|04-15-2018, 06:51 PM||#1|
Major LCF Poster!
So, I was on a bread kick today. I made Maria's amazing bread - it was okay. It rose beautifully in the oven and then collapsed in the middle when I took it out. I also got lazy and didn't measure my ingredients; it was just slightly holey and gummy, but definitely edible. I used NOW brand psyllium husk because that is what I had. Here's the pic, one of the loaf and a slice with peanut butter...
Then I tried Keto King’s Banting bread…
Oh my! I think I hit the jackpot with this one!
Of course, I had to tweak. I’m not that keen on seeds in and on my bread, so instead, I made it as a rosemary, thyme, and sage loaf.
I didn’t have fresh herbs so I used dried. I left out the almonds, but kept the walnuts and I added ¼ cup of wheat bran and 2 tablespoons ground flaxseed. I also increased the baking powder to 1 ½ tsp and added ¼ tsp baking soda.
This bread had a great texture and taste. Very much like a wheat bread.
The only disappointment is that it didn’t rise much. One of the reasons might be that I only have a 9x5 loaf pan and it calls for an 8x4. I also think I won’t bother with the baking soda next time. My thought was that the acidity of the yogurt would help the rise with the baking soda.
Still…it’s the best LC bread I’ve tasted by far!
Here is a pic…
I think I might just get an 8x4 inch loaf pan. A lot of recipes call for that size.
|04-16-2018, 09:31 AM||#5|
Major LCF Poster!
Banting Bread Keto King (16 slices)
1 cup almond flour
2 T psyllium husk
2 T flaxseed
¼ cup wheat bran
1 ½ tsp baking powder
½ tsp salt
¼ cup crushed walnuts (you can also add ¼ cup crushed almonds)
2 T fresh rosemary leaves, finely chopped (or 2 tsp dried)
1.5 T fresh sage leaves, finely chopped (or 1.5 tsp dried)
1 T fresh thyme leaves, finely chopped (or 1 tsp dried)
6 large eggs
1 cup Greek full-fat yogurt
1/2 T melted butter or olive oil
Sprinkle of rosemary leaves
Sprinkle of thyme leaves
In a bowl whisk almond flour, psyllium, flaxseed, wheat bran, baking powder, salt, nuts and herbs until well combined. In another bowl, mix eggs and yogurt. Add wet ingredients to dry and mix together (do not overmix). Preheat oven to 350. Line an 8x4 loaf tin with parchment paper*. Add your mixture to the pan. Brush top lightly with melted butter or olive oil and sprinkle herbs on top. Bake at 350 for 55 minutes. Check the bread with a skewer to see if it is still wet. If so, bake some more. Cool in pan 10 minutes then on a rack.
*very important or bread will stick to the pan
Nutrition per 2 slices
Total Carbs 8.12g
NET CARBS 4.8g