Try this wonderful recipe for my PKV Metabolic Soda Bread
3 large eggs (165 grams) at room temperature
1/4 cup white chia seeds. Measure first, then grind if possible for a lighter loaf
2 teaspoons unfiltered apple cider vinegar
2 tablespoons coconut oil, melted
1 1/4 cups almond meal, or a bit more if needed
1/2 teaspoon baking soda gluten free
1/2 teaspoon low sodium salt
Optional sweetener such a few drops stevia
1 tablespoon caraway seeds
1/4 cup pumpkin seeds
Handful pumpkin seeds to sprinkle on top of bread
Preheat oven to 350°F. Line a baking tray with parchment paper. Measure 1/4 cup chia seeds. If possible, use a handheld grinder to grind them.
Crack the eggs into a food processor or mixing bowl. Stir in the chia seeds, vinegar, and coconut oil. Allow the mixture to sit for at least 15 minutes to thicken.
In a separate mixing bowl mix together the dry ingredients: almond meal, baking soda, salt, sweetener, caraway seeds, pumpkin seeds.
Put the dry ingredients into the wet ingredients and mix well. This begins the rising action, so do not delay getting this into the oven. If the dough seems too loose, stir in a bit more almond meal until the dough is the texture of thick cooked oatmeal.
Flour your hands well with almond meal. Roll the dough into a smooth ball and place on the baking tray.
Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool before slicing.
Variation: Soda Bread with Green Onions:
Add 1/2 cup chopped spring onion greens to the batter just before baking. Pulse them in, or fold them into the dough. Then bake as directed.
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