Fall is undeniably here and finally this low carb dessert recipe can get out from the drawer.
This post is based on Chestnut Bread recipe from SunCakeMom
Course: Dessert, Snack
- 1 Ripe banana or one tablespoon of sweetener of choice
- ¼ cup / 30g Flax seed ground
- ⅔ cup / 70g Chestnut flour
- 1 teaspoon Baking powder
Break and separate eggs. Put yolks aside into a glass or cup for later.
Put egg whites into a mixing ball and whisk until hard peaks form.
Pour yolks into the mixing bowl slowly one by one whilst whisking vigorously.
Peel banana and place it in a bowl then squash it with a fork.
Measure and grind flax seed.
Mix dry ingredients, flax seed flour, chestnut flour and baking powder in a medium size bowl. Get it ready to pour it into the egg mixture.
Fold dry ingredients and squashed banana alternately into the egg mixture. Try to do it carefully, break eggs as less as possible.
Pour batter into a loaf tin and put it into the pre-heated oven 356ºF / 180ºC.
Bake it for 45 minutes. Check it with a toothpick if it’s baked properly. (Stick toothpick into the bread if it comes out clean it is ready. If not, leave it for another 5-10 minutes. It always depends on your oven…)
Wait at least 10 minutes before you cut it up.