Transcription
3 eggs. A pinch of salt. 1 cup (240 ml) warm milk. 2 tablespoons of psyllium. 2 tablespoons flax seeds. 2 tablespoons pumpkin seeds. 2 tablespoons sunflower seeds. Lightly fry over medium heat until golden brown. 2 tablespoons sesame seeds. Fry everything together for about 7 more minutes. 1/2 cup (70 g) almonds. Roast the almonds over medium heat for about 12 minutes. 1 tablespoon baking powder. Mix everything well until smooth. I use two medium-sized baking pans. You can also use 1 large mold. Bake in a preheated oven at 360F/180C for about 30 minutes. Boil 2 eggs. After the bread is baked, leave it in the pan to cool for at least 3 hours. 1 clove of garlic. 1 tablespoon cream cheese. A small bunch of dill. 10.6 oz (300 g) whole wheat flour. A pinch of salt. 1/2 teaspoon baking soda. Mix all ingredients well. 8.45 fl oz (250 ml) liquid sour yogurt. Add yogurt gradually to adjust the consistency of the dough. Knead the dough for about 5-7 minutes; it should be dense and not stick to your hands. Form the dough into a loaf shape. Make slits on top of the dough. Sprinkle with a mixture of seeds (pumpkin, sunflower, and flax). Bake in a preheated oven at 360F/180C for about 30 minutes. 3.5 oz (100 g) cheese. A small bunch of greens (parsley, basil). 3 eggs. 1/2 cup (120 ml) milk. A pinch of salt. Favorite spices. 2 cloves of garlic. 3.5 oz (100 g) rice flour. 3.5 oz (100 g) cornmeal. 1 teaspoon baking powder. Sprinkle with sunflower, pumpkin, and sesame seeds. Bake in a preheated oven at 360F/180C for about 40 minutes. 3.5 oz (100 g) cheese. 4 eggs. 3.5 oz (100 g) Greek yogurt. A pinch of salt. 1/2 teaspoon baking powder. 1/2 cup (60 g) coconut flour. 2 teaspoons psyllium. 1/2 cup (60 g) almond flour. Mix all ingredients well and leave the dough for 10 minutes. Wet your hands with water and divide the dough into 4 equal parts. Shape the dough into a donut shape. Brush the tops of the donuts with egg yolk. Sprinkle the top with sesame seeds, flax seeds, sunflower seeds, and ground pistachio if desired. Bake in a preheated oven at 360F/180C for about 20 minutes. 3.5 oz (100 g) mascarpone or cream cheese. 2.45 oz (70 g) cheese. 1 egg. A pinch of salt. 1/2 teaspoon baking powder. 1 tablespoon coconut flour. 1/3 cup (30 g) almond flour. 1 teaspoon psyllium. Mix all the ingredients well; you should get a dense dough. Divide the dough into 2 parts. Bake in a preheated oven at 360F/180C for about 20 minutes. 2 tablespoons of vegetable oil. A small bunch of dill. 2 cloves of garlic. 3 eggs. 1 cup (240 ml) any milk of your choice. A pinch of salt. 2 tablespoons oatmeal. 2 tablespoons flax seeds. 1 tablespoon of psyllium. Mix all ingredients well and leave for 15 minutes. 2 tablespoons pumpkin seeds. 1 tablespoon sunflower seeds. 1 tablespoon sesame seeds. Fry over medium heat for about 7-9 minutes. 1/2 cup (50 g) almonds. Roast the almonds over medium heat for about 6-8 minutes. 1 teaspoon baking powder. You can use any baking pan you have. Bake in a preheated oven at 360F/180C for about 30-35 minutes.
400g – (14.1 OZ) green buckwheat, soaked for 10 hours. Drain and rinse with clean water. 160ml – (2x1/4 cups) water. 1 teaspoon butter. Favorite spices for bread. A pinch of salt. 2 teaspoons psyllium seeds. Grease the form with vegetable oil. Cover the bread and let it rest at warm room temperature for 15-18 hours. Sprinkle pumpkin seeds and sunflower seeds on top. Before baking, preheat the oven to 250°C, reduce the temperature to 240°C, and bake for 10 minutes. Open the oven door for about 30 seconds, reduce to 190°C, and bake for 40 minutes. 170g – (6 OZ) cheese. 1 tablespoon cream cheese. Heat until the cheese melts. 90g – (1 cup) almond flour. 1 teaspoon baking powder. 1 egg. 1 clove of garlic. Bake in a preheated oven at 190 °C for about 10 minutes. A small bunch of dill. 1 tablespoon butter. 1 clove of garlic. 400g canned chickpeas. 3 tablespoons psyllium husk. 3 tablespoons vegetable oil. 10 grams of baking powder. 200ml of water. 1 teaspoon of your favorite spices. Let the dough rest for 20 minutes. Divide into 6 parts. Dip the top of the bun in psyllium husks. Bake in a preheated oven at 170°C for about 35-40 minutes.
