250 grams of egg whites.
100 grams of flaxseed.
And then beat with a mixer until thick.
A pinch of salt.
Bake in a preheated oven at 180°C for about 35 minutes.
Then switch off and do not open the oven for another 30 minutes.
90 g almond flour.
20 g psyllium.
20 g coconut flour.
1 teaspoon baking powder.
A pinch of salt.
2 eggs.
140 ml hot water.
Divide the dough into 2 or 4 pieces.
1 tablespoon sunflower seeds.
1 tablespoon of flaxseed.
Bake in a preheated oven at 180°C for about 35 minutes.
25 g – (1/4 cup) psyllium powder.
25 g – (1/4 cup) flaxseed.
300 ml of warm water.
Leave for 15 minutes.
150 g – (2 cups) wheat bran.
10 grams of baking powder.
A pinch of salt.
Sugar substitute optional.
Sprinkle wheat bran on top.
Make slits on top of the bread.
Bake in a preheated oven at 180°C for 45 minutes.
After baking, turn off the oven and leave the bread there for 1 hour without opening it.
Wrap the bread and let it mature for about 8-10 hours.
400g canned chickpeas.
3 tablespoons psyllium husk.
3 tablespoons vegetable oil.
10 grams of baking powder.
200ml of water.
1 teaspoon of your favorite spices.
Let the dough rest for 20 minutes.
Divide into 6 parts.
Dip the top of the bun in psyllium husks.
Bake in a preheated oven at 170°C for about 35-40 minutes.
170g – (6 OZ) Cheese.
1 tablespoon cream cheese.
Heat until the cheese melts.
90g – (1 cup) almond flour.
1 teaspoon baking powder.
1 egg.
1 clove of garlic.
Bake in a preheated oven at 190 °C for about 10 minutes.
A small bunch of dill.
1 tablespoon butter. 1 clove of garlic.
400g – (14.1 OZ) green buckwheat, soaked for 10 hours.
Drain and rinse with clean water.
160ml – (2×1/4 cups) water.
1 teaspoon butter.
Favorite spices for bread.
A pinch of salt.
2 teaspoons psyllium seeds.
Grease the form with vegetable oil.
Cover the bread and let it rest at warm room temperature for 15-18 hours.
Sprinkle pumpkin seeds and sunflower seeds on top.
Before baking, preheat the oven to 250°C, reduce the temperature to 240°C and bake for 10 minutes.
Open the oven door for about 30 seconds, reduce to 190°C and bake for 40 minutes.
3 eggs.
A pinch of salt.
1 cup (240 ml) warm milk.
2 tablespoons of psyllium.
2 tablespoons flax seeds.
2 tablespoons pumpkin seeds.
2 tablespoons sunflower seeds.
Lightly fry over medium heat until golden brown.
2 tablespoons sesame seeds.
Fry everything together for about 7 more minutes.
1/2 cup (70 g) almonds.
Roast the almonds over medium heat for about 12 minutes.
1 tablespoon baking powder.
Mix everything well until smooth.
I use two medium sized baking pans. You can also use 1 large mold.
Bake in a preheated oven at 360F/180C for about 30 minutes.
While the bread is baking, prepare the filling (optional).
Boil 2 eggs.
After the bread is baked, leave it in the pan to cool for at least 3 hours.
1 clove of garlic.
1 tablespoon cream cheese.
A small bunch of dill.
10.6 oz (300 g) whole wheat flour.
A pinch of salt. 1/2 teaspoon baking soda.
Mix all ingredients well.
8.45 fl oz (250 ml) liquid sour yogurt.
Add yogurt gradually to adjust the consistency of the dough.
Knead the dough for about 5-7 minutes, it should be dense and not stick to your hands.
Form the dough into a loaf shape.
Make slits on top of the dough.
Sprinkle with a mixture of seeds (pumpkin, sunflower and flax).
Bake in a preheated oven at 360F/180C for about 30 minutes.
3.5 oz (100 g) cheese.
A small bunch of greens (parsley, basil).
3 eggs.
1/2 cup (120 ml) milk.
A pinch of salt.
Favorite spices.
2 cloves of garlic.
3.5 oz (100 g) rice flour.
3.5 oz (100 g) cornmeal. 1 teaspoon baking powder.
Sprinkle with sunflower, pumpkin and sesame seeds.
Bake in a preheated oven at 360F/180C for about 40 minutes.
3 eggs.
1 cup (240 ml) any milk of your choice.
A pinch of salt.
2 tablespoons oatmeal.
2 tablespoons flax seeds.
1 tablespoon of psyllium.
Mix all ingredients well and leave for 15 minutes.
2 tablespoons pumpkin seeds.
1 tablespoon sunflower seeds.
1 tablespoon sesame seeds.
Fry over medium heat for about 7-9 minutes.
1/2 cup (50 g) almonds.
Roast the almonds over medium heat for about 6-8 minutes.
1 teaspoon baking powder.
You can use any baking pan you have.
Bake in a preheated oven at 360F/180C for about 30-35 minutes.
2½ cups (250 g) oatmeal. 1 tablespoon baking powder. Salt.
2 eggs.
1⅓ (250 g) Greek yogurt.
2 tablespoons olive oil.
Sesame.
Flax seeds.
Sunflower seeds.
Pumpkin seeds.
Bake in preheated oven at 360F/180C for approximately 45-50 minutes.
4 cups (400 g) oatmeal.
1 teaspoon salt. 0.35 oz (10 g) dry yeast.
1½ cups (360 ml) warm water.
2 tablespoons of vegetable oil.
Leave for 30 minutes.
Bake in preheated oven at 400F/200C for approximately 25-30 minutes.
2½ cups (250 g) oatmeal.
3.5 oz (100 g) sesame seeds. 5 oz (140 g) sunflower seeds.
3 tablespoons of psyllium. 3 tablespoons flax seeds.
2 tablespoons chia seeds. 2.5 oz (70 g) pumpkin seeds. Salt.
2¼ (540 ml) very hot water.
Leave for 30 minutes.
Bake in preheated oven at 360F/180C for approximately 45-50 minutes.
Cheese spread.
Canned tuna.
Garlic.
Dill.
Ground black pepper.
3 eggs.
1 cup (240 ml) milk.
2 tablespoons of psyllium.
2 tablespoons flax seeds.
1/2 cup (80 g) almonds. 1/4 cup (30 g) walnuts.
1/3 cup (40 g) peanuts.
Lightly fry over medium heat.
1 tablespoon baking powder. Salt.
You can use any baking pan you have.
Sprinkle with flax seeds and sunflower seeds.
Bake in a preheated oven at 360F/180C for approximately 40-45 minutes.
After baking, leave in the oven until completely cool.
1 zucchini.
4.4 oz (125 g) fresh mozzarella.
Salt.
1 egg.
1/2 cup (120 g) Greek yogurt.
1/2 teaspoon garlic powder.
Italian herbs.
1 teaspoon baking powder.
1 cup (100 g) cornmeal.
1 cup (100 g) almond flour.
Bake in a preheated oven at 360F/180C for about 30-35 minutes.
250 grams of egg whites.
100 grams of flaxseed.
And then beat with a mixer until thick.
A pinch of salt.
Bake in a preheated oven at 180°C for about 35 minutes.
Then switch off and do not open the oven for another 30 minutes.
90 g almond flour.
20 g psyllium.
20 g coconut flour.
1 teaspoon baking powder.
A pinch of salt.
2 eggs.
140 ml hot water.
