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DRY INGREDIENTS

Almond flour = 180 g (1 1/2 cups)

Ground raw pumpkin seeds = 180 g (1 1/2 cups) (Note: Watch this video on how to grind pumpkin seeds. You can also use pre-ground pumpkin seeds)

Baking Powder = 12 g (3 tsp)

Salt = 4 g (1 tsp)

Whole Psyllium Husks = 27 g / 3 tbsp (Note: The whole psyllium husks must be ground until half its original volume then weigh it.  If you are using pre-ground psyllium powder, only a small amount like 1 to 2 tsp is required. Watch this video about the differences between whole psyllium husk and powder and how to grind it properly)

WET INGREDIENTS

Apple Cider Vinegar = 45 ml (3 tbsp)

Hot or Boiling Water = 340 ml (1 1/3 cups + 1 tbsp)  

Options for eggs:

1.  6 large fresh egg whites (210 g) (As used in the video. The protein from egg whites helps to boost the rise and the bread do not taste eggy.)

2.  210 g of egg whites from cartons.

3.  3 large whole eggs (170 g) (May have less rise and taste eggier)

4.  38 g egg white powder + 210 ml room temperature water (to rehydrate the egg white powder). (Add the egg white powder into the dry ingredients and the room temperature water into the wet ingredients.)

1. For best results, weigh the ingredients with a digital scale.

2. Preheat the oven at 350F or 180C.

3. In a bowl, add all the dry ingredients and mix until well combined.

4. Add all the wet ingredients (except the hot water) and mix briefly. Finally, add the hot or boiling water and mix until a soft dough is formed.  The dough may look watery initially but as you mix, it will firm up. Alternatively, you can let it rest just for a while until it becomes firmer. However, this is a soft dough so do not worry about letting it firm up so much.

5. In the video, I used an 8x5x4 inch loaf pan which is ideal for making yeast or tall bread (see link to purchase above). Grease and line the pan with parchment paper.

6. Transfer the dough into the pan. Spread evenly and leave the top round. Top with almond flakes and pumpkin seeds (optional). Press down lightly to ensure they stick to the dough.

7. Bake at the lowest rack for 1 hour.  It is done when the internal temperature is 200F or 93C.

8. Cool completely before slicing into 12 to 16 servings.

9. The bread can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for up to 3 months or longer.

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 4.7 g

Dietary Fiber = 2.4 g

Net Carb = 2.3 g

Calories = 139

Total Fat = 9.5 g

Protein = 8.6 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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