WYBM = What You’ve Been Missing. Nuff said.
This all started with a craving for bagels, and morphed into a 3 day long baking frenzy that resulted in the invention of two (or three if you count the option for donuts) awesomely easy, cheap, and delicious low-carb-dairy-free-keto-friendly-grain-free bread and bagel recipes. They turned out not only looking great, but holding up to toppings, freezing, and taste tests. Plus they are both easy as heck to whip up! If you haven’t seen my WYBM Bagel (and donut!) recipe yet, be sure to check out all the details about this bread HERE. If you just want to get right into the recipe and try it for yourself, just scroll, print, grab ingredients and go! Tip: I use a cheap 7 inch silicone bread pan. it is not a standard size pan. you can find it HERE. Also be aware that I have no idea how this will turn out in a different pan, so if using, my only advice is grease it!
Ingredient suggestion links:
- 1/4 cup whole chia seeds
- 1/4 cup almonds
- 1 cup water
- 1T honey
- 1 tsp salt
- 3/4 cup egg protein powder
- 2T Psyllium flakes
- 3 eggs, separated
- Using a high powered blender (I have a Vitamix) blend the chia seeds for about 5-10 seconds, until JUST blended. Should look similar to ground flax seed in texture. (too much will cause it to cake with oil)
- Remove from blender with rubber spatula (it will take a little bit of scraping, but don't worry too much about cleaning it completely) and put in a medium mixing bowl.
- Set blender aside, we will use again shortly.
- To the mixing bowl containing the ground chia, add the egg protein powder, salt, psyllium. Stir until well mixed.
- To the now empty blender add the almonds, honey and water. Blend on high till smooth and creamy.
- Separate the eggs, placing the yolks in the blender with the milk. Blend till creamy, 15 seconds or so.
- Whip egg whites in a separate mixing bowl until VERY STIFF. Set aside.
- Take chia flour mixture and pour into blender. Carefully blend till smooth and creamy, taking care not to overwork the blender. It will be very thick, but still pourable. VERY creamy.
- Pour wet mixture directly into the egg whites and mix carefully with a rubber spatula folding together till texture is smooth and egg whites are well incorporated.
- Carefully spoon the mixture into a lightly greased 7 inch bread pan. Dough will be higher than lip. Smooth into bread/dome shape with spatula. This will rise, but It won't spill over the edge if you are careful slipping it into the oven.
- Bake at 350F for around 25-30 minutes, or till browned well and toothpick inserted into middle is clean. Cool for 10-15 minutes to let the bread separate from the sides.
- After the initial cooling time, it is not necessary to wait till it is cooled completely to start slicing, but I DO recommended to cool completely before trying to store it. I leave mine on the counter in a sealed container as it sits well and I use it fairly quickly anyways. If not using right away or food prepping this will freeze quite well.
- 3.3g carb per slice
- 7.8g protein
- 4.2g fat
- Macros listed are a rough estimate based on a 15 slice 7 inch loaf.