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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In my keto journey the only thing i find difficult is reaching my protein goal (how funny, a vegan struggling with protein!! :D) I'm a nursing mom, so i need more protein unlike normal people. I aim to reach 70 g a day, but without protein supplements it's impossible for me. The problem is: I hate every vegan protein powder: Pea, rice, hemp...they all taste like sand to me. I avoid the flavored version, i don't want nasty sweeteners & artificial flavors in my body. The only solution is to hide protein powder in tasty foods. And those crackers are a real game changer INGREDIENTS: 50 g flax meal 50 g pea protein powder 40 g flax seeds 40 g chia seeds 5 g of psillum husk (optional) pinch of salt spice of choice (i used a mix of herbs and powered onion) 1 and 1/2 cup of water Put all the dry ingredient in a bowl. Stir all together and add the water (better lukewarm). Form a dough (it must be less sticky as possible). Let the dough sit for at least 15 minutes (seed need to gelatinize). Flat the dough in a tray covered with baking sheet. Use another layer of baking sheet over the dough to help to flatten it. Make a layer as thin as crispy as you want. The thinner, the crispier. Cook in the oven for 60 minutes at 90°C (190°F). This is the minimum temperature for my oven. You want to cook at the minimum temperature possible since high temperatures ruin all the goods omega-3 contained in the seeds. You can speed the process using higher temperatures (i don't recommend to go over 140°C - 284°F). When the dough is firm and dry it's ready! Enjoy with guacamole, Baba ganoush, vegan spreads...roll them over to make delicious burritos or sushi. Or eat them just as they are!!
And if you have a sweet tooth...there's another version for you! Perfect for breakfast! |