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Desserts Kid Friendly Recipes Uncategorized

Birch Tree Cake With ButterCream Frosting

All my childhood I’ve been somewhat of a baker. I remember creating coffee mocha cakes, brownies, and cookies of every kind. And in what seems to be a cruel turn of events, everything I once loved to bake -I can no longer eat. So you can imagine my bittersweet delight when I was able to go back to my roots and make an actual cake -with flour. This particular cake I actually made for my son’s first birthday and his wild one themed cake smash.

I’ve been out of the cake game for a long time, so honestly I’m a bit of a rookie when it comes to them now. I’m not used to measuring properly. I’m not used to following directions exactly, or following those strict rules that promise a perfect cake in return. But luckily for us, there is no such thing as perfection when it comes to birch tree cakes …and I think that’s what makes them so wonderful! So what if your birch tree cake is leaning a little? Or it’s got some weird marks on it? Or it flat out fell over? Now its a log cake – embrace it.

Wanna get right into it? Jump to the Recipe

Before we get started, there are just a couple things you’ll need that will make creating this cake so much easier.

Steps For a Good Crumb Coat

A crumb coat is a thin layer of frosting that traps stray cake crumbs, helps fill in any gaps between the cake layers to create a smoother working surface, and keeps loose crumbs from ‘messing up’ your final frosting coat.

For best results:

  • Make sure the cake is completely cooled; a hot cake will melt the frosting.
  • You can use any kind of buttercream frosting to crumb coat your cake, as long as it is thin enough that it won’t tug and break the cake’s surface.
  • Work from a separate bowl when crumb coating. This way you can avoid crumbs into the frosting you’ll use for the final, perfect coat. 
  • Don’t worry about visible crumbs or a ‘uneven’ coat. This layer should be thing enough to see the cake and crumbs through it. Just smooth the frosting as best as you can, and let chill before applying the final layer of frosting.

Decorating A Birch Tree Cake

There is no right or wrong way to create these patterns and lines, but here is what I found helped along the way:

  • Pull up a reference photo.
    • Let this be your guide. Having a reference will help you get a feel for the patterns, marks, and distinct ‘eyes’ of the birch tree.
  • Don’t smooth the cake.
    • Birch trees are rough and have texture. Mimic this by leaving the cake a little rougher around the edges.
  • Use a toothpick or a paintbrush.
    • A little gel food colouring goes a long way, and the black pigment in particiular is exceptionally strong. Even the finest of lines get exponentially larger when touched and smudged. Go slow, you can always add more colour later.
  • Let nature play a part.
    • Gather and wash some small sticks, wrap the ends in plastic wrap and stick them into the cake for a pinch of realism.
  • Add personal touches.
    • A ‘carved’ heart, initials, arrows – the possibilities are endless!

Birch Tree Cake With Buttercream Frosting

Prep Time2 hrs
Cook Time30 mins
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: birch tree cake, buttercream, cake, frosting
Servings: 4 People
Author: Savannah

Ingredients

Maple White Cake

  • 2 ¼ cups all purpose flour
  • 2 ¼ tsp baking powder
  • ½ tsp salt
  • ¾ cup butter room temperature
  • 1 ½ cup granulated sugar
  • 3 large eggs
  • 1 ½ tsp maple extract
  • 1 cup buttermilk

Maple Buttercream Frosting

  • 6 large egg whites
  • 1 ½ cups granulated sugar
  • 2 cups salted butter
  • 2 tsp maple extract

Decorations & Assembly

  • small twigs & sticks
  • brown & black gel food colouring

Instructions

Maple White Cake

  • Preheat oven to 350°F. Grease a 9×13 inch glass baking dish (are my cake pros screaming yet?). 
  • In a medium bowl, whisk together flour, baking powder, and salt until well combined. Set aside.
  • In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, mixing well between each addition. Add buttermilk. Add maple (or vanilla, or peppermint, or whatever kind of extract you want your cake to taste like, really!).
  • Slowly combine the flour and sugar mixture.
  • Bake for minutes, or until a toothpick inserted in the center comes out mostly clean. Allow cakes to cool for a several minutes, before transferring onto a wire rack.