Divide the dough into 2 or 4 pieces.
1 tablespoon sunflower seeds.
1 tablespoon of flaxseed.
Bake in a preheated oven at 180°C for about 35 minutes.
25 g – (1/4 cup) psyllium powder.
25 g – (1/4 cup) flaxseed.
300 ml of warm water.
Leave for 15 minutes.
150 g – (2 cups) wheat bran.
10 grams of baking powder.
A pinch of salt.
Sugar substitute optional.
Sprinkle wheat bran on top.
Make slits on top of the bread.
Bake in a preheated oven at 180°C for 45 minutes.
After baking, turn off the oven and leave the bread there for 1 hour without opening it.
Wrap the bread and let it mature for about 8-10 hours.
400g canned chickpeas.
3 tablespoons psyllium husk.
3 tablespoons vegetable oil.
10 grams of baking powder.
200ml of water.
1 teaspoon of your favorite spices.
Let the dough rest for 20 minutes.
Divide into 6 parts.
Dip the top of the bun in psyllium husks.
Bake in a preheated oven at 170°C for about 35-40 minutes.
170g – (6 OZ) Cheese.
1 tablespoon cream cheese.
Heat until the cheese melts.
90g – (1 cup) almond flour.
1 teaspoon baking powder.
1 egg.
1 clove of garlic.
Bake in a preheated oven at 190 °C for about 10 minutes.
A small bunch of dill.
1 tablespoon butter. 1 clove of garlic.
400g – (14.1 OZ) green buckwheat, soaked for 10 hours.
Drain and rinse with clean water.
160ml – (2×1/4 cups) water.
1 teaspoon butter.
Favorite spices for bread.
A pinch of salt.
2 teaspoons psyllium seeds.
Grease the form with vegetable oil.
Cover the bread and let it rest at warm room temperature for 15-18 hours.
Sprinkle pumpkin seeds and sunflower seeds on top.
Before baking, preheat the oven to 250°C, reduce the temperature to 240°C and bake for 10 minutes.
Open the oven door for about 30 seconds, reduce to 190°C and bake for 40 minutes.
3 eggs.
A pinch of salt.
1 cup (240 ml) warm milk.
2 tablespoons of psyllium.
2 tablespoons flax seeds.
2 tablespoons pumpkin seeds.
2 tablespoons sunflower seeds.
Lightly fry over medium heat until golden brown.
2 tablespoons sesame seeds.
Fry everything together for about 7 more minutes.
1/2 cup (70 g) almonds.
Roast the almonds over medium heat for about 12 minutes.
1 tablespoon baking powder.
Mix everything well until smooth.
I use two medium sized baking pans. You can also use 1 large mold.
Bake in a preheated oven at 360F/180C for about 30 minutes.
While the bread is baking, prepare the filling (optional).
Boil 2 eggs.
After the bread is baked, leave it in the pan to cool for at least 3 hours.
1 clove of garlic.
1 tablespoon cream cheese.
A small bunch of dill.
10.6 oz (300 g) whole wheat flour.
A pinch of salt. 1/2 teaspoon baking soda.
Mix all ingredients well.
8.45 fl oz (250 ml) liquid sour yogurt.
Add yogurt gradually to adjust the consistency of the dough.
Knead the dough for about 5-7 minutes, it should be dense and not stick to your hands.
Form the dough into a loaf shape.
Make slits on top of the dough.
Sprinkle with a mixture of seeds (pumpkin, sunflower and flax).
Bake in a preheated oven at 360F/180C for about 30 minutes.
3.5 oz (100 g) cheese.
A small bunch of greens (parsley, basil).
3 eggs.
1/2 cup (120 ml) milk.
A pinch of salt.
Favorite spices.
2 cloves of garlic.
3.5 oz (100 g) rice flour.
3.5 oz (100 g) cornmeal. 1 teaspoon baking powder.
Sprinkle with sunflower, pumpkin and sesame seeds.
Bake in a preheated oven at 360F/180C for about 40 minutes.
3 eggs.
1 cup (240 ml) any milk of your choice.
A pinch of salt.
2 tablespoons oatmeal.
2 tablespoons flax seeds.
1 tablespoon of psyllium.
Mix all ingredients well and leave for 15 minutes.
2 tablespoons pumpkin seeds.
1 tablespoon sunflower seeds.
1 tablespoon sesame seeds.
Fry over medium heat for about 7-9 minutes.
1/2 cup (50 g) almonds.
Roast the almonds over medium heat for about 6-8 minutes.
1 teaspoon baking powder.
You can use any baking pan you have.
Bake in a preheated oven at 360F/180C for about 30-35 minutes.
2½ cups (250 g) oatmeal. 1 tablespoon baking powder. Salt.
2 eggs.
1⅓ (250 g) Greek yogurt.
2 tablespoons olive oil.
Sesame.
Flax seeds.
Sunflower seeds.
Pumpkin seeds.
Bake in preheated oven at 360F/180C for approximately 45-50 minutes.
4 cups (400 g) oatmeal.
1 teaspoon salt. 0.35 oz (10 g) dry yeast.
1½ cups (360 ml) warm water.
2 tablespoons of vegetable oil.
Leave for 30 minutes.
Bake in preheated oven at 400F/200C for approximately 25-30 minutes.
2½ cups (250 g) oatmeal.
3.5 oz (100 g) sesame seeds. 5 oz (140 g) sunflower seeds.
3 tablespoons of psyllium. 3 tablespoons flax seeds.
2 tablespoons chia seeds. 2.5 oz (70 g) pumpkin seeds. Salt.
2¼ (540 ml) very hot water.
Leave for 30 minutes.
Bake in preheated oven at 360F/180C for approximately 45-50 minutes.
Cheese spread.
Canned tuna.
Garlic.
Dill.
Ground black pepper.
3 eggs.
1 cup (240 ml) milk.
2 tablespoons of psyllium.
2 tablespoons flax seeds.
1/2 cup (80 g) almonds. 1/4 cup (30 g) walnuts.
1/3 cup (40 g) peanuts.
Lightly fry over medium heat.
1 tablespoon baking powder. Salt.
You can use any baking pan you have.
Sprinkle with flax seeds and sunflower seeds.
Bake in a preheated oven at 360F/180C for approximately 40-45 minutes.
After baking, leave in the oven until completely cool.
1 zucchini.
4.4 oz (125 g) fresh mozzarella.
Salt.
1 egg.
1/2 cup (120 g) Greek yogurt.
1/2 teaspoon garlic powder.
Italian herbs.
1 teaspoon baking powder.
1 cup (100 g) cornmeal.
1 cup (100 g) almond flour.
Bake in a preheated oven at 360F/180C for about 30-35 minutes.
250 grams of egg whites.
100 grams of flaxseed.
And then beat with a mixer until thick.
A pinch of salt.
Bake in a preheated oven at 180°C for about 35 minutes.
Then switch off and do not open the oven for another 30 minutes.
90 g almond flour.
20 g psyllium.
20 g coconut flour.
1 teaspoon baking powder.
A pinch of salt.
2 eggs.
140 ml hot water.
Divide the dough into 2 or 4 pieces.
1 tablespoon sunflower seeds.
1 tablespoon of flaxseed.
Bake in a preheated oven at 180°C for about 35 minutes.
25 g – (1/4 cup) psyllium powder.
25 g – (1/4 cup) flaxseed.
300 ml of warm water.
Leave for 15 minutes.
150 g – (2 cups) wheat bran.
10 grams of baking powder.
A pinch of salt.
