What inspired me to finally take the leap of faith? Recently I discovered a lovely site, Wingspread Farm where you can buy home baked bread from their Florida farm stall
(amongst other goodies such as their amazing cookies and free range farm eggs). I went down a recipe rabbithole after seeing this recipe from the farms blog, which I am going to try … when I can find kohlrabi! It will be easy to convert to LCHF and keto. Check out their site, it’s amazing and lovely. When life returns to some normality and we visit our son in the lakes area, we will definitely take a road trip to visit this warm, welcoming and delightful farm stall! Onward to my recipe. It’s astonishing what you can bake that’s still keto and omgosh, it’s so good! Before I go any further, yes there is two whole teaspoons of real sugar in this. Rest assured, those friendly yeast beasties gobble up the sugar in the fermentation alchemy to make your bread rise. It’s converted to something else entirely. More reason to love yeast!
- 2 cups lukewarm water
- 2 tsp sugar (stir into water)
- 3 tsp yeast
- 1/2 cup oat fibre
- 1 cup Vital Wheat Gluten
- 1 tblspn arrow root powder
- 1 heaped cup almond flour
- 1 tblspn Psyllium Husk
- 1/4 cup coconut flour
- 1 tblspn baking powder
- 2 tsp kosher salt
- 1/4 cup olive oil
- Olive oil to brush when rising
- Rosemary to garnish
- Coarse kosher salt to garnish
- Olive oil to drizzle into dented dough
- In a clean glass container dissolve the sugar in the lukewarm water, sprinkle over yeast and leave to ferment until the yeasties have worked their magic into a frothy aromatic party (place covered in a warm place)
- Meanwhile, place all your dry ingredients in a large bowl, please be sure they are room temperature as warmth is your friend in this process, and stir dry ingredients until well mixed
- When the yeast is foamy stir into the dry ingredients with a wooden spoon and then preferably knead with oiled hands, working lightly
- Drizzle in the quarter cup of olive oil and lightly knead in
- You can use a mixer with a dough hook or a wooden spoon, but it’s lovely to work with dough by hand
- When is nicely bound, roll into a ball
- Don’t worry about the olive oil on your hands, it’s a wonderful moisturizer, I never wash it off!
- Gently place the dough into a greased skillet or baking pan and press down
- Cover and leave to rise 2 hours in a warm cosy spot
- When risen make little dents with your thumb (don’t poke the poor focaccia like I did, LOL) and then drizzle over olive oil to pool in the dents
- Heat oven to 450F
- Sprinkle over fresh rosemary and coarse ground Himalayan salt
- Bake 12 to 15 minutes or until just deeply gold
- Yes, this is not your usual doughy focaccia from pre-keto days, but oh wow is it ever yummy.
Thank you for inspiring me, Andi!
Why do people throw out perfectly beautiful autumn leaves that the tree gifts itself for mulch? It’s such a wonderful growing circle of self care! And look how beautiful nutmeg is, still fresh out of its nut. I made some rooibos tea Chai with cardamom, cinnamon, nutmeg, anise and caraway seed.