Almond Flour Banana Bread | fool-proof, gluten-free recipe
RECIPE:
Almond Flour Banana Bread is gluten-free, with the perfect texture! This Paleo-friendly quick bread is naturally sweetened with maple syrup, and is high in protein, to help keep you feeling full and satisfied. It makes a healthy breakfast or snack!
Vegan recipe:
0:00 Intro
0:28 Preheat the oven
0:32 Almond Flour Banana Bread ingredients
1:01 Blanched almond flour vs. Almond meal
1:51 Mixed batter
1:57 Preparing the loaf pan
2:19 How long to bake banana bread
2:29 Finished banana bread in the pan
2:37 How to store it
2:45 How to freeze it
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Almond Flour Breadcrumbs- Oil-Free, Wheat-Free
Recipe:
1 cup almond flour
2 tsp flax meal
½ pepper½ tsp garlic
½ paprika
1 tsp salt or TO YOUR TASTE
2 Tbsp water
Whisk together dry ingredients in a bowl. Add water and mix to form a dough that resembles playdoh in texture.Transfer dough ball to skillet on medium-low heat. Use a spatula to break up dough and prevent sticking. The dough will begin to dry out and won’t stick once the natural oils release.Continue to stir and toast mixture. Once the drying out and toasting process is complete (20-30 minutes) Take the pan off of the heat and allow to cool. Pulse in processor to achieve desired crumb. Do not over process. Enjoy!
Keto Almond Tortillas | Vegan
INGREDIENTS
1 cup (100g) blanched almond flour
2 tablespoons (12g) whole psyllium husk
pinch of salt
1 tablespoon (15mL) avocado oil or any oil of choice
½ cup (120mL) hot water
-Cook the tortilla in low heat for about 1 minute on each side.
*I used a 6 inch round mold to cut my tortillas. You can make it bigger if you want a larger tortilla.
Yields 5 servings (macros per serving)
NET CARBS: 1.6g
FIBER: 3.7g
PROTEIN: 4.0g
FAT: 11.6g
CALORIES: 129
*Whole Psyllium Husk:
* 6 inch mold:
**As an Amazon Associate I earn from qualifying purchases
#ketoserts #ketoTortilla #LowCarbFlatBread
▶️
INGREDIENTES
1 taza (100 g) de harina de almendras blanqueada
2 cucharadas (12 g) de cáscara de psyllium entera
pizca de sal
1 cucharada (15 ml) de aceite de aguacate o cualquier aceite de su elección
½ taza (120 ml) de agua caliente
-Cocine la tortilla a fuego lento durante aproximadamente 1 minuto por cada lado.
* Usé un molde redondo de 6 pulgadas para cortar mis tortillas. Puedes hacerlo más grande si quieres una tortilla más grande.
Rinde 5 porciones (macros por porción)
CARBOHIDRATOS NETOS: 1.6g
FIBRA: 3,7g
PROTEÍNA: 4.0g
GRASA: 11,6 g
CALORÍAS: 129
INGREDIENTI
1 tazza (100 g) di farina di mandorle sbollentate
2 cucchiai (12 g) di buccia di psillio intera
pizzico di sale
1 cucchiaio (15 ml) di olio di avocado o qualsiasi altro olio a scelta
½ tazza (120 ml) di acqua calda
-Cuocere la tortilla a fuoco basso per circa 1 minuto per lato.
*Ho usato uno stampo rotondo da 6 pollici per tagliare le mie tortillas. Puoi renderlo più grande se vuoi una tortilla più grande.
Produce 5 porzioni (macro per porzione)
CARBOIDRATI NETTI: 1.6g
FIBRA: 3,7 g
PROTEINE: 4.0g
GRASSO: 11,6 g
CALORIE: 129
INGRÉDIENTS
1 tasse (100g) de farine d'amande blanchie
2 cuillères à soupe (12 g) de cosse de psyllium entière
pincée de sel
1 cuillère à soupe (15 ml) d'huile d'avocat ou de l'huile de votre choix
½ tasse (120 ml) d'eau chaude
-Cuire la tortilla à feu doux environ 1 minute de chaque côté.
* J'ai utilisé un moule rond de 6 pouces pour couper mes tortillas. Vous pouvez l'agrandir si vous voulez une tortilla plus grosse.
Donne 5 portions (macros par portion)
GLUCIDES NETS : 1,6 g
FIBRE : 3.7g
PROTÉINES : 4,0 g
GRAISSE : 11,6 g
CALORIES : 129
INGREDIENTES
1 xícara (100g) de farinha de amêndoa escaldada
2 colheres de sopa (12g) de casca de psyllium inteira
pitada de sal
1 colher de sopa (15mL) de óleo de abacate ou qualquer óleo de sua escolha
½ xícara (120mL) de água quente
-Cozinhe a tortilha em fogo baixo por cerca de 1 minuto de cada lado.
* Usei um molde redondo de 6 polegadas para cortar minhas tortilhas. Você pode torná-lo maior se quiser uma tortilha maior.
Rende 5 porções (macros por porção)
CARBOS LÍQUIDOS: 1,6g
FIBRA: 3,7g
PROTEÍNA: 4,0g
FAT: 11,6g
CALORIAS: 129
INGREDINTEN
1 kop (100 g) geblancheerd amandelmeel
2 eetlepels (12 g) hele psyllium husk
snufje zout
1 eetlepel (15 ml) avocado-olie of een andere olie naar keuze
½ kopje (120 ml) heet water
- Bak de tortilla ongeveer 1 minuut aan elke kant op laag vuur.