25 g - (1/4 cup) psyllium powder. 25 g - (1/4 cup) flaxseed. 300 ml of warm water. Leave for 15 minutes. 150 g - (2 cups) wheat bran. 10 grams of baking powder. A pinch of salt. Sugar substitute optional. Sprinkle wheat bran on top. Make slits on top of the bread. Bake in a preheated oven at 180°C for 45 minutes. After baking, turn off the oven and leave the bread there for 1 hour without opening it. Wrap the bread and let it mature for about 8-10 hours.
2½ cups (250 g) oatmeal. 1 tablespoon baking powder. Salt. 2 eggs. 1⅓ (250 g) Greek yogurt. 2 tablespoons olive oil. Sesame. Flax seeds. Sunflower seeds. Pumpkin seeds. Bake in a preheated oven at 360F/180C for approximately 45-50 minutes.
4 cups (400 g) oatmeal. 1 teaspoon salt. 0.35 oz (10 g) dry yeast. 1½ cups (360 ml) warm water. 2 tablespoons of vegetable oil. Leave for 30 minutes. Bake in a preheated oven at 400F/200C for approximately 25-30 minutes.
2½ cups (250 g) oatmeal. 3.5 oz (100 g) sesame seeds. 5 oz (140 g) sunflower seeds. 3 tablespoons of psyllium. 3 tablespoons flax seeds. 2 tablespoons chia seeds. 2.5 oz (70 g) pumpkin seeds. Salt. 2¼ (540 ml) very hot water. Leave for 30 minutes. Bake in a preheated oven at 360F/180C for approximately 45-50 minutes.
Cheese spread. Canned tuna. Garlic. Dill. Ground black pepper. 3 eggs. 1 cup (240 ml) milk. 2 tablespoons of psyllium. 2 tablespoons flax seeds. 1/2 cup (80 g) almonds. 1/4 cup (30 g) walnuts. 1/3 cup (40 g) peanuts. Lightly fry over medium heat. 1 tablespoon baking powder. Salt. You can use any baking pan you have. Sprinkle with flax seeds and sunflower seeds. Bake in a preheated oven at 360F/180C for approximately 40-45 minutes. After baking, leave in the oven until completely cool.
1 zucchini. 4.4 oz (125 g) fresh mozzarella. Salt. 1 egg. 1/2 cup (120 g) Greek yogurt. 1/2 teaspoon garlic powder. Italian herbs. 1 teaspoon baking powder. 1 cup (100 g) cornmeal. 1 cup (100 g) almond flour. Bake in a preheated oven at 360F/180C for about 30-35 minutes.
3 eggs. A pinch of salt. 1 cup (240 ml) warm milk. 2 tablespoons of psyllium. 2 tablespoons flax seeds. 2 tablespoons pumpkin seeds. 2 tablespoons sunflower seeds. Lightly fry over medium heat until golden brown. 2 tablespoons sesame seeds. Fry everything together for about 7 more minutes. 1/2 cup (70 g) almonds. Roast the almonds over medium heat for about 12 minutes. 1 tablespoon baking powder. Mix everything well until smooth. I use two medium-sized baking pans. You can also use 1 large mold. Bake in a preheated oven at 360F/180C for about 30 minutes. Boil 2 eggs. After the bread is baked, leave it in the pan to cool for at least 3 hours.
1 clove of garlic. 1 tablespoon cream cheese. A small bunch of dill. 10.6 oz (300 g) whole wheat flour. A pinch of salt. 1/2 teaspoon baking soda. Mix all ingredients well. 8.45 fl oz (250 ml) liquid sour yogurt. Add yogurt gradually to adjust the consistency of the dough. Knead the dough for about 5-7 minutes; it should be dense and not stick to your hands. Form the dough into a loaf shape. Make slits on top of the dough. Sprinkle with a mixture of seeds (pumpkin, sunflower, and flax). Bake in a preheated oven at 360F/180C for about 30 minutes.
