I’ve never been into the idea of fad diets - to me, a diet should be a lifestyle choice, and after many years of working in health-focused journalism (and plenty of time spent researching and learning about health, fitness, and nutrition myself) I’ve long believed that looking for a quick fix doesn’t work. However, I am also aware that my genetics don’t do well with consuming too many carbs (confirmed by a DNA test that I took that deduced that from the analysis, among other things), and white processed carbs just aren’t friendly to my body.
I’ve done the keto diet a few times before, after having it recommended to me by a highly-educated nutritionist/dietician/gut health specialist who later became a friend, during a time where my body was suffering badly from the effects of extreme chronic stress and the very real adrenal fatigue that that had caused. It helped, a lot - so now, I do it every now and then when I feel that I need it, just as a “reset”. I still tend to become much more relaxed with my food choices on holidays or when I’m feeling like I need to get back to enjoying “normal” foods again, because life is also about enjoyment and moderation (and the art of great food is also important to me!), and honestly, because I love French Fries and ice cream and could never (and don’t ever want to have to!) give them up forever.
Still, when I’m on a low-carb kick, one of the things I crave and miss the most is bread, whether that’s due to the texture, the variety of things that I’m able to have with it, or just because sometimes, mentally it makes me feel more full somehow. Which is why I started investigating keto-friendly, low-carb bread options - and came cross this wonder. I tweaked it a little bit, and wound up pretty happy with the result. Happy days. Et voila…
- 1 1/4 cups almond flour
- 5 tbsp psyllium husk
- 3/4 cups coconut flour
- 2 tbsp baking powder
- 1 tsp sea salt
- 2 tsp apple cider vinegar
- 1 cup boiling water
- 3 whole eggs
1. Preheat oven to 180 degrees Celsius.
2. Mix all dry ingredients together in a bowl
3. Blend in wet ingredients using a hand whisk (whip extra hard to add in more air pockets if you want it fluffier, less if you want it thicker with more of a pound cake consistency) until it's dough-like.
4. Pour into a greased loaf tin (I used butter and coconut flour), and smooth top using a spatula.
5. Bake for 50 minutes until top isn't just golden brown but also crusty, the toothpick test comes out clean, and it's not too moist (yes I hate that word also but using "damp" felt worse here) inside.
6. After it's cooked, let it cool on a wire rack. The bread may dry out a little bit more once you've sliced it, so I'd recommend storing it in a sealed tin or Tupperware container if you'd like to keep it from doing so. This bread can also be chopped into cubes and toasted to create croutons for some crunch in a low-carb salad.