Keto Bread

A low carb, gluten free bread? It never did sound appetizing to me. But then Hubby darling went Keto, and our entire carb approach was tossed into the can. Adapting existing recipes to fit Keto was not as tricky as most fear. Infact as Keto became norm, exciting new twists were born of old classics. 

And though he loved his rice and parathas, hubby didn't quite miss them as much as he had expected. It really was a win win for him.

There was one thing he did miss. While never a fan of regular sliced bread, he had started to crave toast. Who wouldn't when your breakfast is bacon and eggs sunny side up. After all, you need something to mop up all that gooey goodness! Thus was born the need to experiment with a keto friendly bread.

Now the most popular keto breads are almond flour based. Though delicious, almonds aren't quite budget friendly. Every keto forum had people moaning about increased dents in the pocket. So I figured let's do a keto bread that won't break the bank.

I scoured the net for dozens of recipes and finally found my inspiration here. I tweaked it a little so i wouldn't have to make a store run. A few easy steps and surprisingly I got gorgeous golden bread!

Ingredients:

Eggs                                             6

Dessicated Coconut Powder        3/4 cup

Flax Seed (Powdered)                   3/4 cup

Salt                                               1 tsp

Baking Powder                             1 tsp

Psyllium Husk                              4 tablespoons

Baking Soda                                  1/2 tsp

Warm Water                                   1/2 cup

Apple Cider Vinegar                      1 tablespoon

Oregano (optional)                         1 tsp

Method:

Whisk together all the dry ingredients, except oregano. Add the wet ingredients and mix well. Put it in the fridge while you preheat the oven to 180 C. Grease a rectangular baking pan. I used a 13x6. Bring out the batter. Give it a good mix and pour into the dish. Top with crushed oregano. Bake for 40 minutes on a low rack. Cool and slice into 14 squares. It stays happily refrigerated for upto two weeks. Bring out a slice or two. Grill them, toast them, pan fry  them or simply slather cold with some cream cheese and fix that bread craving!

French Yogurt Cake

Anything French conjures visions of complicated techniques with impossible ingredients and hellish temperaments. But the French Yogurt Cake is simplicity itself. A few basic ingredients, couple of easy to do steps and even the novice can pull out a masterpiece from the oven! I got this recipe from DawnF on TTOD and successfully tried a number of variations. This delicate orange flavoured version has been my favorite so far.

Ing: 1 1/2 cups of plain flour

      2 tsps baking powder

      1 cup granulated sugar

      1/2 cup sunflower oil (or any other flavourless oil)

      1/2 cup regular yogurt (you could use non fat if you desire)

      3 eggs

      1 tsp vanilla essence

      a pinch of salt

      grated zest of two oranges (avoid the white pith)

Method: Put the sugar and zest in a bowl and rub with your fingers till the sugar is moist and the zest releases its aromatic oil. Whisk in the yogurt, eggs and vanilla till well blended. Sift the dry ingredients together and mix into the batter. Now carefully fold in the oil, a little at a time, till the whole batter becomes a light, homogeneous mixture.

Grease a baking tin and pour the batter into it. Pre- heat the oven to 180 C and bake the batter for 60 minutes. Unmould after cooling and drizzle over some melted chocolate.