Vegan paleo bread
Hittade det har receptet pa glutenfritt/sockerfritt vegan brod pa Green Kitchen genom Sprout Nutrition och testade.
Trodde det skulle smaka lite trist men oj sa gott det var!
Skulle verkligen rekommendera det - latt att gora ar det ocksa.
Jag at det till frukost med avocado, smoked trout och kokta agg - mumma!
http://www.greenkitchenstories.com/paleo-bread-quick-pickled-fennel/
2 tbsp psyllium husks powder + 1 1/2 cup /350 ml water
1/2 heaping cup / 100 g almonds
1/2 heaping cup / 100 g hazelnuts
1/2 heaping cup / 100 g sesame seeds
1/2 heaping cup / 100 g sunflower seeds
1/2 heaping cup / 100 g flax seeds
1/2 heaping cup / 100 g pumpkin seeds
1-2 tsp sea salt
3 tbsp /50 ml melted cold pressed coconut oil + extra for greasing the pan or cold pressed olive oil
1 handful raisins or chopped dark chocolate (optional but delicious)
1. Preheat the oven to 350F / 175°C.
2. Mix psyllium husks powder and water in a bowl and set aside for 5 minutes, until thick gel consistency.
3. Meanwhile meassure out all nuts and seeds and place in a food processor and pulse a few times, do not grind just coarsely chop.
4. Place in a bowl, add salt and oil and stir.
5. Add the psyllium gel and give it a good stir with your hands.
6. Set aside for 1 hour (This step is optional but the end result will be better).
7. Pour into a greased loaf pan (12 x 4,5 inches / 30 x 10 cm) and bake for 60-70 minutes. Or spoon the batter into a greased 12 hole muffin pan and bake for 45-50 minutes.
8. Remove from the oven and let cool completely (we know it is difficult but it is very important!) before slicing.
9. Store in a kitchen towel in the fridge for up to a week. Freeze well.
