John Myers
Ingredients for 1 servings:
- 20 g psyllium husk flour
- 20 g flaxseed flour
- 40 g flaxseed, crushed
- 40 g chia seeds
- 40 g poppy seeds
- 2 pinches of salt
- 150 ml water
Instructions
Working time approx. 5 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
simple and low in carbohydrates
Put all the dry ingredients in a bowl and mix well so that the psyllium husks, which expand rapidly, are not concentrated in one place. Gradually add water and stir the dough-like mixture. The dough should expand for 15 minutes; if necessary, you can add more water afterwards. The consistency should not be runny, but should be easy to roll out with a rolling pin. Preheat the oven to 150 degrees Celsius (fan oven) and bake for around 60 minutes; add a few minutes more if the dough is a little thicker. Place the dough on a baking tray lined with baking paper. Place a sheet of baking paper on top and roll out the dough with a rolling pin. Before putting the tray in the oven, use the back of a knife to cut “predetermined breaking points” in the dough. This amount is enough for 1 tray. Storage for this dry bread is similar to that for other crispy baked goods with very little residual moisture, but this bread will not aging very well. Approx. Nutritional values: Per slice (15 grams) 39 kcal 2.10 g Protein 1.30 g Carbohydrates 3.37 g Fiber 0.22 g Sugars 3.10 g Fat 0.32 g Saturated Fatty Acids 2.70 g Unsaturated Fatty Acids
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