Sugar substitute optional.
Sprinkle wheat bran on top.
Make slits on top of the bread.
Bake in a preheated oven at 180°C for 45 minutes.
After baking, turn off the oven and leave the bread there for 1 hour without opening it.
Wrap the bread and let it mature for about 8-10 hours.
400g canned chickpeas.
3 tablespoons psyllium husk.
3 tablespoons vegetable oil.
10 grams of baking powder.
200ml of water.
1 teaspoon of your favorite spices.
Let the dough rest for 20 minutes.
Divide into 6 parts.
Dip the top of the bun in psyllium husks.
Bake in a preheated oven at 170°C for about 35-40 minutes.
170g – (6 OZ) Cheese.
1 tablespoon cream cheese.
Heat until the cheese melts.
90g – (1 cup) almond flour.
1 teaspoon baking powder.
1 egg.
1 clove of garlic.
Bake in a preheated oven at 190 °C for about 10 minutes.
A small bunch of dill.
1 tablespoon butter. 1 clove of garlic.
400g – (14.1 OZ) green buckwheat, soaked for 10 hours.
Drain and rinse with clean water.
160ml – (2×1/4 cups) water.
1 teaspoon butter.
Favorite spices for bread.
A pinch of salt.
2 teaspoons psyllium seeds.
Grease the form with vegetable oil.
Cover the bread and let it rest at warm room temperature for 15-18 hours.
Sprinkle pumpkin seeds and sunflower seeds on top.
Before baking, preheat the oven to 250°C, reduce the temperature to 240°C and bake for 10 minutes.
Open the oven door for about 30 seconds, reduce to 190°C and bake for 40 minutes.
3 eggs.
A pinch of salt.
1 cup (240 ml) warm milk.
2 tablespoons of psyllium.
2 tablespoons flax seeds.
2 tablespoons pumpkin seeds.
2 tablespoons sunflower seeds.
Lightly fry over medium heat until golden brown.
2 tablespoons sesame seeds.
Fry everything together for about 7 more minutes.
1/2 cup (70 g) almonds.
Roast the almonds over medium heat for about 12 minutes.
1 tablespoon baking powder.
Mix everything well until smooth.
I use two medium sized baking pans. You can also use 1 large mold.
Bake in a preheated oven at 360F/180C for about 30 minutes.
While the bread is baking, prepare the filling (optional).
Boil 2 eggs.
After the bread is baked, leave it in the pan to cool for at least 3 hours.
1 clove of garlic.
1 tablespoon cream cheese.
A small bunch of dill.
10.6 oz (300 g) whole wheat flour.
A pinch of salt. 1/2 teaspoon baking soda.
Mix all ingredients well.
8.45 fl oz (250 ml) liquid sour yogurt.
Add yogurt gradually to adjust the consistency of the dough.
Knead the dough for about 5-7 minutes, it should be dense and not stick to your hands.
Form the dough into a loaf shape.
Make slits on top of the dough.
Sprinkle with a mixture of seeds (pumpkin, sunflower and flax).
Bake in a preheated oven at 360F/180C for about 30 minutes.
3.5 oz (100 g) cheese.
A small bunch of greens (parsley, basil).
3 eggs.
1/2 cup (120 ml) milk.
A pinch of salt.
Favorite spices.
2 cloves of garlic.
3.5 oz (100 g) rice flour.
3.5 oz (100 g) cornmeal. 1 teaspoon baking powder.
Sprinkle with sunflower, pumpkin and sesame seeds.
Bake in a preheated oven at 360F/180C for about 40 minutes.
3 eggs.
1 cup (240 ml) any milk of your choice.
A pinch of salt.
2 tablespoons oatmeal.
2 tablespoons flax seeds.
1 tablespoon of psyllium.
Mix all ingredients well and leave for 15 minutes.
2 tablespoons pumpkin seeds.
1 tablespoon sunflower seeds.
1 tablespoon sesame seeds.
Fry over medium heat for about 7-9 minutes.
1/2 cup (50 g) almonds.
Roast the almonds over medium heat for about 6-8 minutes.
1 teaspoon baking powder.
You can use any baking pan you have.
Bake in a preheated oven at 360F/180C for about 30-35 minutes.
2½ cups (250 g) oatmeal. 1 tablespoon baking powder. Salt.
2 eggs.
1⅓ (250 g) Greek yogurt.
2 tablespoons olive oil.
Sesame.
Flax seeds.
Sunflower seeds.
Pumpkin seeds.
Bake in preheated oven at 360F/180C for approximately 45-50 minutes.
4 cups (400 g) oatmeal.
1 teaspoon salt. 0.35 oz (10 g) dry yeast.
1½ cups (360 ml) warm water.
2 tablespoons of vegetable oil.
Leave for 30 minutes.
Bake in preheated oven at 400F/200C for approximately 25-30 minutes.
2½ cups (250 g) oatmeal.
3.5 oz (100 g) sesame seeds. 5 oz (140 g) sunflower seeds.
3 tablespoons of psyllium. 3 tablespoons flax seeds.
2 tablespoons chia seeds. 2.5 oz (70 g) pumpkin seeds. Salt.
2¼ (540 ml) very hot water.
Leave for 30 minutes.
Bake in preheated oven at 360F/180C for approximately 45-50 minutes.
Cheese spread.
Canned tuna.
Garlic.
Dill.
Ground black pepper.
3 eggs.
1 cup (240 ml) milk.
2 tablespoons of psyllium.
2 tablespoons flax seeds.
1/2 cup (80 g) almonds. 1/4 cup (30 g) walnuts.
1/3 cup (40 g) peanuts.
Lightly fry over medium heat.
1 tablespoon baking powder. Salt.
You can use any baking pan you have.
Sprinkle with flax seeds and sunflower seeds.
Bake in a preheated oven at 360F/180C for approximately 40-45 minutes.
After baking, leave in the oven until completely cool.
1 zucchini.
4.4 oz (125 g) fresh mozzarella.
Salt.
1 egg.
1/2 cup (120 g) Greek yogurt.
1/2 teaspoon garlic powder.
Italian herbs.
1 teaspoon baking powder.
1 cup (100 g) cornmeal.
1 cup (100 g) almond flour.
Bake in a preheated oven at 360F/180C for about 30-35 minutes.
250 grams of egg whites.
100 grams of flaxseed.
And then beat with a mixer until thick.
A pinch of salt.
Bake in a preheated oven at 180°C for about 35 minutes.
Then switch off and do not open the oven for another 30 minutes.
90 g almond flour.
20 g psyllium.
20 g coconut flour.
1 teaspoon baking powder.
A pinch of salt.
2 eggs.
140 ml hot water.
Divide the dough into 2 or 4 pieces.
1 tablespoon sunflower seeds.
1 tablespoon of flaxseed.
Bake in a preheated oven at 180°C for about 35 minutes.
25 g – (1/4 cup) psyllium powder.
25 g – (1/4 cup) flaxseed.
300 ml of warm water.
Leave for 15 minutes.
150 g – (2 cups) wheat bran.
10 grams of baking powder.
A pinch of salt.
Sugar substitute optional.
Sprinkle wheat bran on top.
Make slits on top of the bread.
Bake in a preheated oven at 180°C for 45 minutes.
After baking, turn off the oven and leave the bread there for 1 hour without opening it.
Wrap the bread and let it mature for about 8-10 hours.
400g canned chickpeas.
3 tablespoons psyllium husk.
3 tablespoons vegetable oil.
10 grams of baking powder.
