I feel so over and done with Christmas already. As you know, Christmas isn’t exactly my favorite season of year. I try to care a bit for the sake of my children but it’s not very deep felt, to be honest. New years Eve however, is so much more my game. I L O V E New Year’s Eve. Spending all day in the kitchen cooking a nice dinner and having friends over for lovely food and wine. Much more my game!
This year we’ll be 20 for New Year’s Eve at our place, half adult, half children. Having 20 people in our apartment is a bit optimistic but I’m sure we’ll work it out somehow. And I can’t wait! I’m even considering wearing a dress and putting on make up. Yes, I plan to go that crazy!
With so many people in the house, I’ll be making a lot of different food. I’ll share my ideas and recipes with you this week and let’s start with the bread. I usually bake 1-2 normal breads and never really bother to bake the low carb breads as I don’t really eat them anyway, but this year I’ll make this recipe. It’s by far one of the best low carb breads I’ve made. Even people who eat normal bread like it!
1 LARGE BREAD
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- 100g walnuts (or almonds)
- ½ cup (1 dl) of sunflower seeds
- 1 tsp fennel seeds (optional but adds great flavor to the bread)
- 100g of butter
- 5 eggs
- 100g cream cheese naturel
- ½ cup (1 dl) Sesame Flour by Sukrin
- ½ dl Coconut Flour by Sukrin
- 1 cup (2 dl) of grated parmesan cheese
- 1 clove of garlic
- 1 tablespoon of dried oregano
- 2 tsp of baking powder
- 1 tsp og salt
- 3 tablespoons of psyllium husks
- sea salt
- 1-2 tablespoons of dried oregano
2. Melt butter in a small sauce pan.
3. In a bowl, beat eggs with cream cheese and add the melted butter to the mix. Combine all the dry ingredients and whisk them into the egg mixture. Allow for the dough to rest and settle for about 5-10 minutes before continuing.
4. Preheat oven to 350°F/170°C. Shape the dough into 10-12 little buns and place them close to one another on a baking plate lined with parchment paper. Sprinkle over sea salt and oregano.
5. Bake the bread in the oven for 20-25 minutes or until it’s golden brown. Take the bread out of the oven and let it cool.
Serve with a nice olive tapenade or with olive oil in a little bowl with a bit of salt or fresh herbs added to it
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