Maybe it’s because I am German and we have a huuuge bread culture back home, but I just looooove bread. If I see fresh made bread I just want to dig into it (pass me the dips, please)
But the most common bread types like baguette, bread rolls, toast et cetera are not healthy at all. So people generally consider bread as THE ENEMY without distinguishing the variety out there.
For me it’s not the bread itself, it’s just the ingredients which are used for the mentioned bread types (especially white flour). If you stick to whole grains or other healthy flours (soy, almond, coconut..) bread is rather a friend than an enemy. The only thing you need to know is how to make or where to buy them (I prefer option number 1)
Yesterday was meat free monday and I was in the mood for some nice and crispy bread for dinner. So I googled around for some recipe inspiration and found this amazing looking Grain Free Rosemary Garlic Flatbread on savory lotus. But after checking the ingredients, I got a little bit disappointed because I had neither tapioca flour (didn’t even know what that is, before I googled haha), nor coconut milk and I also ran out of coconut flour. But I was so tempted by the amazing looking pictures that I could almost smell the rosemary. Thanks for the inspiration ;)
And so I decided to transform this recipe into my own version, which turned out amazing.
- 130ml water
- 100g soy flour
- 50g gluten
- 25g Olive- or coconut oil
- 25g non flavor whey
- 15 psyllium husk powder
- 1 whole egg
- 1 egg white
- Garlic, salt and rosemary to taste
- Preheat the oven to 200 degree
- Mix all the ingredients with a hendblender but safe some olive oil and rosemary.
- Place the dough on a sheet of parchment paper. Spread and evenly shape with your fingers until it’s about 2-2,5 cm thick.
- Gently make some wholes with your fingers into the dough to get the typical „focaccia-surface“. I also used a fork to stab a few times into the bread, which makes it more fluffy and moist.
- Sprinkle the bread with the remaining rosemary and olive oil
6. Bake for about 15 minutes until crispy and golden brown . In the meantime, enjoy the nice smell ;)
I kept it in a random plastic container and just quickly toasted it the next day. Was still fluffy and fresh.
Tip: Serve with some fresh dips at the side, like hummus or pesto. Find some of my dip recipes here.