Low Carbs-Super Healthy Almond Flour, Flax, Walnut bread- Easy Baking procedure
#almond flour bread #lowcarbs bread #no sugar healthy bread
This video is about Almond flour bread which is made by cinnamon powder, flax seeds, beautifully texture garnished with walnut.
**Please add stevia instead of dates for super healthy low carb bread **
Super healthy/ Nutritional/ Filled with fiber/ Low carbs / No All purpose Flour/ No Sugar/ No Honey.
Enjoy every bite of it with no guilt feeling.
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Cuisinart Walnut Rosemary Bread with Raisins
This recipe, flavored with walnuts, raisins and rosemary, will make for professional looking, delicious bread. For a printable version of this recipe, see
Perfectly moist BANANA BREAD
#bananabread #thebestbananabread #banana #bananacake
Thanks for checking out my wildly popular Banana Bread recipe video! This banana bread is soo yummy and so much better than anything you can buy at the grocery store. And last I checked it was the most viewed banana bread recipe video on YouTube! ???? (thank you!!!!)
Give this Perfectly moist BANANA BREAD recipe a try! And are sure to take me on instagram!
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Almond Flour -
Almond extract-
Perfectly Moist Banana Bread Recipe
4 ripe Bananas
1 cup of White Sugar (you can use less according to desired sweetness)
1 cup of Brown Sugar (you can use less according to desired sweetness)5 Eggs
1 cup of Butter
2 teaspoons of Vanilla Extract
2 teaspoons of Almond Extract
1 cup of All Purpose Flour
1 cup of Almond Flour or Almond meal
2 teaspoons of Baking Soda
Mash bananas and add sugar and then beat in butter and then eggs and extracts, then combine in the remaining ingredients. Divide mixture into two greased loaf pans and baking in a preheated 350 degree oven for 1 hour. Then cool and enjoy!!
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Superfood Sourdough Bread Recipe With 100% Sprouted Whole Grain Flour | 5 Min Prep | No Stand Mixer
If you are looking for an Ezekiel bread recipe, you'll love this! For many people, sourdough is not only a tastier option but also a healthier one that’s easier to digest compared to normal bread. Today, I’m going to show you how to make an even healthier sourdough with 100% sprouted whole grain flour. I also like to pack this bread full of seeds for added vitamins, minerals, protein, and healthy fats. These added superfoods make this one of the most nutrient dense breads there is. And it’s super tasty…this bread is so hearty with a delightful nutty taste and has great texture with all those seeds. This recipe is insanely easy and vegan!
Recipe (1 loaf for 9 X 5 inch pan, **NOT 9 X 13 inch pan as stated in the video, sorry for the typo!!**)
500g sprouted whole grain flour - approximately 3 cups and 2 Tbs (I’m using spelt but whole wheat works well too! If you don’t have sprouted grain flour, you can use any whole grain flour.)
2 tsp himalayan pink salt
2 Tbs unfed starter from fridge
1 ¾ cups room temperature water
¼ cup each of sunflower seeds, pumpkin seeds, black sesame seeds, hemp seeds, and ground flaxseed
Bake at 400 deg F for 1 hour (first 40 minutes with cover on, last 20 minutes with cover off)
Other videos you might enjoy:
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Disclaimer: The content in this video and on this YouTube channel is not meant to diagnose, treat, cure, prevent, provide medical advice, or substitute for advice from a healthcare professional on any medical condition. Please consult your healthcare provider for any health related issues.
HOW TO MAKE KETO WALNUT BREAD - THE ULTIMATE KETO BREAD !
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Click this link to purchase in e-book format only;
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
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Walnuts and almonds have quite similar nutrition and carb content. But walnut is the only nut that contains the “plant version” of omega-3 fatty acids, a substance known as ALA, which reduces inflammation in the body. So that is a good enough reason to use walnuts as a low carb flour. As walnut flour is not easily available, we have to grind it ourselves which is quite challenging. Walnuts has high fat content, so the moisture makes it difficult to grind by itself and easily turns into a paste or butter. Hence, I added some coconut flour to absorb the excess oil and make it easier to grind. The final texture is quite coarse so it’s actually walnut meal, not flour. It is also quite hard to grind the nuts completely, but the good news is that some of the ungrounded nuts makes a good addition to the bread by providing the extra crunch.
As you know, keto bread does not rise much even with baking powder, baking soda, apple cider vinegar and yeast as low carb flours are heavy, moist and has no gluten. But the key to making this bread rise so well is the protein from the egg whites. It is quite similar to how the protein in gluten makes the bread rise so well. On the other hand, the fats from egg yolks hinders the rise so that is why I prefer to use egg whites. I know that some of you will be concerned by what would you do with the egg yolks but there are so many ways that you could make use of them. The bottom line is this - eggs are healthy and inexpensive, there’s no yeast and no proofing time required here. So it is totally worth it as you can yield a pretty big loaf with 20 to 22 thin slices of bread.
