The Easy Microwave Keto Bread I Can't Get Enough Of

Hello Lovely,

I know I said that I was done with the keto diet, but I did hold on to the low carb side of it for a smart carb diet. One of my favourite go to’s on this trend is keto bread. Now there are many variations of this, and I even shared one before, but this is different. This one I found on Pinterest. It’s so easy to whip up as it cooks in the microwave in 90 seconds. The best part? Toasting it afterwards for a delicious firm bun! I usually do this as an English muffin, but guess what, you can make this in any shape depending on the container you put it in. If you want to use a sandwich container to get the shape and simply manipulated the ingredients to make it stretch. I make this for breakfast once a week because it’s so easy. It takes about 10 minutes to make even though you only need 1.5 in the microwave so it’s still a quick and easy dish to whip up!

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Microwave Keto Bread

Ingredients

  • 3 TBS almond flour

  • 1.5 TBS melted butter

  • 1/2 teaspoon baking powder

  • 1 egg white

Directions

  1. Mix all ingredients in a mug (if making an English muffin) or sandwich container for a “toast bread” feeling.

  2. Microwave for 90 seconds.

  3. Cut in half (if you did it in a mug). Feel free to stop here, but for a firmer “bread”, lightly toast on each side in a skillet before serving.

  4. Top with whatever you want and enjoy!

What’s your go to breakfast during the week that you can whip up without a recipe? Tell us about it in the comments below.

 

Pin it now & make it later!

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Apple Orchard Panini

Hello Lovely,

Every now and then I need a change of scenery with my meals. I recently gave up rice, and while I fell off the wagon a few times, (I really don’t care for rice, but I wasn't about to starve) I am determined to eat better as much as possible. After all, with my vacation coming up in two weeks, my six pack won’t grow itself (but it would be so cool if it would).

So this morning, I made this awesome sandwich for lunch in less than thirty minutes. I even had time to throw in some kale chips to go along with it, which I’m sure is a better alternative to fries. I don’t have a Panini maker, so I used my waffle iron, which gives it the same effect more or less, so don’t feel as if you can’t make this sandwich if you lack the equipment. I made so many substitutions but included the original recipe from Iowa Girl Eats for you.

Apple Orchard Panini


Ingredients

·         Italian bread or Ciabatta buns (I used regular bread)

·         Extra virgin olive oil

·         Apple butter (I used peanut butter)

·         Roasted deli turkey

·         Granny Smith apples, thinly sliced

·         Brie cheese, sliced (I used white cheddar)

Directions

1.      Preheat panini maker to medium-high (I used my waffle iron; gives you the same effect more or less). Brush one side of 2 slices of bread with extra virgin olive oil. Turn slices over then spread apple butter generously on both slices. Layer on turkey, apple slices, and Brie cheese then place other side of bread on top. Place in panini maker (alternatively, cook the sandwich in a skillet on the stove-top) until golden brown and crispy. Allow to rest for 2 minutes then slice with a serrated knife. I served mine with kale chips that I made in the microwave, which is super easy to make. Simple drizzle handfuls of kale leaves with olive oil and salt on a plate so that they're not overlapping, and microwave on high for 2 1/2 minutes so it's nice and crunchy!

Enjoy!

How do you like to enjoy your deli sandwiches? What are your must have ingredients? Share with us in the comment section below!

XoX,

 

 

 

No-Knead Artisan Style Dutch Oven Bread

Hello Lovely,

I must be the craziest person on the planet because after a night of hardcore partying and drinking, I woke up at 8 am to bake bread. This is the crazy sort of thing that happens when I'm an idiot and I check my email in bed before doing anything. I saw this recipe, saw that it was only four ingredients and thought, "Hey I can do that!"

Mind you, I have never made bread before, but I figured how hard can it be? It's actually really easy....once you have yeast at home....know the price of yeast after realising that you don't actually have yeast at home and have to run to the store to buy some....actually carry the correct amount of money to the store to buy yeast...and use an oven with a functioning dial so you actually know the temperature you're setting the oven to and your bread doesn't sit in the oven not actually baking for 45 minutes, bread is super easy to make!

But when it finally did finish two hours later than it should've, I was glad that I stuck it through! It was delicious! The bread is super crunchy on the outside, but moist and soft on the inside! I buttered it and was in heaven! Get the recipe after the jump!

 

No-Knead Artisan Style Dutch Oven Bread

Author: Little Spice Jar

Serves: 1 loaf (approx. 8 servings)

Just 4 simple ingredients to make my homemade no-knead bread! This dutch oven bread requires barely any work and you don’t have to be an expert bread maker to make good bread. Stop paying for artisan style bread when you can make it at home!

Ingredients

  • 1 ½ cups water (heated to 100ºF) 
  • 1 tablespoon sea salt (I used one part regular salt and one part garlic salt)
  • 1 tablespoon yeast (active or instant)
  • 3 ¼ cups all purpose flour

Instructions

  1. In a large mixing bowl, combine the water, sea salt, and yeast. Stir to combine, don't worry if all the salt and yeast don't dissolve. Add the flour and continue to stir until the bread dough is mixed. At this point you can place the dough in a tupperware box that's 3 times the size of the dough (with a lid) or just use plastic wrap on the the mixing bowl. Let the dough rest for 2 hours at room temperature. If the room is particular cold, say in winter, let the dough rest for 2 ½ hours.
  2. When the dough has rested, you'll notice it has grown in size and there are lots of small bubbles on the surface of the dough. Place the dough in the refrigerator. You can now leave it in there for up to 14 days.
  3. When ready to bake the bread, remove dough from refrigerator 2 hours prior to when you'd like to bake the bread and allow the dough to rest and come to room temperature.
  4. When the 2 hours of resting time are up, position a rack in the lower third of your oven and preheat the oven to 450ºF.
  5. When the oven is done preheating, place a 6-8 quart dutch oven (with the lid) in the oven and allow it to heat for 30 minutes. While the dutch oven is heating, dust a large sheet of parchment paper with flour. Carefully remove the dough without punching it down and quickly shape it into a ball. You don't want to over work the dough so this shouldn't take more than 20 seconds. Dust the top of the bread dough with flour, cover with the plastic wrap and allow the dough to rest while the dutch oven is done heating.
  6. Carefully remove the heated dutch oven from the oven. Remove the plastic wrap from the dough and carefully lower the parchment sheet inside the dutch oven. Cover with lid and place back in the oven. Allow the bread to bake for 45 minutes covered. After 45 minutes, remove the lid and allow the bread to brown for an additional 8-12 minutes. Mine took exactly 10. Let the bread cool before slicing.


    STORAGE: Store the bread wrapped in plastic wrap then kept in an air tight container at room temperature. Bread will last for 3 days, after 3 days diced it up and make croutons!

You can put anything on this. You can make sandwiches out of it, butter it, or cover it in your favourite jam or jelly.

Enjoy!

XoX,