JOHANNESBURG SOUTH
A classic BLT has but five ingredients, bacon, lettuce, tomato, mayo and bread. Try it with toastable coconut milk and almond bread. No gluten, no dairy, no grains!
Ingredients
240 g (2 cups) almond flour
70 g (½ cup) coconut flour
30 ml (2 tbsp) psyllium husks
3,75 g (¾ tsp) salt
3,75 g (¾ tsp) bicarbonate of soda
315 ml (1¼ cup) coconut milk
4 eggs
65 ml (¼ cup) coconut oil; melted
15 ml (1 tbsp) apple cider vinegar
15 ml (1 tbsp) honey
12 slices coconut milk and almond bread; toasted
Butter
Banting mayo (optional)
24 rashers grilled bacon
12 thick slices tomato
Method
1.Preheat oven to 180°C.
2. Grease a 22cm bread tin.
3. Sift the coconut flour into the almond flour, then add the psyllium husks, salt and bicarbonate of soda.
4. In the bowl of an electric mixer, whisk together the coconut milk, eggs, coconut oil, vinegar and honey. Add the dry ingredients and mix well to combine.
5. Spoon the batter into the prepared pan. Press down firmly to prevent any holes.
6. Smooth the top of the loaf. A wet palette knife or spatula works best.
7. Bake for 60–65 minutes.
8. Allow to cool in the pan before turning out.
When toasting the bread, cut into thick slices. Set your toaster on a low setting, toast it twice. Taken from: Banting Meal Ideas – Checkers.co.za – www.checkers.co.za
