Ingredients
7g sachet instant dried yeast
1 tbsp pouring cream
80ml (1/3 cup) warm water
155g (1 1/2 cups) almond meal
2 tbsp psyllium husk
1 tbsp ground flaxseed
1 tsp baking powder 1/2 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) grated Devondale Mozzarella Cheese Block (500g) Chopped continental parsley, to serve
Instructions
1. Grease and line a square 20cm cake pan with baking paper. In a small bowl, combine the yeast, cream, and warm water. Whisk and let it sit for 10 minutes until frothy.
2. In a large bowl, mix the almond meal, psyllium husk, flaxseed, baking powder, and salt. Create a well in the center and add the yeast mixture, eggs, olive oil, and vinegar. Whisk until combined, then transfer to the prepared pan. Cover loosely with plastic wrap and let it rise for 1 hour.
3. Preheat the oven to 200°C (180°C fan forced). Bake the bread for 15 minutes. Drizzle with olive oil, sprinkle with garlic, and top with cheese. Bake for an additional 10 minutes until the cheese is bubbling. Garnish with parsley before serving.
PREP TIME & NUTRITION:
Prep Time: 1 hour 35 minutes, Servings: 8, Calories: 150, Net Carbs: 2g, Fats: 12g, Protein: 6g