Seed Bread – a variation

  • Servings: 20
  • Difficulty: easy
  • Print

Even better than my ketostatic bread, texture and crunchiness so similar to traditional bread.

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Ingredients

  • 1/2 cup cashew nuts
  • 1 tbsp coconut oil
  • 6 eggs
  • 1/2 cup seed mix (I used sesame, flax, sunflower and pumpkin)
  • 3 tbsp almond flour
  • 1 tbsp sesame seed flour
  • 1 tbsp fennel seeds
  • 3 tbsp psyllium powder
  • 1 tbsp xylitol (optional)
  • salt to taste

Directions

  • Blitz the cashews and oil in a food processor until you get a pasty dough (not yet a nut butter consistency)
  • Beat the eggs until well mixed
  • Add the cashew dough and beat well
  • Add the almond flour, sesame seed flour, psyllium, seed mix, xylitol and fennel seeds
  • Mix well
  • Put into a loaf tin and sprinkle seeds on top
  • Bake at 180 ºC for 50min, till golden and crunchy.

  • Servings: 20
  • Difficulty: Fácil
  • Print

Esta variação da minha receita de pão (ketostatic) ficou ainda mais parecida com a consistência e textura do pão tradicional, mas com um sabor incrívelmente melhor. Crocante quando tostado, fica maravilhoso em sanduiches. Super fácil e rápido de fazer.

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Ingredientes

  • 6 ovos
  • 1/2 xícara de castanha de cajú
  • 1 cs de óleo de coco
  • 1/2 xícara de mix de sementes
  • 1cs de sementes de funcho (erva doce)
  • 3 cs de farinha de amêndoa
  • 1 cs de farinha de gergelim (ou pode moer as sementes na hora)
  • 3 cs psyllium em pó
  • 1 cs xilitol
  • sal a gosto

Preparo

  • Colocar as castanhas e o óleo de coco no processador e processar até obter uma massa pastosa (mas não com a textura da manteiga de nuts, tem que bater menos)
  • Bater os ovos inteiros com o fouet até ficar bem misturado
  • Juntar a mistura das castanhas e bater até ficar bem misturado
  • Juntar o mix de sementes, psyllium, sementes de funcho, xilitol, farinha de gergelim e farinha de amêndoa e misturar bem
  • Colocar numa forma de pão de forma e polvilhar com sementes
  • Assar a 180°C por 50 minutos ou até ficar dourado e crocante.

5 comments

  1. motoguzzimomma

    Beautiful and so delicious. I’m making my second one now to take to Ireland in a couple of days 🙂 Thank you for your beautiful recipes, Dalila.

    Reply

  2. Aalia

    Hello!! I’m super excited to try this recipe. If I don’t have psyllium powder can I replace it with flax seed powder or anything else? Last time I made my own psyllium powder from psyllium husk it made the bread purple!

    Reply

    1. heelsandspices

      Hi Aalia. I would not recommend replacing it. Just do not use it if you do not like the color you get. The purple color is the brand you are using so You may need to try different brands and see how it goes

      Reply

      1. Aalia

        Thank you!! I made it with a different brand of psyllium husk and it’s perfect!! Thank you for all you fantastic recipes!!

      2. heelsandspices

        I am so happy it worked for you

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