I know that grains especially gluten free bread from Flour Craft Bakery is addictive for me. But it’s so hard to resist...
So I was delighted when my friend Jill shared her keto bread recipe with me. That way I get hunger satisfying protein instead of the addictive siren call of bread made from grains.
Here’s a picture of my first attempt.
Instead of following the directions and using a hand mixer, I folded it together with a fork. So maybe the next time it will rise higher when I follow the directions! It slices great and toasts marvelously. I store the extra in my freezer since I can’t eat the whole loaf before it would go bad. In order to increase the protein efficiency ratio of the keto bread I’m thinking of sprouting the seeds by placing them in water for 12 hours, draining and then letting them dry out before I grind them up into a nut flour. I used macadamia nuts instead of walnuts and didn’t have sesame seeds so I increased the pumpkin seeds and it came out great! So, feel free to experiment. Recipe follows. Here’s to your health!
Ingredients: - 1 c of raw organic cashews - ½ c raw organic walnuts - 1 c raw organic sunflower seeds - ½ c raw organic pumpkin seeds - 1/3 c raw organic chia seeds - ¼ c raw organic sesame seeds - 6 large or extra-large eggs - 2 tablespoons apple cider vinegar - 1 teaspoon baking soda - 1 teaspoon sea salt Preparation: 1. Add all dry ingredients into a Vitamix except sesame seeds or other strong blender 2. Blend together by “pulsing” until ground fine and oil is coming out 3. Transfer to a bowl and add eggs, sesame seeds and vinegar and mix with a hand mixer until gelatinous then pour into a greased 9 x 5-inch loaf pan (I use homemade butter or coconut oil to grease pan) 4. Bake at 350 degrees for 45 minutes 5. Cool for 2 hours or not it slices great immediately with a serrated knife 6. Slice and serve; great toasted!