Ingredients
20 servings
- 1 cup (250 ml) almond flour
- ¾ cup (200 ml) coconut flour
- 1⁄3 cup (80 ml) sesame seeds
- ½ cup (120 ml) flaxseeds
- ¼ cup (50 ml) psyllium husks (fiber)
- 3 teaspoons baking powder (without cornstarch or make your own)
- 1 teaspoon fennel or caraway, ground
- 1 teaspoon salt
- 6 eggs
- ½ lb (220 g) cream cheese
- 1⁄3 cup (100 ml) coconut oil or melted butter
- ¾ cup (200 ml) heavy whipping cream
- 1 tablespoon poppy or sesame seeds
Instructions
- Preheat the oven to 350°F (175°C).
- Mix all dry ingredients, except for the seeds for the topping (poppy or sesame seeds) in a bowl.
- Whisk together the rest of the ingredients in a different, bigger bowl until the batter is smooth.
- Add the dry mixture to the batter and mix thoroughly. Pour into a bread form, about 4–7 inches (non-stick or use parchment paper).
- Bake for about 45 minutes on lower rack in the oven. Prick the bread with a knife to see if it’s ready, it should come out clean. Remove the form from the oven and remove the bread from the form.
- Remove the parchment paper and let the loaf cool on a rack. If the loaf is allowed to cool in the form the crust will be soggy.
- Slice and store in the freezer. This bread is great as toast.
For nutritional values: https://www.caloriecount.com/cc/recipe_analysis.php
dietdoctor.com
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