CHIA SEED FIBER BREAD
You are going to love this healthy bread! It has only a hint of sweetness, and is great spread with my Healthy Butter or regular softened butter with your favorite cheese or jam. Chilled this bread can be sliced into super-thin slices, which makes the treat even lower in carbs, but with all the taste in tact.
Sometimes on this WOE or due to medications, we struggle with regularity. Breads like this can only help, along with things like coconut treats. It is so important for our health and weight to maintain regularity. Not only do the chia seeds add fiber, but also the oat fiber.
If you like poppy seed muffins, for instance, you will like the texture of this bread, as it is quite similar. Chia seeds are extremely nutrient dense and also a safer alternative to flax seeds, which I will no longer use, and have not used for many years.
This bread smells delicious while baking. It is even great freshly baked, or chilled. Either way. If you prefer the freshly baked version, you can briefly nuke slices of this bread taken out of the refrigerator. This quick and easy bread will delight.
Chia seeds pack a punch when it comes to nutrition. They are high in Omega-3's (which you want),iron, calcium and antioxidants. Some studies suggest that they may help with the good vs bad cholesterol ratio.
Other Bread recipes you may enjoy:
Best Miracle Dough Garlic Bread
Ingredients:
11/2 cups Gluten-Free Bake Mix 2, (375 mL)
OR 13/4 cups
Keto Bake Mix (425 mL)
3 tbsp oat fiber (45 mL)
2 tsp baking powder (10 mL)
1/2
tsp salt (2 mL)
4 large eggs
1 cup sour cream (250 mL)
1/4
cup chia seeds (60 mL)
1/4
cup whipping cream, OR (60 mL)
heavy cream
4 tsp sweetener (20 mL)
1 tsp maple extract (5 mL)
Preheat the oven to 350°F (180°C). Spray an 8 x 4-inch (20 x 10 cm) loaf pan
with cooking spray on bottom and up sides and line with parchment paper with
high sides (so that you can simply lift the bread out after baking).
In
medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, oat
fiber, baking powder and salt.
In
food processor, or in bowl with mixer, mix eggs, sour cream, chia seeds,
whipping cream, OR heavy cream, sweetener and maple extract. Let the mixture sit for 5 to 10 minutes to
allow the chia seeds to soften. Add the
dry ingredients; mix well. Turn out into
the prepared loaf pan. Bake about 40
minutes, or until golden brown all over the top of the bread. Let rest 5 minutes and lift out of the pan
using the parchment paper. Peel the
paper off.
Yield: 18 slices (or many more when bread is chilled)
1 slice
102.4
calories
4.0
g protein
7.0
g fat
2.6 g fiber
3.3
g net carbs
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