Instead of going out to the store, take a moment and prepare your own homemade bread.

Check our recipes!

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Mix together oatmeal, seeds, salt and soda. Then add sugar-free natural yogurt or its vegan alternative (sugar-free coconut yogurt) and a teaspoon of honey. Mix thoroughly with a spoon (the dough will be very dense) and transfer to a baking tray lined with baking paper. Put in the oven preheated to 170 * C and bake for 50-60 minutes.

Mountain oat flakes – 300 g

Baking soda – 1 tsp

Salt – 2g / 1/2 tsp

Chia seeds – 90 g / 1/2 cup

Flax seeds – 40g / 1/4 cup

Pumpkin seeds – 30g / 1/4 cup

Bee honey – 14g / teaspoon

Natural yogurt, 2% fat – 500 g (or a vegan coconut yogurt alternative)

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Preheat the oven to 180 degrees. In a large bowl, mix together dry ingredients. Optionally, add your favorite dried herbs: 3 teaspoons of oregano, 1 teaspoon of basil, 1 teaspoon of thyme. Separately, whisk the eggs lightly together with oil and warm water. Pour into a bowl with dry ingredients and mix everything together. Line baking form (e.g. 10×30 cm baking tray) with baking paper and fill it with dough. The top can be sprinkled with seeds. Bake for 40 minutes with the top-down heat option. Put bread on a grid so that the moisture evaporates. Cut the bread when it’s cool.

Grounded linseed – 200 g

Baking soda – 1g / 1 tsp

3 chicken egg whites / 99g (medium weight class)

2 whole chicken eggs / 100 g (medium weight class)

Clarified butter – 45g / 3 spoons

Water – 125 ml / half cup

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Keto roll

Mix together coconut flour, grounded linseed and baking powder in a bowl. Add clarified butter and egg, mix everything well until the lumps disappear and the mass becomes smooth. Add apple cider vinegar, mix and pour the mixture into wide muffin molds greased with a little bit of coconut oil or other fat. Put in the oven, preheated to 180 degrees, bake for 10-15 minutes.

Baking powder – 1g / 1/4 tsp

Apple cider vinegar – 2g / 1/2 tsp

1 whole chicken egg 60g (medium weight class)

Clarified butter – 5g / 1 tsp

Grounded linseed – 10 g

Coconut flour – 5g / 1 tsp