4 januari 2016 |  Recept

Glutenfritt kesobröd

Ingredienser:

250 g keso

6 ägg

2 msk bakpulver

1 dl kokosmjöl

3 msk majsmjöl

1 dl fibrex

2 msk fiberhusk

1/2 dl hela linfrön

1 dl solroskärnor

1/2 dl hackade valnötter

2 msk kokosfett

1 tsk salt

hela linfrön till garnering (valfritt)

Gör så här:

Sätt ugnen på 200 grader. Mixa keso och ägg med en stavmixer till en slät smet. 

Tillsätt sedan resten av ingredienserna och blanda väl. 

Lägg bakplåtspapper i en brödform (jag använde en form på 1 1/2 liter). Häll smeten och strö linfrön ovanpå.

Grädda i drygt 20 minuter. Ta upp brödet och låt svalna under en bakduk.

Hoppas det smakar!

/SM

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@saramoback

I was invited to hear about research on type 1 diabetes (and type 2 diabetes) this weekend.

As much as half of all cases, t1, are diagnosed in adulthood, and there is a need to understand the factors that contribute to the development of type 1 diabetes in adults. The lower heritability in adults suggests that environmental factors play a greater role in the development of the disease in adults than in children. They also highlighted the need for further research to identify environmental factors that contribute to type 1 diabetes in adults.

And, of course, lots of important information on how to make transplanted beta cells survive 💙
...

Someone told me that Diabetes is not a barrier but a different path that brings lessons on strength, resilience, and the significance of self care 💕
Over the years, with many lows and highs - I’ve learned to not expecting everything to be perfect all the time.
...

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