200ml of water.
1 teaspoon of your favorite spices.
Let the dough rest for 20 minutes.
Divide into 6 parts.
Dip the top of the bun in psyllium husks.
Bake in a preheated oven at 170°C for about 35-40 minutes.
170g – (6 OZ) Cheese.
1 tablespoon cream cheese.
Heat until the cheese melts.
90g – (1 cup) almond flour.
1 teaspoon baking powder.
1 egg.
1 clove of garlic.
Bake in a preheated oven at 190 °C for about 10 minutes.
A small bunch of dill.
1 tablespoon butter. 1 clove of garlic.
400g – (14.1 OZ) green buckwheat, soaked for 10 hours.
Drain and rinse with clean water.
160ml – (2×1/4 cups) water.
1 teaspoon butter.
Favorite spices for bread.
A pinch of salt.
2 teaspoons psyllium seeds.
Grease the form with vegetable oil.
Cover the bread and let it rest at warm room temperature for 15-18 hours.
Sprinkle pumpkin seeds and sunflower seeds on top.
Before baking, preheat the oven to 250°C, reduce the temperature to 240°C and bake for 10 minutes.
Open the oven door for about 30 seconds, reduce to 190°C and bake for 40 minutes.
3 eggs.
A pinch of salt.
1 cup (240 ml) warm milk.
2 tablespoons of psyllium.
2 tablespoons flax seeds.
2 tablespoons pumpkin seeds.
2 tablespoons sunflower seeds.
Lightly fry over medium heat until golden brown.
2 tablespoons sesame seeds.
Fry everything together for about 7 more minutes.
1/2 cup (70 g) almonds.
Roast the almonds over medium heat for about 12 minutes.
1 tablespoon baking powder.
Mix everything well until smooth.
I use two medium sized baking pans. You can also use 1 large mold.
Bake in a preheated oven at 360F/180C for about 30 minutes.
While the bread is baking, prepare the filling (optional).
Boil 2 eggs.
After the bread is baked, leave it in the pan to cool for at least 3 hours.
1 clove of garlic.
1 tablespoon cream cheese.
A small bunch of dill.
10.6 oz (300 g) whole wheat flour.
A pinch of salt. 1/2 teaspoon baking soda.
Mix all ingredients well.
8.45 fl oz (250 ml) liquid sour yogurt.
Add yogurt gradually to adjust the consistency of the dough.
Knead the dough for about 5-7 minutes, it should be dense and not stick to your hands.
Form the dough into a loaf shape.
Make slits on top of the dough.
Sprinkle with a mixture of seeds (pumpkin, sunflower and flax).
Bake in a preheated oven at 360F/180C for about 30 minutes.
3.5 oz (100 g) cheese.
A small bunch of greens (parsley, basil).
3 eggs.
1/2 cup (120 ml) milk.
A pinch of salt.
Favorite spices.
2 cloves of garlic.
3.5 oz (100 g) rice flour.
3.5 oz (100 g) cornmeal. 1 teaspoon baking powder.
Sprinkle with sunflower, pumpkin and sesame seeds.
Bake in a preheated oven at 360F/180C for about 40 minutes.
3 eggs.
1 cup (240 ml) any milk of your choice.
A pinch of salt.
2 tablespoons oatmeal.
2 tablespoons flax seeds.
1 tablespoon of psyllium.
Mix all ingredients well and leave for 15 minutes.
2 tablespoons pumpkin seeds.
1 tablespoon sunflower seeds.
1 tablespoon sesame seeds.
Fry over medium heat for about 7-9 minutes.
1/2 cup (50 g) almonds.
Roast the almonds over medium heat for about 6-8 minutes.
1 teaspoon baking powder.
You can use any baking pan you have.
Bake in a preheated oven at 360F/180C for about 30-35 minutes.
2½ cups (250 g) oatmeal. 1 tablespoon baking powder. Salt.
2 eggs.
1⅓ (250 g) Greek yogurt.
2 tablespoons olive oil.
Sesame.
Flax seeds.
Sunflower seeds.
Pumpkin seeds.
Bake in preheated oven at 360F/180C for approximately 45-50 minutes.
4 cups (400 g) oatmeal.
1 teaspoon salt. 0.35 oz (10 g) dry yeast.
1½ cups (360 ml) warm water.
2 tablespoons of vegetable oil.
Leave for 30 minutes.
Bake in preheated oven at 400F/200C for approximately 25-30 minutes.
2½ cups (250 g) oatmeal.
3.5 oz (100 g) sesame seeds. 5 oz (140 g) sunflower seeds.
3 tablespoons of psyllium. 3 tablespoons flax seeds.
2 tablespoons chia seeds. 2.5 oz (70 g) pumpkin seeds. Salt.
2¼ (540 ml) very hot water.
Leave for 30 minutes.
Bake in preheated oven at 360F/180C for approximately 45-50 minutes.
Cheese spread.
Canned tuna.
Garlic.
Dill.
Ground black pepper.
3 eggs.
1 cup (240 ml) milk.
2 tablespoons of psyllium.
2 tablespoons flax seeds.
1/2 cup (80 g) almonds. 1/4 cup (30 g) walnuts.
1/3 cup (40 g) peanuts.
Lightly fry over medium heat.
1 tablespoon baking powder. Salt.
You can use any baking pan you have.
Sprinkle with flax seeds and sunflower seeds.
Bake in a preheated oven at 360F/180C for approximately 40-45 minutes.
After baking, leave in the oven until completely cool.
1 zucchini.
4.4 oz (125 g) fresh mozzarella.
Salt.
1 egg.
1/2 cup (120 g) Greek yogurt.
1/2 teaspoon garlic powder.
Italian herbs.
1 teaspoon baking powder.
1 cup (100 g) cornmeal.
1 cup (100 g) almond flour.
Bake in a preheated oven at 360F/180C for about 30-35 minutes.
250 grams of egg whites.
100 grams of flaxseed.
And then beat with a mixer until thick.
A pinch of salt.
Bake in a preheated oven at 180°C for about 35 minutes.
Then switch off and do not open the oven for another 30 minutes.
90 g almond flour.
20 g psyllium.
20 g coconut flour.
1 teaspoon baking powder.
A pinch of salt.
2 eggs.
140 ml hot water.
Divide the dough into 2 or 4 pieces.
1 tablespoon sunflower seeds.
1 tablespoon of flaxseed.
Bake in a preheated oven at 180°C for about 35 minutes.
25 g – (1/4 cup) psyllium powder.
25 g – (1/4 cup) flaxseed.
300 ml of warm water.
Leave for 15 minutes.
150 g – (2 cups) wheat bran.
10 grams of baking powder.
A pinch of salt.
Sugar substitute optional.
Sprinkle wheat bran on top.
Make slits on top of the bread.
Bake in a preheated oven at 180°C for 45 minutes.
After baking, turn off the oven and leave the bread there for 1 hour without opening it.
Wrap the bread and let it mature for about 8-10 hours.
400g canned chickpeas.
3 tablespoons psyllium husk.
3 tablespoons vegetable oil.
10 grams of baking powder.
200ml of water.
1 teaspoon of your favorite spices.
Let the dough rest for 20 minutes.
Divide into 6 parts.
Dip the top of the bun in psyllium husks.
Bake in a preheated oven at 170°C for about 35-40 minutes.
170g – (6 OZ) Cheese.
1 tablespoon cream cheese.
Heat until the cheese melts.
90g – (1 cup) almond flour.
1 teaspoon baking powder.
1 egg.
