This is a gorgeous high protein low carb bread that can be used as “toast” when popped under a grill for a couple of minutes or even as a sandwich. It holds together wonderfully, and hasn’t been packed with fillers and starches. It’s super quick to make with a food processor, and makes enough for 16 slices. Store in the fridge for about a week or in a freezer separated with baking paper.
250g cream cheese, room temp
150g almond flour
2Tbsp coconut flour
3Tbsp sorghum/oat flour
150g grated cheese
40ml avocado oil (or other mild oil or melted butter)
1Tbsp chia seeds
3/4tsp bicarb soda
1tsp herbamare (or sea salt if you don’t have it)
3tsp mixed herbs (oregano, rosemary, sage, marjoram etc)
1/2tsp garlic powder
Preheat oven to 160 degrees (fan forced). In a food processor, mix all ingredients until well combined. In a lined 16×8 baking dish, evenly spread mixture and smooth out with lightly wet hands. Bake for 25-30 minutes until golden brown and springs back when lightly touched in the centre. Let cool and slice into 8 squares, and then slice each square in half horizontally (the bread should be about 1.5-2cm high so divides into 2 fairly nice sized slices).