*Ik heb een ronde vorm van 15 cm gebruikt om mijn tortilla's te snijden. Je kunt hem groter maken als je een grotere tortilla wilt.
Opbrengst 5 porties (macro's per portie)
NETTO KOOLHYDRATEN: 1.6g
VEZEL: 3.7g
EIWIT: 4.0g
VET: 11.6g
CALORIEN: 129
ИНГРЕДИЕНТЫ
1 стакан (100 г) бланшированной миндальной муки
2 столовые ложки (12 г) цельной шелухи подорожника
щепотка соли
1 столовая ложка (15 мл) масла авокадо или любого масла по выбору
½ стакана (120 мл) горячей воды
- Готовьте лепешки на слабом огне примерно по 1 минуте с каждой стороны.
* Я использовал 6-дюймовую круглую форму, чтобы разрезать лепешки. Вы можете сделать его больше, если хотите большую лепешку.
Дает 5 порций (макросы на порцию)
ЧИСТЫЕ УГЛЕВОДЫ: 1,6 г
ВОЛОКНО: 3,7 г
БЕЛКИ: 4,0 г
Жиры: 11,6 г
КАЛОРИИ: 129
مكونات
1 كوب (100 جم) دقيق لوز مقشر
ملعقتان كبيرتان (12 جم) قشر سيلليوم كامل
قليل من الملح
1 ملعقة كبيرة (15 مل) زيت أفوكادو أو أي زيت من اختيارك
نصف كوب (120 مل) ماء ساخن
- قم بطهي التورتيلا على نار خفيفة لمدة دقيقة واحدة على كل جانب.
* لقد استخدمت قالبًا دائريًا بحجم 6 بوصات لقطع التورتيلا. يمكنك جعلها أكبر إذا كنت تريد تورتيلا أكبر.
ينتج 5 حصص (وحدات ماكرو لكل وجبة)
صافي الكربوهيدرات: 1.6 جم
ألياف: 3.7 جرام
البروتين: 4.0 جرام
الدهون: 11.6 جرام
السعرات الحرارية: 129
How to Make Almond Flour Banana Bread
This easy recipe for almond flour banana bread is moist, tender, and full of banana flavor. This healthy banana bread recipe is also naturally gluten-free, grain-free, and dairy-free. The recipe also includes a how-to video!
INGREDIENTS FOR MAKING ALMOND FLOUR BANANA BREAD:
► Bananas
► Almond Flour
► Eggs
► Granulated Sugar
► Baking Soda
► Baking Powder
► Salt
► Ground Cinnamon
► Pure Vanilla Extract
Full recipe ⬇️⬇️
#almondflour #glutenfree #mamaknowsglutenfree
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????️ABOUT MAMA KNOWS GLUTEN FREE
Hi, I’m Audrey Roberts the creator of Mama Knows Gluten Free and the author of the best-selling The Everything Gluten-Free & Dairy-Free Cookbook. I love sharing the gluten-free recipes I make for my family and helping others! My gluten-free recipes are simple, delicious, and use easy-to-find ingredients that won’t break your budget. I also have dairy-free and vegan options for my recipes on my website. I hope my sharing these recipe videos will help to make baking and cooking gluten-free easier for you!
As an Amazon Associate, I earn from qualifying purchases from the links above at no cost to you.
Say Goodbye to Unhealthy Bread – Dr. Berg's Healthiest Bread in the World
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:
Timestamps
0:00 Keto-friendly bread
0:28 How to make keto bread
10:16 Tasting the low carb bread
INGREDIENTS:
DRY INGREDIENTS:
1 cup almond flour
1 cup arrowroot flour
1/3 cup coconut flour
1 tsp sea salt
2 tsp active dry yeast
1 ½ Tbsp very finely ground chia seeds
2 Tbsp organic psyllium husk powder
WET INGREDIENTS:
1 ¼ cup filtered water
2 tsp maple syrup (This is consumed by the yeast, which lowers the glycemic index.)
1 egg
DIRECTION:
In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea salt.
Heat water at 105-110 °F. Add 2 tsp of maple syrup and stir. Add the yeast and let the mixture stand for 10 minutes. The yeast should bubble or foam. If it doesn’t, start all over again.
Stir the finely ground chia and psyllium powder into the yeast mixture. Let it stand for 1 minute to thicken, then whisk.
Pour the thickened yeast-chia mixture into the dry ingredients, and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.
Put the kneaded dough back into the bowl. Cover with a damp cloth and place in a warm spot to rise for 1 hour.
Preheat the oven at 425 °F with a pizza stone (or cooking sheet) inside.
Divide the dough into two balls. Place one of the dough balls on a square parchment paper or a cutting board. Dip your hands in water and shape the other big dough ball into small round balls. Brush with egg wash, if desired. Use a serrated knife to cut a tic-tac-toe pattern on the top.
Slide the prepared dough onto the preheated stone or cooking sheet. Bake for 35-40 minutes. Please note that baking time can vary; the measure of doneness is an internal temperature of 205-210 °F.
Let your baked goodies cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) Once completely cooled, slice and serve, or store in an airtight container. To re-crisp crust, toast or reheat at 375 °F for 5-10 minutes.
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!
Talk to a Product Advisor to find the best product for you!
Call 1-540-299-1556 with your questions about Dr. Berg's products. Product Advisors are available Monday through Friday 8am-6pm and Saturday 9am-5pm EST.
* At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them.
Dr. Eric Berg DC Bio:
Dr. Berg, age 57, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
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.
We hope you enjoy this recipe for the healthiest bread in the world. Thanks for watching!