Uff, the time between Christmas and New Year’s day is the most intense time of the year in terms of food and drinks. It is wonderful to come together with the family and enjoy all the good food.
We saw a nice variety of different flavors on our plates this year: From traditional Czech cuisine with karp and potato salad over venison goulash to raclette.
On New Year’s day the fridge looked rather empty and a wish for something not so heavy made me create this low carb bread recipe. You can enjoy it while still warm with salad or cottage cheese. You can also eat it like a normal bread with sausage and cheese. The texture is very smooth and soft, therefore you should consume the bread within 2-3 days and store it in the fridge.
- 1-1.5 cups shredded veggies such as carrots, cucumber, red beet and celery (I use the leftovers from my juicer)
- 1/2 cup condensed milk or cream
- 1/2 cup oats
- 2 tablespoons hemp seeds or flax seeds
- 1 egg
- 1-1.5 cups buckwheat flour
- 1 teaspoon baking powder
- Salt, curry powder and pepper for seasoning
- Sesame seeds for decoration
- Start preheating your oven to 220 degrees Celsius
- Prepare your shredded veggies – either by shredding them freshly or by using the leftovers from your juicer
- In a blender, mix together the veggies and the condensed milk to receive a smooth paste
- Then put into a medium sized bowl and season with salt, curry powder and pepper,
- Stir in the oats and seeds
- Mix in 1 egg
- Add flour and baking powder
- Place in a bread pan or rectangular cake pan and decorate with sesame seeds
- Back at 220 degrees Celsius for 40-45 min