Warning: file_get_contents(http://www.youtube.com/watch?v=r9wiyrIrhvs): failed to open stream: HTTP request failed! HTTP/1.0 429 Too Many Requests in C:xampphtdocscodeketodietstart.php on line 29 .
Video Description:
If you want to know how to make the best paleo keto bread recipe, this is it! It’s quick & easy to make with just 5 basic ingredients. ------------ ↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓ ------------
* FULL RECIPE HERE: * FREE LOW CARB COOKBOOK:
SUBSCRIBE to my channel:
Connect with me on social media for more exclusive keto low carb recipes: * FACEBOOK: * PINTEREST: * INSTAGRAM: * TWITTER:
Wholesome Yum creates natural, gluten-free, low carb recipes with 10 ingredients or less. If you are looking for healthy easy recipes that don't require a lot of time, this channel is for you. You'll find all low carb and keto recipes, as well as lots of paleo, LCHF, sugar-free, diabetic friendly, THM, and more.
This easy paleo almond flax keto bread recipe stands on it's own with a wonderfully dynamic flavor and texture. The crunchy crust and soft savory inside pair perfectly with a nice slab of salty butter.
hi guys this is simply eatable with Amanda man and today I'm going to show you an awesome sweet potato bread and this bread is great for breakfast it's great for snacks it kind of tastes a little bit like a pumpkin pie which is amazing but there's no added sugar and it's grain free and paleo so technically you can add any time in it you know really doesn't matter so let me show you what I got I have coconut oil eggs coconut flour cinnamon nutmeg allspice baking soda baking powder salt vanilla and almond butter I'm going to show you a few little substitutions if you need to I do have about two and a half cups of mashed sweet potato here but I need three cups so I've added some applesauce to that so we'll get right into it first we need to mix all of the wet ingredients so I'm going to start with the almond butter and the almond butter you can actually substitute any other nut butter that you prefer I actually have done done better as well which is sunflower seeds however it does turn your baked goods a little green tastes just fine but it just turns a little green there's the eggs and the coconut oil and of course I forgot my vanilla with my wet ingredients so we got to put that in there real quick there's the vanilla all right now I'm going to go for the dry stuff I've got my coconut flour all my spices and a pentacle get all this stuff out of the way all right so now I have my mixture I have a greased pan I put coconut oil all over it and this is one of the Pirates pans it's um it's eight by six and it comes with the lid which is fabulous because then when you're finished with it if you don't want to take it out and wrap it up again you just pick the lid on it awesome voila Evo and then we put it in the oven for 350 for about an hour I usually start checking it at about 50 minutes and we'll see how this goes all right guys I am done with my sweet potato bread and it looks and smells fabulous okay so if you are the kind of person that wants to take this out it probably works a little bit better if you use a use parchment paper on the bottom then you can pull it right out I'm going to pull this out OOP as you can see very hot but fabulous bread right there grain free which is amazing I mean I know it doesn't look pretty smaller but good good got a very great sweet dense texture that's perfect for these kinds of breads and bonus no added sugar which is awesome actually I think the applesauce made it just a tad sweeter than just straight sweet potato why you mentioned before is this this recipe is interchangeable with pumpkin sweet potato again if you're low on pumpkin or sweet potato you can always sub in some applesauce however I would I don't know that I would substitute the entire three cups for applesauce I have to try that one anyways I hope you liked it if you've made any other substitutions and you want to share with me please let me know I love hearing that kind of stuff comment and let me know what you think I hope you liked the video and subscribe for more and thanks so much thanks for watching .
