Hey Nicki, thanks for your 5 stars! We are so pleased to hear that you love our sunflower and linseed mix. Cheers, Jo :)
PC
27/02/2020
Pam C.
Australia
Sunflower and Linseed bread mix
I have always enjoyed this mix,as it is and also add prunes and cinnamon to make fruit loaf ..Recently I made the bagels and have to say I am hooked on them..I was given an air fryer for Christmas so now all my breads ,fruit loaf and bagels get toasted in it.They are crunchy on outside and nice and soft in centre plus they don’t get squashed down as when cooking is sandwich press...
Hey Pam! Thanks for your review and for the tips using an airfryer. :) We are so happy that you love our range and enjoy trying different recipes with them. Cheers, Jo :)
MH
20/02/2020
Margaret H.
AU
Low carb sunflower and linseed bread
This product is so good, being diabetic means bread was off the menu, but not any more, I can’t thank you enough for this great bread mix
Hey Margaret! Thanks for your review. We are so happy that you are able to enjoy bread again and you love our low carb bread mix as much as we do! Cheers, Jo :)
ML
22/01/2020
Mirian L.
AU
Low carb sunflower and linseed bread
Very easy to make. Made sure I stuck with exact instructions. Loved it. So nice to have with pate instead of crackers. Good to toast and freezes well.
To make 1 loaf of our low carb gluten free bread, you will need:
Contents of this pack
440ml (1 & 3/4 cup) water
3 large eggs or PBCo. Egg Replacer
Prepare – Preheat a fan forced oven to 180°C and line a small loaf tin1 with baking paper – or use a silicone tin.
Mix – Empty contents of this pack into a large bowl. In a separate bowl, whisk together eggs & water. Pour the wet mix into the dry mix and gently fold until just combined2.
Pour – The mixture into lined loaf tin and spread evenly. Sprinkle with your favourite seeds if desired.
Bake – Place on top shelf of pre-heated oven and bake for 60 mins. After baking, remove from tin and place on cooling rack for approx. 1 hour.
Chill & Slice – For best results, wrap in a tea towel & refrigerate overnight before slicing with a sharp serrated bread knife.
Storage – Bread must be stored in the fridge (1-4°C) for up to 5 days, or freezer (-18°C) for 3 months (portion in sandwich bags).
VEGAN – This product can now be made Egg Free & Vegan, with the use of our Vegan Egg Replacer.
2 Quick tips for the perfect loaf
Use a small loaf tin 9cm x 20cm. A larger tin will result in a wider, but not as tall loaf.
Don’t use electric mixers or over-mix the mixture, this will prevent the bread from rising.
Some of our favourite ways to use our low carb bread mix are;
Carole P. ⭐️⭐️⭐️⭐️⭐️ “Low carb bread mix – I’m really happy with the taste and texture of this bread, and it toasts well too. Thanks Anna, finally by bread craving is satisfied.”
Paula D. ⭐️⭐️⭐️⭐️⭐️ “Life saver – This bread is super easy to bake and helps me to have an amazing start to each day. A couple of toasted pieces as open sandwiches and I will not not feel hungry till late lunch time so avoid the dreaded mid morning snack pangs.”
Paul H. ⭐️⭐️⭐️⭐️⭐️ – “Tasty… maybe too tasty to be low carb? – Really easy recipe. Easy to cook. Actually looks like photos. Tastes great and low GI. After breakfast don’t need lunch. Only reservation is I sent email to Anna’s to ask if it actually is low carb as it tastes better than any other low carb bread I have tried.” – It sure is! [Anna]
AU
