3 Minute Protein Bread (low carb, sugar free, dairy free*, paleo)

Just "baked" in the microwave

Made in a 6 inch corningware...perfect for a kid's (or grown-ups)
peanut butter and jelly!

Miss bread and biscuits? Like real, chewy bread that doesn't come out crumbly and doesn't require tons of starches that will up your blood sugar faster than you can say tapioca? I know I did...until I devised this versatile recipe that started out being cooked in the oven, but has since been relegated to the microwave and/or waffle iron to ensure good rise and perfect, bready density...not hockey puck-ish texture disguised as bread!

Please try this and let me know what you think. It is far superior to ANY gluten free (especially low carb) bread that I have tried, and we have tried a lot!


Coming soon...modifications to make restaurant quality butter-garlic rolls & cinnamon buns!

Need ingredients? Check Amazon...it will suck buying them the first time, but you will make this stuff again and again and you won't think twice when it's time to re-order - cross my heart! Another note, I use subscribe and save for almost all of my baking ingredients that I order online. This saves me 20%...which is huge. You can sign up for subscribe and save and cancel before you get your second order, if you decide you don't need anymore!

**If you use the links below and make a purchase, I will receive a small commission from Amazon through their affiliate program. It costs you nothing additional and I don't EVER recommend products that I don't purchase through Amazon myself...**



3 MINUTE BREAD!

1/3 c coconut flour
1/3 c whey OR egg white protein powder (use egg white only for dairy free)
1/3 c psyllium husks (powdered)


See...a real biscuit (note the biscuit balls that
are pre-made in the container, ready for the
fridge and fresh bread...in 3 MINUTES!

2 tsp baking powder (or 1 tsp baking soda + 1/2 tsp cream of tarter)1 tsp salt
1/2 c milk of choice (I usually use canned coconut milk, but have also used whole and goats)
1/4 c + 2 Tbsp water
2 Tbsp Apple Cider Vinegar
4 extra large eggs
Butter/Coconut oil for greasing cooking dish


Mix all of the wet ingredients in a large bowl w/ a hand mixer, or use a high powered blender. Add the salt and baking powder and mix well. Add the protein, then the psyllium husks and finally the coconut flour, mixing well after each addition.


Once you have a dough like substance, let it hang out and thicken up for 3-5 minutes. Melt about 1/3 Tbsp butter in your microwave safe dish (I use small corningware or my glass pyrex) and then swirl it around to coat the bottom and about 1/2 inch up the sides. Divide your dough into approximately 7 1/4 c. balls. You are going to cook one at a time...you can save some in the fridge to have hot, fresh rolls in 3 minutes! 


When you are ready to make your bread, flatten your dough ball slightly into the prepared microwave container and then flip it over so their is butter/oil all over it. "Bake" it in your microwave, starting at about 1.5 minutes and adding 20 second increments until it is slightly firm in the middle. This make take a few attempts, but err on the side of under-done, as you can always re-nuke it. Once it's overcooked, it gets rubbery and hard around the edges.  For 1/4 c. dough in a 1 cup pyrex, in my 1200 watt microwave, it takes 2 minutes and 20 seconds to perfect bready, biscuit goodness. 1/3 cup (when I make larger rolls) takes 3 minutes. It's an art, this microwave baking...

Chocolate Coconut Butter (BONUS Recipe for sugar free, low carb coconut clusters)

2 c toasted coconut flakes (unsweetened)
2 c unsweetened coconut flakes
1/3 c coconut oil
3 droppers English toffee stevia
2 Tbsp vanilla extract
1/4 tsp sea salt
1/3 c raw cacao powder (or cocoa)
1/2 tsp stevia glycerite

In a powerful blender or food processor, process the coconut oil and coconut flakes until they are liquefied. Depending on your blending method this will take awhile.  Add remaining ingredients and process.

To make EASY Coconut Clusters - 
Mix equal parts of the chocolate coconut butter and unsweetened flakes coconut. Drop by rounded spoonfuls on a piece of parchment and freeze until set. Will keep in the fridge for a few weeks. May un-solidify if left out above 74 degrees.

Double Chocolate Mocha Biscotti (low carb, gluten free, dairy free)

2 ¼ cups almond flour

¼ c cocoa powder

2 Tbsps tapioca flour

1 egg

Pinch of salt

50 drops of liquid stevia

¼ cup strongly brewed coffee

½ tsp baking soda

Handful of chocolate chips

 

Mix all of the dry ingredients in the food processor. Add the egg, stevia and coffee. Process until it all comes together. Add the chocolate chips and pulse until they are combined.

Work the dough with your hands into 2 small loaves on a parchment lined baking sheet.

Bake at 325 for 25 minutes. Remove from oven and allow to cool for 10-15 minutes, or until they are set and cool enough to handle.

 Cut biscotti pieces with a sharp, serrated knife and spread the pieces out on the parchment.

Return to oven for 10-12 minutes, turn oven off and leave in for a couple of hours or until they are dried out to your liking. 

If serving within 24 hours, simply package in an airtight container and leave on the counter. If serving later, freeze them – they’re good both frozen and defrosted.

Delicious, both with coffee and without.