I’ve been living the ketogenic lifestyle for more than a year now and have tried many disappointing bread recipes. This is the keto bread you’ve been dreaming of. It doesn’t taste eggy, is actually soft, light and flavorful, as well as low carb. And bonus, the recipe is super easy, requiring no real baking skills. I use these rolls for avocado toast, as hamburger buns, for sandwiches, or have them whenever I’m craving bread. They are great toasted and served warm, slathered with butter or some cream cheese.
Enjoy!
Skill Level: Easy
Servings: 6
Ingredients:
5 tablespoons ground psyllium husk powder
1 ¼ cups almond flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cider vinegar (I use apple cider vinegar)
3 egg whites
1 cup water
Oil (I use avocado but any variety is fine)
Everything bagel seasoning (optional)
(4 tablespoons sesame seeds, 4 tablespoons poppy seeds, 2
tablespoons dried minced onion, 2 tablespoons dried garlic flakes, 2 teaspoons
sea or pink Himalayan salt) Or just buy some everything but the bagel seasoning
Directions:
Preheat oven to 350F
Mix the dry ingredients in a large bowl.
Add vinegar and egg whites, mix well.
Bring water to a boil, either on the stove or in the
microwave for 90 to 120 seconds. Add to other ingredients. Don’t over mix, just
until its doughty and well combined.
Spread everything bagel seasoning in a shallow bowl or
plate.
Moisten fingers with oil, so dough doesn’t stick, and shape
into 6 separate ovals.
Coat in bagel seasoning and set onto a parchment paper lined
baking sheet. (I only coat the top.)
Bake on lower oven rack for 50-60 minutes until tapping the
bottom of roll creates a hollow sound.
After he
captures Lady Lily Rouge's carriage, Sir Marrok Ulfang, aka the biggest,
baddest wolf the Enchanted Forest has ever seen, has only one day to win her
heart and claim her first sexual surrender. Even if it means giving the nosey
pixies fluttering outside his cottage window an eyeful.
Otherwise, a
wolf shape-shifter he'll stay, damned to remain in the lonely Enchanted Forest
forever.
But while he
can arouse her virginal body to fever pitch, he quickly learns that his
spirited, saucy Lily has a mind and will of her own.
And the
daylight is fading fast.
Meanwhile,
the one who cursed Marrok lurks in the forest and will fight to keep the couple
from leaving together alive.
As
with any male, fiery-haired Lily learns the way to a hungry wolf’s heart is
through this stomach. And what would a Red Riding Hood tale be without the
heroine’s trusty, well-stocked basket of goodies to sustain her on her journey
through a magical wood?
Lily returned her attention to the
carriage window and scanned the inhospitable night. Nothing moved outside. Now
was her chance.
She took a deep breath and tried to open
the carriage door. Fear made her stiff, chilled fingers clumsy as she fumbled
with the handle. She needed something to stop her hands from shaking. She
glanced around at the stacked pieces of baggage and plucked a flask of wine she
spied poking through the opening of a lidded, woven basket that Cook had packed
for her journey.
Undoing the stopper, she tipped a
healthy swallow down her throat. Dull warmth spread through her and burned her
cheeks. All at once, she could not quite recall why she had been so frightened
a moment ago. Tucking her liquid courage back into the food hamper that dangled
from her elbow, Lily muttered an unladylike “Merde” and alighted from the
carriage.
With
the temperatures growing nippy outside, here’s a recipe for “Lily’s Liquid
Courage” ~ otherwise known as Warm
Spiced Wine:
Ingredients
6 whole cloves
1 orange, quartered
1/2 cup fresh orange juice
1/2 cup brandy
6 tablespoons sugar
3 cinnamon sticks
2 bottles cabernet sauvignon
Preparation
Press cloves into the peel of quartered orange.
Combine all ingredients in a medium saucepan.
Bring to a simmer over medium heat (but do not boil).
Reduce heat to low, cook 30 minutes.
Remove orange and cinnamon.
Pour into festive glass mugs.
Garnish
with a cinnamon stick and/or orange slices.
Serving
size is ½ cup: yields 12 servings Note: You can make this more boozy if you like ~ it all just depends whether your inner-wolf is feeling naughty or nice.
So now that we're all feeling really relaxed after a nip or two of that howling good drink...
Here’s
another hearty taste of The Woodman
(see what I did there?)
All during her trek through the wood, Lily had kept a death grip on the
food hamper. It was the only connection to the civilized life she had known
mere hours ago. Now, as delayed reaction set in, she unsteadily opened the
basket and uncorked the wine bottle for another bracing swig. Then two more
gulps. Fresh warmth doused her insides, relaxing her jangled nerves.
Wiping her mouth with the back of her hand, she glanced out the window.
Her wolf promptly curled up in front of the threshold and appeared to sleep.
For want of anything else to do, Lily turned to survey her
surroundings. The fireplace hearth glowed softly with a few dying embers from a
cook fire that must have been lit early in the day. A pot with the congealed
remnants of a venison stew hung on the spit hook.
If
you’re a carnivore, a piping bowl of the Big
Bad Wolf’s Venison Stew with some homemade crusty bread on a cold day will
soothe the savage beast.(On the other
hand, if you’re a vegetarian or vegan, look away… Look away now!)
Note:
This dish has a lot of ingredients but so worth it and it’s not that labor
intensive once you’ve gathered all the goodies together.
This
can be made with shorter cook time in a cast iron Dutch oven, but I love
tossing all the ingredients into my slow cooker and letting it have its
delicious way with the tender succulent chunks of stew meat and veggies.
This hearty stew is comforting and so
satisfying after a day spent playing out of doors in the cold.You can substitute elk or beef stew meat if
you can’t find venison or still think of it as “Bambi’s Mom” (!) as one of my
nieces refers to deer meat.
1 pound venison tenderloin, cut into 1 1/2-inch pieces
1 tablespoon canola oil
1 cup brown ale (such as Newcastle)
1 (14-ounce) can less-sodium beef broth
Preparation
Layer first 14 ingredients in an
electric slow cooker, placing the food that takes the longest to cook on bottom.
Combine flour, 1/8 teaspoon salt, and
1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture.
Heat oil in a large nonstick skillet
over medium-high heat; add venison.
Cook 4 minutes or until browned on
all sides, turning frequently. Work in
batches if necessary.
Add venison to slow cooker.
Pour beer and broth over venison.
Cover and cook on low 7 1/2 hours or
until meat is tender.
Remove and discard bay leaf.
If
you and your wolf pack don’t gobble this all down, you can freeze in airtight
containers for up to 3 months. When re-heating just add in a little more water
or beer.
Serving size is about 1 1/2 cups;
yields 6 servings.
I hope you enjoy these seasonal
goodies from Lady Lily’s basket!
Speaking of treats, treat yourself toThe Woodsman today!The ebook is available
now on Amazon ~ see the trailer:
Here’s the 1st chapter listen from the Audible version is coming in December!:
"...a first rate romantic fairytale - adult style... With
keen wit and good humor Ms. Scarlett presents a delectable tale..."
– Alternative Read
"...an erotic version of Little Red Riding Hood in which
the wolf is the winner."
– Eye on Romance
“beautifully written… powerful and exciting.”
– Review at ParaNormalRomance.org
“…masterfully written…The love scenes are H.O.T…”
– Manicreaders.com
“…set in an interesting world… a fun short read.”
– Bittenbybooks.com
“…red hot… sexy and fun…This is one very good read.”
