INGREDIENTS
- 7g sachet instant dried yeast
- 1 Tbsp pouring cream
- 80ml (1/3 cup) warm water
- 155g (1 ½ cups) almond meal
- 2 Tbsp psyllium husk
- 1 Tbsp ground flaxseed
- 1 tsp baking powder
- ½ tsp table salt
- 3 eggs, lightly whisked
- 2 Tbsp olive oil
- 2 tsp apple cider vinegar
- 3 garlic cloves, finely chopped
- 2 Tbsp olive oil
- 100g (1 cup) shredded mozzarella cheese
- Chopped continental parsley, to serve
METHOD
- Grease and line a square 20cm cake pan with baking paper. Place the yeast, cream and water in a small bowl. Whisk to combine. Set aside for 10 minutes or until slightly frothy.
- In a large bowl, whisk together the almond meal, psyllium husk, flaxseed, baking powder and salt. Make a well in the middle. Add the yeast mixture, egg, olive oil and vinegar. Whisk well to combine. Transfer to the prepared pan. Cover loosely with plastic wrap and set aside for 1 hour or until the mix has risen slightly.
- Preheat the oven to 200oc/180oc fan forced. Bake the bread for 15 minutes. Drizzle with olive oil, sprinkle with garlic and scatter with cheese. Bake for a further 10 minutes or until cheese is bubbling. Sprinkle with parsley to serve.
Approx. per serve: 1180kJ | fat total 25.8g | saturated fat 4.9g | fibre 2.8g | protein 10g | carbs 1.6g
