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!
USMetric
servingservings
Ingredients
- 1 lb 450 g zucchini
- 4 4 eggeggs
- 1 cup 225 ml (110 g) almond flour
- ½ cup 125 ml (75 g) sesame seeds
- 3 tbsp 3 tbsp (25 g) sunflower seeds
- 2 tbsp 2 tbsp (15 g) ground psyllium husk powder
- 1 tbsp 1 tbsp (8 g) coconut flour
- 1 tbsp 1 tbsp Italian seasoning
- 1½ tsp 1½ tsp (7 g) baking soda
- ½ tsp ½ tsp salt
- sea salt (optional)
www.dietdoctor.com
Making low carb simple
Instructions
- 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 flat bread pieces (1 piece / 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.
Tip!
For extra flavor, sprinkle with grated parmesan instead of sea salt.
If you don't have coconut flour, you can substitute with almond flour.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
https://www.dietdoctor.com/ingredients/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.