Low Carb Garlic Bread
This is great! Tasty, no eggy flavour and versatile. You can leave out the garlic in the bread and have it just as a plain loaf, but I love the garlic hit!! Top with garlic butter for twice the magic.
- 100g almond flour
- 1¼ tablespoons psyllium husk
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon white wine vinegar
- 4 tbsp boiling water
- 1 egg white
- 1 garlic clove
- 20g butter, at room temperature
- 1 garlic clove, minced
- ½ tablespoon fresh parsley, finely chopped
- 1⁄8 teaspoon salt
Preheat the oven to 175C.
Mix the dry ingredients in a bowl.
Bring the water to a boil and add this, the vinegar and egg white to the bowl, while mixing for about 30 seconds.
Grate garlic into the bowl and mix through.
Form into a loaf, balls or rolls. Bake for around 35- 40 minutes.
Soften the butter and mix all the ingredients together and put in the fridge.
Take the buns out of the oven when they’re done and leave to let cool.
Take the garlic butter out of the fridge.
When the buns are cooled, cut them in halves, spread garlic butter on each half.
Turn your oven up to grill and bake the garlic bread for a few mins until golden. You can also add a sprinkle of grated cheese for extra deliciousness!