This bread is a must-add to your diet if you want to replace the unhealthy, store-bought variety. Already delicious and healthy, Moringa Powder elevates this low-carbohydrate loaf to super-food without gluten, sugar or preservatives. Irresistible and addictive in the best way possible!
But what’s with all the fuss over low-carb dieting anyway? Well, it has its merits. To keep it simple – simple carbohydrates often equals sugar or sugary foods, and refined sugars equals unfavourable metabolic processes in your body. If your diet has too much of these foods, you’ll soon be staring at an obese body in the mirror, suffering from related health problems. Truly healthy low-carb, or ketogenic diets are not excessively high in animal fats or protein, which could be damaging to your health over a period of time. However, cutting out simple carbohydrates like sugar, sugary foods, and all processed foods from your diet, is an excellent way to lose weight, feel good and even curb heart disease. Let this bread be the start of a trend!
Even low-GI or ‘diabetic friendly’ shop-bought bread is often stuffed with preservatives for a longer shelf life. But eating too much of it could shorten your life! So, make sure to use organic and non-GMO ingredients for this recipe, because together with our Moringa Powder from organically-grown trees, it can only be good for you!
Servings: 1 medium loaf
Total Time: 1 hour 10 mins
1 ½ cups almond flour
2 tablespoons coconut flour
¼ cup ground golden flax seeds (Buy whole seeds and grind in a coffee grinder to ensure the recipe’s success)
¼ teaspoon salt
1 tablespoon baking soda
½ teaspoon baking powder
2 servings Moringa Powder
¼ cup coconut oil
1 tablespoon xylitol
1 tablespoon apple cider vinegar
Preheat the oven to 180°C/330F and grease the bottom of a loaf tin.
Mix the almond flour, coconut flour, ground flax seeds, salt, Moringa Powder, baking powder and baking soda in the bowl of a food processor.
Break and beat the eggs in a separate bowl till foamy.
Add the eggs, oil, xylitol and vinegar to the dry mix, and pulse until a batter is formed.
Pour the batter into the loaf tin and bake in the oven for approximately 50 minutes, or until the loaf is cooked through. Check the loaf’s readiness by inserting a skewer into its centre. If nothing sticks to the skewer and it comes out completely clean, the loaf is ready. Remove from the oven and allow to cool on a cooling rack.
During baking, this bread darkens due to the baking soda. Don’t be alarmed by its appearance though – it tastes delicious! Be prepared to fall in love…