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Big Big Banting Loaf 250g

Introducing our new Big Banting Loaf pre-mix. Based on Sally-Ann’s original recipe, this pre-mix has one difference, the extraction of the psyllium husk with a replacement of xanthan gum. Why is this you may ask? There are two reasons: firstly, there is currently a shortage of psyllium husk on the market which has pushed the price up astronomically. Rather than having to increase the price of this much loved product we wanted to keep things the same and opted to experiment with the ingredients rather. Secondly, we wanted to try to get the loaf texture a little more like real bread. Xanthan gum has amazing binding properties, and this results in a wonderful loaf with a bit more ‘spring’ to it. When transitioning to or following a LCHF lifestyle, the most common feedback we get is that cutting out carbs, in particular bread, is seen as a daunting task. To assist with this, Sally-Ann developed the Big, Big Banting Loaf. A LCHF bread substitute just like ‘normal’ bread, only better. Try this new formulation today, it is ideal for toasting as part of your Sunday breakfast or creating a delicious sammie for lunch. A true bread substitute to help keep you on  track when following your LCHF way. Why we love it? -Naturally gluten-free -High in fibre -Low in carbohydrates

R130,00 R91,00

In stock

Or split into 4x interest-free payments of 25% on orders over R50. Learn more

Product Description

Ingredients: Golden flaxseed flour, sunflower seed flour, xanthan gum, salt 
*Please note we have removed the baking powder, which you will need to add when purchasing your eggs etc.

Allergens: Packed in a facility that handles nuts and oats (gluten)

Instructions for use:
You will need to add the following:
1. 30g baking powder
2. 6 eggs
3. 250ml buttermilk (or triple Greek yogurt, if you prefer)
4. Optional: seeds to sprinkle over the top or add xylitol for a slightly sweet taste

Method:
1. Preheat your oven to 180°C
2. Empty the contents of the Big Banting Loaf mix into a large mixing bowl, add baking powder and mix well
3. Beat together eggs and buttermilk in a separate bowl
4. Fold eggs and buttermilk mixture into dry ingredients
5. If yogurt has been used, cover mixing bowl with a damp cloth and allow to rest for 45 minutes
6. Pour mixture into a large, well-greased loaf tin and sprinkle seeds on top of mixture
7. Bake for 55 – 60 minutes until a knife comes out clean
Once baked, store in an airtight container. Suitable for freezing

Typical Nutritional Info*

Per 100g

Per 21g slice

Energy (kJ):

2253

473

Protein (g):

17.4

3.7

Carbohydrate (g):

25.8

5.4

of which Total Sugar (g):

1.7

0.4

Total Fat (g):

40.9

8.6

of which Saturated (g):

3.6

0.8

Dietary Fibre (g):

15.8

3.3

Total Sodium (mg):

678

142.4

*For product as packed

Storage instructions:
Store in an airtight container in a cool, dry place at or below 25°C. Protect from direct sunlight and strong odours
Suitable for freezing

Manufactured in South Africa by Creed Living PTY Ltd. for Sally-Ann Creed®

Warnings and special precautions:
Do not use this product if you are allergic to any of the ingredients. Contact your doctor or healthcare provider right away if this applies to you.

This information is not meant to prevent, diagnose, treat or cure any disease. Nor does it take the place of professional medical advice. If professional assistance is needed, a qualified physician or licensed health care practitioner should be consulted.

This unregistered health product has not been evaluated by the South African Health Products Regulatory Authority (SAHPRA) for its quality, safety or intended use.

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