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Flaxseed Walnut Psyllium Keto Loaf (No Flour)
Rustic flaxseed loaf bound with psyllium and toasted walnuts, moistened with apple cider vinegar. Slowly baked for a hearty crumb and long keeping.
20 min prep / 90 min total
72 kcal
2.1g protein
20 servings
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Ingredients
Ingredients updated to metric measurements
- 50 gpsyllium husk
- pinchsalt
- 5 gbaking powder
- coriander
- 150 gflaxseed
ground
- 325 mlwater
in two additions
- 1 tspapple cider vinegar
- 50 gwalnuts
toasted and ground
- sesame seeds
for topping
Instructions
Mix 50g psyllium with salt, 5g baking powder and a pinch of coriander in a bowl.
Grind 150g flaxseed in a coffee grinder and combine with the psyllium mixture.
Pour in 200ml water, then another 125ml water and 1 teaspoon apple cider vinegar; mix well and rest .
Toast 50g walnuts in a pan, grind with a little extra water and fold into the dough.
Shape into a loaf, sprinkle generously with sesame seeds and bake at 180°C (350°F) for 60- until the crust sounds hollow.
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