Say Goodbye to Unhealthy Bread – Dr. Berg's Healthiest Bread in the World
Want to stay healthy, but also love bread? Try this recipe for the healthiest bread in the world!
You can find this recipe and other recipes here:
Timestamps
0:00 Keto-friendly bread
0:28 How to make keto bread
10:16 Tasting the low carb bread
INGREDIENTS:
DRY INGREDIENTS:
1 cup almond flour
1 cup arrowroot flour
1/3 cup coconut flour
1 tsp sea salt
2 tsp active dry yeast
1 ½ Tbsp very finely ground chia seeds
2 Tbsp organic psyllium husk powder
WET INGREDIENTS:
1 ¼ cup filtered water
2 tsp maple syrup (This is consumed by the yeast, which lowers the glycemic index.)
1 egg
DIRECTION:
In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea salt.
Heat water at 105-110 °F. Add 2 tsp of maple syrup and stir. Add the yeast and let the mixture stand for 10 minutes. The yeast should bubble or foam. If it doesn’t, start all over again.
Stir the finely ground chia and psyllium powder into the yeast mixture. Let it stand for 1 minute to thicken, then whisk.
Pour the thickened yeast-chia mixture into the dry ingredients, and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.
Put the kneaded dough back into the bowl. Cover with a damp cloth and place in a warm spot to rise for 1 hour.
Preheat the oven at 425 °F with a pizza stone (or cooking sheet) inside.
Divide the dough into two balls. Place one of the dough balls on a square parchment paper or a cutting board. Dip your hands in water and shape the other big dough ball into small round balls. Brush with egg wash, if desired. Use a serrated knife to cut a tic-tac-toe pattern on the top.
Slide the prepared dough onto the preheated stone or cooking sheet. Bake for 35-40 minutes. Please note that baking time can vary; the measure of doneness is an internal temperature of 205-210 °F.
Let your baked goodies cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) Once completely cooled, slice and serve, or store in an airtight container. To re-crisp crust, toast or reheat at 375 °F for 5-10 minutes.
In this video, we’re going to share with you a fantastic recipe for the healthiest bread in the world! This is the ultimate low carb bread recipe. It’s delicious, and it’s flourless, gluten-free, and completely keto-friendly.
We use almond flour, coconut flour, and arrowroot flour in this recipe. Arrowroot is a low-glycemic flour made from a root, and in small amounts, it’s perfectly good.
Let’s be honest. Many healthy alternative breads out there are not very good. But, this keto recipe is different. This is really the tastiest and healthiest bread in the world. This keto bread is a perfect healthy alternative for those of you on the healthy keto diet. Many people miss having bread when they’re on the healthy keto diet, but you don’t have to anymore. You can toast this keto bread, use it for sandwiches, or simply add some butter and enjoy!
Talk to a Product Advisor to find the best product for you!
Call 1-540-299-1556 with your questions about Dr. Berg's products. Product Advisors are available Monday through Friday 8am-6pm and Saturday 9am-5pm EST.
* At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them.
Dr. Eric Berg DC Bio:
Dr. Berg, age 57, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
We hope you enjoy this recipe for the healthiest bread in the world. Thanks for watching!
The Easiest Blender Banana Muffins You Can Make TODAY!
Make blender banana muffins today!
It's so quick and easy to make - and I'll share with you how to make this recipe!
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Today, we are going to make some banana nut blender muffins. And I'm teaching you this because some of you have been really wishing you had a grain mill, and people are having issues with their, with their budget stretching. And so everyone is learning what I've been trying to teach you for the last 15 years is we need to learn how to mill our own grain and get the nutritional benefit from it. It's extremely economical, but you have to have a mill world today, I'm going to teach you how to make muffins without milling your grain.
Ingredients:
2 cups milk
½ cup honey
⅔ - 1 cup chopped bananas
1-⅓ cups grain
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 egg
¼ cup chopped nuts
2 tbsps olive oil
2 tbsps softened butter
Bake at 350F for 20 minutes.
First, we're going to actually start with the kernels of grain, and we're going to turn them into muffins. And we're not going to touch a mill. These are going to be good. And I hope you learn a lot from this lesson today. So I'm going to teach you some cooking tips. I'm gonna teach you nutrition tips. And most importantly, we're gonna get to enjoy some blender Banana Muffins. Are you ready?
