HOW TO MAKE KETO PEANUT BREAD - CHEAPEST NUT FLOUR | SUPER EASY | LIGHT & FLUFFY | CRISPY TOASTED скачать в хорошем качестве

HOW TO MAKE KETO PEANUT BREAD - CHEAPEST NUT FLOUR | SUPER EASY | LIGHT & FLUFFY | CRISPY TOASTED

Links to purchase books via Payhip Click this link to purchase in e-book format only. Bundles are available too; @https://payhip.com/Lowcarbrecipeideas 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook Links to purchase books via Amazon Books available in Kindle, Paperback (Color & Non-Color) & Hardcover formats; 1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN) 2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/4huzQQT) 3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/4iG6D6n) 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL) Links to purchase other products via Amazon Multi grinders (https://amzn.to/38l0OZV, https://amzn.to/3sTc0X8, https://amzn.to/3zv3IqX) Whole psyllium husk (https://amzn.to/3uH6rO2) Apple Cider Vinegar (https://amzn.to/38FOYgk) 8x4 inch loaf pan (https://amzn.to/3mkas5Y) 9x5 inch silicone loaf pan (https://amzn.to/3PZllYN) Link to purchase merchandise Https://lowcarbrecipeideas.etsy.com *********** Peanuts are the cheapest nuts though they are technically not from the nut family. They are classified as legumes along with foods like green peas, soybeans and lentils. Many people believe that peanuts are not as nutritionally valuable as true nuts like almonds and walnuts, but they actually have the same health benefits as the more expensive nuts. Peanuts are low in carbs, and they are rich in protein, fats (mainly good fats) and fiber. They are also an excellent source of various vitamins and minerals. Peanut skins are rich in antioxidant, so it is beneficial to leave the skins on. When we grind nuts and seeds at home, it is not possible to grind them until super fine. Commercially ground ones are super fine because the fats or oil are pressed out (defatted) and sold separately. The leftover "cake" is then easily ground into super fine texture and sold as flours. That is why when we grind the nuts and seeds at home, the fat content is still intact hence, we are unable to grind until super fine without turning it into a paste or butter. However, the coarse texture is totally fine as it adds to the crunch. I have tried this bread with roasted peanuts, but I find that the bread is a lot darker, smell and taste like peanut butter which is too strong. I prefer to use raw peanuts as the bread is lighter in color and it tastes much milder and more pleasant. To ensure that the bread turns out good and without any bitter taste, use good quality and fresh peanuts. You can actually taste it to confirm the freshness. Before grinding the nuts, discard any rotten nuts so that it does not affect the ground peanuts. This keto peanut bread cost only a fraction of the more expensive nut bread. It can be a little moist as it is unable to absorb water as well as the other nut bread, but it is light, soft, fluffy and super crispy when toasted. And it tastes pleasant as well. Of course, if you have an allergy to peanuts, please do not try this. The recipe can be viewed and printed at this link; https://www.lowcarbrecipeideasofficia... [Total Servings = 16] NUTRITION INFO PER SERVING Total Carb = 6.1 g Dietary Fiber = 3.7 g Net Carb = 2.4 g Calories = 152 Total Fat = 12 g Protein = 7.6 g DRY INGREDIENTS Ground Raw Peanuts = 390 g / 3 1/4 cups Baking Powder = 18 g / 1 1/4 tbsp Salt = 1 tsp Whole Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume before using then weigh it. This is important as it will absorb the water more effectively and this is actually more suitable for baking. However, if you are using pre ground psyllium powder, only 1 to 2 tsp is required as it is very concentrated. If you add too much, the bread will be denser, wetter and stickier. Please see this video about psyllium husk and powder for better understanding and success -    • PSYLLIUM HUSKS VS POWDER - WHICH IS MORE E...  ) WET INGREDIENTS Fresh OR liquid egg whites = 6 large (230 g) Apple Cider Vinegar = 45 ml / 3 tbsp Hot or Boiling Water = 240 ml / 1 cup DIRECTIONS 1. Preheat the oven at 350F or 180C. 2. In a bowl, mix all the dry ingredients until well combined. 3. Add all the wet ingredients and mix until a dough is formed. It will look watery initially but as you mix longer, the dough will firm up. The dough is soft and sticky. 4. Transfer the dough into a standard 8x4 inch loaf pan greased and lined with parchment paper. 5. Spread evenly and leave the top round. 6. Bake at the lowest rack for 1 hour. 7. Cool completely on a wire rack before slicing. This recipe makes about 16 servings.