1 clove of garlic.
Bake in a preheated oven at 190 °C for about 10 minutes.
A small bunch of dill.
1 tablespoon butter. 1 clove of garlic.
400g – (14.1 OZ) green buckwheat, soaked for 10 hours.
Drain and rinse with clean water.
160ml – (2×1/4 cups) water.
1 teaspoon butter.
Favorite spices for bread.
A pinch of salt.
2 teaspoons psyllium seeds.
Grease the form with vegetable oil.
Cover the bread and let it rest at warm room temperature for 15-18 hours.
Sprinkle pumpkin seeds and sunflower seeds on top.
Before baking, preheat the oven to 250°C, reduce the temperature to 240°C and bake for 10 minutes.
Open the oven door for about 30 seconds, reduce to 190°C and bake for 40 minutes.
3 eggs.
A pinch of salt.
1 cup (240 ml) warm milk.
2 tablespoons of psyllium.
2 tablespoons flax seeds.
2 tablespoons pumpkin seeds.
2 tablespoons sunflower seeds.
Lightly fry over medium heat until golden brown.
2 tablespoons sesame seeds.
Fry everything together for about 7 more minutes.
1/2 cup (70 g) almonds.
Roast the almonds over medium heat for about 12 minutes.
1 tablespoon baking powder.
Mix everything well until smooth.
I use two medium sized baking pans. You can also use 1 large mold.
Bake in a preheated oven at 360F/180C for about 30 minutes.
While the bread is baking, prepare the filling (optional).
Boil 2 eggs.
After the bread is baked, leave it in the pan to cool for at least 3 hours.
1 clove of garlic.
1 tablespoon cream cheese.
A small bunch of dill.
10.6 oz (300 g) whole wheat flour.
A pinch of salt. 1/2 teaspoon baking soda.
Mix all ingredients well.
8.45 fl oz (250 ml) liquid sour yogurt.
Add yogurt gradually to adjust the consistency of the dough.
Knead the dough for about 5-7 minutes, it should be dense and not stick to your hands.
Form the dough into a loaf shape.
Make slits on top of the dough.
Sprinkle with a mixture of seeds (pumpkin, sunflower and flax).
Bake in a preheated oven at 360F/180C for about 30 minutes.
3.5 oz (100 g) cheese.
A small bunch of greens (parsley, basil).
3 eggs.
1/2 cup (120 ml) milk.
A pinch of salt.
Favorite spices.
2 cloves of garlic.
3.5 oz (100 g) rice flour.
3.5 oz (100 g) cornmeal. 1 teaspoon baking powder.
Sprinkle with sunflower, pumpkin and sesame seeds.
Bake in a preheated oven at 360F/180C for about 40 minutes.
3 eggs.
1 cup (240 ml) any milk of your choice.
A pinch of salt.
2 tablespoons oatmeal.
2 tablespoons flax seeds.
1 tablespoon of psyllium.
Mix all ingredients well and leave for 15 minutes.
2 tablespoons pumpkin seeds.
1 tablespoon sunflower seeds.
1 tablespoon sesame seeds.
Fry over medium heat for about 7-9 minutes.
1/2 cup (50 g) almonds.
Roast the almonds over medium heat for about 6-8 minutes.
1 teaspoon baking powder.
You can use any baking pan you have.
Bake in a preheated oven at 360F/180C for about 30-35 minutes.
2½ cups (250 g) oatmeal. 1 tablespoon baking powder. Salt.
2 eggs.
1⅓ (250 g) Greek yogurt.
2 tablespoons olive oil.
Sesame.
Flax seeds.
Sunflower seeds.
Pumpkin seeds.
Bake in preheated oven at 360F/180C for approximately 45-50 minutes.
4 cups (400 g) oatmeal.
1 teaspoon salt. 0.35 oz (10 g) dry yeast.
1½ cups (360 ml) warm water.
2 tablespoons of vegetable oil.
Leave for 30 minutes.
Bake in preheated oven at 400F/200C for approximately 25-30 minutes.
2½ cups (250 g) oatmeal.
3.5 oz (100 g) sesame seeds. 5 oz (140 g) sunflower seeds.
3 tablespoons of psyllium. 3 tablespoons flax seeds.
2 tablespoons chia seeds. 2.5 oz (70 g) pumpkin seeds. Salt.
2¼ (540 ml) very hot water.
Leave for 30 minutes.
Bake in preheated oven at 360F/180C for approximately 45-50 minutes.
Cheese spread.
Canned tuna.
Garlic.
Dill.
Ground black pepper.
3 eggs.
1 cup (240 ml) milk.
2 tablespoons of psyllium.
2 tablespoons flax seeds.
1/2 cup (80 g) almonds. 1/4 cup (30 g) walnuts.
1/3 cup (40 g) peanuts.
Lightly fry over medium heat.
1 tablespoon baking powder. Salt.
You can use any baking pan you have.
Sprinkle with flax seeds and sunflower seeds.
Bake in a preheated oven at 360F/180C for approximately 40-45 minutes.
After baking, leave in the oven until completely cool.
1 zucchini.
4.4 oz (125 g) fresh mozzarella.
Salt.
1 egg.
1/2 cup (120 g) Greek yogurt.
1/2 teaspoon garlic powder.
Italian herbs.
1 teaspoon baking powder.
1 cup (100 g) cornmeal.
1 cup (100 g) almond flour.
Bake in a preheated oven at 360F/180C for about 30-35 minutes.
250 grams of egg whites.
100 grams of flaxseed.
And then beat with a mixer until thick.
A pinch of salt.
Bake in a preheated oven at 180°C for about 35 minutes.
Then switch off and do not open the oven for another 30 minutes.
90 g almond flour.
20 g psyllium.
20 g coconut flour.
1 teaspoon baking powder.
A pinch of salt.
2 eggs.
140 ml hot water.
Divide the dough into 2 or 4 pieces.
1 tablespoon sunflower seeds.
1 tablespoon of flaxseed.
Bake in a preheated oven at 180°C for about 35 minutes.
25 g – (1/4 cup) psyllium powder.
25 g – (1/4 cup) flaxseed.
300 ml of warm water.
Leave for 15 minutes.
150 g – (2 cups) wheat bran.
10 grams of baking powder.
A pinch of salt.
Sugar substitute optional.
Sprinkle wheat bran on top.
Make slits on top of the bread.
Bake in a preheated oven at 180°C for 45 minutes.
After baking, turn off the oven and leave the bread there for 1 hour without opening it.
Wrap the bread and let it mature for about 8-10 hours.
400g canned chickpeas.
3 tablespoons psyllium husk.
3 tablespoons vegetable oil.
10 grams of baking powder.
200ml of water.
1 teaspoon of your favorite spices.
Let the dough rest for 20 minutes.
Divide into 6 parts.
Dip the top of the bun in psyllium husks.
Bake in a preheated oven at 170°C for about 35-40 minutes.
170g – (6 OZ) Cheese.
1 tablespoon cream cheese.
Heat until the cheese melts.
90g – (1 cup) almond flour.
1 teaspoon baking powder.
1 egg.
1 clove of garlic.
Bake in a preheated oven at 190 °C for about 10 minutes.
A small bunch of dill.
1 tablespoon butter. 1 clove of garlic.
400g – (14.1 OZ) green buckwheat, soaked for 10 hours.
Drain and rinse with clean water.
160ml – (2×1/4 cups) water.
1 teaspoon butter.
Favorite spices for bread.
A pinch of salt.