Maple Buttercream Frosting

  • Mix egg whites and sugar together in a small bowl. Place bowl over a pot with 1-2" of simmering water. Whisk constantly until the mixture is hot, reads 160°F on a candy thermometer, or is no longer graint to the touch. Approximately 3 minutes.
  • Remove from heat and beat mixture on med-high until the meringue is stiff and cooled.
  • Slowly add cubed butter and mix until smooth.
  • Add maple extract.

Decorating & Assembly

  • Once the cake has cooled, cut the cake into three 6" diameter circles -I used a small serving bowl as my guide. Save the rest of the cake mixture for cake pops (or enjoy it now, who am I to judge?). See how the pros do it here: https://sallysbakingaddiction.com/homemade-cake-pops/
  • Place the bottom layer of cake on a serving tray. Top with approximately 1/4 cup of frosting, and repeat for each of layer. Crumb coat the cake and chill for minutes.
  • Frost the sides of the cake. It doesn't need to be smooth, the texture helps create a more realistic birch tree! Also, the rougher texture helps hide blemishes, and accidental touch marks …which is perfect for cake noobs like myself.
  • Place a small amount of gel food colouring into 3 individual, small dishes -one with black gel colouring, and two with brown. It's easy to over do it with color here, especially with black, so add a small amount at first. You can always add more later. Add a touch of hot water (½ tsp or less) into each dish, enough to thin the gel to make it easier to apply.
  • Take ½ cup of frosting and place into a piping bag (or a ziplock with the corner cut off works just fine too). Mix in one of the brown gel food colorings. On the top of the cake, pipe in circles, starting at the center and working your way outwards to mimic the rings of a tree.
  • Take a toothpick, or a unused paintbrust and paint on the patterns and lines of the birch tree with the remaining brown and black food coloring. Take a spatula to blend and smudge the lines for a more natural look.
  • Add your finishing touches! Twigs, pinecones, figurines, or a hand 'carved' heart.

That’s all there is to creating a birch tree cake! Trust me, if an absolute noob like me can do it, so can you!

Health & Happiness,

Savannah

Categories
Recipes

Peanut Butter Cookies | Dairy Free

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Finding desserts for us poor unfortunate souls with food intolerances and allergies can be a challenge. Finding good desserts without major allergens and sensitivities can be a downright rarity. Thus, we’re stuck always settling for alternatives like ‘nice cream’ or ‘energy bites‘. While those are all good, yummy, and have their place…sometimes enough is enough. Sometimes your inner cookie monster comes out and all you want is a freaking cookie. Is that so much to ask!?

Apparently, cause these still got peanut butter in them.

Sorry peanut allergy sufferers! Don’t despair, my devilish sweet tooth and inner cookie monster are almost never satisfied. When I figure out another delicious, peanut and allergen-free recipe you’ll be the first to know. I promise!

For us who can tolerate peanut butter in just 20 minutes and 8 ingredients, you’ll have these easy dairy free, gluten free, and egg free cookies in the palm of your hands. These cookies melt in your mouth, fill your tummy with peanut buttery goodness, and quiet down your inner cookie monster.

So get excited! We don’t have to be poor dessert avoiding souls anymore!

If you can’t see this coming already we’re going Disney on this one -Turn up “Poor Unfortunate Souls”  from The Little Mermaid. and let’s start singing, awkward two-year-old dancing, and my favorite -cooking!

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Dairy Free Peanut Butter Cookies

These cookies melt in your mouth, fill your tummy with peanut buttery goodness, and quiet down your inner cookie monster.

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Savannah

Ingredients

  • 1 cup peanut butter
  • 1/2 cup Icing sugar
  • 2 tbsp Honey or Maple Syrup
  • 1 tbsp ground flax seed
  • 1/2 tsp of vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp of Sel Gris or Himalayan Pink Sea Salt
  • 1/3 cup Enjoy Life’s Mini Chocolate Chips or any other dairy free chocolate chips (optional)

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large bowl combine all ingredients and stir until well mixed. Steal a few bites of cookie dough…you know…as a…routine quality check.
  • On a prepared baking sheet, drop cookie dough by the tablespoon full and flatten them out to your desired cookie thickness (I go for about 1/2″ thick). These cookies don’t spread by themselves. Bake the cookies for 8 to 12 minutes or until the bottom edges are browned.
  • Avoid temptation and let the cookies sit for 10 – 15 minutes before moving them (and eating them!). Unlike cookies with flour, these need time to firm up before we can scarf them down.

