Keto Roti is a soft and pliable low-carb version of the popular Indian flatbread. It's a healthy, light and super fast recipe with tips on how to roll and shape into perfect rounds.
These healthy protein brownies are rich, fudgy and come together quickly in one bowl! They're flourless, naturally sweetened and have 7 grams of protein per brownie. Gluten-free + dairy-free.
Simple, delicious, and approved by both kids and adults, this baked peanut tofu buddha bowl is the ultimate weeknight dinner recipe! It's vegan, gluten free, and smothered in the most delicious creamy peanut sauce there is.
Adapted from my favorite yeasted, slow-rise focaccia recipe — overnight refrigerator focaccia — this recipe replaces the yeast with a sourdough starter. UPDATE: Video guidance is here! Watch up above or click the link below in the recipe card. What you need to make this recipe...: ...a sourdough starter. I bought mine from Breadtopia. It was easy to activate. There are no instructions on the package itself; follow the instructions on the video here. ...time. Once your starter is ready to go, this recipe requires an initial 4- 18 hour rise, followed by a second 4- to 6-hour second rise. After the initial rise (depending on the time of year and temperature of your kitchen), you can deflate the dough, and stick it in the fridge for 8 to 10 hours (maybe longer), which might help you regarding your schedule. Keep in mind, when you remove the dough from the fridge and transfer it to a pan, it will still need to rise for another 5- to 6- hours. ...water. Apparently, chlorine in water can adversely affect sourdough. Leaving water at room temperature for 24 hours will allow most of the chlorine to escape.When I am in the habit of making sourdough bread, I fill a large pitcher with water and leave it out at room temperature. I use this for my sourdough breads and starter. Truth be told, I've used water straight from the tap and have not noticed a difference. Water quantity: Depending on where you live and the time of year, you may need to cut the water back. If you live in a humid environment, for instance, I would suggest starting with 430 g water. If you are not using bread flour, you also may need to cut the water back a bit. Timing: The more I make sourdough, the more I realize so much depends on the time of year and the temperature of my kitchen. In the summer, because it is so warm, the first rise (bulk fermentation) takes between 4 - 6 hours; in the winter the first rise takes 12 - 18 hours. The key with this recipe is to make sure the first rise doesn't go too long — you want the dough to nearly double. A straight sided vessel (as opposed to a bowl) makes gauging the first rise easier. (Note: If your dough rises above double, don't despair ... recently my dough tripled in volume during an overnight rise, and the resulting focaccia was still delicious, light, airy, etc.) A few thoughts: If you are making this focaccia in the summer (northern hemisphere), use 50 g of starter and check the dough every couple of hours. If you are making this in the winter, use 100 g of starter, and plan for a long first rise. Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes. Flour choice: I've been using King Arthur Flour's special patent flour — bought a 50-lb. bag of it at Restaurant Depot. Its protein content, 12.7%, is the same as the protein content of its bread flour. I also have used all-purpose flour (11.7%) with success, but I recommend bread flour, which seems to be more reliable for people especially those living in humid climates. If you only have ap flour on hand, you may consider reducing the water a bit — bread flour absorbs slightly more liquid than all-purpose flour.
Whether for a quick snack or a consistent refill at parties, crackers can be an underrated essential in most kitchen pantries. While there’s no end in sight to the average supermarket inventory of crackers, there’s nothing like making and baking your own crackers. Not only can you incorporate your own toppings and styles, but you have absolute control over the ingredients inside. Our freestyle cracker recipe has only 5 key ingredients, four of which are already in your pantry. The fifth ingredient is okara powder, which you can find in our Baking: “Amai” Care package. What is okara? When making soy milk or tofu, soybeans are mashed and pressed out, leaving a pulp called okara. Okara is usually repackaged fresh and sold at low prices in the tofu section of Japanese supermarkets. For longer shelf life, it’s also dehydrated into powder. Okara is not only packed with protein, but also dietary fiber and calcium, making it an extremely nutritious, plant-based product. Okara is good for ensuring that your baked goods, whether it be cake, crackers, breads, or crusts, all contain a complete protein. These freestyle okara crackers come together easily and allow for you to make them your own. Play around with different cookie cutters and toppings to add your own personal spin!
Need a break from heavy foods? Make one of these healthy (but oh-so flavorful!) recipes instead.
Easy sweet potato crackers recipe - kids love these crackers! Make this sweet potato recipe for a healthy after school snack.
Muffin tin Dutch babies are the sweetest, easiest way to make Dutch babies for a crowd.
This is the best way to turn vegetables into tiny kid-friendly nuggets. Making homemade veggie nuggets isn’t hard and beats the store-bought versions!
These Oatmeal Carrot Muffins are tender, moist and oh-so flavorful. Made with whole wheat flour, rolled oats, and less added sugar than most muffin recipes, these muffins are packed with a cup of grated carrots! Mixed all in one bowl + done baking in under 20 minutes, these veggie-loaded muffins are a great grab-and-go choice for a healthy breakfast or hearty snack.
These homemade healthy goldfish crackers are so simple to make! They taste just like the store ones but contain only 3 ingredients!
If you want to switch up your go-to comfort food, these delicious ways to use flatbread will prove that pizza and wraps come in many forms!
This delicious and healthy Spinach and Feta Quiche with Sweet Potato Crust is going to be your new favorite breakfast or brunch recipe. Not only is it tasty and easy to make, but it's packed with protein and complex carbs to keep you fueled all day long! Thanks to the sweet potato crust, it's gluten-free and lower in calories than traditional quiche.
Psyllium husk is a crucial ingredient in gluten free baking. It's a binder that makes gluten free bread behave like "regular" bread!
Mascarpone and tomato sauce is delicious and comforting, plus it’s super simple to prepare! I love that the mascarpone cheese cuts the acidity of the...
Sourdough starter looking weak, or maybe even a little moldy? Don't panic! Here's how to revive a weak sourdough starter and get it back in shape in a day.