Video Description:
Lightly sweetened sweet potato bread. Great for breakfast or snack! For full recipe, go to www.simplyeatable.com
hi it's Kelly and welcome back to my channel me more TV if you're new to my channel I make lots of videos on paleo beauty and lifestyle so make sure you subscribe and please click on the notification bell so you don't miss out on any videos in today's video I'm making a pea nut free bread I'm really excited about this because if you live up a your lifestyle you'll know that the majority of recipes that you do include nuts so if you have a nut allergy or you just don't like the taste of nuts well this one is for you so for this recipe you need 3/4 of a cup of coconut flour 1/2 a cup of olive oil 2 tablespoons of honey I use organic honey a teaspoon of baking soda and gluten-free baking soda and half a teaspoon of salt I've used Himalayan pink salt you can use sea salt and 4 large eggs 1/4 of a cup of black meal or flax seed soaked in half a cup of water and needs to soak for about 10 minutes before you use it so first thing put the oven on preheat the oven to about 180 okay oven is on now I am in my new home and this is the first time I'm actually using this little oven good big one behind me but I'm just a bit scared and I'm not used to it so if something goes wrong what my folks the ovens folks so I just greased the baking tray with olive oil lots of olive oil it's ready so I just mixed all the dry ingredients there the coconut flour the sea salt with the baking powder everything is going to go into my Vitamix if you've seen any of my other pair videos you'll know how much I love my Vitamix it's but all of my banking and/or so for almost smoothies and things like that too it's great right so that's all mixed together the dry ingredients now I'm going to add all the wet ingredients apart from the flag mill that will go and right at the very end okay so all of that into my Vitamix remember always put your Vitamix on low when you first start so things like explode the black males been soaking in water I'm just going to add it make sure you add it at the very end and whiz it together again okay so that is all or done all right I'm about to put it into the baking tray that oil has run down a little bit so make sure you just mix that up again make sure it's really saturated in the sides so the load isn't stick there we go now as I said it's new home new oven so I'm really going to keep an eye on this because they might have to turn the heat down a little bit but it should take about 35 to 45 minutes hey the knife test perfect oh here we go here we go look at that that's not bad for me that's pretty good it's my paleo nut free bread do not I am so pleased with this this is the first time I've done my nut free paleo bread you know what I love about this it was so quick so you would have seen minimal ingredients quick zap in the Vitamix and the longest thing was in the oven 30 minutes go and do what you've got to do come back look at that and it's beautiful fresh out of the oven with a bit of almond butter you can put some smoked salmon you can put whatever you want on it I know this is going to be gobbled up in the minute the kids get home if mommy doesn't eat it first I hope you've enjoyed this video remember I make lots of other videos on paleo beauty and lifestyle so please subscribe and you can find me on social media at meemaw TV it's not that different to the paleo bread I make with the almond flour little sweeter taste great so for this race it fits .
Video Description:
Here it is, a Paleo Nut FREE bread. This is a great one for anyone who suffers from nut allergies. Finally, a healthy snack option that the children can take to school.
Find me on social media! Facebook - Instagram -
Products used in this video: Vitamix:
Other products I use & recommend: Kenwood Mini Chopper: Dehydrator: Tescoma Glass Jar: Everlast Boxing Gloves: Egg Slicer: Salad Spinner: Violife Cheese: Avocado Oil: Breville Blender: Ecover Dishwasher Aid - Dishwasher Salt - Miele dishwasher -
eating gluten-free doesn't mean you have to skip out on taste that is if you have the right recipe and the right cook I love this woman this is Alana Amsterdam and she is a gluten-free cookbook author you have two cookbooks out right now and we're going to be cooking something today from the Paleo diet that goes one step beyond that gluten-free and we're going to talk about that but Alana what are we going to be cooking today Joanna today we're going to make paleo breakfast bars a finished product they're delicious they're low glycemic high in protein we're starting with a bowl of almond butter high protein almond almond butter full of heart-healthy good fats adding some high protein eggs and we have to point out you actually do have a cookbook out there that's all about cooking with that almond flour I cook with almond butter what does that mean does it add more nutrition to your cook well first of all I think what's most important for any chef is that it tastes great and my husband and kids love it yeah second of all very high in protein and heart-healthy fats which I mentioned I also like to use coconut flour which is high in fiber I basically want to stay away from your traditional