Grain Free Whey Psyllium Carrot Bread
with ricotta-cream cheese spread, Xylitol Allulose strawberry jam and Erythritol apple Jasmine konjac jelly
served with Mint Oolong tea and Earl Grey tea for the never mushy jelly
Made from scratch. Even tea blending. It’s Sunday goodness! Happy Sunday everyone🤗🤗🤗
Whey psyllium bread is one of my long time coming things. It’s absolutely great for low fat, low net carb, low calories options. Besides, way richer than other protein bread in fiber and protein intake. To top it off, it’s very great for balanced diet as it consisted of many different food groups. It will cover it up the disadvantages of powder type of whey isolate, over all your blood sugar could stay away from an unpleasant liver drama.
I. Nutrition facts(per 6 carrot bread cubes)
Net carb 4g
Sugar <2g >The practical part of the bread making is on the comment thread. If needed, head on over there. The second one will be yours.
Since I found out nuts and bolts, I’ve tried many variations as to the versatility. Even though it might be better fit for meal supplement instead of sweet treat, it’s likely to be good enough to keep your diet flavorful in a specific diet plan.
I already introduced the fundamental formula of my own whey psyllium bread recipe a few times in this summer/spring, so that this post is focusing on this designated recipe with a few tips.
It’s a good way to bring it out winter like taste, no need for words in there. If whey based baking is totally new to you, the very first time you’ve clarified the outcome you could be surprised. The outside of the bread is likely that it seems to be too hard or firmed up. Take it easy, it shouldn’t be tough at all. It’s merely a thing in grain. Just give it a few min, and then, try it. It will never fail you in there.
The texture of the inside of this carrot bread could remind you of a leaner version of pound cake. Even though not that rich in taste, still so filling. And, it will get soft, moist, fluffy and bouncy.
The thinner bread was made out of sort of donuts alternatives, for sure, just taste and texture wise.
>Continued on the comment thread