https://www.youtube.com/embed/_qFYph8rI30
Hey everyone today we're making a
low carb keto flatbread
[laughter] so I know a lot of you make
1 cup of keto flatbread and 1 cup of carbs per fatty bread is
very good I'm sure you'll agree but flatbread we're going to make
today less than that in the net The carbs it's just over half the carbs per
flatbread so the key to the low carb nurse
actually comes from the oat fiber and as it says on the box
it's the fibrous part of the oatmeal and about
a cup in all of it creates a great bread texture without adding any carbs
And like you said my one car keto flat cue is well loved by a lot of you but doesn't require
extra fine almond flour and is specialized flour
it's harder to come by and more expensive so the great thing about
this recipe is it works
with practically all keto flours and like all recipes My bagels
you can freeze your flatbread and use it whenever you want it
looks too good to be true let me show you how to make the ingredients
you need even the ingredients for this flatbread it's
very simple so this is our fiber so you can see
it's very good They do have a yellow pigment
so when you buy your fiber make sure it says
fiber and not something else that's not bran or flour it's a whole different beast
it's high in carbs okay so make sure it says oh fiber
and it's Very cheap to get at least in the UK and I got it
from Amazon so I'm going to put it on my Amazon so
you can find it and then I'll mix the fiber
with the ground almonds and like I said this recipe will
probably work with all flours and it definitely works with all Kinds of
almond flour and I've tried it with lupine and coconut flour plus it
works perfectly and I think it probably works
with all keto flours and on top of that we need some hard psyllium powder so I
generally use this one that's like bread crumbs that
might be really good for powder and we need some oil
so I'm using olive oil you can use avocado oil or whatever oil you
like d and then some baking powder and some ginger gum and a pinch of salt
so we're going to make this batch of almond flour but I'm going to make
another batch Lupine flour just to show you what it
looks like and that's it this is all you need
for a flatbread so let's make the dough very easy and
no brainer so the first thing we're going to add in our mixing bowl
is our fiber so I have 50 grams of oats fiber Here you
go in and then 50 grams of ground almonds
so half and half and then 20 grams of psyllium hard powder
so it's about four tablespoons so if you're using lupine flour instead
of almond flour use the same amount 50 grams of lupine flour
and if you're using lupine flour Coconut 30
grams and the recipe was in the description
below so don't worry if you don't remember
then we'll add a teaspoon of baking powder then half a
teaspoon of zain and some gum then add a few
pinches of salt so I'm using coarse sea salt you can use
any kind of salt you like Then give it a quick mix
so this is the dry mix now get your kettle ready we
need some hot water so I'm going to do a little here and I'll
add two tablespoons of oil
I'm using olive oil and here's my hot water
fresh from the kettle so we need about 10 to 12 tablespoons
of oil, so it really depends on what flour you're using,
I'm not going to convert it into cups .
It doesn't fit into the dough and you
just need to watch the dough to decide how much you need so I have
eight tablespoons now and I'll add more as I go along
so just mix it well so we need a little more and I'm going to
add two more tablespoons so it makes 10 tablespoons
so if I went through a blender it would be very fast I
'm going to go in my hands to mix it until it's very hot
so be careful so you have to knead it until
it's very smooth and not grainy and very little grainy
until I got about 10 tablespoons today and it looks ok Actually I might just
add a little more in a little bit so if you use
lupine or coconut flour you might need a little more flour so
I spent a few minutes kneading it and it looked good I
added an extra tablespoon so I used
about 11 tablespoons today I think our dough Ready and must be ready.