2 teaspoons psyllium seeds.
Grease the form with vegetable oil.
Cover the bread and let it rest at warm room temperature for 15-18 hours.
Sprinkle pumpkin seeds and sunflower seeds on top.
Before baking, preheat the oven to 250°C, reduce the temperature to 240°C and bake for 10 minutes.
Open the oven door for about 30 seconds, reduce to 190°C and bake for 40 minutes.
3 eggs.
A pinch of salt.
1 cup (240 ml) warm milk.
2 tablespoons of psyllium.
2 tablespoons flax seeds.
2 tablespoons pumpkin seeds.
2 tablespoons sunflower seeds.
Lightly fry over medium heat until golden brown.
2 tablespoons sesame seeds.
Fry everything together for about 7 more minutes.
1/2 cup (70 g) almonds.
Roast the almonds over medium heat for about 12 minutes.
1 tablespoon baking powder.
Mix everything well until smooth.
I use two medium sized baking pans. You can also use 1 large mold.
Bake in a preheated oven at 360F/180C for about 30 minutes.
While the bread is baking, prepare the filling (optional).
Boil 2 eggs.
After the bread is baked, leave it in the pan to cool for at least 3 hours.
1 clove of garlic.
1 tablespoon cream cheese.
A small bunch of dill.
10.6 oz (300 g) whole wheat flour.
A pinch of salt. 1/2 teaspoon baking soda.
Mix all ingredients well.
8.45 fl oz (250 ml) liquid sour yogurt.
Add yogurt gradually to adjust the consistency of the dough.
Knead the dough for about 5-7 minutes, it should be dense and not stick to your hands.
Form the dough into a loaf shape.
Make slits on top of the dough.
Sprinkle with a mixture of seeds (pumpkin, sunflower and flax).
Bake in a preheated oven at 360F/180C for about 30 minutes.
3.5 oz (100 g) cheese.
A small bunch of greens (parsley, basil).
3 eggs.
1/2 cup (120 ml) milk.
A pinch of salt.
Favorite spices.
2 cloves of garlic.
3.5 oz (100 g) rice flour.
3.5 oz (100 g) cornmeal. 1 teaspoon baking powder.
Sprinkle with sunflower, pumpkin and sesame seeds.
Bake in a preheated oven at 360F/180C for about 40 minutes.
3 eggs.
1 cup (240 ml) any milk of your choice.
A pinch of salt.
2 tablespoons oatmeal.
2 tablespoons flax seeds.
1 tablespoon of psyllium.
Mix all ingredients well and leave for 15 minutes.
2 tablespoons pumpkin seeds.
1 tablespoon sunflower seeds.
1 tablespoon sesame seeds.
Fry over medium heat for about 7-9 minutes.
1/2 cup (50 g) almonds.
Roast the almonds over medium heat for about 6-8 minutes.
1 teaspoon baking powder.
You can use any baking pan you have.
Bake in a preheated oven at 360F/180C for about 30-35 minutes.
2½ cups (250 g) oatmeal. 1 tablespoon baking powder. Salt.
2 eggs.
1⅓ (250 g) Greek yogurt.
2 tablespoons olive oil.
Sesame.
Flax seeds.
Sunflower seeds.
Pumpkin seeds.
Bake in preheated oven at 360F/180C for approximately 45-50 minutes.
4 cups (400 g) oatmeal.
1 teaspoon salt. 0.35 oz (10 g) dry yeast.
1½ cups (360 ml) warm water.
2 tablespoons of vegetable oil.
Leave for 30 minutes.
Bake in preheated oven at 400F/200C for approximately 25-30 minutes.
2½ cups (250 g) oatmeal.
3.5 oz (100 g) sesame seeds. 5 oz (140 g) sunflower seeds.
3 tablespoons of psyllium. 3 tablespoons flax seeds.
2 tablespoons chia seeds. 2.5 oz (70 g) pumpkin seeds. Salt.
2¼ (540 ml) very hot water.
Leave for 30 minutes.
Bake in preheated oven at 360F/180C for approximately 45-50 minutes.
Cheese spread.
Canned tuna.
Garlic.
Dill.
Ground black pepper.
3 eggs.
1 cup (240 ml) milk.
2 tablespoons of psyllium.
2 tablespoons flax seeds.
1/2 cup (80 g) almonds. 1/4 cup (30 g) walnuts.
1/3 cup (40 g) peanuts.
Lightly fry over medium heat.
1 tablespoon baking powder. Salt.
You can use any baking pan you have.
Sprinkle with flax seeds and sunflower seeds.
Bake in a preheated oven at 360F/180C for approximately 40-45 minutes.
After baking, leave in the oven until completely cool.
1 zucchini.
4.4 oz (125 g) fresh mozzarella.
Salt.
1 egg.
1/2 cup (120 g) Greek yogurt.
1/2 teaspoon garlic powder.
Italian herbs.
1 teaspoon baking powder.
1 cup (100 g) cornmeal.
1 cup (100 g) almond flour.
Bake in a preheated oven at 360F/180C for about 30-35 minutes.
250 grams of egg whites.
100 grams of flaxseed.
And then beat with a mixer until thick.
A pinch of salt.
Bake in a preheated oven at 180°C for about 35 minutes.
Then switch off and do not open the oven for another 30 minutes.
90 g almond flour.
20 g psyllium.
20 g coconut flour.
1 teaspoon baking powder.
A pinch of salt.
2 eggs.
140 ml hot water.
Divide the dough into 2 or 4 pieces.
1 tablespoon sunflower seeds.
1 tablespoon of flaxseed.
Bake in a preheated oven at 180°C for about 35 minutes.
25 g – (1/4 cup) psyllium powder.
25 g – (1/4 cup) flaxseed.
300 ml of warm water.
Leave for 15 minutes.
150 g – (2 cups) wheat bran.
10 grams of baking powder.
A pinch of salt.
Sugar substitute optional.
Sprinkle wheat bran on top.
Make slits on top of the bread.
Bake in a preheated oven at 180°C for 45 minutes.
After baking, turn off the oven and leave the bread there for 1 hour without opening it.
Wrap the bread and let it mature for about 8-10 hours.
400g canned chickpeas.
3 tablespoons psyllium husk.
3 tablespoons vegetable oil.
10 grams of baking powder.
200ml of water.
1 teaspoon of your favorite spices.
Let the dough rest for 20 minutes.
Divide into 6 parts.
Dip the top of the bun in psyllium husks.
Bake in a preheated oven at 170°C for about 35-40 minutes.
170g – (6 OZ) Cheese.
1 tablespoon cream cheese.
Heat until the cheese melts.
90g – (1 cup) almond flour.
1 teaspoon baking powder.
1 egg.
1 clove of garlic.
Bake in a preheated oven at 190 °C for about 10 minutes.
A small bunch of dill.
1 tablespoon butter. 1 clove of garlic.
400g – (14.1 OZ) green buckwheat, soaked for 10 hours.
Drain and rinse with clean water.
160ml – (2×1/4 cups) water.
1 teaspoon butter.
Favorite spices for bread.
A pinch of salt.
2 teaspoons psyllium seeds.
Grease the form with vegetable oil.
Cover the bread and let it rest at warm room temperature for 15-18 hours.
Sprinkle pumpkin seeds and sunflower seeds on top.
Before baking, preheat the oven to 250°C, reduce the temperature to 240°C and bake for 10 minutes.
Open the oven door for about 30 seconds, reduce to 190°C and bake for 40 minutes.
3 eggs.
A pinch of salt.
