| Kako sam krenula na dijetu sa smanjenim unosom ugljikohidrata tako sam otkrila ovaj recept za kruh. Bogat sjemenkama, bez kvasca, bez glutena, jako ukusan i kaloričan.
Kruh je jednostavno napraviti, potrebno vam je 4 vrste sjemenki, heljdino brašno, ljuskice psylliuma, bademovo brašno, voda i sol. |
Since I have started being on low carb diet I found this bread recipe and I found it to be perfect. It is rich with seeds, has no yeast and no gluten, extremely delicious and rich with calories.
The preparation is really simple, it takes only 10 minutes to prepare, has 4 kinds of seeds, buckwheat flour, psyllium husks, water and salt. |
| Sastojci:
2 šalice vode 1 šalica mljevenih sjemenki bundeve ½ šalica cijelih sjemenki bundeve 1 šalica brašna od heljde 1 šalica mljevenih badema ½ šalice cijelih suncokretovih sjemenki 2 žlice chia sjemenki 3 žlice psyllium ljuskica 1 žlica lanenih sjemenki 1 žličica soli |
Ingredients:
2 cups of water 1 cup pumpkin seed flour ½ cups pumpkin seeds 1 cup buckwheat flour 1 cup minced almonds ½ cups sunflower seeds 2 spoons chia seeds 3 spoons psyllium husks 1 spoon of flax seeds 1 tea spoon of salt |
| Sve sastojke dobro pomiješati u jednoj zdjeli i ostaviti da stoji na sobnoj temperaturi sat vremena. Nakon sat vremena prebaciti tijesto u kalup za kruh i peći sat vremena na 180°C.
Kad se ohladi ja ga narežem na šnite i smrznem, te po potrebi vadim iz zamrzivača onoliko koliko ću pojesti, tostiram i poslužim. Omiljena kombinacija mi je namaz od avokada s češnjakom, sokom od limuna i sitno nasjeckanim sušenim paradajzom. |
Mix all of the ingredients in one bowl. Leave it at room temperature for one hour. Transfer the dough to a baking pan and bake for one hour at 180°C.
When the bread is cooled, I like to cut it into slices and freeze it. When I need it, I take out few slices, toast them and serve. My favourite combination is with avocado spread with some lemon juice and garlic, and with addition of sundried tomatoes cut into little pieces. |
