This 3-Ingredient Bread Will Change Your Life! 0.6 g Carbs! Keto, Vegan, Gluten-Free!
This easy keto bread with just 3 main ingredients, and only 0.6 g net carbs per slice, is crusty and perfect for toasting and sandwiches. Plus, the flaxseed bread is 100% gluten-free, wheat-free, flourless, low-carb, sugar-free, oil-free, yeast-free, paleo-friendly, egg-free, dairy-free (vegan), and can be made grain-free! ????
INGREDIENTS:
1 ½ cups (240 g) whole golden flaxseeds
4 Tbsp (40 g) psyllium husk powder
2 tsp baking powder
½ tsp salt
1 ⅓ cups (320 ml) hot water
PRINTABLE RECIPE with instructions (how long to bake), substitutes, nutrition facts, and lots of helpful tips, including FAQs, click here:????
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Gluten-Free Mini Breads | Flourless and Rich in Protein❗️
Today’s recipe is so incredible that you may look to try it right away after you watch this video, especially if you’re into vegetarian, gluten-free, grain-free, healthy and tasty bread recipes!
Instead of grain flour, our incredible mini loaf breads are made with red lentils! This incredible legume is low in sodium and saturated fat, high in potassium, fiber, folate, and plant polyphenols that have an important antioxidant activity. They are packed with healthy nutrients (imagine in just 1 cup of raw red lentils you’ll get: 45.91 g of protein; 20.7 g of fiber and 14.19 mg of iron for a total of 687 calories). On top of all those impressive nutritional benefits, they taste great and they are so versatile that you can use them in the classic soups and stews or in making the best gluten-free bread, you would think of, like in today’s recipe! In order to make our lentils mini loaf breads even more nutritious and filling, we added cottage cheese (26 g of protein) and eggs (12 g of protein) to boost their protein content even more!
If you give these mini breads a try, I’m almost sure you’ll be surprised how good they are ????
Bake in a preheated oven for 40 minutes at 350 °F / 180 °C
Ingredients:
These amounts made 9 lentils mini breads
1 cup (190 g) red lentils (687 calories)
2 eggs (148 calories)
1 cup (250 g) cottage cheese or any soft cheese of your choice (240 calories)
4 tbsp. (55 g) olive oil (480 calories)
1 tsp. (6g) salt
black pepper (optional)
½ tbsp. (7 g) baking powder
1 tsp. sesame seeds or other seeds of your choice for garnish (optional)
1 tsp. poppy seeds or other seeds of your choice for garnish (optional)
These qualities made 9 red lentils mini breads. Per each mini bread you’ll get ~173 calories and ~9.3 g of protein!
Ingrédients:
Les quantités utilisées ont donné 9 petits pains. Chaque petit pain compterait ~173 calories et ~9.3 g de protéines!
1 tasse (190 g) de lentilles corail (687 calories)
2 œufs (148 calories)
1 tasse (250 g) de fromage cottage (240 calories) ou 1 tasse de yaourt grecque, crème sûre ou produit équivalent de votre choix
4 cs. d’huile d’olive (480 calories)
1 c. de sel
Du poivre du moulin (optionnel)
#grainfreebread #miniloadbread #glutenfree #lentilsbread #glutenfreebread #easy #recipe #healthy #bread
Easy Eggless Poppy Seed Cake Recipe
Easy Eggless Soft Lemon Poppy Seed Cake – After the egg version, not forgetting this week is the eggless version. I understand, some of you may have difficulty getting poppy seeds. You can replace them with any seeds, chia seeds, flex seeds, or even nuts to go with the lemon flavour. This cake is so soft and moist, just like any egg version of cakes. Hope you’re inspired to make this. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
I am using 9x4x3-inch loaf pan
240g [1 cup] whole milk
1 tbsp white vinegar
280g [2½ cup] cake flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
125g [½ cup] unsalted butter, softened
150g [¾ cup] fine sugar
3 tbsp lemon juice
1 tsp vanilla extract
2 tbsp poppy seed
1 tbsp lemon zest
- Lemon Icing
120g [1 cup] icing sugar, sifted
3 tbsp lemon juice
Instructions:
1. Preheat oven at 180°C/355°F.
2. Grate the lemon zest and squeeze the juice. Set aside.
3. In a jug, add milk and white vinegar. Give it a quick mix and let it rest for about 5 min while working on the next step.
4. Sift all the dry ingredients into a bowl.
5. In another bowl, add softened butter and sugar. Mix until creamy, fluffy and pale. Scrape the bowl occasionally to ensure even mixing.
6. Add lemon and vanilla extract. Mix until well combined.
7. Add in the sifted dry ingredients in 3 batches, alternate with the milk mixture. Add the milk mixture in 3 batches, alternate with the dry ingredients. Fold them in using spatula, do not over mix.
8. Add in the poppy seeds and lemon zest. Fold until combined.
9. Transfer to a 9x4x3-inch loaf pan, greased and lined with parchment paper.
10. Bake in preheated oven at 180°C/355°F for 55-60 min, or until inserted skewer comes out clean.
11. Let the cake cool completely on the cooling rack.
Lemon Icing
1. In a bowl, sift the icing sugar.
2. Then add the lemon juice.
3. Using a whisk, mix until well combined and in a thick liquid form.
1. Pour the lemon icing on top of the cake.
2. Sprinkle some lemon skin strips as part of deco (optional)
3. Cake is ready to serve.
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Easy Almond Cake Recipe (Gluten Free Cake)
This is the easiest almond cake recipe with just 4 main ingredients and it's gluten free. This cake has a soft, moist crumb and is lightly sweet with a pop of lemon flavor.
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Gluten Free Almond Cake Ingredients:
1 1/2 cups almond flour * measured correctly
4 eggs separated, room temperature
1/2 cup granulated sugar
1 Tbsp lemon zest grated from 1 large lemon
1/4 cup sliced almonds
Confectioners sugar and lemon slices for garnish optional
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Super crispy keto 5 seeds crackers | keto vegan gluten-free
These crackers are wonderfully crispy and are packed with nutrients and wholesome goodness. Enjoy as the are or topped with vegan cheese and spreads. A great way to start a day or as a snack!
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INGREDIENTS
---------------------
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 cup chia seeds
1/4 cup white sesames
1/4 cup black sesames
2 tbsp psyllium husk powder
(or 4 tbsp ground flaxseed)
(or 4 tbsp ground chia seed)
1 tsp coarse sea salt (adjust to your taste)
2 tsp dried oregano (or other herbs of your choice)
½ cup cold water
DIRECTIONS
------------------
1. Mix the seeds, psyllium husk powder, dried herb and salt together in a bowl.
2. Add in the water and mix everything well. Leave to rest for 15-20mins.
3. Spread the seed mixture on an ungreased baking tray (regular cracker thickness). Note: if the mixture still feels too loose at this stage, sprinkle a small amount of psyllium husk powder)
4. Bake in a 150C/300F preheated oven for 30-35 mins (or till crispy). Option to cut crackers half way into the baking time while the mixture is still slightly soft (10-15 mark).
5. Leave to cool for a few minutes and enjoy.
AVOCADO SPREAD
-----------------------
Chopped avocado
Vegan mayo (or vegan yoghurt)
A drizzle of extra virgin olive oil
Salt to season
Mix all ingredients together and that’s it!
#KetCrackers
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How to Make Gluten Free Poppy Seed Muffins
Flour Farm invites the ladies to the kitchen to demonstrate the Basic Gluten Free Muffin Recipe (lemon poppy seed version).
This recipe and Flour Farm Organic Gluten Free Flour Blend are available at
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