How To make Macadamia Mandelbrot
3 lg Eggs
3/4 c Vegetable oil
1 c Granulated sugar
1/4 c Orange juice
2 tb Orange peel; grated
1 tb Almond extract
3 3/4 c All-purpose flour
1 tb Baking powder
1/4 ts Salt
Additional flour 1 c Macademia nuts; coarse chop
In large bowl with electric mixer at medium speed, beat eggs and vegetable oil 5 minutes until fluffy. Gradually beat in sugar; beat in orange juice, grated orange peel and almond extract. At low speed beat in 3-3/4 cups flour, baking powder and salt; beat in up to 1/2 cup additional
flour if dough appears too sticky. Stir in macadamia nuts. Refrigerate dough, wrapped in plastic, 1 hour. Heat oven to 350~F; grease large cookie sheet. Divide dough in half; shape each half into 14X2-inch log. Place logs on cookie sheet, spacing well apart; bake 25 minutes until lightly browned. Remove cookie sheet from oven; maintain oven temperature. Remove logs to cutting board; cut into 1-inch diagonal slices. Place slices, cut side up, on cookie sheet; return
to oven. Bake 15 minutes until crisp and golden. Cool on racks. Make 30 slices. Source: Redbook/December 1988. -----
How To make Macadamia Mandelbrot's Videos
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Keto Bread With Sunflower Seed Flour | Nut-free, Gluten-free
This keto bread is super easy to make, keto-friendly and gluten free. The bread is crispy when toasted.
It is hard to get readily fine grounded sunflower seed flour in our area so we will have to grind sunflower seeds into fine powder form ourselves. You can definitely use the store-bought sunflower seed flour if it is conveniently available at your area.
INGREDIENT
Dry Ingredients
• 150g sunflower seed flour (finely ground with high-speed grinding machine)
• 27g psyllium husk
• 8g baking powder
• 2.5g instant rise yeast (optional, for bread flavour only)
• 1.8g salt
Wet Ingredients
• 310g egg whites (8 large egg whites), room temperature
• ½ tbsp apple cider vinegar
• 20ml boiling water
Method
1. Preheat oven at 180°C.
2. Mix all dry ingredients together.
3. Add in egg whites and acv. Use a spatula to mix.
4. Pour in boiling water. Quickly, use spatula to mix. Followed by mixer to mix until it become a sticky and solid dough.
5. Bake for 1hr 10 mins.
Useful Tips
1. The key success here to carefully control the water. Excessive water will cause the bread to deflate. The bread dough should be solid and sticky before it goes into the oven.
2. Egg whites must be at room temperature.
3. The water must be boiling.
4. Weight everything using weighing device. I use a scale with accuracy up to 0.01g.
5. Sunflower seed flour must be grounded to fine powder form so that it can absorb water efficiently.
6. Psyllium husk MUST NOT be too fine as it will block its ability to absorb water.
7. Instant yeast is optional. It does not help to rise the bread but only for bread flavour.
8. Do not use a cake tin which is too small for it to capture heat and rise evenly.
9. Do not cut the bread while it is still hot as the bread will shrunk and collapse which end up a cakey bottom.
10. Let it cool in the oven with the oven door opened will prevent the bread shrunk due to temperature shock.
11. If you need to cover the top with aluminium foil to avoid burning, ensure you only open the oven door after the bread has already risen tall and solid. Usually after 30-40 mins mark of baking.
Macro per loaf (12 serving per loaf)
• 1088.3 kcal
• C: 25.9g
• P: 69.5g
• F: 80.3g
Macro per serving
• 92.3 kcal
• C: 2.2g
• P: 5.8g
• F: 6.7g
Thank you for watching. Let us know your thoughts, questions, and comments.
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Eat tastily & Live Healthily. Enjoy!
