Banting Bread and Gluten Free by HelmienE. A Thermomix <sup>®</sup> recipe in the category Breads & rolls on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

You are here:

Print to PDF

[X]

Print recipe

Banting Bread and Gluten Free

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

1 piece(s)

Banting Bread and Gluten Free

100 g Flaxseeds (Linseeds)
100 g almonds
30 g dessicated coconut
1/4 tsp stevia, optional
125 g water
5 egg whites
2 whole eggs
70 g Coconut or olive oil
Topping such as seeds or a little of the ground linseeds (optional)

Add to shopping list

6

45min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
South African

Recipe's preparation

Preheat oven to 180°C. Grease and line a 20 x 10cm loaf tin. It is important to line the tin with baking paper otherwise the bread will stick.

Place flaxseed in TM bowl

. Mill 12-15 sec/speed 10. Set aside.

Place almonds into TM bowl

. Mill 10 sec/speed 10. Set aside.

Place coconut into TM bowl

. Mill 15 sec/speed 10. Add remaining dry ingredients including flaxseed and almonds, into TM bowl

. Blend

6 sec/ speed 4.

Add water, egg whites, whole eggs, and coconut or olive oil. Blend Blend

20 sec/speed 6. You may need to scrape down the sides after 15 seconds and continue for the other 5 seconds.

Pour into the lined loaf tin. Sprinkle with some linseed "dust" or seeds.

Bake 25 - 30 minutes until cooked. Allow to cool for 5 - 10 minutes in the tin. Turn out and cool completely before cutting. This is very important otherwise the bread will not cut easily.

Accessories you need

Spatula TM5/TM6
buy now

Tip

• You may substitute the coconut for extra almonds.
• Slice bread and place in a Ziploc bag and store in the freezer.
• This bread toasts well.
• Make a ham, cheese and tomato sandwich and toast in a Panini press. Delicious.
• Real Meal Revolution suggests adding cheese and/or vegetable, i.e. blue cheese and butternut. I haven't tried these yet.

Adapted from Tim Noakes' Real Meal Revolution recipe. Clive King, one of our very first Thermomix customers in South Africa and an absolute advocate of the Banting way of life, adapted this recipe for us which, even if you are not a "Banter", is an absolute winner.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.