LSA Bread V1.0

In Australia, LSA is widely recognized and available at mainstream grocery stores. It was Dr Sandra Cabot ‘s book, The Liver Cleansing Diet that made this mix popular. This mix is an amazing source of dietary fiber, protein, omega fatty acids, minerals such as calcium, magnesium, potassium, phosphorus, selenium, copper and zinc, and vitamins A, B, D and E. LSA cleanses the liver by supplying it with easily digestible nutrients. The proportion in commercial LSA blends are 3 parts linseeds (flaxseeds), 2 parts sunflower seeds and 1 part almond. It has been used to add into a variety of food and drinks, so I used this same proportion to make keto bread which turned out well. The bread rises well and is reasonably soft with a slightly nutty flavor. I called this Version 1.0 because I came up with Version 2.0 which has a different proportion i.e., 3 parts sunflower seeds, 2 parts almonds and 1-part linseeds (flaxseeds). This turned out well too and I think the texture is lighter than version 1.0. Linseeds and flaxseeds are the same thing. Nutritionally they are the same, the only difference can be seen in the plant itself. Linseed is a shorter plant, with lots of branches and lots of seeds. Flaxseed is taller (3 foot) with fewer branches. The major difference between flaxseed and linseed is simply a matter of purpose. When consumed as a food, it is called flaxseed; when used for other purposes, it is typically referred to as linseed, according to a September 2014 article in the Journal of Food Science and Technology. Linseed meal may be used in feed for livestock or to make fabric or paper, but flaxseed meal is the type we find on grocery store shelves, or we can make at home by finely grinding the seeds.

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350F or 180C.

3.  In a bowl, mix all the dry ingredients until well combined.

4.  Add all the wet ingredients and mix until a soft dough is formed.

5.  Pour the dough into an 8x4 inch loaf pan. Grease the pan and line with parchment paper.

6.  Spread the dough evenly and leave the top round so that the bread will look taller.

7.  Top with any seeds or nuts of your choice (optional).

8   Bake at the lowest rack for 60 mins or until cooked.

9.  Cool completely on a wire rack before slicing.

[Total Servings = 20]

NUTRITION INFO PER SERVING

Total Carb = 6 g

Dietary Fiber = 4.2 g

Net Carb = 1.8 g

Calories = 106

Total Fat = 6.9 g

Protein = 4.8 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

Video Tutorial

About the recipe

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Preparation: 
20 minutes
Cook Icon - Diet X Webflow Template
Cook time: 
60 minutes
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Portions: 
20 servings
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Difficulty: 
Easy
Print Recipe

LSA Bread V1.0

In Australia, LSA is widely recognized and available at mainstream grocery stores. It was Dr Sandra Cabot ‘s book, The Liver Cleansing Diet that made this mix popular. This mix is an amazing source of dietary fiber, protein, omega fatty acids, minerals such as calcium, magnesium, potassium, phosphorus, selenium, copper and zinc, and vitamins A, B, D and E. LSA cleanses the liver by supplying it with easily digestible nutrients. The proportion in commercial LSA blends are 3 parts linseeds (flaxseeds), 2 parts sunflower seeds and 1 part almond. It has been used to add into a variety of food and drinks, so I used this same proportion to make keto bread which turned out well. The bread rises well and is reasonably soft with a slightly nutty flavor. I called this Version 1.0 because I came up with Version 2.0 which has a different proportion i.e., 3 parts sunflower seeds, 2 parts almonds and 1-part linseeds (flaxseeds). This turned out well too and I think the texture is lighter than version 1.0. Linseeds and flaxseeds are the same thing. Nutritionally they are the same, the only difference can be seen in the plant itself. Linseed is a shorter plant, with lots of branches and lots of seeds. Flaxseed is taller (3 foot) with fewer branches. The major difference between flaxseed and linseed is simply a matter of purpose. When consumed as a food, it is called flaxseed; when used for other purposes, it is typically referred to as linseed, according to a September 2014 article in the Journal of Food Science and Technology. Linseed meal may be used in feed for livestock or to make fabric or paper, but flaxseed meal is the type we find on grocery store shelves, or we can make at home by finely grinding the seeds.

Ingredients

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DRY INGREDIENTS

Linseeds (Flaxseeds) = 180 g / 1 1/2 cup

(Note: Linseeds are basically the same as flaxseeds. I used golden flaxseeds in the video, but you can choose to use brown flaxseeds too except that the color will be darker. The golden flaxseeds are finely ground in my multi grinder. If you're using flaxseed meal, do grind it further until a finer texture.so that the bread will be lighter)

Raw Sunflower Seeds = 120 g / 1 cup (The sunflower seeds should be finely ground. You can refer to this video on how to grind the sunflower seeds)

Almond flour = 60 g / 1/2 cup

Baking Powder = 16 g / 4 tsp

Salt = 1/2 to 1 tsp

Whole Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume before using then weigh it.)

WET INGREDIENTS

Egg Whites = 8 large (285 g) OR 4 whole large eggs

(Note: The protein from egg whites helps to boost the rise while the fats from egg yolks hinders the rise. Using egg whites also prevents any eggy taste. Hence, it is recommended to use egg whites)

Apple Cider Vinegar = 45 ml (3 tbsp) (White vinegar or lemon juice can be used too)

Hot or boiling water = 200 ml (2/3 cup + 2 1/2 tbsp)

Directions

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350F or 180C.

3.  In a bowl, mix all the dry ingredients until well combined.

4.  Add all the wet ingredients and mix until a soft dough is formed.

5.  Pour the dough into an 8x4 inch loaf pan. Grease the pan and line with parchment paper.

6.  Spread the dough evenly and leave the top round so that the bread will look taller.

7.  Top with any seeds or nuts of your choice (optional).

8   Bake at the lowest rack for 60 mins or until cooked.

9.  Cool completely on a wire rack before slicing.

Nutritions

[Total Servings = 20]

NUTRITION INFO PER SERVING

Total Carb = 6 g

Dietary Fiber = 4.2 g

Net Carb = 1.8 g

Calories = 106

Total Fat = 6.9 g

Protein = 4.8 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com