Pain soda irlandais cétogène

Ingrédients

• 3 cups Almond Flour (ultra fine is the best)
• 3 tablespoons Protein Powder
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 3 large Egg Whites
• 2 tablespoons Melted Butter
• 1/3 cup Almond Milk
• 2 teaspoons Apple Cider Vinegar
• 1/2 teaspoon Salt
• 1/3 cup Sugar-Free Cranberries (finely chopped)
• 1/3 cup Chopped Walnuts (finely chopped)
• 2-3 tablespoons Granulated Sweetener

Préparation

1. 1

   Preheat oven to 350°F (180°C). Line a cast iron pan, baking sheet, or pizza pan with holes with parchment paper. Slightly oil the paper with olive oil. Set aside.

2. 2

   In a small mixing bowl, whisk almond milk, apple cider vinegar, and melted butter (or olive oil). Set aside for 10 minutes until it slightly curdles.

3. 3

   In another large mixing bowl, whisk almond flour, unflavored protein powder, baking powder, baking soda, salt, and sweetener, if used. Whisk well until no lumps of protein powder can be seen.

4. 4

   Pour the milk mixture and egg white onto the dry ingredients and stir with a spatula until a thick, heavy but wet batter forms. It should be dense but moist and wet.

5. 5

   Fold in any optional adds-on like chopped walnuts and sugar-free cranberries and stir to incorporate.

6. 6

   Using your spatula push down the batter on the prepared baking sheet.

7. 7

   Oil your hands very well with olive oil and rub the dough to shape a 6-inch-wide disc (20cm) 2-inch tall (5cm). The bread won't rise or expand in the oven so the shape you give now matters.

8. 8

   You don't have to smoothen the loaf by rubbing or pressing, keep it rough and bumpy for a real Irish bread aspect.

9. 9

   Oil a knife blade and shape a cross on top of the bread - the dough is very sticky, so it's a bit challenging, but again, it doesn't have to be perfect.

10. 10

    Bake for 30-40 minutes in the center rack of the oven or until golden brown and a pick inserted in the center comes out clean or with tiny little crumbs on it.

11. 11

    Stop the oven, open its door halfway, and let the bread cool down for 40 minutes before releasing it on a cooling rack at room temperature.

12. 12

    --- Serving ideas ---

13. 13

    Cut into slices of about (45g, 1.5oz) and top with butter, cheese, peanut butter, or plain as a side to a soup.

14. 14

    --- Storage ---

15. 15

    Store the bread wrapped in a clean kitchen towel at room temperature for up to 4 days or freeze slices for later in an airtight container or zip lock bags. Thaw the day before at room temperature.