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Posts tagged with: bread

Low Carb Cinnamon Raisin Breakfast Buns – low carb, keto

These buns, oh my goodness.. I’ve been craving them every single day since I made the first batch. It was GOOD, but I’ve been tweaking it here and there to get things just right and ready to share.

They’re perfectly moist with a nice crumb texture, and are amazing warmed up with some butter. That cinnamon + sweet combo.. YUM! You know what they’re also great for? Topping with an egg and some bacon and cheddar cheese. Breakfast sandwhich win.

Here’s the kicker.. according to MyFitnessPal, they’ve only got 3 grams of carbs per serving. Whaaaat?! The almond flour/psyllium husk combo works wonders.

So please please make these for your Easter celebrations, or for an average Tuesday morning, and let me know how it went

Notes
Working with psyllium husk can be a bit finicky. If the dough seems really ooey gooey, you can add an extra tablespoon and let it sit another 5 minutes, but I didn’t find this necessary.

Low Carb Cinnamon Raisin Breakfast Buns – low carb, keto

Breads

5 buns

Serving Size: 1 bun

Low Carb Cinnamon Raisin Breakfast Buns - low carb, keto

Delicious slightly sweet low-carb buns perfect to fill in the gap of any pastries you might be missing

Ingredients

  • 3/4 cup almond meal
  • 4 Tablespoons psyllium husks or 2 Tablespoons powdered psyllium
  • 1 Tablespoon flax seeds
  • 1 Tablespoon raw pumpkin seeds
  • 1/2 teaspoon sesame seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon, divided
  • 2 tablespoons + 1.5 teaspoons Lakanto or Swerve sweetener, divided
  • 2 Tablespoons extra virgin olive oil
  • 2 eggs
  • 1/2 cup sour cream or plain yogurt
  • 1 Tablespoon raisins, chopped

Instructions

  1. Preheat oven to 400F and line a baking sheet with parchment paper.
  2. Mix almond meal, psyllium, flax, pumpkin seeds, sesame seeds, baking powder, salt, 1tsp cinnamon, and 2 tablespoons Lakanto sweetener in a bowl.
  3. In a separate bowl whisk together eggs, olive oil and sour cream, then mix into the dry ingredients until well combined.
  4. Let dough sit for 5-10 minutes so it will be easier to shape.
  5. Meanwhile, mix together 1/2 teaspoon cinnamon and 1.5 teaspoons Lakanto sweetener, and set aside.
  6. Scoop 5 blobs of dough onto parchment paper, and shape with slightly damp hands. You can flatten them or leave them rounded depending on how you’ll be eating them. I flatten for breakfast sandwiches.
  7. Sprinkle each bun with the cinnamon sugar mixture.
  8. Bake for 20-25 minutes, until browned.
http://www.cakeandgreens.com/low-carb-cinnamon-raisin-breakfast-buns-low-carb-keto/

easy and flexible no-knead bread

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I want to stuff my face with all the toasts made from this bread! Seriously. Stuff. I’ve always loved homemade bread but don’t want to have anything to do with kneading it, or multiple risings/proofing, all that jazz. No thank you! Enter this crazy flexible no-knead bread recipe. You just stir it up and leave it for anywhere between 12 and 24 hours, then bake. It works around YOUR schedule. LOVE.

I made this one with some whole wheat flour and some 10 grain cereal because hey, why not make it healthier than plain ol’ white, right? This recipe has been slathered all over the internet in various forms, but I like this version the best for its flexibility, and not having to cover with flour or re-rise or any of that jazz.

no-knead bread

2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup 10 grain cereal mix or bread mix
1/4 teaspoon dry active yeast
1 1/4 teaspoons salt
1 1/2 cup water

In a large bowl, whisk together everything except the water, then stir the water in until it all comes together nicely. This may take a few minutes of stirring.

Cover the bowl with plastic wrap of a plate and just leave it for anywhere between 12-24 hours in a warm place.

When you’re ready to bake, place a cast iron pot into your oven, then preheat the oven to 500F. Leave the pot in there for 30 minutes, even though the oven will be at temperature before then. You want the pot to get nice and hot too!

Carefully remove the pot and use a bowl scraper to scrape the dough out and into the pot. You won’t be able to move it around once it’s in, but don’t worry if it’s not centered or looks a bit funny. Pop the lid on and bake for 20 minutes.

Remove the lid and bake uncovered for another 2-3 minutes to brown a bit more.

Remove from oven and cool. If loaf is stuck to the bottom of your pot, let it cool a bit longer until you can remove it, then cool the rest of the way on a cooling rack.

Enjoy with fresh made jam.. yummy!

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