I still have a few unpublished recipes in my "pending" folder and couldn't decide which sweet recipe should I publish, so instead of opting for dessert here's a savory one! ;-p
Actually this keto bread is a great option to kick off the weekend cause you can slice it and prepare some delicious brekkie toasts, or a make a fully loaded veggie sandwich for brunch (hummus, smoky tempeh, lettuce, tomato...you name it!).
This is a grain-free recipe, easy to make and doesn't require many ingredients. Perfect for those who suffer from gluten intolerance. I'm working on a vegan version of this keto bread, but still haven't found the perfect combination of gluten-free flours and a good binding agent. Any suggestions?
1 1/2 cups almond flour.
1/2 cup ground flax seeds.
2 teaspoons baking powder.
1 teaspoon pink Himalayan salt.
4 free-range eggs.
1/4 cup ghee, melted.
1/2 cup warm water (not boiling).
- To decorate:
Black sesame seeds.
Preheat oven to 180 ºC and line a loaf pan with parchment paper.
In a large mixing bowl stir together, using a hand whisk, the almond flour, flax meal, baking powder, and salt. Beat in the eggs, melted ghee and finally the warm water.
Transfer the mixture to the prepared pan and sprinkle the top with a generous amount of black sesame seeds and sunflower seeds; lightly press them down so they stick to the surface.
Bake for 45 minutes, until top is done and sounds hollow when tapped. Let the bread cool in the pan, on a wire rack, before removing from the pan.
This is optional but you can add around 1/4 cup of sunflower or pumpkin seeds to the batter, it will add a nice crunchy texture!