Bread.
A fresh, thick slice still warm from the oven. Slathered with butter. Topped with a dollop of homemade jam. That’s the way I like this bread. Although I must say I like it just as much the next day when it is no longer warm. And I also like it toasted. It is a soft, slightly dense bread, and the way the recipe came about, was as follows.
Antony and I were planning to go on a road trip, and I wanted to take a few loaves of bread with as we have a fridge and freezer that we take with us. I had just started using collagen powder – not in my smoothies, as I strongly dislike the taste. I was making and eating a low carb flat bread nearly every day – its so quick and simple – so I decided to add collagen powder to it and it was a success. I wanted to continue adding collagen powder to my diet while away on our road trip, however, I knew I would not be making a flat bread every day. Thus I decided to incorporate it into a loaf of bread. And that is how my collagen bread came about.
I liked the idea of lots of eggs, as I likely would not make eggs regularly on our trip. I also wanted a coconut-only bread, and as the collagen powder softens the texture quite a bit, I figured it’s perfect to counteract the drying effect of coconut flour. To help the eggs with binding, I added a little more psyllium than I do to most of my other breads. Recently, I decided that I want to make the bread with fewer eggs, as it did have a slight eggy taste to it. I made it this way yesterday, and it improved not only the flavour, but also the texture of the bread.
I am truly proud of this bread. It is low in carbs, fat and calories, and relatively high in protein and fiber. It tastes amazing, and I happily eat it every day. The true bonus of it all for me, is that it is the perfect way for me to incorporate collagen powder into my daily diet.
Collagen Bread
Ingredients
- 100g Coconut Flour
- 70g Collagen Powder
- 40g Psyllium Husk Fiber
- 3/4tsp Bicarbonate of Soda
- 1tsp Cream of Tartar
- 1tsp Salt
- 1 Cup Whey (Liquid from strained Kefir – can substitute with water and use only 1/2tsp bicarbonate of soda)
- 150g Kefir (Can substitute with Yogurt)
- 3 Large Eggs
Method
- Preheat oven to 175 °C.
- Line and/or grease a bread tin.
- In a glass bowl over a pot with 1cm simmering water, gently warm the whey, kefir and eggs. Whisk to combine.
- Using a large whisk, mix dry ingredients together in a large bowl mixing bowl.
- When liquid ingredients are warm, add to the dry ingredients and whisk quickly to make sure the batter is well mixed.
- Pour batter into the bread tin and bake for 50min.
- Remove from the oven and immediately take the bread out of the tin; place on one end of a clean tea towel and cover with the other end.
- Allow the bread to cool as long as possible before slicing – although I often cut two slices after a couple hours to have it while it is still slightly warm. It is, however, better to allow the bread to cool completely for best results.
