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Keto Walnut Bread – Egg Free, Dairy Free

Servings: 14


INGREDIENTS

  • Wet
  • 300 g (1 1/4 cups) coconut cream  – full fat, room temperature and stirred
  • 32 g (2 tbsp)   apple cider vinegar 
  • Dry
  • 240 g (2 cups)   almond flour  
  • 40 g (1/3 cup)   whole-husk psyllium 
  • 12 g (2 tbsp)   oat fiber 
  • 9 g (2 tsp) baking soda
  • 4 g (1 tsp)   baking powder 
  • 150 g (1 1/2 cups before grinding) California walnuts – ground to flour
  • 3 g (1/2 tsp) salt
  • 50 g (1/2 cup before chopping) California walnuts – chopped
  • 12 g (1 tbsp)   glucomannan  
  • 14 g (1 tbsp)   Lakanto monk fruit sweetener  – ground to confectionery

DIRECTIONS

  • 1.   Preheat oven to 200 C / 400 F

  • 2.   Make coconut buttermilk by combining the full fat coconut cream and apple cider vinegar, stir well and set aside for 15 minutes

  • 3.   Into a food processor, add the 150 g of walnuts and the oat fiber and grind until a coarse flour is formed (like the consistency of almond flour)

  • 4.   Place a fine sieve over a mixing bowl and sift the almond flour, whole psyllium husk, salt, baking soda, baking powder, sweetener and the glucomannan, then remove sieve and add the walnut flour mixture.

  • 5.   Stir the coconut cream mixture, remove about 2 tbsp of liquid and set aside. Pour the rest of the liquid into the bowl of dry ingredients, mixing to combine well. Add the 50 g of chopped walnuts and work into the dough. Do not compress

  • 6.   Shape into a 6 inch / 15 cm domed loaf on a parchment lined baking sheet. Do not compress as the bread will not rise much. Alternatively place in a parchment lined loaf pan

  • 7.   After shaping, brush the surface of the bread dough with the reserved coconut buttermilk

  • 8.   Place into the middle position of your pre-heated oven and bake for 40 – 45 minutes. Without taking the bread out of the oven, prop open the door slightly and let the bread cool in the oven fo 30 -45 minutes. Then remove the bread from the oven and place on cooling rack. Let bread cool completely before cutting. Store bread covered in a tea towel lined basket on the counter for up to 4 days, or refrigerate in the tea towed basket . Enjoy!

MACRONUTRIENTS CHART


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  • author By Angela Wilkes
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  • Cuisine: American
  • Category: Breads
  • Created: May 5, 2019

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