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BREAD
VEGAN – KETO – GLUTEN FREE
Was actually pretty good – toasted a slice with some olive oil, sliced tomatoes and sea salt!!!
200 grams – (2 cups) almond flour
40 grams – (1/3 cup) coconut flour
21 grams – ( 3 Tablespoons)ground golden flaxseeds
30 grams – (6 Tablespoons) psyllium husk
2 tsp. baking powder
1 teaspoon Maldon sea salt
2 Tablespoons olive oil
300ml – 1 1/3 cup very warm water
1 Tablespoon apple cider vinegar
Sunflower seeds optional to garnish
Preheat the oven to 375 bake mode or set your convection steam oven to auto steam bake mode, at 390…no preheat needed. (I have the Wolf brand convention steam oven)
Get a sheet pan and line with silpat.
In a large bowl add the almond flour, coconut flour, ground flaxseed, psyllium husk, baking powder and salt – whisk together.
Then add the olive oil, apple cider vinegar and the warm water. Mix together with a spatula until the dough comes together. Knead for a minute or two with your hands until if forms a ball of dough.
Let the dough sit for a few minutes.
Gently move the dough to the prepared pan and shape into any size you like. I made it a loaf I could use for sandwiches.
You could also shape into a long baguette.
Do not press the dough – if you make it too compact it will be dense. Dip your hands in water and smooth out the top of the loaf. Sprinkle with the sunflower seeds.
Bake for 45 minutes to one hour until the outside crust is golden. The inside will still feel dense when you lift the loaf. Lower the temperature in either oven to 350 convection and bake another half hour.
I baked this loaf in the convection steam oven at 390 for one hour on auto steam bake. Then I lowered the temperature to convection 350 for another half hour.
