Seedless bread

This started off as an attempt to make white bread, but I have since learnt that psyllium husk makes everything turn brown. So instead we have a seedless loaf that made 14 chunkily cut slices the boy dubbed "not quite bread, but it tastes good", which I will take as a great success.

Ingredients

60g Ground Almonds

5 eggs

20g Psyllium Husk Powder

100ml Unsweetened almond milk

2tbsp olive oil

2tsp Baking powder

Also needed: an electric whisk (or really strong arms) and a bread tin.

1. Pre-heat the oven to 180 C.
2. Weigh all the dry ingredients into a bowl.
3. Add the eggs, the almond milk and the olive oil.
4. Whisk all the ingredients together until a sticky dough forms.
5. Smooth the dough into a bread tin and try to make the top as flat as possible.
6. Cook for 45 minutes until if you tap the bottom of the loaf it sounds hollow.
7. Leave to cook on a cooling rack.

Tip: Pre-slice and freeze this because it makes excellent toast and toasties, it also stops you eating the entire loaf!

Nutritional Information (per slice based on 14 slices per loaf)

Calories 80 kcal

Fat 6g

Protein 3g

Fibre 3g

Carbs 0g

(there's only 4g carbs in the entire loaf)