Cooking different legumes in tomato sauce as an alternative to tinned baked beans works! Conventional baked beans can have a very high sugar content and are full of preservatives, so homemade versions can be healthier. They can be batch-cooked, saving plenty of time and money. INGREDIENTS: *1 chickpeas tin or 400gr of chickpeas in a…
Sedeed vegan keto bread
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 is cool and serve 🙂