One of the foods that remind me of my childhood is ricotta bread. This is also one of the few foods that I miss since I became vegan. So you can not imagine my joy when I discovered that this "bread" made with few and very simple ingredients reminds me so much that fragrant and "creamy" aroma. It's so quick to do that you have no excuse for not trying it! Yield: 4 Serving Size: 1/4 load Calories per serving: 97 Fat per serving: 4.4g Carbs per serving: 3g net Protein per serving: 4.4g Fiber per serving: 7.2g Ketogenic Ratio (KR): 1 (Fair, best lowering Carbs) Ingredients: 1/2 cup (50g) coconut flour 2 tbsp (10g) psyllium husk 2 tbsp (14g) ground flax 1 scant tsp baking soda pinch of salt 7/8 cup nondairy milk plus 1 tsp vinegar First of all, let the milk "curdle" by combining the soy milk with vinegar. Keep aside until you have a thick and slightly grainy mixture. Meanwhile add all the dry ingredients in a bowl and stir. When it is ready, add the curdled milk and stir. You should get a soft and "spongy" mixture. Let it sit for at least 5 minutes, so that the liquid is well absorbed. Move the dough on a baking sheet covered with parchment paper and with your hands form a disk about 5 cm high. Engrave a cross on the surface with the help of a knife. Bake in preheated oven at 350°F for one hour (be careful do not try to shorten the time using higher temperature otherwise it does not "rise" and the center could turn out uncooked). Once cooked try to resist at least 30 minutes before serving. (I know, it will be difficult because in the meantime a fragrance of idyllic bread will be released in the kitchen; Recipe inspired by http://meatfreeketo.com/
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