Experimental recipe

(David Cooke) #1

I have twice made a Keto (rather flat) bread, using black Sesame seeds instead of almond flour which is expensive and difficult to get hold of here. The seeds I use are unroasted, and so still contain oil and all the vitamins and minerals contained in the skin. I can buy sesame really cheap here in Thailand.
I find this to be really good, and would welcome suggestions as to how I could make it lighter, possibly using yeast in a sugarless environment?

1 cup coconut meal
1/2 cup seame seeds put through the coffee grinder
1/2 teaspoon salt
1/2 teaspoon baking powder
The above mixed dry, I then add
1 egg
1/2 cup coconut oil
1/4 cup coconut cream (as a try, worked OK but first time I just used more oil)
Mix, hot oven for 15 minutes, lovely.

Any suggestions? Thanks.

(Little Miss Scare-All) #2

Not really sure how well thatd work, seeing as the yeast reacts the way it does because of the sugar. Itd be interesting to see if yeast somehow gets tricked into thinking xylitol or something of that ilk, is sugar. :thinking:

(Brandy) #3

Maybe try separating the eggs, adding the yolks like you regularly do, but beat the whites into stiff peaks, then fold them into the batter gently at the end. It should provide the leavening you’re looking for, although sponginess will be part of the deal as well.