No matter the bread you choose - you’ll be back for more!
I developed this as a low-carb alternative to bread. I eat well - very well in fact - and so everything in these breads is high-quality, tasty and nutritious.
Each low-carb bread-mix is made at home using the same procedure to bake any of the breads. You will need 5 large eggs, lemon juice, butter and a good quality oil. (I use a good olive oil as I find it makes the bread richer). The procedure is very simple and you can have this in the oven within minutes. Then it’s a 30-35 min bake time. You will be amazed at how simple it really is.
Savoury or sweet?
Low-carb bread NZ
CLASSIC JURASSIC
This is the mix that started it all. The rebellious bread - the one that made me realise I COULD eat bread on the Keto diet! To all the many folk who posted recipes which I tried and then changed - you are legends! Your work helped this bread come into being. A classic low-carb bread with pumpkin seeds, sesame seeds and chia seeds. Great for sandwiches or spread that favourite cream cheese topping on.
INGREDIENTS: Almond flour, Psyllium Husks, Pumpkin Seeds, Sunflower Seeds, Sesame Seeds, Chia Seeds, Baking Soda & Himalyan Salt.
THE GINGER NINJA
This low-carb bread is a total treat. I make it and spread the top with cream cheese mix. With or without butter - it tastes fantastic and really makes you feel like you are having an old time favourite with your tea or coffee. Mix it up and make french toast with it! To make the cream cheese topping use: 1 tub cream cheese, 1/4 cup erythritol (or stevia equivalent). Add grated lemon rind and a few drops lemon juice - mix well.
INGREDIENTS: Almond flour, Psyllium Husks, Xanthan Gum, Erythritol, Ginger Powder, Cinnamon, Allspice, Baking Soda & Himalyan Salt.
THE BRAINY BUNCH
I love fruit bread and it was one of the things I missed most. Walnuts and blueberries - is there a better combination? So this one, filled my need for a low-carb bread that would be nutty and fruity at the same time. Mmmmmm. It got called the brainy bunch because walnuts really look like little brains, and blueberries are full of antioxidants - so good!!!
INGREDIENTS: Almond flour, Psyllium Husks, Erythritol, Walnuts, Dried Blueberries, Baking Soda & Himalyan Salt.
THE NEED FOR SEED
The Need for Seed was born after a friend told me she didn’t like ‘bits’ in her bread - unless it was full of ‘bits’. “Shall I make you a special ‘bits laden’ low-carb bread?” I asked. I have never seen someone so excited - and so The Need for Seed was born. I will be forever grateful to my friend who inspired me to make this one. This is now one of my all-time favourite low-carb breads.
INGREDIENTS: Almond flour, Psyllium Husks, Xanthan Gum, Pumpkin Seeds, Sunflower Seeds, Sesame Seeds, Chia Seeds, Linseed, Almond Slices, Baking Soda & Himalyan Salt.
Here’s how you make the bread.
(video and images)
DARK AND DECADENT CHOCOLATE KETO CAKE-MIX
We swapped out our Choc Dundee cake for this beauty! It’s dark, decadent and delicious. All you need is 4 large eggs and 100ml milk. Mix together and add our special blend. Bake and Ice. Waaa Laaa!!! All done. Use 2 packets for a tall, double layer cake.
INGREDIENTS: Almond Flour, Cacoa Powder, Black Cocoa, Xylitol, Baking Powder, Vanilla Powder and Himalayan Salt.
COOKIES (choc, ginger or blueberry)
I can tell you, these are delicious and you only need cream and butter to make them. Three varieties (Choc, Ginger and Blueberry). OMG, it’s hard to believe keto can be this good! They are not super sweet, (the way we like ‘em) but if you like a super sweet hit, add a SMALL amount of additional sweetener of your choice.
SEE BELOW FOR INSTRUCTION SHEET ON HOW TO MAKE.