LCHF versatile vegetable bread

Pernille Bjerring

LCHF Chicken Club

I am going to admit it, I LOVE BREAD! I don’t miss soda, candy, donuts (Krispy Kreme, maybe) and most other sugar laden high carb foods but I truly miss bread. I have experimented quite a lot with different recipes and even though some are OK, I have not yet found THE recipe that makes it up for the coveted bread.

Having said that, I really like the very versatile LCHF vegetable breads. They are suitable for a number of uses, they don’t require a lot of special ingredients and they provide vegetables. What more could you want? They also freeze really well so make a batch of 12 breads and take out one or two when you need it.

My lunch in the picture is a vegetable bread with curry mayo, romaine, avocado, tomatoes, bacon and chicken. Easy and so delicious!

LCHF Vegetable Breads

12 breads

1 lb. of vegetables – cauliflower, broccoli, kale

1/5 lb. of cheese – I used cheddar

3.5 fl oz sunflower seeds

3.5 fl oz flax seeds

3.5 fl oz hazelnuts

2 T psyllium husks

2 eggs

Salt & pepper

Whiz the cheese and the vegetables in the food processor. Add the remaining ingredients. My food processor does not have capacity for it all at once so I transfer the cheese and vegetables to a bowl, whiz the rest and then blend it all in the bowl. Divide “dough” into 12 equal sized balls and press these flat on parchment paper on cookie sheets. One of my cookie sheets will hold 4 flatbreads. Bake in oven on 350 degrees for approximately 30 minutes but keep an eye on them so they don’t get burned at the edges. Cool on rack and eat or freeze. Can be used for sandwiches, as small wraps or even as burger buns.

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