Notes

Once the cookies have cooled, grab the cookie with the most chocolate chips and enjoy it’s peanut buttery goodness.

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That’s all there is to these gluten free, dairy free, egg free cookies to satisfy that inner cookie monster!

Health & Happiness,

Savannah

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Categories
Kid Friendly Low Carb Recipes Under 30 Minutes

Pub Style – Maple Bacon Chicken Wings

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At least up here in Canada, maple bacon chicken wings have been all the rage. From quaint pubs to bustling restaurants, everyone whos anyone has been scrambling to jump on the maple bacon bandwagon, adding their own unique spin on them to become the best of the best.

I ended up missing the maple bacon bandwagon and had to walk 40 clicks, but hey I’m here now and I’ve got something to say.

It’s time to put some freaking salt on those things!

It seems that so much emphasis is put on the sweetness of these wings that people completely forget about just how much the flavors of both sweet and salty  (my personal favorite flavor combination), can change a dish. As the lovely chefs in beautiful Banff, Alberta say: “No dish is complete without a little salt.”

So without further ado, the best of the best maple chicken wing recipe is here. (You can thank me later)

For my fellow keto lovers, this recipe can easily become lower carb by swapping out regular all purpose flour for almond flour, with the only noticeable change being slightly crispier wings. Of course, let’s not kid ourselves here… this recipe will be higher in carbs than most keto recipes thanks to the maple syrup and the maple sugar in my Backwoods Bacon Sea Salt Blend (see? again with the sweet and salty!)  but that’s exactly what makes them maple chicken wings!.

Personally, I’m a bit of an easy peasy, half-ass keto-er (as shown by my slightly squishy tummy and my neverending love for ice cream)  so a few extra carbs don’t bother me any.

Perhaps my diet is a bit more ‘slow carb’ than ‘low carb’.

So if you’re anything like me, ditch the carbs of regular flour by using almond and then embrace the maple-y goodness of the carbs you do keep. If you’re a die-hard keto fan (kudos to you!), save this recipe for your future treat meal and go all out. You won’t regret it!

Now -this time for real, if you’re ready for the best of the best maple chicken wings turn up “Sugar Sugar” by The Archies and let’s get started!

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That’s all there is to these incredible, impossible to beat pub style maple bacon chicken wings!

Enjoy!

Health & Happiness,

Savannah

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Categories
Freezer Friendly Gluten Free Keto Kid Friendly Low Carb Recipes Under 30 Minutes

Cookie Dough Fat Bombs – Keto Friendly

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I’ve fallen deep into the rabbit hole that is Pinterest lately …so get ready for an abundance of mason jar salad recipes!

Just kidding… (maybe).

 While the mason jar salads are certainly alluring and “Pinterest Worthy”, it was actually when I was scrolling through picture upon picture of delicious dinners, light lunches, and naughty desserts that I once again stumbled upon the world of ketogenic desserts.

Part of me knew that going low carb doesn’t mean that you have to forgo favorite desserts, I’ve dined on keto cheesecake, cake, cookies, and of course fat bombs countless times thanks to my devilish sweet tooth… but what I didn’t realize was how vast and expansive this world of keto desserts is.

From avocado brownies to literal cookie dough my sweet tooth is in low-carb heaven!

This past little bit I’ve just been binging on all sorts of treats. One part of me insists it’s for the recipes but the other part of me knows it’s just for the cookies… which brings us to this gem of a fat bomb recipe today!

Chocolate chip cookie dough fat bombs.