gluten-free flours like rice flour details our potato starch because those spike your blood sugar then leave you with that high carb hangover feeling what you really don't want to get out of Yui yeah and when you're eating a lot of the processed foods when you're doing the gluten-free diet that's really all that's out there right house so you're giving me an option yes if you hit the nail on the head those foods are highly processed I'm adding in pure vanilla and stevia which is a super low glycemic sweetener and that will just kick up the taste and flavor of the honey a little bit yeah then we're going to add in I'm cinnamon and I use an entire tablespoon of cinnamon and so good for you so good for you and that also helps with your glycemic index and stabilizes blood sugar and it also makes food a lot sweeter so I just try and spike things with cinnamon anytime I can't all that looks so yummy yeah this recipe for paleo breakfast bars is just has the perfect flavor with the cinnamon then we're going to add our salt and our baking soda okay and you keep mixing there I'm going to ask you a lot of people are probably asking themselves what is the Paleo diet it's gluten-free but as I said one step beyond so explain to us well the Paleo diet basically we haven't changed that much since Paleolithic times which is made man tais two and a half million years ago there were cavemen you and I basically have very similar genes to those cavemen however the diet that we're eating today is radically different and I believe in other people also believe that those of us who are going from Doctor to doctor with unrelenting undiagnosable health conditions who simply may not have the genes that adapt us to eat grains and greens are really new to our diets from where you were telling rates are very new the Agricultural Revolution which was one cereal grains were introduced was only ten thousand years ago we've been around 2.5 million years that's less than 1% of our existence Wow so the other thing I love about the Paleo diet and these kinds of recipes is you're not just getting rid of the grains which can be inflammatory and difficult to digest for people like myself I've been on the Paleo diet for about 11 years now you're also cutting out all those junky processed food right it's kind of fake food and you're even cutting out rice which was surprising yes I cut out rice potatoes corn beans so everything I'm eating is extremely nutritionally dense and high in protein and good fats so this is our batter and here's just another version of our batter and we're gonna put it into a pan Hey baking dish that I greased with coconut oil YUM which is a lovely oil that is very good for you and we're going to bake these and you have all of the recipes on your website yeah those up at the NS Dianna's Alana's pantry calm and you also have two great books we're gonna bring those up one of them is cupcakes free cupcake free cupcake and the other one is gluten free almond flour gluten free on the flour cookbook and you give some advice on how to find that almond flour right actually on my website Alana's pantry com I linked to all the challenging to find ingredients yeah so that you can just in the click of your mouse go straight to a place where you can purchase them I always select the highest-quality ingredients for the best prices okay I'm a dive into that's our finished product I can chase the cinnamon out I love it and she also brought me some cookies today I brought you some superfood cookie I'm not sharing those with my kids I'm just high-protein chocolate chip cookies made with dark chocolate and high protein almond flour dark chocolate is antioxidant rich genetic you know a health food well I just love all this I'm gonna take it to my party that I'm having this weekend great it's gonna be fabulous Thank You Alana thanks Jillian as I'm eating I'm gonna give you more information on her recipes and her menus and her cookbooks she has this awesome website it's Alana's pantry got to pronounce that right Alana's pantry dot-com and you're gonna get all the information you need right there .
Video Description:
Elana Amsterdam makes Paleo Breakfast Bread live on FOX31 and the Colorado's Best show.
• eggs, large (2 pcs) • honey (110g | 1/3 cup) • vanilla extract (1 1/3 tsp) • coconut oil, melted, room temperature (35g | 2 3/5 TBSP) • zucchini, grated (220g | 1 1/3 cup) • almonds (156g | 1 cups 11/2 TBSP) • cocoa powder (30g | 4 TBSP) • salt (a pinch) • baking soda (2 tsp) / I have a mistake in video. Instead of the baking powder, the baking soda is used. /
INSTRUCTIONS 1/ The eggs, honey, vanilla extract, coconut oil, and zucchini mix in a bowl. You obtained the wet mixture. 2/ Almonds pulse in a food processor. 3/ The ground almonds, cacao powder, salt, and baking soda mix together. The dry mixture is prepared. 4/ Mix dry and wet mixtures until combined. 5/ Pour the batter to a 20 x 11 cm | 7.8 x 4.3 loaf pan lined with parchment paper. 6/ Bake in preheated oven at 180°C | 350°F approximately for 45 minutes. 7/ Cool for 2 hours. 8/ Serve.
You always wondered what the big fuzz around Paleo is about? Then we have the right recipe for you. Try the Paleo Seed Bread recipe and enjoy it fresh and warm!