We're gonna go ahead and throw our milk, you can use buttermilk, you can use nut milk, I'm actually using oat milk today. This calls for honey. Now honey could be maple syrup. It could be molasses, it could be sucanat, whatever you want. It's your sweetener. We're going to add some bananas to this. So it's basically about two thirds to a cup of chopped bananas, which is about one and a half regular size bananas.
Now what we're going to do is we're going to blend it at a medium speed for three minutes. Yes, three minutes, and then we're going to set it aside until tomorrow morning. All right. Blending it for three minutes. Now sometimes with the Vitamix, you may look at it and think well it's just really not spinning or mixing because it can create its own air pocket. So it helps to stop it, kind of stir it up, shake it, whatever, vary the speed, and then that way you break up that air pocket and it'll continue mixing as well as it should. Now this has to sit overnight.
Now the good news is it really didn't take us that long to mix this up. Now we let it sit overnight and in the morning we just blend it up and make our muffins and we're good to go. So here I've already made a batch and I made it in my other favorite blender which goes on top of my Bosch mixer. So this I mixed up last night so that we can kind of see the before and after. And I'm just going to blend it just a little bit off and we're gonna go ahead and add now our salt, our baking powder and baking soda. Baking powder and baking soda are leavening agents because we like it to be nice and fluffy and rise. I'm going to add one of our fresh farm eggs.
The nut that goes with it is walnuts. And that's delicious. I get it, but my favorite net is pecan. So I'm going to add some very finely chopped pecans to my muffins. We're gonna mix this up, pour it in the trays, bake it and we're done speeded up just a little bit by getting some of those ingredients down. Because as it sat overnight, the grain really absorbed all of that moisture. You can see we have lots of moisture in this. Well sitting overnight, it absorbs all of that. So I'm just going to speed it up just for the purpose of the video tiny. All right, now let's mix it up. Again, I really want that salt, baking powder and baking soda to be very well mix. Duty of using a scoop is all my muffins will be the same size, there'll be uniform, which means they'll bake evenly. I won't have some burned and some under dine which can happen when I just eyeball it. So this works really well.
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15-Minute Barley Apple Cake Recipe For Shavuot | Guilt-Free Barley Cake!
Get ready for Shavuot with this barley apple cake recipe.
It's an easy barley cake recipe that you can make in just 10 minutes - and it's healthy, too!
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Today it's all about Shavuot, and we’ll make some barley apple cakes. This one is a different version of the barley cakes I’ve shared with you in the previous video. This time, we’ll add some apples, cranberries, pecans, and cinnamon. So we are totally going to change this up and make a delicious barley bread barley cake just for you and your family to use to celebrate during this festival of harvest.
Now we're going to make this recipe similar to the last recipe but with a few changes. Here are the ingredients for this barley apple cake recipe:
1 - 1/2 cups barley flour
1/2 cup spelt (or hard white wheat, regular wheat, hard red wheat)
1 tsp each of baking powder and salt
1 egg
1/2 tsp cinnamon
1/2 cup organic cane sugar
1 cup milk
1 cup chopped apple
1/2 cup chopped nuts
1 cup cranberries, soaked in hot apple juice
Tips:
1. Soak the cranberries in hot apple juice to plump them up, so they’re not hard and chewy.
2. Don’t mix the cranberries in water as it will leach out the tartness.
Use an 8 x 8 pan and prepare with some organic spray to keep it from sticking. You could also use parchment paper as well to line the pan and that would work really well.
Bake in the oven at 375 for about 15 minutes, and it should be ready to go!
How did you enjoy this barley cake? Have you already made these before? How do you use barley at your house? Until next time!
Barley fruit muffins
These are a healthy alternative to maida cupcakes and taste just as good, if not better! Everyone is sure to love them.
Healthy Mixed Nuts Cookies| No Flour, No Sugar Cookies Recipe |
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How to make Carrot Muffins - Simple, Tasty and Healthy
Easy Carrot Muffin Recipe!
you will love these carrot muffins. Extremely moist and easy.Made with love.
ingredients
2 CUPS ALL PURPOSE FLOUR
1/4 TSP SALT
2 TSP BAKING POWDER
1/2 TSP BAKING SODA
4 EGGS
1 CUP BROWN SUGAR
3/4 CUP VEGETABLE OIL
1 TSP VANILLA
2 to 3 cups of grated carrots
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other carrot recipes on the channel:
CARROT LOAF
CARROT CAKE
Extra large carrot cake
HEALTHY OATMEAL CARROT CAKE
EASY CARROT MUFFINS