Who knew there was such a delightful thing? (You do now, you lucky goose! I guess all those late night  Pinterest scroll sessions, and cooking sweets binges weren’t for nothing!)  Long story short -these are by far my favorite fat bombs of all time, and I’d bet all the money in my piggy bank (…roughly 47 cents but that’s beside the point!) that they’ll rank high on your list too.

Guess you’ll just have to make them and find out!

Of course, in typical Humble Kitchen fashion, this recipe can be tailored to you and can be as keto friendly or carb loaded as your tummy desires. For my fellow keto lovers, using almond butter instead of peanut butter or using specialty chocolate chips like Lily’s Chocolate (dark chocolate made with stevia) will yield a lower carb count.

However, these items can be tricky to find -especially in small towns, so if you’re fine with an extra carb or two go grab your favorite dark chocolate,  turn up “I Need A Hero” by Bonnie Tyler and let’s get started!

For the original, lower carb recipe jump on over to Fit Mom Journey’s blog and if you’re having a hard time finding the ingredients – stay right here. 

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There we have it! That’s all there is to these easy and delicious cookie dough fat bombs!

Health & Happiness,

Savannah

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Categories
Freezer Friendly Gluten Free Keto Low Carb Recipes Slow Cooker

Slow Cooker Buffalo Chicken | Low Carb – Keto Friendly

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As the workload gets harder, the house gets messier, and the days seem to get impossibly busier the last thing anyone wants to do is come home and slave over a hot stove (oh, and then proceed to spend another 20 minutes washing dishes -don’t even get me started).

My slow cooker has been my knight in shining armor on busy days like these for years… that is until I broke it while scrubbing it in the sink shortly after making this recipe.

As if I needed yet another reason to hate doing dishes.

Admittedly, I stared heartbroken at my shattered dinner hero for several minutes (all while wondering to myself why bad things happen to good people)  before finally moving it to its final resting place -the trash. So… I’m just saying that if you’ve ever been even mildly curious about trying flavored gourmet sea salts first hand, now’s a good time. Momma needs a new slow cooker.

But I digress, let’s not drag on with the (albeit overdramatic) sad stuff. As one last tribute to my lost dinner helper, let’s turn up “Want You Back” by the Jackson 5 and just get right into it!

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Want to turn up the heat?

Substitute the mineral sea salt with a sea salt that definitely packs a punch. Try Bold Jalapeno for a gentle heat, Prairie Fire for a dish that’s hot and smokey, Diablo’s Ghost if you don’t mind sweating while you eat, or go one step further and try our hottest salt to date: Hell Fire!

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That’s all there is to this incredibly simple, tantalizingly spicy slow cooker buffalo chicken. All that’s left to do now is to sit back, relax, binge some Netflix, and enjoy the rest of your evening.

Health & Happiness,

Savannah

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Categories
Desserts Gluten Free Kid Friendly Recipes Under 30 Minutes

Chocolate Caramel Covered Strawberries

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February is already here and love is in the air. Heart shaped candies fill the stores, lovey-dovey cards stock the shelves, and beautiful flowers bloom – all of this and more for 10x the usual price! …yay?

Whether you love Valentines Day or love to hate it. Whether you want to spoil your sweetie, spoil yourself, or simply eat some gosh darn chocolate covered strawberries then you’ve come to the right place!

Okay but seriously, why don’t we eat chocolate covered strawberries more often?

Personally, (as much as I joke about the cost) I’m definitely a hopeless romantic, a sucker for love, and a fan of all things happily ever after. This Valentine’s Day is actually very special as this one my sweetheart and I will be celebrating as fiancés!

Just a few short days ago, my sweetheart and I got engaged out in Lake Louise, Canada during the Ice Festival. Surrounded by intricate ice sculptures, picturesque snow-capped mountains, and the love of our family he popped the question.

And I ugly cried. Hard.

I’ll spare you the details, but I will say this…

It was perfect.

So in the spirit of all things love, turn up “Can You Feel The Love Tonight” by Elton John, grab a bottle of wine, and prepare for a little romance.

Or at the very least, some good old gosh darn chocolate, caramel strawberries!

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There we have it! A salty, sweet twist on chocolate covered strawberries!

