Maria .Recipes Keto Enthusiast, Indian Food Lover
Posts Tagged “flax”

It is no news that i love indian food. One of my favorite things about it is roti and naan - so of course i suffer their loss when i do keto. I have struggled to find good egg-free recipes for keto bread; my recipe for [coconut roti](http://maria.recipes/coconutRoti) is delicious but coconut flour is quite expensive. So - here comes flax roti to the rescue! These are only 1 g net carb per roti (!!!), they are super soft, they actually puff up a little bit when cooking them like real roti do, and they can be stuffed to make parathas (recipe coming soon). Also, you can make a big batch and freeze them individually. Awesome :D
  • 1 cup (150g) flax seeds, ground
  • 2.5 tbsp psyllium husk powder(20 g)
  • 1/2-3/4 tsp salt (to taste)
  • Spices to taste; I like 1/4 tsp garlic and 1/4 tsp onion
  • 1 cup water
  • About 2 tsp olive oil to cook
  • Optional: about 3 tbsp coconut flour for rolling
* **Process** 1. Mix the dry ingredients. 2. Add boiling water (start with 3/4 cup of water and add more depending on how much is needed). Knead it a little with your hands to make sure it is even. You should have a very sticky but quite firm dough. 3. Divide the dough into five. Make a disk with each piece; if they dry up, wet them so it is easier to make the disk. 4. For forming them, you can either use coconut flour and form as you would a normal roti (i used a chakla) or you can put it between plastic wrap and use a rolling pin or press them down into a thin disk of about 2 mm thick. 5. Cook over medium-high heat on a lightly greased pan or tawa for about 2 minutes per side. * **Nutritional information**, per roti * 179 kCal * **1 g net carbs**, 11.1 g fiber, 12.1 g total carbs * 5.6 g protein * 14.5 g fat

A great recipe for all those vegan ketoers, or anyone who cannot eat eggs but still wants to eat some french amazingness. You can adapt this basic recipe to your taste, changing the vegetables and/or adding other ingredients, such as cheese or meat!
  • 1 low-carb crust
  • 1.5 cups of chopped zucchini (180-200 g, one medium)
  • One leek (80g)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 400 g firm tofu
  • 3-4 tbsp water
  • 1/4 tsp turmeric
  • Black pepper to taste
  • Optional: 3 tbsp nutritional yeast
* **Process** 1. Preheat the oven to 180C. 2. Use the oil to fry your vegetables. - _I added 1 tbsp of soy sauce to my vegetables to get some umami, as I didn't have nutritional yeast!_ 3. Blend the tofu with the water, turmeric, salt and pepper. You should get a dense batter. 4. Add the cooked vegetables to the tofu mixture, then spoon over your crust. 5. Bake for about 30 minutes or until the center is set. Let it cool for 5 minutes before cutting into it. * **Nutritional info**, _per slice (serves 5)_ * 505 kCal * **8.6 g net carbs**, 15.6 g fiber, 24.2 g total carbs * **25.5 g protein** * 37.7 g fat

This crust, based on the recipe from [healthfulpursuit](http://www.healthfulpursuit.com), takes a while to make, but is gluten-free, egg-free, vegan, low carb, and has a great flavor!
  • 1 + 1/4 cups ground flax seeds
  • 1/4 sunflower seeds, ground
  • 80-100 g onion (one small)
  • 1/3 tsp salt
  • 2 tbsp olive oil
  • 1/2 tbsp apple cider vinegar
  • 1/2 tsp baking powder
  • Other ingredients to taste, for example one clove of garlic (minced)
* **Process** 1. Warm up the oven to 110C. 2. Blend the onion with the oil and vinegar. 3. In a separate bowl mix the other ingredients, then add the onion mixture. You should get a thick paste, dry but not crumbly. If it crumbles, add some water. 4. Grease your quiche mold very well (or even better, put a circle of parchment paper in the bottom) and put the mixture inside. Then use a spoon or your hands to form the crust. Water your hands to smooth it out. 5. Bake for 90 minutes until it is dry and crunchy. Then, take it out and add the filling of choice, * **Nutritional info**, _for 1/5 crust_ * 294 kCal * **2.4 g net carbs**, 11.1 g fiber, 13.5 g total carbs * **8.5 g protein** * 24.8 g fat

Lately I have been experimenting with high-fat-low-carb cooking for my father, who is giving a go at the ketogenic diet. He has been doing pretty good, but was always complaining about not having bread to dip the sauce in... So I perfected an easy, microwave recipe for anybody in a similar situation in which they cannot eat bread: keto, paleo or gluten-free, you will like this! The flavor of flax is quite strong, but by using extra virgin olive oil, the final result tastes mostly like olive oil, and is very good with cheese, guacamole, egg, or even jam! Just remember - when it comes to flax meal, it´s best if you grind it at home, so it doesn´t lose nutrients :) BreadInside
  • 100 mL of flax seeds, ground
  • 1/2 tsp baking powder
  • A pinch of salt
  • 1 egg
  • 1 tbsp extra virgin olive oil
  • 2 tbsp water
* **Process** 1. Blend the egg, oil and water until foamy. In a separate bowl, mix the flax meal, baking powder and salt. 2. Incorporate the liquids into the flax mixture and mix well; let it rest for 5-10 min. It will look a bit runny in the beginning but the texture will thicken after it rests. 3. Divide into three separate molds; I use silicone muffin molds for this. You can sprinkle some sesame seeds on the top if you want. 4. Microwave on high for 2 minutes or until it sets. * **Nutrition info**, _per bun (makes 3)_ - 107 kcal total calories - 7 g fat - 0.8 g net carbs - 4.72 g protein