bongcomb

With bread I have always had a push n pull relationship! I love bread but my body doesn’t like it.. so I consciously avoid wheat bread.

The following recipe I happened to stumble upon on YouTube. The original recipe has a cup of wheat flour in it which you will find here👇🏼

I have replaced flour with Almond flour and psyllium husk and to make it more protein packed added a large egg.

Here goes:

3 medium sized Zucchinis grated

3 carrots grated

1/2 finely chopped onion

Few sprigs of parsley

1 1/2 cup of almond flour

3 tablespoon of psyllium husk

1 large egg

Salt to taste

1 teaspoon of pepper

Procedure

1. Grate the veggies in a large bowl

2. Add finely chopped onion and parsley

3. Add the egg in the mixture.

4. Add the almond flour and psyllium husk to the mixture.

5. Line the baking tray with baking paper.

6. Spread the vegetable and flour mix flat on the baking tray.

7. Bake for 30 mins at 200 degrees Celsius.

They are not much to look at but they are seriously yummy!!

• 

Ingredients

1 cup coconut flour

1 cup almond flour

3/4 th cup unsweetened coco powder

1 tea spoon psyllium husk

I teaspoon baking powder

3/4 Cup stevia powder

1 egg

1 stick of unsalted butter

One handful of keto chocolate chips

1 teaspoon vanilla essence

Procedure

1. Add almond flour, coconut flour, coco powder, baking soda and psyllium husk to a medium bowl. Whisk until thoroughly combined and set aside.

2. Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and continue to cream until light and fluffy (about 8 minutes).

3. Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly ‘broken’ (i.e. not thoroughly smooth). With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.

4. Fold in chocolate chips. Cover with cling film and refrigerate for 1 hour.

5. Divide cookie dough into 18 rounds for 3 1/2-inch cookies (or 12 for jumbo style!), and flatten them slightly. The cookies will spread somewhat during baking, but you still need to pre-shape them (i.e. the more you pre-flatten them the more they’ll spread = crispier cookies, so if you like them cakier just don’t flatten them too much!).

6. Preheat oven to 350°F/180°C and line a baking tray with parchment paper

7. Place cookie dough on the prepared baking tray. Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo, turning the tray around 180° half way through.

I adapted this recipe from

(Bakery-Style!) Keto Chocolate Chip Cookies 🍪 gluten free