Health & Happiness,

Savannah

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Categories
Recipes

Berries and Cream Dessert

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Here I lay tucked into my bed, weak and sickly a mere day before New Year’s Eve. I’m surrounded by tissues, tea, and heat packs with my head so stuffy that I’m squinting just to see and my nose is running more than a leaky faucet.

I’m jumping back and forth between working, writing, googling how to get rid of a cold fast, and reminiscing on all those days I took for granted where I was able to breathe through my nose.

I’m not so good at relaxing – can you tell?

December has been the busiest month to date with my little growing business! With new interested stores to contact, promotional videos to shoot, Christmas orders to fulfill, Christmas markets to attend, and attempting to find at least one  spare moment to write and cook is enough to leave my head spinning.

Pile on Christmas shopping, family visits, Christmas baking, and planning Christmas parties – you’ve effectively made a grown woman wish she could hibernate for the winter.

Could you imagine? Oh, what a dream.

Honestly, all this stress is likely why I am lying here in a mess of tissues with unbrushed hair and a relentless head cold in the first place.

But here I am typing away for two reasons:

1. Apparently, I can’t chill the f*ck out

2. I honestly really, really love my little business (even the stressful times that come with being the boss).  I love pushing, learning, growing, and I simply can’t wait to see how far The Humble Kitchen will go!

So thank you for cooking, growing, and being here on this little adventure with me!

Since its apparent I won’t be able to rest until this recipe comes out, let’s quit with the chit chat! Turn up “Wolves” by One Direction and let’s get into it!

…Don’t you judge me...

… I’m sick… my judgement is fogged…

…Fine. It’s catchy okay?

Let’s just move on.

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Serves: 2     Total Time: 5 minutes

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  • 1 cup of raspberries, blueberries, strawberries -or any berry that you adore!
  • 2/3 cup of heavy whipping cream
  • 1 tablespoon of maple syrup
  • 1/4 teaspoon of vanilla extract
  • A pinch of shaved dark chocolate, sprinkles, or a touch of Aloha Alaea, Japanese Matcha, or Vintage Merlot Sea Salt.

Looking for a different taste? Indulge in any sea salt you adore for a splash of color and a flavorful twist.

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Split the berries between two wine glasses and set aside. If using frozen berries, let them sit out at room temperature for a few extra minutes while you tap your foot along to my guilty pleasure song.

 (Oh come on, don’t pretend you don’t like it!)

Once the berries are thawed, combine the heavy whipping cream and maple syrup into a medium sized bowl. Whip the mixture until soft peaks form. Then, add in the vanilla extract and beat it once more until the vanilla is fully combined.

Scoop generous amounts of the whipped cream over top of the berries.

Go ahead and lick the bowl… Nobody’s watching.

Sprinkle on a pinch of your preferred topping then grab your glass and get ready to indulge in a very berry treat!

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There we have it!

That’s all there is to this super simple, very berry treat. Dig in and enjoy!

Health & Happiness,

Savannah

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Recipes

Green Beans With Toasted Almonds

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When weekday dinners aren’t the bane of my existence… weekday side dishes are.

It always seems like the same rotating selection of 3 different dishes made to get your family to at least pretend they’re eating a couple of vegetables. Of course -let’s not kid ourselves here, green beans are the furthest thing from spicing up weekday dinners… but at least you get to arm yourself with another side dish for your roster.

Sometimes it’s the little things, like discovering a new recipe for supper that can make a long weekday night even a little bit better.

So despite being a rather uneventful dish, we can at least be grateful that this recipe is incredibly easy, fast (and my favorite part) relatively hands off -which means less stirring time and more time spent awkward kitchen dancing to “Dancing With The Devil’s Daughter” by Jo Hikk

Are you ready?

Lets get started.

 

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Serves: 5      Prep Time: 5 minutes    Cook Time: 5 minutes

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  • 3 cups of green beans (fresh is best, but I just opted for what I had -which was frozen)
  • 1/4 cup of slivered almonds
  • 1 tablespoon of butter
  • 1/2 teaspoon of minced garlic
  • A pinch of Himalayan Pink or Sel Gris Sea Salt

Looking for a different taste?