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华语解说
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这种生酮面包非常容易制作,适合生酮饮食而且不含麸质。用它来烤面包超脆。
在我们这一区比较难买到葵花籽粉,所以我们唯有自己把葵花籽磨成细粉。如果您所在地区有的话,直接使用商店购买的葵花籽粉就可以了。
成分
干料
• 150g 葵花籽粉(我们用高速研磨机把葵花籽磨成葵花籽粉)
• 27g 洋车前子壳
• 8g 发酵粉
• 2.5g 速发酵母(选项,用于增加面包风味)
• 1.8g 盐
湿料
• 310g 蛋白(8 个大蛋白),室温
• ½ 汤匙苹果醋
• 20ml 烧开的水
制作方法
1. 烤箱预热 180°C。
2. 将所有干料混合在一起。
3. 加入蛋清和苹果醋。用抹刀混合。
4. 倒入开水。尽快短时间内用抹刀混合。然后用搅拌机搅拌,直到变成粘稠的面团。
5. 烤1小时10分钟。
小撇步
1. 这里成功的关键是需要小心控制水量。过多的水会导致面包坍塌。面团在进入烤箱之前应该是软硬适中和粘稠的。
2. 蛋清必须处于室温下。
3. 水必须是沸腾的。
4. 使用电子秤称量所有物品。我使用精度高达 0.01g 的秤。
5. 葵花籽粉一定要磨成细粉,这样才能有效吸水。
6. 洋车前子壳不能太细,否则会阻碍其吸水能力。
7. 速发酵母是自选的。它对发酵面包没有帮助,只是为了增加传统面包的味道。
8. 不要使用太小而无法吸收热量和均匀上升的蛋糕模。
9. 不要趁热切面包,因为面包会收缩和塌陷,最终形成糕状底部。
10. 打开烤箱门让面包在烤箱中冷却,以防止面包因温差而坍塌。
11. 如果您需要用铝箔覆盖顶部以避免燃烧,请在面包已经铐起来后才打开烤箱门。这通常在烘烤 30-40 分钟后比较合适。
每个面包的宏量营养素(每个面包共 12 片)
• 1088.3 大卡
• C:25.9g
• P:69.5g
• F:80.3g
每片面包的宏量营养素
• 92.3 大卡
• C:2.2g
• P:5.8g
• F:6.7g
谢谢收看。告诉我们您的想法、问题和意见。
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Is Dairy Making you Sick? (The Dairy and Inflammation Connection)
Dairy is one of those food groups that is very polarizing—you either love it or hate it. But, regardless of your taste (or distaste) for dairy, did you know that there’s an undeniable link between dairy and inflammation?
You may be surprised to learn that humans are the only mammal on Earth that continues to drink milk past infancy. Not only that, but we consume dairy products on a daily basis. In fact, Americans consume almost 50 billion pounds of milk each year. Yet, milk allergies account for almost 98 percent of all food allergy cases! What's more is that it's been linked to rashes, ear infections, and even digestive difficulties.
It's clear we need to know more about why this is happening. So, let’s dive into why milk and other dairy products are increasingly linked to major health concerns by taking a closer look at how dairy and inflammation are connected. And in case you suspect that you have an issue with dairy, I’ll also share some incredibly delicious alternatives you may want to try instead!
Learn more:
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Jump To Health KETO BREAD!
Yes you can have bread while on the Keto Diet. Caroline Witherly takes us step-by-step in this simple bread recipe.
Macadamia-Brot
Mein Blog:
Tipps:
- andere Nussmehle verwenden.
- statt Speisequark 40% Fett, Magerquark verwenden.
- in Portionen einfrieren.
- Low Carb. Achtung: Leinsamen geschrotet können Spuren von Gluten enthalten.
Zutaten:
6 Eier Gr. L
300g Speisequark 40% Fett
1 Packung Backpulver
30g gemahlene Flohsamenschalen
220g Macadamianussmehl
80g Leinsamen geschrotet
1/2 Tl. Salz
1 gestrichener Tl. Guarkernmehl
Zubereitung:
- Backofen auf 190 Grad vorheizen.
- Eier mit Speisequark verrühren.
- Macadamianussmehl, Leinsamen geschrotet, gemahlene Flohsamenschalen, Backpulver, Salz und Guarkernmehl in die Schüssel geben und ebenfalls verrühren.
- Teig in eine Kastenform füllen.
- Brot Oberfläche mit einem Löffel und etwas Wasser glatt streichen.
- Backofen 190 Grad ca. 60 Min.
- Brot auskühlen lassen.
Nährwerte für das komplette Macadamia-Brot:
Kalorien: 2176 kcal
Fett: 155,1g
Protein: 167,9g
Kohlenhydrate: 19,5g
Nährwerte bei 20 Scheiben, enthält eine Scheibe:
Kalorien: 109 kcal
Fett: 7,8g
Protein: 8,4g
Kohlenhydrate: 1g
Mein Blog: