Prepare delicious individual gluten-free and fiber-rich breads with this easy and healthy recipe for coconut and psyllium bread.
Ingredients
- 10g whole psyllium husk or 8g powdered
- 150g water
- 100g almond flour
- 60g coconut flour
- 40g tapioca starch or arrowroot
- 4g salt
- 4g baking soda
- 1 beaten egg (optional)
- 10g apple cider vinegar
- 70g water (may vary slightly depending on the coconut flour)
- 12g olive oil or coconut oil
- 1 tsp olive oil for brushing
Preparation
- Mix the psyllium with the 150g of water to form a gel.
- In a separate bowl, mix the dry ingredients (flours, starch, salt, and baking soda).
- Add the psyllium gel, beaten egg, vinegar, and water to the dry ingredients and knead until a dough ball forms. Due to coconut flour’s high absorption capacity, you may need a bit more water—if the dough cracks and can’t be shaped when forming a small ball, add another tablespoon of water and knead again.
- Divide the dough into 3 equal parts, roll each into a log about 4mm thick, and flatten into the shape of individual rolls.
- Place each roll on a silicone baking mat or a greased baking tray, and brush with olive oil using a pastry brush.
- Optional: sprinkle sesame seeds on top.
- Bake at 180°C (350°F) for 30 minutes.
- Note: The egg helps the bread brown slightly but can be omitted. If you skip it, you'll need a bit more water to achieve the right dough consistency.
Did you know?
El Seed Cycling o Ciclo de Semillas, es básicamente el consumo de ciertas semillas densas en nutrientes, en momentos específicos del ciclo menstrual.
Fiber: 24 g
Proteins: 10 g
Fat: 20 g
Carbohydrates: 60 g
Calories: 500 kcal
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