Feels quite soft and moist it's not crack free but it
shouldn't feel dry so if it does feel dry you need a little more
water so it feels good I also made
another batch of lupine flour so it's more yellow and I
can use up to Big same amount of water, now I'm going to go cover the dough
with a towel and leave it to rest for 15 minutes ok so my dough
has been resting for 15 minutes and it feels nice and moist now I'm going to
divide it into six parts so each batch should give you
six flatbreads, So obviously you can make it bigger or
thicker if you want to but for me six is perfect so I'm going to divide it
roughly into equal parts and then I'm going to roll it into an
individual dough retrieval of the fibers so roughly so give it the embellishment squeeze
a little bit sure there's no air pocket that
It will create a nice round shape when we roll it out okay just a little my
dough balls are ready and I also have my lupin
flower version ready here as well so let's roll it out
flatbread so you can use your rolling pin
and baking paper and roll it like this but I'm going to use my trusty
tortilla press Well that's a
lifesaver if you're going to make flatbread on a
regular basis and you don't have one of those
you need to get one so I want to share with you one tip with the
tortilla press so when you get the press for the first time
you need to moisten it so that it's made Its cast iron
so it rusts and so you need to cover it with a layer of oil
so I use olive oil and cover it with a layer of oil
then wipe off the excess so it keeps the
press rust free and to be honest I've had
this press for over 2 years now I've only done it twice,
So it's something that you need to do once in a while just keep it in
good condition and rust free too so I'm going to put
a layer of plastic here this is coming from a
reusable food bag so I can reuse it a few times I
'm going to put one of my special dough balls B here
in the middle then fold the paper then release the lid
then pull the handle and press down
it's quick and easy to do and now just turn it 45 degrees
and press again until I like a flatbread
about the same size as my tortilla press it's
done in seconds And then it should come up pretty easily and then
I'm going to roll out the rest of my dough balls the same way and now let
's cook the flatbread so I have a pan here and I'm going to
spray the pan with a little bit of olive oil
and use whatever kind of oil you want so we don't need as much
oil we I only need enough to cover the pan
so I have a flap here and it's freshly out of par
so you can roll out the whole batch or you can roll out
one and cook one so I'm going to just flip it over so it should come out quite easily
and then put it on so it stays medium low heat
and just leave it for a minute or so, resist the temptation to move immediately
you want the edges to start to cook through
before you start trying to flip it is
okay until the edges are starting to cook through
you can see we should be able to move it around then We're going to turn it
golden brown so there you go I have a
nice pile of flatbread here and let me just show you the texture so
I think this one is lupine flower it's a
little more yellow in color but it's nice and it's not foldable
so it's nice and the almond flour one and the texture It's a bit softer but as you can
see again it's very flexible so you can
roll it up and do whatever you want with these flatbreads you can
do whatever you want with them you can roll them with fillings in
everything you do with flatbreads but today I'm going to turn them into cheese croutons
to make Toast you can use a frying pan no problem I have a
panini press so I'm using my lovely press so it heats up
really well so I'm going to drizzle a little water out of the
oil a little bit of quick brushing and I'm going to put it
nicely on the flatbread here I think
that's almond flour and I'm going to sprinkle
a little bit of Vegan mozzarella here a little bit and then some smashed avocado
that's avocado with a little bit of salt to season and a little bit of olive oil
in there and then a little bit of
chopped tomato these are the things I always have in my
fridge and then a cup of basil leaves would make us
very tasty and then a little bit of cheese
no You can go wrong with this and then I'm going to use two knives and lift
one side of the flatbread over
awesome and then I'm going to gently press the
lid down to give it a nice toast let's take a look Oh it looks
so pretty so let's lift it up.
From the side look this is so cool and quick we
make it so let 's eat so you go this is how you
make super low carb vegan keto bread and they make
great toast and i can't wait to eat it. Let's
take a look at this the texture is
great and once it's toasted the surface is a
little crusty and the filling is delicious inside so
let's take a bite it's really spicy
it's so sweet and so simple
so you can put any kind of filling you like even sweet ones
I'm just saying The chocolate and the berries and they're
so pretty, so once you've cooked them and let them
cool, you can put them in the freezer
for storage. You should be able to stack them on top of each other
without sticking together, but if you're not sure you can put them on a
cutting board for example and pull them into the fridge like
that, and once.
One they're frozen just because you know take out
and stack them together put i t in the full bag and have it ready
whenever you want it so I hope you liked today's recipe and we're going to give you
these flowers so awesome so follow me on instagram if you haven't already
posted I eat and recipes From this channel
so check out my Instagram and also browse my amazon store you
should also be able to find most of the ingredients that I use on a regular basis
for my recipes so check it out thanks for hanging out
with me today and thanks for watching I'll see you
next time [ music] you
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