The one thing I miss with all the new dietary changes that come along with switching to a low carb diet is….BREAD.
Bread has always been a big part of my life. From growing up on PB&J sandwiches, to falling in love with gourmet grilled cheeses, and baking homemade bread every single chance I got, it’s always been; Bread.
If you had asked me last year to choose one food that would be the only food I could eat for the rest of my life, I would have said BREAD!
Crusty Floured Bread, Corn bread, Spoon Bread, Garlic Bread, Butter Bread, Braided Challah, Southern Style Biscuits, Sour dough, Seeded, French Bread, Cheese Bread….I could go on forever.
Bread is my KRYPTONITE.
As such…I have been STRUGGLING to find low carb bread alternatives. I’ve tried countless recipes found online. While some have been tasty, others have been, well… a complete disaster. I now have a small stack of low carb bread recipes that I enjoy. However, I am still searching for that ONE recipe that blows all others out of the water. I often make my own bread recipes up nowadays…in search of that ultimate perfect bread. Which is how we got to this post in the first place.
Today’s bread experiment is NOT that ultimate perfect bread. But it IS a good all around bread with a mild nutty flavor and the versatility to add many spreads, meats, cheeses and toppings. So I am sharing this quick easy recipe with you. Note that I will still be searching for the GPB (Great & Perfect Bread) and I will absolutely share it with you all when I find it. Until then, I give you…”Boilerplate Bread”.
Boilerplate Bread
Ingredients:
4 eggs
3 tbsp water
1 cup ground flaxseed (i grind mine fresh in a coffee grinder)
1 handful pecans (ground in coffee grinder)
1/2 cup almond flour
1 tsp baking powder
1 tsp paprika
1 tsp onion powder
1/2 tsp salt
1/2 tsp granulated Stevia in the Raw
1 tbsp butter
Directions:
Preheat oven to 400* Grease your loaf pan with the butter.
Mix dry ingredients in a mixing bowl. In a separate bowl beat the eggs and water. Add the wet ingredients to the dry and mix well. Pour into the loaf pan and bake for 25-30 minutes. Cool before slicing. Makes 16 slices. (4 carbs per slice)
