Sprouted Ketogenic U-Bake Bread

As a Type 1 Diabetic, I have been exploring a Low Carb, Ketogenic approach to eating and have had profound results. Less Carbs = Less Insulin = Less Blood Sugar Rollercoasters ~ YAHHH!!

** Interesting fact ~ prior to the invention of Insulin, a High Fat, Low Carb Diet was used to treat Diabetics!

I have been obsessed with this bread since being introduced to it by my dear friend Tiffany, a Foodie Goddess in Baja, Mexico. It was inspired by the original Life Changing Bread Recipe from Sarah Britton’s amazing Blog, My New Roots.

The original Recipe calls for oats, I simply replaced this with SPROUTED Seeds, because they have much more bio available nutrients.

We now offer this Game Changer BREAD

This is the EASIEST bread ever to make. No kneading required! Bound with Psyllium, Flax and Chia makes it the healthiest choice too. Read Sarah’s original recipe for more reasons to make it!

Makes 1 Large Loaf or 12-15 Buns

Buy this U-Bake Flour Free Bread HERE ~ Just add water!

Ingredients:

3 cups Sprouted Sunflower Seeds or Sprouted Pumpkin Seeds or a combination

1/2 cup Sprouted Flax

4 Tbsp Psyllium

2 Tbsp Sprouted Chia

1 tsp Pure Ocean Aquifer Sea Salt

MINDFUL PREPARATION

  1. Preheat oven to 350 degrees
  2. Lightly grind seeds & combine with other dry ingredients
  3. Add 1.5 cups of water to mixture and stir to combine
  4. Pack into a parchment paper lined bread pan and smooth the top OR shape into 12-15 Buns
  5. Bake for 1 hour for bread and 45 minutes for buns
  6. Allow to cool completely before slicing

Serve slathered in Ghee or Coconut Oil for a Ketogenic Snack

Makes 1 Large Loaf or 12-15 Buns

Buy this U-Bake Flour Free Bread HERE

Ingredients:

3 cups Sunflower Seeds or Pumpkin Seeds or a combination

1/2 cup Sprouted Flax

4 Tbsp Psyllium

2 Tbsp Sprouted Chia

1 tsp Pure Ocean Aquifer Sea Salt

MINDFUL PREPARATION

  1. Preheat oven to 350 degrees
  2. Lightly grind seeds & combine with other dry ingredients
  3. Add 1.5 cups of water to mixture and stir to combine
  4. Pack into a parchment paper lined bread pan and smooth the top OR shape into 12-15 Buns
  5. Bake for 1 hour for bread and 45 minutes for buns
  6. Allow to cool completely before slicing

Serve slathered in Ghee or Coconut Oil for a Ketogenic Snack

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