1 cup (240 ml) warm milk.
2 tablespoons of psyllium.
2 tablespoons flax seeds.
2 tablespoons pumpkin seeds.
2 tablespoons sunflower seeds.
Lightly fry over medium heat until golden brown.
2 tablespoons sesame seeds.
Fry everything together for about 7 more minutes.
1/2 cup (70 g) almonds.
Roast the almonds over medium heat for about 12 minutes.
1 tablespoon baking powder.
Mix everything well until smooth.
I use two medium sized baking pans. You can also use 1 large mold.
Bake in a preheated oven at 360F/180C for about 30 minutes.
While the bread is baking, prepare the filling (optional).
Boil 2 eggs.
After the bread is baked, leave it in the pan to cool for at least 3 hours.
1 clove of garlic.
1 tablespoon cream cheese.
A small bunch of dill.
10.6 oz (300 g) whole wheat flour.
A pinch of salt. 1/2 teaspoon baking soda.
Mix all ingredients well.
8.45 fl oz (250 ml) liquid sour yogurt.
Add yogurt gradually to adjust the consistency of the dough.
Knead the dough for about 5-7 minutes, it should be dense and not stick to your hands.
Form the dough into a loaf shape.
Make slits on top of the dough.
Sprinkle with a mixture of seeds (pumpkin, sunflower and flax).
Bake in a preheated oven at 360F/180C for about 30 minutes.
3.5 oz (100 g) cheese.
A small bunch of greens (parsley, basil).
3 eggs.
1/2 cup (120 ml) milk.
A pinch of salt.
Favorite spices.
2 cloves of garlic.
3.5 oz (100 g) rice flour.
3.5 oz (100 g) cornmeal. 1 teaspoon baking powder.
Sprinkle with sunflower, pumpkin and sesame seeds.
Bake in a preheated oven at 360F/180C for about 40 minutes.
3 eggs.
1 cup (240 ml) any milk of your choice.
A pinch of salt.
2 tablespoons oatmeal.
2 tablespoons flax seeds.
1 tablespoon of psyllium.
Mix all ingredients well and leave for 15 minutes.
2 tablespoons pumpkin seeds.
1 tablespoon sunflower seeds.
1 tablespoon sesame seeds.
Fry over medium heat for about 7-9 minutes.
1/2 cup (50 g) almonds.
Roast the almonds over medium heat for about 6-8 minutes.
1 teaspoon baking powder.
You can use any baking pan you have.
Bake in a preheated oven at 360F/180C for about 30-35 minutes.
2½ cups (250 g) oatmeal. 1 tablespoon baking powder. Salt.
2 eggs.
1⅓ (250 g) Greek yogurt.
2 tablespoons olive oil.
Sesame.
Flax seeds.
Sunflower seeds.
Pumpkin seeds.
Bake in preheated oven at 360F/180C for approximately 45-50 minutes.
4 cups (400 g) oatmeal.
1 teaspoon salt. 0.35 oz (10 g) dry yeast.
1½ cups (360 ml) warm water.
2 tablespoons of vegetable oil.
Leave for 30 minutes.
Bake in preheated oven at 400F/200C for approximately 25-30 minutes.
2½ cups (250 g) oatmeal.
3.5 oz (100 g) sesame seeds. 5 oz (140 g) sunflower seeds.
3 tablespoons of psyllium. 3 tablespoons flax seeds.
2 tablespoons chia seeds. 2.5 oz (70 g) pumpkin seeds. Salt.
2¼ (540 ml) very hot water.
Leave for 30 minutes.
Bake in preheated oven at 360F/180C for approximately 45-50 minutes.
Cheese spread.
Canned tuna.
Garlic.
Dill.
Ground black pepper.
3 eggs.
1 cup (240 ml) milk.
2 tablespoons of psyllium.
2 tablespoons flax seeds.
1/2 cup (80 g) almonds. 1/4 cup (30 g) walnuts.
1/3 cup (40 g) peanuts.
Lightly fry over medium heat.
1 tablespoon baking powder. Salt.
You can use any baking pan you have.
Sprinkle with flax seeds and sunflower seeds.
Bake in a preheated oven at 360F/180C for approximately 40-45 minutes.
After baking, leave in the oven until completely cool.
1 zucchini.
4.4 oz (125 g) fresh mozzarella.
Salt.
1 egg.
1/2 cup (120 g) Greek yogurt.
1/2 teaspoon garlic powder.
Italian herbs.
1 teaspoon baking powder.
1 cup (100 g) cornmeal.
1 cup (100 g) almond flour.
Bake in a preheated oven at 360F/180C for about 30-35 minutes.
250 grams of egg whites.
100 grams of flaxseed.
And then beat with a mixer until thick.
A pinch of salt.
Bake in a preheated oven at 180°C for about 35 minutes.
Then switch off and do not open the oven for another 30 minutes.
90 g almond flour.
20 g psyllium.
20 g coconut flour.
1 teaspoon baking powder.
A pinch of salt.
2 eggs.
140 ml hot water.
Divide the dough into 2 or 4 pieces.
1 tablespoon sunflower seeds.
1 tablespoon of flaxseed.
Bake in a preheated oven at 180°C for about 35 minutes.
25 g – (1/4 cup) psyllium powder.
25 g – (1/4 cup) flaxseed.
300 ml of warm water.
Leave for 15 minutes.
150 g – (2 cups) wheat bran.
10 grams of baking powder.
A pinch of salt.
Sugar substitute optional.
Sprinkle wheat bran on top.
Make slits on top of the bread.
Bake in a preheated oven at 180°C for 45 minutes.
After baking, turn off the oven and leave the bread there for 1 hour without opening it.
Wrap the bread and let it mature for about 8-10 hours.
400g canned chickpeas.
3 tablespoons psyllium husk.
3 tablespoons vegetable oil.
10 grams of baking powder.
200ml of water.
1 teaspoon of your favorite spices.
Let the dough rest for 20 minutes.
Divide into 6 parts.
Dip the top of the bun in psyllium husks.
Bake in a preheated oven at 170°C for about 35-40 minutes.
170g – (6 OZ) Cheese.
1 tablespoon cream cheese.
Heat until the cheese melts.
90g – (1 cup) almond flour.
1 teaspoon baking powder.
1 egg.
1 clove of garlic.
Bake in a preheated oven at 190 °C for about 10 minutes.
A small bunch of dill.
1 tablespoon butter. 1 clove of garlic.
400g – (14.1 OZ) green buckwheat, soaked for 10 hours.
Drain and rinse with clean water.
160ml – (2×1/4 cups) water.
1 teaspoon butter.
Favorite spices for bread.
A pinch of salt.
2 teaspoons psyllium seeds.
Grease the form with vegetable oil.
Cover the bread and let it rest at warm room temperature for 15-18 hours.
Sprinkle pumpkin seeds and sunflower seeds on top.
Before baking, preheat the oven to 250°C, reduce the temperature to 240°C and bake for 10 minutes.
Open the oven door for about 30 seconds, reduce to 190°C and bake for 40 minutes.
3 eggs.
A pinch of salt.
1 cup (240 ml) warm milk.
2 tablespoons of psyllium.
2 tablespoons flax seeds.
2 tablespoons pumpkin seeds.
2 tablespoons sunflower seeds.
Lightly fry over medium heat until golden brown.
2 tablespoons sesame seeds.
Fry everything together for about 7 more minutes.
1/2 cup (70 g) almonds.
Roast the almonds over medium heat for about 12 minutes.
