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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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Tea Party Tea Biscuits Recipe

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Remember when you were a little kid and had tea parties with imaginary tea and a hundred of your closest stuffed animals friends? Well, get ready to don on your frilly dress and pull out your beautiful tea cups cause we’re about to have a tea party!

In my humble opinion, this is arguably the best homemade biscuit recipe. Lucky for us a good tea biscuit like this is a versatile, hard to resist, and can be used for anything from its typical tea setting to being a welcome addition to soups and stews!

While I am notorious for reckless measurements and just “winging it” this is one recipe that I don’t mess around with. Why would I, when it’s perfect the way it is? It’s important to note that accurate measurements have a lot to do with the fine texture of biscuits. Careless measurements of the flour or liquid and the dough could become too moist or too dry, resulting in dough failing to rise to its proper height and either tasting too ‘bready’ or being too tough.

Hopefully, I didn’t scare you with the above statement. As long as you mind your measurements -you’re golden! If I, a reckless ‘ah just toss that in’ kind of home cook then you can absolutely create perfect biscuits too!

So turn up Come on Eileen” by Dexy’s Midnight Runners and let’s get started!

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The Foundation.

Makes: 12 Tea Biscuits  Prep: 10 minutes   Total Time: 25 minutes   Preheat: 425

  • 2 cups of flour
  • 4 1/2 teaspoons of baking powder
  • 1/2 teaspoon of Sel Gris or Himalayan Pink Sea Salt
  • 3 tablespoons of shortening or butter
  • 7/8 to 1 cup of milk**

** 7/8 of a cup is two tablespoons less than one cup. Use one cup for regular tea biscuits and 7/8 of a cup for fancy biscuits.

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Preheat oven to 425 degrees Fahrenheit. The secret to delicate biscuits is a HOT OVEN.

In a large bowl, stir together all dry ingredients. Once combined, make a ‘well’ in the dry mixture, which essentially means pulling back all the dry ingredients to make a definite hole in the bowl. From there add all the wet ingredients into the hole and stir wet and dry together.

Begin to knead the mixture together until you’ve made a big ball of dough.

Lightly spread flour over a counter or other flat surface and roll the dough out until it’s roughly an inch thick.

Note: Not sure if it’s an inch? An inch is roughly the size of the tip of your thumb to the first knuckle on your thumb.  Err on the thicker side if you are unsure, thin tea biscuits can get really hard.

Use a jar lid of other cookie cutter and cut shapes out of the dough, combining and re-rolling the dough as necessary until you’ve used the last of the mixture.

Note: Be careful about picking cute cookie cutter shapes, if the shape gets very narrow in some parts you’ll end up with a tough biscuit!

Place cut dough onto a baking sheet lined with parchment paper and place in the oven for 12 to 15 minutes or until the biscuits are well risen and the bottom is lightly browned.

Once biscuits are done, place the biscuits in a large bowl lined with a tea towel. Cover biscuits with the tea towel to keep the heat in.

Serve immediately with butter, jam, honey, cream cheese or anything else your heart desires!

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For added tea biscuit love try adding any of the following into your Plain Jane biscuits!

Now That’s Cheesy – 1/2 – 3/4 cup of shredded cheddar cheese.

Peanut Butter Love – Omit the shortening and add 1/4 cup of peanut butter.

Fruit or Nut – Add 1/2 cup of sugar and 3/4 cup of rasins, dried cranberries or nuts.

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So there we have it! A versatile, sure to please little biscuit for any occasion!

Health & Happiness,

Savannah

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Baked Lemon Salmon Recipe

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A healthy main dish with minimal effort? Sounds too good to be true, but our knight in tinfoil shines bright in this recipe! The very best part: with all the liquid in the dish it’s nearly impossible to overcook the fish! Even when you dipped into another glass of wine and forgot about it for another 10 minutes…oops. 

From the classic lemon and fish pairing to the fact that this recipe has only 5 ingredients you won’t be needing to hold out for a dinner hero any longer. So what are we waiting for? Turn on “Holding Out For A Hero” by Bonnie Tyler and just get right into it!

…Don’t judge me for being cheesy…it’s a good song!

