Sometimes I really miss bread, in particular for lunch. That being said I don’t eat bread every day, but sometimes it is easier to be able to bring a sandwich than a salad when you are on the go. So here is a delicious LCHF bread alternative with lots of fibre and good proteins from cheese and eggs.
4 tbsp sour cream
300ml (3 dl) grated cheese
1-2 tsp salt
1 1/2 tsp baking powder
2 tbsp of psyllium husk powder*
500-600ml (5-6 dl) mixed seeds (I use flax-, sunflower-, sesame- and pumpkin seeds)
Preheat the oven to 180C/350F/Gas 4.
Whisk eggs, sour cream, cheese and salt together. Add the baking powder, the mixed seeds and finally the husk powder. Stir thoroughly together, and leave to rest for about 5 minutes, then pour into a baking tin (20cmx25cm) covered with baking paper.
Place on the middle shelf in the oven and bake for 25-30 minutes until brown on top.
* Psyllium Husk powder acts as a binder in gluten free baking, and have the added benefit of adding lots of fibre. I use Lepicol Whole Psyllium Husk powder, which I buy in my local health store.
The recipe is inspired by madbanditten.