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Keto Buns (Almond Bread Buns)

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Almond bread buns (gluten free, low carb)
Ingredients:
Almond flour - 125 grams
Psyllium husk (in husk form not powdered) - 20 gram
Baking powder - 1 TSP
Sweetener (stevia) - 1 TSP
Salt - 1 pinch (per taste)
Yeast (dry active or instant) - 1/2 TSP
Olive oil - 1 TSP
Apple Cider Vinegar - 1 TSP
Hot water - 1 cup
Sesame seeds (for sprinkling on top) - 1 TSP
Method:
Step 1 - In a mixing bowl add Almond flour (125 grams), Psyllium husk (in husk form not powdered - 20 gram), Baking powder (1 TSP), Sweetener (stevia - 1 TSP), Salt (1 pinch or per taste), Yeast (dry active or instant - 1/2 TSP) and mix well
Step 2 - Boil water (1/2 cup) and mix it with equal parts room temperature water (1/2 cup) then add Apple cider vinegar (1 TSP)
Step 3 - In the center of the dry mixture create a cavity and add Olive oil (1 TSP), then add hot vinegar solution step 2 gradually while kneading the dough, eventually shape it into a ball covering an cracks that may start to appear
NOTE: due to a lack of gluten, you will get cracks in the dough, to the extend possible try to cover the cracks as you knead and shape into a ball
Step 4 - Wrap the ball in cling film/wrap and allow it to prove (rest) for 15 minutes
Step 5 - Divide the ball into two equal portions and then place in a baking tray (with oil brushed parchment paper) and then gently press the two parts to get a bun shape,
Step 6 - Brush and coat the buns with olive oil and sprinkle the sesame seeds (pressing them lightly so that they stay in place)
Step 7 - Now bake for 50-60 minutes in an oven pre-heated to 180 degree Celsius
Your almond buns are now ready - enjoy with peanut butter :)
Ingredients:
Almond flour - 125 grams
Psyllium husk (in husk form not powdered) - 20 gram
Baking powder - 1 TSP
Sweetener (stevia) - 1 TSP
Salt - 1 pinch (per taste)
Yeast (dry active or instant) - 1/2 TSP
Olive oil - 1 TSP
Apple Cider Vinegar - 1 TSP
Hot water - 1 cup
Sesame seeds (for sprinkling on top) - 1 TSP
Method:
Step 1 - In a mixing bowl add Almond flour (125 grams), Psyllium husk (in husk form not powdered - 20 gram), Baking powder (1 TSP), Sweetener (stevia - 1 TSP), Salt (1 pinch or per taste), Yeast (dry active or instant - 1/2 TSP) and mix well
Step 2 - Boil water (1/2 cup) and mix it with equal parts room temperature water (1/2 cup) then add Apple cider vinegar (1 TSP)
Step 3 - In the center of the dry mixture create a cavity and add Olive oil (1 TSP), then add hot vinegar solution step 2 gradually while kneading the dough, eventually shape it into a ball covering an cracks that may start to appear
NOTE: due to a lack of gluten, you will get cracks in the dough, to the extend possible try to cover the cracks as you knead and shape into a ball
Step 4 - Wrap the ball in cling film/wrap and allow it to prove (rest) for 15 minutes
Step 5 - Divide the ball into two equal portions and then place in a baking tray (with oil brushed parchment paper) and then gently press the two parts to get a bun shape,
Step 6 - Brush and coat the buns with olive oil and sprinkle the sesame seeds (pressing them lightly so that they stay in place)
Step 7 - Now bake for 50-60 minutes in an oven pre-heated to 180 degree Celsius
Your almond buns are now ready - enjoy with peanut butter :)
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