What you need to do so: 2 tbsp ground flaxseeds 140 g sunflower seeds, plus more for garnish 60 g pumpkin seeds, plus more for garnish 60 g sesame seeds 2 tbsp ghee 1 tbsp tahini 4 eggs 2 tsp gluten-free baking powder 1 tsp vanilla seeds 1 tsp cinnamon salt
Find detailed step-by-step instructions and more delicious recipes as well as useful kitchen howtos in our app and on our website: https://kitchenstories.io/
For more deliciousness, find us also on: Facebook: https://www.facebook.com/KitchenStoriesOfficial/ Instagram: https://www.instagram.com/kitchenstories_official/
This paleo lemon poppyseed bread is made with cashew and coconut flours. It's incredibly moist and topped with a lemon glaze for a delicious grain free treat. FULL RECIPE: http://www.runningtothekitchen.com/paleo-lemon-poppyseed-bread/
Light and airy, this 3-ingredient cloud bread is easy to make and can be topped with anything from sweet jam to savory cashew cheese. ➤RECIPE: http://blog.paleohacks.com/cloud-bread/ ______________________________________ -PALEOHACKS - ➤SUBSCRIBE: http://www.youtube.com/subscription_center?add_user=Paleohacks ➤WEBSITE: http://blog.paleohacks.com/ ➤INSTAGRAM: https://www.instagram.com/paleohacks/ ➤PINTEREST: https://www.pinterest.com/paleohacks/ ➤TWITTER: https://twitter.com/PaleoHacks ➤FACEBOOK: https://www.facebook.com/PaleoHacks
hey guys I'm here with my lovely wife Karen and we are going to make the most incredible recipe for bread you've been waiting for this this is the ultimate bread and there's no flour no gluten no bad stuff so how do you do this Karen it's so easy you're gonna love it so it's 1 cup of almond flour in my Santa cup measuring cups it is one cup of arrowroot flour you use a little arrowroot here arrowroot is a low glycemic flour it's made from a root so it's its small amounts it's okay arrowroot that's why they call it root that weren't exactly this doesn't come out as quickly and then 1/3 cup of coconut flour and these combined give it a really neat texture most of the natural breads out there kind of tastes terrible like they're calm and it's like a sponge cake like bark yeah then we're going to just do 1 teaspoon of salt and that's it for the dry ingredients mix it up very very so smells really good already and then you go on to beast which is also very simple so now we're going to do the yeast portion we're going to pour in wanted a quarter cup of warm water between 105 and 110 degrees and the temperature really is important if it's too cold or too hot the yeast will not do its thing we're going to add two teaspoons of what sort of maple syrup that's for the that's the food for the yeast so it's not going to be a plug because they're yeast of anything though and produce carbon dioxide now we're going to take two teaspoons of instant dry yeast and this equals one packet one packets usually two teaspoons if you're using the smaller packages now is this delicate I mean like is it could you actually mess this up you can mess it up and I have messed it up I used water that was way too hot and what's supposed to happen now is the yeast is going to eat this the maple syrup what any of the true is the water well like I said 105 210 okay and then the yeast is going to eat the maple syrup and it's gonna push out a little gases but that's gonna foam up and that's actually what's going to make your so you basically keep it there and then you're waiting ten minutes okay alright I just don't want to give you any opinions because you have the opinion wasn't in the rest your opinion wasn't in the recipe right is that a subtle hint it's subtle is it subtle is it subtle enough right okay for ten minutes there okay this is wait okay really if you stand and look at it you'll see little bubbles coming up it's like little yeast fireworks it is alive that's the really cool thing it is totally alive and they're so what's happening is the yeast is eating the maple syrup and literally pushing out little excreting little gases and that's what helps your bread rise yeah that's amazing mm-hmm and this is exactly what's supposed to happen so that's what's good uh-huh we're doing good the key is the temperature oh yeah but also your yeast if your yeast isn't any good anymore you can have the perfect temperature water and it won't do that okay so after about 10 minutes your yeast is going to be beautiful and foamy it's done it's eating of all that maple syrup isn't it yeah so now what we're going to do is we're going to add two tablespoons of psyllium and one-and-a-half tablespoons of ground chia psyllium is kind of like a fiber yeah and you know we get whole Chia and then we have one little coffee grinder that we use just for spices and seeds and stuff like that so you're going to let it sit in there for two or three minutes and it's going to get really gelatinous and thick and then you're going to whisk it so now you're going to cut this because we have to wait all right so this has been sitting for just two or three minutes in it it got gelatinous lucious so now we're just going to stir it all in make sure it's all whisked in quisque alright good now just going to put this in our dry ingredients and mix it up and you are going to see this become it's amazing you know this is one of those