As always, please weigh the ingredients for accuracy.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total servings = 20 ]
Per serving ;
Net carb = 1 g
Calories = 95
Total fat = 8 g
Protein = 4.1 g
INGREDIENTS
DRY INGREDIENTS
Walnut meal = 240 g / 2 cups (
Coconut flour = 90 g / 3/4 cup
Psyllium husk = 26 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume before using then only weigh it. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 2 to 3 tsp is required. Please see this video about psyllium husk and powder for better understanding and success -
Baking powder = 12 g / 3 tsp
Salt = 1/2 tsp
WET INGREDIENTS
Large egg whites = 8 (285 g)
Apple cider vinegar = 43 g / 3 tbsp
Hot to boiling water = 180 ml / 3/4 cup
TO MAKE THE WALNUT MEAL
1. Use a nut or multi grinder ( as it is the most effective. Food processor can be used but it may not be as effective.
2. Ensure that the walnuts are at room temperature (not cold from the fridge or freezer and not hot from the toasting in the oven). It is not necessary to toast the raw walnuts before grinding.
3. Ensure that the bowl and blade of grinder are dry and cool (not hot from the dishwasher).
4. Place half the walnuts (240 g in total) into the grinder with half of the coconut flour. Pulse (do not blend) a few times for a few seconds each. There may still be chunks of walnuts but it's fine.
5. Repeat the process with the balance of walnuts and coconut flour.
6. The texture of the ground walnuts are coarse, like meal, not flour.
7. It's fine if there are still some chunks as they add the crunch.
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, mix all the dry ingredients until well combined.
3. Add all the wet ingredients and mix until a dough is formed.
4. The dough may appear to be quite soft but after resting for 5 mins, it will firm up. Shape the dough into a loaf. The dough is quite sticky so you can wet your hands for easier handling.
5. Place the dough into a greased 8x4 pan lined with parchment paper.
6. Sprinkle with chopped walnuts and mixed seeds and press down gently so they will stick to the dough.
7. Bake at the lowest rack for 60 mins. Remove the pan from oven and as an option, you can leave the bread in the pan for about 15 to 30 mins as the residual heat will help to dry the crumbs.
8. Cool completely on a wire rack before slicing.
Cranberry walnut bread - No Knead Bread (Instant pot bread proofing)
This No-Knead Cranberry Walnut Bread is the ultimate fresh-baked holiday loaf and a perfect breakfast with a slathering of creamy butter. It’s freezer-friendly and vegan!
This no-knead bread is packed with dried cranberries and crunchy walnuts and is also scented with orange zest. In short, it is a flavor combo that shines through in every slice and is perfect holiday bread.
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Use bread flour for the best result.
Check the expiration of Active dry yeast.
Check the water temperature before adding the yeast. The perfect water temperature is 110 to 115.
Keep in mind that the exact rise time for the dough can vary slightly based on the temperature and humidity in your house. Ideally, you want to find a nice warm spot for the dough to rise.
If you don’t like the cranberry walnut combo, you can use other mix-ins or even leave plain.
Flour-water ratio – Depending on how you measure the flour, quality of flour, and how dry the weather is, you may need to add/less water to bring the dough the right wet and sticky consistency. If your dough is dry after you mix it, add water by the tablespoon until it feels perfect.
You can use Half All-Purpose Flour and Half Whole Wheat flour too instead of only all-purpose flour.
Make the wet shaggy dough.
Scoring the bread dough is optional, but it does help the bread expand, giving it more height, and adds a pretty, decorative touch to the top of the loaf.
If you don’t have a Dutch oven you can bake the bread on a baking sheet or a pizza stone. It won’t rise quite as high but it will work.
Every oven is different: keep this in mind when baking bread. Some ovens can get much hotter than others and cause the bake to happen much faster. Check on the color of your bread in the last 15 minutes – pull when it’s golden brown on top.
Keep leftovers fresh by storing them in a ziplock bag in the refrigerator and heat in the oven or toast when ready to enjoy. It will stay up to a week in the fridge.
This bread freezes beautifully. Let the bread cool completely, then wrap in plastic wrap and place in large freezer-safe bags. You can also slice the bread and then freeze it. It will stay good for up to 2 months. Remove, thaw, and reheat at 350 until warm in the oven.
This bread is beautifully served alongside any hearty meal or for soup dipping. We also love toasting it and spreading it with butter.
Swap out dried cranberries with dried raisins, blueberries, cherries, apples, dates, or any dried fruit. Swap out walnuts with cashew, peanut, pecans, pistachios, almonds, hazelnuts, or even sunflower seeds
You can make this no-knead bread with gluten-free flour.
You’ll need to take different steps when baking bread with different yeasts. Instant yeast: If you are using instant yeast like I did today, you can skip dissolving it in water and stir it into your dry ingredients before adding water.Active dry yeast: If you have active dry yeast on hand, you will need to activate it in water before adding flour.
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Detailed Recipe
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