Small low-carb bread

Ingredients for 1 servings:

• 1 tbsp chia seeds
• 5 tbsp water
• 200 g cream cheese, grainy
• 2 eggs
• 150 g carrot(s)
• 125 g oat bran
• 25 g spelt bran
• 1 tbsp, crushed linseed, crushed
• ½ pack of baking powder
• 1 tsp salt
• 1 tsp Italian herbs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Mix the chia seeds with water in a small bowl and let it swell for at least 10 minutes. Preheat the oven to 200 degrees Celsius (top/bottom heat). Blend the cream cheese, add the eggs, and stir in. Coarsely grate the carrots and stir in. Once the chia seeds have swollen and turned into a gel, stir them in as well. In a separate bowl, mix the oat bran, spelt bran, flaxseed, baking powder, salt, and herbs together, then quickly stir into the wet ingredients. Add a little more water (2-3 tablespoons) if necessary to create a dough that falls easily from the spoon. The amount of water required varies, as there are different types of finely ground bran available, which absorb water differently, and also depends on how long the chia seeds have been swollen. Line a small loaf pan (18 cm long) with baking paper and pour in the batter. The tin will only be half full, but the bread will still rise to just below the top edge. However, double the amount is too much for this small tin. Bake the bread for approx. 40-50 minutes (use a skewer to check if it is brown). Cover after 30 minutes if it is getting too dark. Allow to cool briefly and then turn out of the tin. Alternatives: – Zucchini instead of carrots. – Mix a handful of seeds or chopped nuts into the batter and/or sprinkle a handful of these on the bread in the tin before baking. – Use other herbs or spices (e.g. caraway, cumin, etc.).