Selfmade Low Carb Seedsbread – “start your day right”

Selfmade Low Carb Seedsbread – “start your day right”

LOW CARB! is and always used to be a big topic ever since te fitness industry introduced the diet with the same name. Some people follow this diet to lose weight fast,  whereas others are screaming loud: “It’s unhealthy, you need those carbs”. First of all, we both never have been fans of restrictive diets by any means! Its true, carbs are one of the three main macronutrients next to fast & proteins. They are responsible for delivering fast energy for your muscles and brain. nevertheless, there are reasons why people chose to eat “low carb” and we strongly recommend you to educate yourself about this topic, before you evaluate your position.

For us, the reason why we made a so-called “low carb bread” is simple: Variation & curiosity!

Carlotta, an amazing girl, and friend who studies at our university since the summer, introduced us to this recipe. She is as much of a foodie as we are & she gave us a few amazing recipes that we want to try out. This bread is something that she and her mum are baking for themselves, so I definitely had to try it out. So, I and Carlotta met & had a talkative girls & baking evening. The next day we enjoyed this amazing bread for brunch & I have to admit that I truly loved it. (No worries mum, your sourdough bread is still the best )


Selfmade Low Carb Seedsbread__Truefoodsblog

Selfmade Low Carb Seedsbread__Truefoodsblog


How you do it:

Part one (before resting the dough for 2 hours)

  1. Mix all the dry ingredients and the salt in a big bowl.
  2. Mix the Nut butter and the agave syrup in 300ml of warm water until everything has dissolved
  3. Add this mixture to the dry ingredients and blend until everything I combined.
  4. Place the baking sheet into your Bread baking tray (25cm long) and add the dough into it. Press it down softly.
  5. Let the dough rest for at least 2 hours to maximum 12 hours.

Part two

  1. preheat the oven to 180°.
  2. Bake the bread for around 30 minutes.
  3. Take it out and carefully and flip it down on a baking sheet. Remove the excess baking paper from the bread and bake it for 30 more minutes.
  4. Let it cool and enjoy!


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