Скачать или смотреть Keto Walnut Bread | Remake of V1.0 | Better than almond bread | Light, soft & fluffy

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About 4 years ago, I published a video on Keto Walnut Bread. It is the ultimate nut bread, out beating almond bread which is notorious for being dense. This walnut bread is light, soft and fluffy. As many of you may not be aware of this recipe, I decided to do a remake of it here and I published a separate video to show you how to grind the walnuts.

Walnuts and almonds have quite similar nutrition and carb content. But walnut is the only nut that contains the “plant version” of omega-3 fatty acids, a substance known as ALA, which reduces inflammation in the body. So that is a good enough reason to use walnuts as a low carb flour. As walnut flour is not easily available, we have to grind it ourselves which is quite challenging as walnuts has high fat content. Hence, the moisture makes it difficult to grind by itself as it will easily turn into a paste or butter. I added some coconut flour to absorb the excess oil and make it easier to grind. The final texture is quite coarse so it’s actually walnut meal, not flour. It is also quite hard to grind the nuts completely, but the good news is that some of the unground nuts makes a good addition to the bread by providing some extra crunch.

The recipe can be viewed and printed at this link ;

https://www.lowcarbrecipeideasofficia...

[Total servings = 18]
NUTRITION INFO PER SERVING
Total Carb = 4.0 g
Dietary Fiber = 2.3 g
Net carb = 1.7 g
Calories = 102
Total fat = 8.7 g
Protein = 3.6 g

DRY INGREDIENTS
Walnut Meal = 240 g (2 cups) (This consist of 180 g raw walnuts + 60 g coconut flour ground together. Watch this video on how to grind the walnuts,    • How to grind walnuts | great for making ke...  )
Whole Psyllium husk = 27 g (3 tbsp) (Must be ground until half its original volume, then weigh it. If using pre-ground psyllium powder, only 1 to 2 tsp is required. Watch this video on how to grind the psyllium husk,    • PSYLLIUM HUSKS VS POWDER - WHICH IS MORE E...  )
Baking powder = 12 g / 3 tsp
Salt = 1/2 to 1 tsp

WET INGREDIENTS
Options for eggs
1. 8 large egg whites (280 g) (As used in the video. The protein from egg whites helps to boost the rise and the bread do not taste eggy.)
2. 280 g of egg whites from cartons
3. 4 large whole eggs (240 g) (Will have less rise and taste eggier)
4. 50 g egg white powder + 280 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.)

Apple cider vinegar = 45 ml (3 tbsp)
Hot or boiling water = 180 ml (3/4 cup)

DIRECTIONS
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 350F or 180C.
3. In a bowl, mix all the dry ingredients until well combined.
4. Add all the wet ingredients (except the hot or boiling water) and mix briefly. Then add the hot or boiling water and mix until a dough is formed. The dough is quite soft.
5. Transfer the dough into a greased 8x4" loaf pan lined with parchment paper.
6. Spread evenly but always leave the top as round as possible so that the bread will look taller.
7. Sprinkle with chopped nuts and seeds (optional) and press down gently to ensure that they stick to the dough.
8. Bake at the lowest rack for 60 minutes. It is done when the internal temperature is 200 F or 93 C.
9. Cool completely on a wire rack before slicing.
10. The bread can be kept at room temperature for a few days provided you have a cool and dry weather. Otherwise, it is best to refrigerate earlier for up to a week and freeze for up to 3 months or more.

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