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Serves: 4   Prep Time: 5 minutes   Total Time: 25 minutes   Preheat: 425 degrees

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Looking for a different taste? Try a pinch of Roasted Garlic, Peppered Citrus, or Spanish Rosemary Sea Salt for rich and flavorful fish.

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Preheat oven to 425 degrees Fahrenheit.

In a 9×13 glass baking dish, lay the salmon skin side down and rub the desired amount of salt and pepper into the flesh. Set aside.

In a jar, tupperware container (or anything else with a lid) combine the olive oil, lemon juice, and sliced garlic. Shake until well mixed.

Pour olive oil mixture over top of the salmon. From here you can either and cover dish with aluminum to keep the moisture in or leave the dish uncovered and let the salmon get it’s tan on!

Put the dish into the oven for 20 minutes, checking for done-ness a couple minutes before the timer goes off. A done salmon will be opaque and break easily into flakes when you nudge it with a fork.

Remove from heat when done, and enjoy!

P.S. Between you and me, this salmon recipe wrapped in tinfoil makes the perfect addition to a campfire main dish. Prepare at home by throwing salmon and all ingredients together into a ziplock bag and place it in your cooler until you’re ready to use.  Wrap salmon in tinfoil and tuck it into the coals or above a campfire grill away from direct heat for roughly 20 minutes. Ta-da! Your knight in shining tinfoil saves the day!

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There we have it, an impossibly hard salmon to overcook, now that’s my kinda recipe! Now grab yourself another glass of wine -you deserve it!

Health & Happiness,

Savannah

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Recipes

Roasted Spaghetti Squash

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You guys, I am in LOVE! Who is this mysterious love? It’s Bond Squash, James Bond Spaghetti Squash of course. I’m actually ashamed to admit that I’ve never in my entire life even had spaghetti squash before. In fact, my dear mama made it for me just yesterday.

Needless to say, I was mind blown about how well it substituted actual noodles and just how easy it was to cook! With the first bite, I knew that there was simply no hope for me to go without a second helping. Lucky for us squash lovers, the mighty squash has only 27 calories per serving, seven grams of carbohydrates, (and four times the antioxidants) compared to pasta’s 158 calories and thirty-one grams of carbs, so I didn’t feel bad about it in the slightest. Don’t believe me? Check this out: Spaghetti Squash vs Pasta

I’d like to take this moment to thank my mother for doing motherly things like making the family eat healthy and stuff like that (it introduced me to my new love, after all). So if you’re ready to fall in love all over again turn up “Hungry Eyes” by Eric Carmen, and lets get cooking!

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Serves: 4    Total Time: Approx. 1 hour   Active Time: 10 minutes   Bake: 375F

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Looking for a different taste? Spaghetti squash itself is very mild and is easily paired with richer, bolder flavors. Try Tuscan Sun for a taste of traditional Italian flavors, Burnt Timber for a pinch of smoke, or Bold Jalapeno for just a touch of heat.

 

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Preheat the oven to 375 degrees Fahrenheit.

Slice the squash in half lengthwise from stem to tail, and scoop out the seeds. Our new love has a tough exterior, so to make slicing easier we can carefully poke several holes along the squash and pop it in the microwave anywhere from 2-5 minutes. Let cool, then slice and scoop away.

Drizzle the olive oil onto the inside of the squash and season with salt and pepper.

Place the squash cut side down, onto a prepared baking dish. Toss into the oven and roast until you can easily pierce the outer shell with a fork. This will be anywhere from 35-50 minutes, depending on the size of the squash. Check at 30 minutes and gauge from there.

Remove from oven and let rest until it is cool enough to handle. Using a fork, begin scraping the inside of the squash to form spaghetti like strands.

Enjoy your spaghetti squash with rich sauces or enjoy as a side dish to rich main dish (spaghetti squash has a rather bland flavor when simply alone).

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Try all or some of the following:

  • Sauteed onions
  • Sauteed garlic
  • Rosemary
  • Thyme
  • Parsley
  • Diced Tomatoes
  • Black Olives
  • Parmesan or Feta Cheese

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There we have it, a super easy roasted squash for you and your family to love!

Health & Happiness,

Savannah

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