Try substituting regular mineral salt with Bold Jalapeno, Heated Habanero, or Diablo’s Ghost Sea Salt for a little extra heat.

Or amplify the garlic by using Roasted Garlic Sea Salt or our Tuscan Sun Sea Salt Blend -and then get ready to pucker up!

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In a large pan, start by melting the butter over a medium-low heat.

Add the green beans, garlic, onion powder, and sea salt to the pan and stir until the beans are evenly coated.

Sauté the beans until almost tender. This will take just a couple minutes if using fresh beans and approximately… well honestly I don’t know how long it took with the frozen ones.

Too busy busting my awkward two year old dance moves I  suppose!

Once the beans are tender (or once you take a dancing break and realize that you’re still cooking like I did) add in the slivered almonds. Don’t be afraid to add in more for extra crunch!

Continue to sauté the beans until crisp and tender.

Then get ready to dish up, cause you’re done!

 

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There we have it!

A super simple and super speedy green bean side dish to get those extra veggies on your plate!

Health & Happiness,

Savannah

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Categories
Recipes

How To Make Gourmet Popcorn With Flavored Sea Salt

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Get ready to grab your favorite pajamas, a big cup of tea (or wine, I mean who’s kidding who here), and pop that popcorn because your latest Netflix binges have never been so sweet  (or should I say… salty?)

In just three simple steps, you can be well on your way to enjoying savory, buttery popcorn – with an added twist!

Hello Gourmet Popcorn, and Hello Riverdale Binges!

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Pop the popcorn.

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Pour on the butter, if it’s not buttery already!

(So I mean technically, you could get gourmet popcorn in two steps. Winning!)

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Sprinkle on your favorite gourmet sea salt and indulge in the rich, delightful flavors that will leave your taste buds spinning!

No, Seriously.

That’s all there is to it, and the flavor combinations are endless!

(…Okay… we actually have 26 different flavors, but that’s almost endless… right?)

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As with everything we do here at The Humble Kitchen, there are no hard and fast rules – especially when it comes to popcorn toppings!

However, if you’re in need of a little inspiration -you’ve come to the right place!

Here are just a couple of my favorites, but don’t let that sway you. Every single salt we have can be an absolute delight on popcorn, but it all depends on what flavors YOU like and what YOU want.

 So don’t be afraid to play with your food and indulge in flavors you would have never believed should belong on popcorn!

Tuscan Sun: For the perfect garlic-herb addition to popcorn, look no further.

Burnt Timber: For a smokey, ‘just cooked it over the campfire’ taste.

Backwoods Bacon: A popcorn must-have. Made with sea salt and real maple sugar, this unique blend brings a salty-sweet taste to your next movie night.

(Note: This is my newest creation -so new it’s not even up on the online store yet! Its coming online soon, so keep an eye open for it! This is a salt you’ll just have to try!)  

Delightfully Dill: For a gentle lemon-y dill twist the whole family will adore!

Tangy Sriracha, Bold Jalapeno, Heated Habanero, or Diablos Ghost: For those who aren’t afraid if their popcorn bites back!

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For hours and hours I gorged myself on gourmet popcorn and an unhealthy amount of Netflix to ‘test’ these delectable toppings (…or at least that’s what I told my family when they questioned me. I mean how  else  am I supposed to catch up on my soaps??).  Several episodes and an overly full tummy later, I was confident enough to say that any of these salts will make a perfect addition to movie night snacking.

There was just one last test.

To ensure that these are certainly the best of the best,  I invited a very special guest down to The Humble Kitchen for a late night taste test.

This furry little green monster is ‘Gurtie’, (a real deal popcorn monster) and she came by to help make gourmet popcorn for my family!

What do you think?

Will my gourmet sea salts pass this Popcorn Monsters test?

 

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There we have it!

I  sincerely hope you enjoy your new found gourmet popcorn, the goofy video, and our little green popcorn monster!

P.S. If you want to adopt your own Popcorn Monster, Cookie Monster, or Cuddle Monster then head on over to our friends at Give A Little Giggle. I promise you, these little monsters give more than just a little giggle – you’ll be rolling on the floor in no time!

