🔔Note: with this recipe, there is a lot of seeds and nut flour going on. This may not sit well with people who aren’t used to eating a lot of nut flour. Please enjoy in very small amounts at first (very thin slices).
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150g (1.5C) Hazelnut flour (substitute almond flour if you prefer)
40g (1/3C) Psyllium husk powder
60g (1/2C) Coconut flour
75g (1/2C) Golden flaxseed meal
2 tsp garlic powder
2 tsp onion powder
1 tsp baking soda
1 tsp sea salt
3-5 tbsp seeds (sesame, flax, poppy, sunflower or some combo)
🔔Recommend using a kitchen scale to measure the flours in grams.
6 large egg whites
2 large eggs
2 tsp apple cider vinegar
2 C boiling water
1. Preheat oven to 350
2. Line a 9 x 5 loaf pan with parchment paper; set aside
3. Mix the flours, psyllium powder, garlic and onion powders, baking soda and sea salt in a large bowl.
4. In a separate bowl add the egg whites, eggs and vinegar. Add the wet ingredients to the dry ingredients and mix (don’t over mix).
5. Add the hot water, and using a hand mixer combine the ingredients to form a thick dough. If using hazelnut flour, you may need to add 1-2 tbsp to thicken up the dough slightly, while mixing.
6. Pour the dough into the parchment lined loaf pan; use your spoon to spread dough evenly in pan.
7. Top the dough with your seed mixture, making sure to use your fingers to lightly press the seeds into the dough to ensure they stick.
8. Place pan in the oven for 75 minutes.
9. Once the bread is done, remove from oven; grab the sides of the parchment paper and lift bread from pan; place the bread on a cooling rack, making sure to pull the parchment paper away from the sides to avoid overly moist sides.
10. Slice once cooled.
The bread lasts for 3-4 days. To preserve the bread, slice it and place into freezer bags what you don’t use. Press the air out and place in freezer for up to 3 months.
Great Site: http://ketodietapp.com/Blog
Original Bread Recipe from KetoDietApp: http://ketodietapp.com/Blog/post/2014/11/12/Ultimate-Keto-Buns