1 tablespoon baking powder.
Mix everything well until smooth.
I use two medium sized baking pans. You can also use 1 large mold.
Bake in a preheated oven at 360F/180C for about 30 minutes.
While the bread is baking, prepare the filling (optional).
Boil 2 eggs.
After the bread is baked, leave it in the pan to cool for at least 3 hours.
1 clove of garlic.
1 tablespoon cream cheese.
A small bunch of dill.
10.6 oz (300 g) whole wheat flour.
A pinch of salt. 1/2 teaspoon baking soda.
Mix all ingredients well.
8.45 fl oz (250 ml) liquid sour yogurt.
Add yogurt gradually to adjust the consistency of the dough.
Knead the dough for about 5-7 minutes, it should be dense and not stick to your hands.
Form the dough into a loaf shape.
Make slits on top of the dough.
Sprinkle with a mixture of seeds (pumpkin, sunflower and flax).
Bake in a preheated oven at 360F/180C for about 30 minutes.
3.5 oz (100 g) cheese.
A small bunch of greens (parsley, basil).
3 eggs.
1/2 cup (120 ml) milk.
A pinch of salt.
Favorite spices.
2 cloves of garlic.
3.5 oz (100 g) rice flour.
3.5 oz (100 g) cornmeal. 1 teaspoon baking powder.
Sprinkle with sunflower, pumpkin and sesame seeds.
Bake in a preheated oven at 360F/180C for about 40 minutes.
3 eggs.
1 cup (240 ml) any milk of your choice.
A pinch of salt.
2 tablespoons oatmeal.
2 tablespoons flax seeds.
1 tablespoon of psyllium.
Mix all ingredients well and leave for 15 minutes.
2 tablespoons pumpkin seeds.
1 tablespoon sunflower seeds.
1 tablespoon sesame seeds.
Fry over medium heat for about 7-9 minutes.
1/2 cup (50 g) almonds.
Roast the almonds over medium heat for about 6-8 minutes.
1 teaspoon baking powder.
You can use any baking pan you have.
Bake in a preheated oven at 360F/180C for about 30-35 minutes.
2½ cups (250 g) oatmeal. 1 tablespoon baking powder. Salt.
2 eggs.
1⅓ (250 g) Greek yogurt.
2 tablespoons olive oil.
Sesame.
Flax seeds.
Sunflower seeds.
Pumpkin seeds.
Bake in preheated oven at 360F/180C for approximately 45-50 minutes.
4 cups (400 g) oatmeal.
1 teaspoon salt. 0.35 oz (10 g) dry yeast.
1½ cups (360 ml) warm water.
2 tablespoons of vegetable oil.
Leave for 30 minutes.
Bake in preheated oven at 400F/200C for approximately 25-30 minutes.
2½ cups (250 g) oatmeal.
3.5 oz (100 g) sesame seeds. 5 oz (140 g) sunflower seeds.
3 tablespoons of psyllium. 3 tablespoons flax seeds.
2 tablespoons chia seeds. 2.5 oz (70 g) pumpkin seeds. Salt.
2¼ (540 ml) very hot water.
Leave for 30 minutes.
Bake in preheated oven at 360F/180C for approximately 45-50 minutes.
Cheese spread.
Canned tuna.
Garlic.
Dill.
Ground black pepper.
3 eggs.
1 cup (240 ml) milk.
2 tablespoons of psyllium.
2 tablespoons flax seeds.
1/2 cup (80 g) almonds. 1/4 cup (30 g) walnuts.
1/3 cup (40 g) peanuts.
Lightly fry over medium heat.
1 tablespoon baking powder. Salt.
You can use any baking pan you have.
Sprinkle with flax seeds and sunflower seeds.
Bake in a preheated oven at 360F/180C for approximately 40-45 minutes.
After baking, leave in the oven until completely cool.
1 zucchini.
4.4 oz (125 g) fresh mozzarella.
Salt.
1 egg.
1/2 cup (120 g) Greek yogurt.
1/2 teaspoon garlic powder.
Italian herbs.
1 teaspoon baking powder.
1 cup (100 g) cornmeal.
1 cup (100 g) almond flour.
Bake in a preheated oven at 360F/180C for about 30-35 minutes.
250 grams of egg whites.
100 grams of flaxseed.
And then beat with a mixer until thick.
A pinch of salt.
Bake in a preheated oven at 180°C for about 35 minutes.
Then switch off and do not open the oven for another 30 minutes.
90 g almond flour.
20 g psyllium.
20 g coconut flour.
1 teaspoon baking powder.
A pinch of salt.
2 eggs.
140 ml hot water.
Divide the dough into 2 or 4 pieces.
1 tablespoon sunflower seeds.
1 tablespoon of flaxseed.
Bake in a preheated oven at 180°C for about 35 minutes.
25 g – (1/4 cup) psyllium powder.
25 g – (1/4 cup) flaxseed.
300 ml of warm water.
Leave for 15 minutes.
150 g – (2 cups) wheat bran.
10 grams of baking powder.
A pinch of salt.
Sugar substitute optional.
Sprinkle wheat bran on top.
Make slits on top of the bread.
Bake in a preheated oven at 180°C for 45 minutes.
After baking, turn off the oven and leave the bread there for 1 hour without opening it.
Wrap the bread and let it mature for about 8-10 hours.
400g canned chickpeas.
3 tablespoons psyllium husk.
3 tablespoons vegetable oil.
10 grams of baking powder.
200ml of water.
1 teaspoon of your favorite spices.
Let the dough rest for 20 minutes.
Divide into 6 parts.
Dip the top of the bun in psyllium husks.
Bake in a preheated oven at 170°C for about 35-40 minutes.
170g – (6 OZ) Cheese.
1 tablespoon cream cheese.
Heat until the cheese melts.
90g – (1 cup) almond flour.
1 teaspoon baking powder.
1 egg.
1 clove of garlic.
Bake in a preheated oven at 190 °C for about 10 minutes.
A small bunch of dill.
1 tablespoon butter. 1 clove of garlic.
400g – (14.1 OZ) green buckwheat, soaked for 10 hours.
Drain and rinse with clean water.
160ml – (2×1/4 cups) water.
1 teaspoon butter.
Favorite spices for bread.
A pinch of salt.
2 teaspoons psyllium seeds.
Grease the form with vegetable oil.
Cover the bread and let it rest at warm room temperature for 15-18 hours.
Sprinkle pumpkin seeds and sunflower seeds on top.
Before baking, preheat the oven to 250°C, reduce the temperature to 240°C and bake for 10 minutes.
Open the oven door for about 30 seconds, reduce to 190°C and bake for 40 minutes.
3 eggs.
A pinch of salt.
1 cup (240 ml) warm milk.
2 tablespoons of psyllium.
2 tablespoons flax seeds.
2 tablespoons pumpkin seeds.
2 tablespoons sunflower seeds.
Lightly fry over medium heat until golden brown.
2 tablespoons sesame seeds.
Fry everything together for about 7 more minutes.
1/2 cup (70 g) almonds.
Roast the almonds over medium heat for about 12 minutes.
1 tablespoon baking powder.
Mix everything well until smooth.
I use two medium sized baking pans. You can also use 1 large mold.
Bake in a preheated oven at 360F/180C for about 30 minutes.
While the bread is baking, prepare the filling (optional).
Boil 2 eggs.
After the bread is baked, leave it in the pan to cool for at least 3 hours.
1 clove of garlic.
1 tablespoon cream cheese.
A small bunch of dill.
