a bread that ticks many boxes and is suitable for all ketogenic people out there. My mum is a huge fan of this one as it really works and she uses goats milk yoghurt instead and it works just as well. You could also go for a thick coconut yoghurt if you wanted to stay dairy free. It is a simple bread made in less than 1 minute of mixing time.

500 g quark ((or Greek style yoghurt or 50/50))
6 large eggs
200 g ground almonds
25 g coconut flour
40 g psyllium husks
60 g chia seeds
1 heaped tbsp baking powder
1 tsp sea salt
Preheat oven to 180°C / 160°Fan / Gas Mark 6. Line a 2-pound loaf tin 19x9cm with greaseproof paper and set aside.

Place the quark or Greek style yoghurt or both, eggs, almonds, coconut flour, psyllium husks, chia seeds, baking powder and salt in the mixing bowl. Mix 20 Sec / Speed 5. Pour the mixture into the prepared loaf tin and leave to stand for 15 minutes.

Bake for 60 minutes or until golden brown at the top and a skewer inserted comes out clean.

Remove and transfer onto a wire cooling rack. Leave to cool before slicing.

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