At last, here is a guilt-free bread we can enjoy from time to time. It is made with almond and chickpea flours and satisfies all those cravings we get from missing wheat and corn breads. I say to use this recipe occasionally because it will take a chunk out of your daily calories, but oh so satisfying to have with a low-calorie soup or to make a packed lunch for work. You will need ground psyllium husk for this bread, bought online or from health food shops. You can use this recipe to make a loaf or rolls and even experiment with garlic bread. Though i have found that a free hand loaf baked on a tray works better than in a loaf tin.
140 Calories per roll*, Makes 12
100g almond flour or finely ground almonds
150g gram flour
10 tbsp psyllium husk powder
6 medium egg whites
4 tsp baking powder
5 tbsp apple cider vinegar
375ml boiling hot water
1 tbsp sesame or poppy seeds for the top
Ensure you have ground your almonds and psyllium husk as fine as possible, the husks should reduce in half by size. This will create a lighter bread.
Preheat the oven to 170°C.
In a food processor or mixer, place all the ingredients except the sesame seeds together in the mixer. You can add mixed seeds for a multigrain bread. (Add extra calories for additional seeds).
Mix well for about a minute or so, but don’t over work the dough.
It should come together like a stretchy Play-Doh.
Line a baking tray with greaseproof paper to make rolls or line a loaf tin to make a loaf as you wish.
Wet your hands slightly to shape the dough into 12 bread rolls, round or oblong. Or into a loaf shape. Or place into the loaf tin.
Sprinkle on the seeds and bake for 45-50 minutes for rolls and 65-75 minutes for a whole loaf.
The tops should be crusty and the bottoms should sound hollow when tapped. Leave to cool before slicing.
*This whole batch is 1,650 calories, for a bread loaf you will need to divide this by how many slices you yield to calculate the calories per slice. 12 small rolls are 140 calories per roll.