Low carb zucchini ciabatta
Let's talk about bread. This juicy ciabatta is perfect as a sandwich bread with different toppings. It's low carb and gluten-free, just how we like it!
- 1 lb 450 g zucchini
- 4 4 eggeggs
- 1 cup (4 oz.) 240 ml (110 g) almond flour
- ½ cup (2½ oz.) 120 ml (75 g) sesame seeds
- 3 tbsp 3 tbsp sunflower seeds
- 2 tbsp 2 tbsp ground psyllium husk powder
- 1 tbsp 1 tbsp coconut flour
- 1 tbsp 1 tbsp Italian seasoning
- 1½ tsp 1½ tsp baking powder
- ½ tsp ½ tsp salt
- sea salt (optional)
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Making low carb simple
- Preheat the oven to 400°F (200°C). Rinse the zucchini but don't peel. Finely shred and squeeze out excess liquid.
- Beat eggs until fluffy and stir in shredded zucchini. Mix all dry ingredients in a separate bowl and pour into the egg batter. Stir and allow to rest for 10 minutes.
- Shape elongated flatbread pieces (1 piece per serving) with oily hands. Place on a baking sheet lined with parchment paper. Sprinkle with sea salt.
- Bake in the oven for 15-20 minutes. Let cool on the rack for a while. Cut horizontally and enjoy with your favorite toppings.
For extra flavor, sprinkle with grated parmesan instead of sea salt. If you don't have coconut flour, you can substitute it with almond flour.
It's 2 separate steps. Shape into the elongated pieces, then bake and then slice in half length ways.
There aren't good substitutes for the seeds. You could try omitting them.
We have not tried a substitute for the psyllium in this recipe.
This recipe calls for baking soda.
That does sound like a delicious accompaniment!
Is this a matter of products being called by different names in different countries/languages?
Thank you for letting us know! The recipe has been updated to show baking powder.
That could be due to your brand of psyllium, especially if it's a darker color.
Most of our bread recipes will freeze or refrigerate well. A lot of people like to toast them to warm them back up when they're ready to serve the bread.