This is version 2.0 of the Keto LSA Bread which I posted on Monday. For this version, I switched up the proportion i.e. 3 parts sunflower seeds, 2 parts linseeds (flaxseeds) and 1 part almond and it resulted in a much lighter and softer bread compared to version 1.0 which was denser. I really like this version 2.0 because it’s lighter, softer and the sunflower seed aroma is stronger. For version 1.0, the flaxseed aroma was stronger. So it really depends on whether you like a lighter or denser bread and whether you prefer the aroma of flaxseeds or sunflower seeds.
LSA stands for a blend of Linseeds (Flaxseeds), Sunflower Seeds and Almonds. This combination of seeds and nuts is recommended as part of women’s healthcare in Australia.
In Australia, LSA is widely recognized and available at mainstream grocery stores. It was Dr Sandra Cabot ‘s book, The Liver Cleansing Diet that made this mix popular. This mix is an amazing source of dietary fiber, protein, omega fatty acids, minerals such as calcium, magnesium, potassium, phosphorus, selenium, copper and zinc, and vitamins A, B, D and E. LSA cleanses the liver by supplying it with easily digestible nutrients.
Linseeds and flaxseeds are the same thing. Nutritionally they are the same, the only difference can be seen in the plant itself. Linseed is a shorter plant, with lots of branches and lots of seeds. Flaxseed is taller (3 foot) with fewer branches. The major difference between flaxseed and linseed is simply a matter of purpose. When consumed as a food, it is called flaxseed; when used for other purposes, it is typically referred to as linseed, according to a September 2014 article in the Journal of Food Science and Technology. Linseed meal may be used in feed for livestock or to make fabric or paper, but flaxseed meal is the type we find on grocery store shelves or we can make at home by finely grinding the seeds.
As some of you have asked what is the difference if whole eggs are used instead of egg whites, I will be publishing a video on Monday, next week to show you the difference so stay tuned.
The recipe can be viewed and printed at this link:
[ Total Servings = 20 ]
Total Carb = 5.8 g
Dietary Fiber = 4.1 g
Net Carb = 1.7 g
Calories = 107
Total Fat = 7.6 g
Protein = 5.3 g
FOR BEST RESULTS, WEIGH THE INGREDIENTS !
Raw Sunflower Seeds = 180 g / 1 1/2 cup (The sunflower seeds should be finely ground. You can refer to this video on how to grind the sunflower seeds – https://youtu.be/azM2TFxauVA )
Linseeds (Flaxseeds) = 120 g / 1 cup (Note: Linseeds are basically the same as flaxseeds. I used golden flaxseeds in the video but you can choose to use brown flaxseeds too except that the color will be darker. The golden flaxseeds are finely ground in my multi grinder. If you’re using flaxseed meal, do grind it further until a finer texture.so that the bread will be lighter)
Almond flour = 60 g / 1/2 cup
Baking Powder = 16 g / 4 tsp (If using double acting, reduce amount by half)
Salt = 1/2 to 1 tsp
Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume before using then weigh it. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 1 to 2 tsp is required as it is very concentrated. If you add too much, the bread will be denser, wetter and stickier. Please see this video about psyllium husk and powder for better understanding and success – https://youtu.be/_bnCwudgFt4)
Egg Whites = 8 large (285 g) OR 4 whole large eggs (Note: The protein from egg whites helps to boost the rise while the fats from egg yolks hinders the rise. Using egg whites also prevents any eggy taste. Hence, it is recommended to use egg whites)
Apple Cider Vinegar = 45 ml / 3 tbsp (White vinegar or lemon juice can be used too)
Hot or boiling water = 200 ml / 0.8 cup
1. Preheat the oven at 350F or 180C.
2. In a bowl, mix all the dry ingredients until well combined.
3. Add all the wet ingredients and mix until a soft dough is formed.
4. Pour the dough into an 8×4 inch loaf pan. Grease the pan and line with parchment paper.
5. Spread the dough evenly and leave the top round so that the bread will look taller.
6. Top with any seeds or nuts of your choice (optional).
7 Bake at the lowest rack for 60 mins or until cooked.
8. Cool completely on a wire rack before slicing. I sliced them thinly so I got 20 servings. If you slice them thicker, you may get 16 to 18 servings.
9. The bread can be kept at room temperature for a few days if you have a cool and dry climate otherwise, it’s best to refrigerate them earlier. They can be refrigerated up to 1 week and frozen for months.
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