Low carb macadamia bread
Total Duration:
1:30 Hours
Portions:
1 Bread
Difficulty:
medium
Start the day with Aussie power - our macadamia bread will delight you with its buttery nut taste and crunchy, salty crust! Perfect for anyone who loves a hearty breakfast bread and wants to bake their own low carb bread.
Ingredients
| Farmer's Snack roasted macadamia NoSalt | 100 g |
| eggs (size M) | 5 |
| spoonful of salt | ½ |
| lime (organic quality) | 1 |
| teaspoon baking soda | 1 |
| soft coconut butter | 225 g |
| teaspoon baking powder | 1 |
| Farmer's Snack roasted macadamia InSalt | 50 g |
Preparation
- Preheat the oven to 180 degrees.
- Zest half of the lime peel. Then squeeze the lime and put both to one side.
- Place 100 g Farmer's Snack Roasted Macadamia NoSalt in a high-powered blender and blend until the nut mixture is almost creamy.
- Then add the eggs one at a time and mix each egg into the nut mixture for approx. 30 seconds.
- Then add the salt, lime zest and bicarbonate of soda. Pour the lime juice directly onto the bicarbonate of soda and then stir everything together for approx. 15 seconds.
- Then add the soft coconut butter and mix everything into a cream.
- Only then add the baking powder and mix well for approx. 15-20 seconds.
- Divide the Farmer's Snack Australian Macadamia InSalt, chop one half very finely and the other half rather coarsely. Then mix well.
- Line the loaf tin with baking paper, leave a rim at the top and fold over. Then carefully pour in the nut mixture. Sprinkle with chopped macadamias and press down lightly.
- Bake for 40-45 minutes until golden brown. Remove from the oven and leave to rest for 5 minutes. Then remove from the tin by the edge of the baking paper and leave to cool on a rack for approx. 15 minutes.
- Store the bread in the fridge and consume within 3 days.