things that people been trying to figure this out for yours you can't really find a good bread recipe without the wheat so we found I was so surprised how well this turned out I did find this online I'm not sure what we've changed but I appreciate people who have done all the research to figure out especially the chant and the psyllium because that's amazing now it's going to look gloopy like this and you're literally going to need it just for one minute yeah I think what happens is that you have them you don't have the gluten so gluten is like glue and so you have that I think probably combination chia seed some of the fiber tends to act like glue which is perfect because we can do that all day long yep now you can take this out of the bowl I'm just leaving it in the bowl can you make a pizza crust with that like I can I used to do that I used to do it okay so now look we'll have this beautiful beautiful Bowl I mean pool ball of dough okay so now I'm going to put it in a slightly smaller bowl rinse my hands really quick and I have a damp towel I'm going to put it over my bread and excuse me dr. Berg now I'm going to put it in my warm space which is just not a cold space oops and for an hour we're going to let it rise okay so after you've had your yeast rising in some warm place for an hour you're going to take it out now I don't have my oven on my ovens off but it's the warmest place so I just put the bowl in there take it out damp cloths is no longer down that's what it looks like it did rise it should double and there you go that's just like it is dough it's beautiful as a matter of fact now what you're going to do is cut it in half because you can make it too you want a big one you can leave it but then you're gonna make it into a round rule what is a bull anyway bull it's just round bread I had to look it up myself okay so now that's that alright now to get it golden brown the new trick do this squares that's second yeah so an egg wash it's just an egg yolk with a tiny little bit of water a teaspoon of water and you're just gonna wash your little boo that's going to make it nice and brown and crispy on the outside like a sourdough and then another thing just to give it a little bit of a touch is you can do a little crisscross pattern with a knife you could so little it's going to give it a little something now the original recipe said use a stone I don't have a stone what I do is I like to put it on hot pan I use parchment bring this over here normally I would just carry the loaves over to the oven but for this literally put this on hot parchment and on the pan and that's it it's going to go into the oven unfortunately our oven light isn't working right now so you'll see that when it comes out okay it's time to take the bread out of the oven let's take a look Wow now we've made a few loaves this is why it didn't turn into one loaf in the oven come look that's serious bread we can't touch that until it's cool inside because it'll be chewy nope so check the services this is a great way to eat butter it is a great way to eat butter mmm it toasts beautifully it's better than bread better than well it is bread .
Video Description:
Join the Dr. Berg FREE Immunity Challenge! Get access here: https://m.me/drericberg?ref=w11831075 Want to stay healthy, but also love bread? Try this recipe for the healthiest bread in the world! You can find this recipe and other recipes here: https://www.drberg.com/blog/the-healthiest-bread-in-the-world Timestamps 0:00 Keto-friendly bread 0:28 How to make keto bread 10:16 Tasting the low carb bread
In this video, we’re going to share with you a fantastic recipe for the healthiest bread in the world! This is the ultimate low carb bread recipe. It’s delicious, and it’s flourless, gluten-free, and completely keto-friendly. We use almond flour, coconut flour, and arrowroot flour in this recipe. Arrowroot is a low-glycemic flour made from a root, and in small amounts, it’s perfectly good. Let’s be honest. Many healthy alternative breads out there are not very good. But, this keto recipe is different. This is really the tastiest and healthiest bread in the world. This keto bread is a perfect healthy alternative for those of you on the healthy keto diet. Many people miss having bread when they’re on the healthy keto diet, but you don’t have to anymore. You can toast this keto bread, use it for sandwiches, or simply add some butter and enjoy! Dr. Eric Berg DC Bio: Dr. Berg, 55 years of age is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of The New Body Type Guide and other books published by KB Publishing. He has taught students nutrition as an adjunct professor at Howard University. He no longer practices, but focuses on health education through social media. DR. BERG'S SHOP: http://www.drberg.com/blog Follow us on FACEBOOK: fb.me/DrEricBerg Send a Message to his team: m.me/DrEricBerg ABOUT DR. BERG: http://www.drberg.com/dr-eric-berg/bio Disclaimer: Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition. The Health & Wellness, Dr. Berg Nutritionals and Dr. Eric Berg, D.C. are not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through this video or site. We hope you enjoy this recipe for the healthiest bread in the world. Thanks for watching!
