High Fibre Bread Scones
This is similar to the low-carb bread but I have increased the fibre content for clients with constipation and cholesterol and changed the shape.
One Bread Scone: 35-45g weight per bread scone
Psyllium Husk – Carb: 2g Fibre: 4g Protein:5g Fat: 8g kCals: 108
Ingredients
DRY
220g ground almonds
30g coconut flour
60g sesame seeds
60g flaxseed
60g ground psyllium husk powder
8g, 1 tbsp baking powder
1 tsp salt
WET
6 eggs
115g buttermilk (5g carb/100g)
90g thick natural low-carb yoghurt (3g carb / 100g)
Method
- Preheat your oven to 400°F (200°C).
- Put the muffin cases – you will need 20 so 2 probably trays
- Mix all dry ingredients in a medium bowl
- In a large bowl, using a hand whisk, mix the 3 wet ingredients
- Add the dry mixture to the wet and stir / whisk until smooth
- Fill the muffin cases, as evenly as you can
- Bake for about 45 minutes. They are nice and crusty
- Take the breads out of the oven, and cool on a rack
Cool and store in the fridge. I lightly toast on top of a toaster wire to have at breakfast or with soup at lunch.
