A variation of my keto nut butter and seed bread that fits the nut allergic or intolerant people. Toasts well, and its crunchy and with a mild coconut flavor .
Ingredients
- 1 cup Coconut butter
- 6 eggs
- 1/3 cup seed mix
- 1/4 cup coconut flour
- 1 tbsp fennel seeds
- 3 tbsp psyllium powder
- salt to taste
Directions
- Beat the eggs until well mixed
- Add the coconut butter and beat well
- Add the coconut flour, salt, psyllium, seed mix, and fennel seeds
- Mix well
- Put into a loaf tin (I used a 14cm long one) and sprinkle seeds on top
- Bake at 180 ºC for 50min, till golden and crunchy.
Uma variação do meu pão de manteiga de nuts e sements, feita para aqueles alérgicos ou intolerantes a nuts. Tosta muito bem e tem um leve sabor a coco.
Ingredientes
- 6 ovos
- 1 xícara de manteiga de coco
- 1/3 de xícara de mix de sementes
- 1cs de sementes de funcho (erva doce)
- 1/4 xícara de farinha de coco
- 3 cs de psyllium em pó
- sal a gosto
Preparo
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Can something be subbed for the psyllium?
No Julie. Xantham maybe although its not the same. You can try without it, but it will be drier and crumbly.
This looks delicious 🙂 Thanks for sharing! Did it rise very high for you, and did you, by chance, ever take a picture of this cut open/a slice of it to see? Yum, can’t wait to try!
This looks delicious 🙂 Thanks for sharing! Did it rise very high for you, and did you, by chance, ever take a picture of this cut open/a slice of it to see? Yum, can’t wait to try!
It did rise high enough on a 20cm loaf tin. No, I do not have that picture anymore sorry