Gluten free, dairy free, grain free, csid friendly, low starch... wonderfulness. It doesn't even have bananas in. That is the miracle of this lip smacking loaf.
The starting point for this recipe was a great zero carb savoury flax bread over at Blogilates. Somewhere between fruit loaves and ginger bread I arrived at this heaven (this might be the cake cravings talking, but it's definitely worth a go). Enjoy.
The starting point for this recipe was a great zero carb savoury flax bread over at Blogilates. Somewhere between fruit loaves and ginger bread I arrived at this heaven (this might be the cake cravings talking, but it's definitely worth a go). Enjoy.
Preheat the oven to 180c
2 cups Flax Meal (1% sucrose/0 starch)
1 tbsp baking powder
3 tbsp mixed spice
2/3 of a cup of fructose (not 2 - 3 cups as my brother thought, two thirds of a cup)
1/4 tsp salt
4 egg whites
2 whole eggs
4 tbsp vegetable oil (I used rapeseed oil, the first loaf I tried I thought I'd be super healthy and use flax oil which resulted in a loaf with a lovely texture but the taste of sweet fish, bleh)
1 avocado mashed
1 tsp freshly squeezed lemon juice
Mix the dry ingredients in a large bowl. Add all the wet apart from the avocado and lemon juice. Mash the lemon juice into the avocado. If you don't fancy green bits in the finished mix, mash it well. If like me you appreciate a flash of green in your cakes, don't worry about the little lumps and add to your mix. Mix all ingredients until you have a good batter. Pour the batter into a greased and lined loaf tin. Bake for 40 minutes.
Flax loaf has a tendency to be moist so I gently tap the top of the loaf with a spoon. If it wobbles a bit, it needs longer.
Turn out onto a cooling wrack, leave to cool... yes, I try and leave it alone. Then enjoy toasted slices of magnificence smothered in your favourite dairy free margerine.
For ginger cake, grate 2 inch nubbin of ginger and squeeze the juice into the mix.
For a fruit loaf add 2 cups of sultanas.
If you don't fancy the avocado, add an extra tbsp of vegetable oil instead.
For a less dense mix add an extra egg white.
For muffins, bake in a muffin tin for 25 minutes or so, but test for wobble to see if they're done.
Not sure what to do with those spare egg yolks? Why not try our dairy free creme caramel recipe!