If you recently started with reducing your carbs in your diet, you probably are also starting to miss a thing or two. One is probably bread. Cause, let’s be honest. It’s so easy to just grab a sandwich when in hurry or when you don’t have any mega-creative ideas about what to make. But! Cutting the carbs, doesn’t mean that you will never be able to get a great sandwich again. You just have to start making your own bread! Does is sound difficult? It’s not!
Today, to cover yours (and my own) bread cravings, I have borrowed two great bread recipes.
One crispy hard-bread (Swedish knäckebröd) from a book called Nytt bröd by Maria Blohm and Jessica Frej. Two very talented ladies who have been writing 4 books about gluten free, natural baking. The first is just released in both Dutch and English. I really enjoy the books myself!
Lekker brood zonder gluten ISBN 9789044739626
The New Bread: Great gluten-free baking 0764349686
The other recipe I borrowed from a Swedish food blog that I really like, vardagsfest.blogspot.se. Erika is making well thought through food the LCHF-way but not too extreme. Just good food really. Baking with zucchini is such a nice idea and makes the bread light and moist. If you read Swedish, I hope you will pop by at Erikas’ blog!
Let’s get to work!
Hard-bread with different seeds
7,05 oz / 200 gram cold water
1,41 oz / 40 gram sunflower seeds
0,88 oz / 25 gram sesame seeds (unpeeled preferably)
0,35 / 10 gram chia seeds
1/2 tsp salt
4,40 oz /125 gram almond flour
0,35 oz/ 10 gr physillium husk powder
How do I do it?
1. Set your oven on 200º C.
2. Mix all the ingredients part from the physillium husk powder.
3. When well mixed, add the physillium husk and mix well again. The dough looks very loose now but don’t worry! Leave the dough to rest for about 10 minutes.
4. Prepare a baking tray with baking parchment. Place the dough on the paper and place a new baking parchment on top. Roll out the dough until you have a equal flat surface filling the complete tray.
5. Place the tray in the middle of the oven and set the timer for 20 minutes.
6. Take out the tray and cut into suitable pieces.
7. Turn off the oven and place the tray back in the oven to enjoy the last heat. This will make the bread crisp and last longer.
8. Store your hard bread in a tin can.
Dairy-free brown bread with zucchini
3,52 oz /100 g almonds (or almond flour)
3,52 oz /100 g walnuts
50 g sunflower seeds
3,52 oz /100 g optional seeds (eg. 50 g flax seeds and 50 g sunflower seeds)
1,75 oz / 50 gram coconut flour (brand Aman Prana)
2 tsp physillium husk powder
1 tsp salt
2 tsp baking powder
1 tbs seasoning (eg. grounded fennel and/or caraway seeds)
10,58 oz /300 gram grated zucchini
6 eggs (normal size)
A handful sunflower seeds
How do I do it?
1. Ground the fennel and/or cumin seeds in a mortar.
2. Mix almonds, walnuts and sunflower seeds to a flour and mix with the other dry ingredients in a bowl.
3. Beat the eggs and the grated zucchini in a separate bowl. Mix everything and let the batter swell for 5-10 minutes.
4. Prepare a deep baking tray with baking parchment. Pour the dough on the baking paper.
5. Wet your hands with water and flat out the dough until you have a big bread, about 1.5 cm thick. Sprinkle with sunflower seeds on top. Press with your hand to make sure that the seeds won’t burn while baking the bread.
6. Bake for +/- 30 minutes at 200 degrees until the bread is golden.
7. Allow to cool and then cut into squares.
8. This bread works perfect to keep in the freezer if you don’t finish it immediately. It is really good to toast, yum!
Enjoy your bread with any toppings you prefer!
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