6 eggwhites (1,5 deciliter or 0,65 cups egg whites)
3 whole eggs
40 g (1/2 cup or 1.4 oz) fat reduced sesame flour og half and half with fat reduced almond flour (see link above)
40 g ((1/2 cup or 1.4 oz) oat fiber (or Pofiber from Semper)
2 tsp baking powder
1 tsp baking soda
1 tbs apple cider vinegar
½ tsp himalayan salt
2 tbs finely ground physillum husk powder
250 grams (9 oz) neutral tasting shredded cheese (like mozzarella or other white cheeses)
Fremgangsmåte:
Preheat oven to 175℃ (350℉) fan heat program.
Add all the dry ingredients to a bowl.
Pulse the shredded cheese to crumbs in a blender or food processor.
Add eggs, egg whites, apple cider vinegar and cheese to the dry ingredients and mix until it forms a firm dough.
Scrape the edges of the bowl and bring the dough to a baking tray lined with parchment paper.
Shape the bread with wet hands, give it an egg wash and sprinkle on seeds or some sesame/almond flour for dusty look. Use a knife to make 5- 6 "cracks" on top.
Bake for 60 - 65 minutes on mid shelf. Keep a close eye on the bread for the least 10 - 15 minutes.
Let cool on a rack.
Recipe by Fett & Forstand at https://fettogforstand.no/en/english/baking/keto-white-bread-with-crispy-crust/