Keto bread

• coconut oil↗60g g

  melted, plus extra for the tin

• almond flour↗100g g
• psyllium husk↗12g g
• baking powder↗2 tsp tsp
• baking soda↗1 tsp tsp
• milled seeds100g g

  (we used 50g sunflower seeds and 50g pumpkin seeds)

• coconut flour↗20g g
• milled flaxseed↗12g g
• salt↗3g g
• eggs↗3

  beaten

• courgette↗1 medium

  grated

• apple cider vinegar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Oil and line a 900g loaf tin with baking parchment. Set aside.

2. 2

   Put all the dry ingredients in a large mixing bowl, stir together and set aside.

3. 3

   Put the coconut oil, eggs, courgette and 115ml hot water in a separate large mixing bowl, then tip into the bowl with the dry ingredients and combine. Stir in the apple cider vinegar, mixing gently – try not to overmix the dough.

4. 4

   Transfer the mix to the loaf tin. Wet your fingers to smooth the top of the bread, or use the back of a spoon. Bake for 20 mins, then reduce the oven to 150C/130C fan/gas 2 and bake for 30 mins more. Remove from the oven and leave to cool in the tin for 10 mins, then transfer to a cooling rack. Slice the bread and toast the slices in a pan or oven.