DRY INGREDIENTS

Almond Flour = 180 g / 1 1/2 cup

Lupin Flour = 120 g / 1 cup

Baking Powder = 16 g / 4 tsp

Salt = 1/2 to 1 tsp

Whole Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume before using then weigh it.)

WET INGREDIENTS

Apple Cider Vinegar = 45 ml / 3 tbsp

Hot or Boiling water = 300 ml / 1 1/4 cups

INGREDIENTS FOR THE MERINGUE

Egg Whites (room temperature) = 8 large egg whites (285 g)

(Note: You can also use egg whites from cartons)

Cream of tartar (helps to stabilize the meringue) = 1/4 tsp

(Note: It's easier to separate the whites from the yolks when they are cold. After separation, let the whites come to room temperature. Then add the cream of tartar and start beating with a handheld or stand mixer at medium speed until soft peaks then increase speed to high and beat until stiff peaks. It's important to use a clean (free of grease) and dry bowl for beating the egg whites.)

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350F or 180C.

3.  In a bowl, add all the dry ingredients and mix until well combined. Set aside.

4.  In a separate bowl, make the meringue according to the instructions above. Set aside.

5.  Add the wet ingredients into the dry ingredients and mix until a soft dough is formed.

6.  Add 1/3 first of the meringue to the dough and fold gently to combine. The "fold" method is like scooping up the batter from the bottom. If you simply mix or stir the meringue into the batter, it will affect the rise. It will be quite dry initially when folding the meringue into the dough, but it will get wetter as more meringue is added. Then add another 1/3 of the meringue and fold gently to combine. Lastly, add the remaining meringue and fold gently to combine.

7.  Scoop the dough into an 8 x 4-inch loaf pan, greased and lined with parchment paper.

8. Bake at the lowest rack for 60 minutes or until cooked. It is done when the internal temperature is 200F or 93C.

[Total Servings = 18]

NUTRITION INFO PER SERVING

Total Carb = 6.1 g

Dietary Fiber = 4.4 g

Net Carb = 1.7 g

Calories = 76

Total Fat = 3.6 g

Protein = 5.7 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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