When it comes to bread a lot of people feel that they should avoid it. As most of us know too well, we always want what we can't have and unfortunately as soon as you label as food as bad or 'off limits' the chances are you find a way to accidentally (totally on purpose) consume it and no doubt, in excessive quantities! So how can we avoid this and what is so wrong with bread?
It’s not the carbohydrate content that is bad for you but rather the combination of processed grains, added vegetable oils and nasty sugars, which are totally unnecessary. I like to make my own bread so I know exactly what is put into it (other than love of course) and where possible add some cheeky protein to up the macros and make it light, fluffy, and most importantly delicious.
Preheat oven to 180 degrees Celsius. Line loaf tin with no stick paper. Set aside.
Place all ingredients in a food processor and mix until combined into a dough. Transfer the dough to the prepared loaf tin and bake for 40-50 minutes until cooked through.
Be careful not to over bake the loaf. Remove from oven and allow to cool in the tin, then turn out and slice to serve.
Keeps well for several days in the fridge or weeks in the freezer. Top with pepita seeds optional
This recipe is from Katie Morgan, an Aussie blogger who writes about all things health, nutrition, fitness, love and travel on her website: Kale and the Kettlebell. She’s dedicated to living a healthier, happier and more active lifestyle. Obsessed with protein pancakes, smoothie bowls and nut butter, Katie is a big advocate for everything in moderation. Her hottest tip? Stop trying to eat and exercise for how you look - focus on how you feel and you will be surprised with the results. “Take care of your body – it’s the only place you have to live forever”