This a great recipe to make a super tasty taco/burrito filling that is not just beans! Tomato sauce is a key ingredient in this dish – a great source of anti-inflammatory antioxidants including lycopene. Lycopene ability to protect cells from oxidative stress makes it valuable in maintaining the health of tissues and organs and this…
Seeded Vegan Keto Bread Recipe
by Lucia Stansbie
This is a super quick and easy recipe to make your own low carb/ketogenic bread in less than 10 minutes!
It can be a great option if you are trying to avoid gluten, as well as if you are on a low GI diet.
This is a savoury option, but if instead of adding seeds you add nuts such as chopped walnuts, pecans and pistachios it can become a sweet bread!
50g coconut flower
80g milled flaxseeds
200g of mixed chia, pumpkin and sunflower seeds
15g psyllium Husk
2 tablespoons olive oil
1.Preheat the oven at 200c and line a baking tin with some grease proof paper.
2.Mix all the dry ingredients into a bowl (including the salt) , add the water and olive oil and start mixing.
At the beginning the mixture will seem very liquid, but pretty soon it will reach a denser consistency as the psyllium husk will start absorbing all the water!
The consistency should be of a thick yest slightly moist dough; If necessary add a little bit more water to make sure all ingredients are mixed.
3.Transfer the dough into the baking tin, shaping it into a loaf adding some extra seeds on the top if you wish.
4.Bake for 50 minutes/1 hour or until the surface of the bread has browned.
Let it cool and serve.