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LCHF easy bread/Pão fácil LCHF

  • Servings: 20
  • Difficulty: easy
  • Print

Fluffy and delicious and so easy to make.

nutbutter-bread


 

Ingredients

Dry Ingredients
  • 1/2 cup of flax seed meal (golden) – I milled it using a coffee grinder. Guarantees freshness and quality
  • 1/2 cup of seed mix – same process as above (they can be replaced by more flaxseed meal
  • 1 tbsp of fennel seeds (cuts the bitterness of flaxseeds)
  • 1 tsp gluten free baking powder
  • 1 tsp guar gum
  • 1 tsp xylitol
  • Salt to taste
Wet Ingredients
  • 1/2 cup of kefir whey (replaceable with 1 tbsp of full cream yogurt mixed in 1/3 cup of water
  • 3 egg yolks
  • 1/4 cup of olive oil (coconut oil, macadamia oil or avocado oil will also be fine)
  • 3 egg whites

Directions

  • Preheat the oven to 180ºC
  • Mix all dry ingredients
  • Beat the yolks well with the whey and olive oil and reserve.
  • In another bowl beat the egg whites until firm
  • Mix the dry mixture with the wet mixture well
  • Gently fold in the egg whites
  • Bake for 50 minutes
  • Wait for it to cool down before eating and/or slicing.

  • Servings: 20
  • Difficulty: Fácil
  • Print

Super fácil e rápido de fazer.

nutbutter-bread

 

Ingredientes

Ingredientes Secos
  • 1/2 caneca de semente de linhaça dourada moída na hora (a farinha comprada tem normalmente uma qualidade muito pior, e o tempo de prateleira pode afetar a qualidade também)
  • 1/2 caneca de mix de sementes moído na hora (pode substituir por linhaça 🐾 1 cchá de erva doce em pó ou 1 cs de sementes de erva doce – a erva doce corta o amargo da linhaça
  • 1 ccha de fermento em pó
  • 1 cchá de goma guar (não sei se funciona com psyllium ou xantana)
  • 1 cchá de xylitol (opcional) e sal a gosto


Ingredientes Húmidos
  • 1/2 caneca de whey de kefir (pode usar iogurte misturado com agua mas o teor de lactose poderá aumentar)
  • 3 gemas de ovo
  • 1/4 de caneca de azeite de oliva (pode ser oleo de coco )
  • 3 claras

Preparo

  • Ligar o forno em 180graus
  • Misturar todos os ingredientes secos com fouet.
  • Bater bem as gemas com o whey e azeite e reservar.
  • Noutro recipiente bater bem as claras até ficar bem firme (aqui chamamos em castelo, no Brasil em neve).
  • Misturar bem os secos com a mistura das gemas
  • Envolver delicadamente as claras até homogenizar a massa
  • Assar por 50min
  • Esperar arrefecer para cortar.

 

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Passionate about the ketogenic and lowcarb lifestyle, solo traveler, passionate about helping people achieve their dreams. Amateur photographer, recipe developer, creator of the famous keto perfect bread.

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