Health & Happiness,

Savannah

 

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Categories
Recipes

Coconut Flour Bread Recipe – Low Carb

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If there’s one thing I miss while on a ketogenic diet it’s bread (and ice cream of course! Don’t remind me… I try not to think about it). There’s just something so delightful about the soft, delicate texture of a thick sandwich or the gentle crunch of toast in the morning.

So when it comes to eating a low carb diet, this recipe is a bread lovers dream! (P.S. Curious why I’ve switched diets? See: Why I’m No Longer Dairy Free)

At just 1.9 carbs a slice (compared to 15 carbs a slice for regular bread) we can once again go back to enjoying our morning toast, lunchtime sandwiches, or bread with our supper time soup.

Now, I’ll be the first to admit that it doesn’t taste exactly like ‘normal’ bread. Unfortunately, the hunt for a low carb bread that tastes just like normal bread seems to be a recipe that illudes us all.

This recipe actually has the texture of banana bread, (but I mean – who doesn’t love banana bread anyway?)  meaning that the bread is a bit denser than usual. However, it becomes the perfect addition to any dish where you want to enjoy the soft, heavenly goodness of bread – minus the carbs!

So what are we waiting for? Turn up “Go Your Own Way” by Fleetwood Mac and let’s get started!

(Pssssst! Not a fan of coconut flour? Or don’t have any on hand? Check out Simple Keto Diet Plan’s low carb bread made with almond flour!)

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              Serves: 15 slices     Prep Time: 10 minutes     Cook Time: 55 minutes          Preheat: 350 degrees     Carbs Per Slice: 1.9g

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  • 3/4 cup of warm water
  • 6 tablespoons of ground psyllium husks (27g)
  • 1 cup of coconut flour (125g)
  • 2 cups of egg whites
  • 2 whole eggs
  • 1/2 cup of olive oil
  • 1/4 cup of coconut oil, melted
  • 1 1/2 teaspoons of baking soda
  • 3/4 teaspoons of Himalayan Pink or Sel Gris Sea Salt

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Start by preheating the oven to 350 degrees fahrenheit and preparing an 8 x 4 loaf pan by spraying with non-stick cooking spray or lining it with parchment paper.

Mix together the warm water and psyllium husks. Set aside. Together they will form a gel-like consistency while it sits.

(P.s. If you have access to a kitchen scale – use it! I know normally I just toss in ingredients and eyeball measurements …but not this time. It seems like that there tends to be different grain sizes for both psyllium husks and coconut flour, so for the best results -and the best coconut bread measure out those two ingredients!)

Place the rest of the ingredients into a large bowl (or a food processor -you lucky ducks!)  and mix together until all the ingredients are evenly combined. Add the gel-like psyllium husk mixture and mix once more until evenly blended.

Spread the entire batter into the prepared 8 x 4 loaf pan and smooth the top. Place mixture onto the middle rack and bake for 45-55 minutes or until the edges are browned and a toothpick inserted into the middle comes out clean.

Seriously. That’s all it takes!

(now for the most important part)

 

To take out your warm, delicious Keto coconut bread and prevent it from collapsing:

  • First of all, there’s NO Peeking! Don’t open the oven before at least 45 minutes are up.
  • Once done, turn off the oven and open the oven door just a crack for 10 minutes. This will help the bread cool down slowly.
  • After those 10 minutes are up, open the oven door all the way and let it cool (still in the oven) for another 10 minutes.
  • Once again, after those 10 minutes are up – remove your warm bread from the loaf pan and lay it on it’s side until it has cooled completely.

Now grab some butter and get ready to enjoy this warm, heavenly low carb bread! You deserve it.

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There we have it!

That’s really all it takes to create the perfect treat for us ketogenic bread lovers!

I hope you enjoyed it, because I’m honestly so excited about this recipe. I’ve already started dreaming of cheesy bread, garlic bread, and maybe even low carb banana bread – so stay tuned because I’m gonna share it all with you!

Health & Happiness,

Savannah

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