This is just an amazing bread…easy to make, low in carbs and gluten free! As well as full of nutrients, it is tasty and great toasted. Compared with the “traditional yeasty” bread, this is just a matter of mixing in a bowl, no dough kneading required! Just so easy to make! No waiting for it to rise malarky either! Another great way to get flax into your daily diet too! Yummy, tell me more Diva…
This is a great low carb and gluten free wrap for sandwiches. You could also use this in place of tortillas and even use this as a quick pizza snack by making a thick base and smother it with tomato sauce, toppings, cheese and throwing it under the grill. Or simply use it as a fabulous sandwich wrap. Yummy, tell me more Diva…
This is a very moist bread full of goodness. You could add nuts to it too if you wished. Yummy, tell me more Diva..
This is a simple bread from just a few ingredients which is easy to make. It gives a nice soft bread that could be used for sandwiches, toasted or a nice topping spread all over it. I use my own made almond butter, but you could always buy the expensive version in a jar if you have no food processor. You could always add nuts or bananas to this bread too for a more exotic version! Yummy, tell me more Diva…
This grain free bread is light, moist and delicious. I adore this lightly toasted and slavered with cream cheese. It had a slight warm spicey taste to it and reminds me of a West Indian Bun bread we used to buy in London. You can make the pumpkin puree yourself or cheat and use unsweetened canned puree. Yummy, tell me more Diva..
It is difficult for me to put this into a category as they are sweet, but can also be used as a savoury flat bread. They do have a delicate coconut taste, so if you want to use them as a sandwich wrap use a filling that would compliment the coconut flavour, perhaps some shredded chicken, lemon mayonnaise and lettuce? You decide, you’re the one eating it, not me. I had mine with some Roasted Red Pepper dip - very tasty!
INGREDIENTS (this makes one)
1 tblspn coconut flour
1/16 tspn baking powder
2 egg whites
2 tblspn coconut milk
- Whisk all ingredients until you have a smooth batter with no lumps.
- Heat a frying pan with a pat of butter on a medium heat and pour all the batter in the pan. Tilt the pan until the batter covers all of the bottom of the pan.
- Cook until the edges are brown, then flip over and cook the other side.
- Fill with your filling of choice..sweet or savoury.
- Eat and enjoy!
This is now our current favourite, gluten free bread but that tends to change week to week when I make something new! The rosemary in this gives the bread a strong, savoury flavour and is the reason why this is our current favourite. The courgettes (zucchini) keeps the bread lovely and moist too. Yummy, tell me more Diva..