3.5 oz (100 g) cheese. A small bunch of greens (parsley, basil). 3 eggs. 1/2 cup (120 ml) milk. A pinch of salt. Favorite spices. 2 cloves of garlic. 3.5 oz (100 g) rice flour. 3.5 oz (100 g) cornmeal. 1 teaspoon baking powder. Sprinkle with sunflower, pumpkin, and sesame seeds. Bake in a preheated oven at 360F/180C for about 40 minutes.
3.5 oz (100 g) cheese. 4 eggs. 3.5 oz (100 g) Greek yogurt. A pinch of salt. 1/2 teaspoon baking powder. 1/2 cup (60 g) coconut flour. 2 teaspoons psyllium. 1/2 cup (60 g) almond flour. Mix all ingredients well and leave the dough for 10 minutes. Wet your hands with water and divide the dough into 4 equal parts. Shape the dough into a donut shape. Brush the tops of the donuts with egg yolk. Sprinkle the top with sesame seeds, flax seeds, sunflower seeds, and ground pistachio if desired. Bake in a preheated oven at 360F/180C for about 20 minutes.
3.5 oz (100 g) mascarpone or cream cheese. 2.45 oz (70 g) cheese. 1 egg. A pinch of salt. 1/2 teaspoon baking powder. 1 tablespoon coconut flour. 1/3 cup (30 g) almond flour. 1 teaspoon psyllium. Mix all the ingredients well; you should get a dense dough. Divide the dough into 2 parts. Bake in a preheated oven at 360F/180C for about 20 minutes.
2 tablespoons of vegetable oil. A small bunch of dill. 2 cloves of garlic. 3 eggs. 1 cup (240 ml) any milk of your choice. A pinch of salt. 2 tablespoons oatmeal. 2 tablespoons flax seeds. 1 tablespoon of psyllium. Mix all ingredients well and leave for 15 minutes.
2 tablespoons pumpkin seeds. 1 tablespoon sunflower seeds. 1 tablespoon sesame seeds. Fry over medium heat for about 7-9 minutes. 1/2 cup (50 g) almonds. Roast the almonds over medium heat for about 6-8 minutes. 1 teaspoon baking powder. You can use any baking pan you have. Bake in a preheated oven at 360F/180C for about 30-35 minutes.
400g – (14.1 OZ) green buckwheat, soaked for 10 hours. Drain and rinse with clean water. 160ml – (2x1/4 cups) water. 1 teaspoon butter. Favorite spices for bread. A pinch of salt. 2 teaspoons psyllium seeds. Grease the form with vegetable oil. Cover the bread and let it rest at warm room temperature for 15-18 hours. Sprinkle pumpkin seeds and sunflower seeds on top. Before baking, preheat the oven to 250°C, reduce the temperature to 240°C, and bake for 10 minutes. Open the oven door for about 30 seconds, reduce to 190°C, and bake for 40 minutes.
170g – (6 OZ) cheese. 1 tablespoon cream cheese. Heat until the cheese melts. 90g – (1 cup) almond flour. 1 teaspoon baking powder. 1 egg. 1 clove of garlic. Bake in a preheated oven at 190 °C for about 10 minutes.
A small bunch of dill. 1 tablespoon butter. 1 clove of garlic. 400g canned chickpeas. 3 tablespoons psyllium husk. 3 tablespoons vegetable oil. 10 grams of baking powder. 200ml of water. 1 teaspoon of your favorite spices. Let the dough rest for 20 minutes. Divide into 6 parts. Dip the top of the bun in psyllium husks. Bake in a preheated oven at 170°C for about 35-40 minutes.
25 g - (1/4 cup) psyllium powder. 25 g - (1/4 cup) flaxseed. 300 ml of warm water. Leave for 15 minutes. 150 g - (2 cups) wheat bran. 10 grams of baking powder. A pinch of salt. Sugar substitute optional. Sprinkle wheat bran on top. Make slits on top of the bread. Bake in a preheated oven at 180°C for 45 minutes. After baking, turn off the oven and leave the bread there for 1 hour without opening it. Wrap the bread and let it mature for about 8-10 hours.
2½ cups (250 g) oatmeal. 1 tablespoon baking powder. Salt. 2 eggs. 1⅓ (250 g) Greek yogurt. 2 tablespoons olive oil. Sesame. Flax seeds. Sunflower seeds. Pumpkin seeds. Bake in a preheated oven at 360F/180C for approximately 45-50 minutes.
4 cups (400 g) oatmeal. 1 teaspoon salt. 0.35 oz (10 g) dry yeast. 1½ cups (360 ml) warm water. 2 tablespoons of vegetable oil. Leave for 30 minutes. Bake in a preheated oven at 400F/200C for approximately 25-30 minutes.