How to make vegan keto curry stuffed bread | Keto vegan and gluten-free

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This bread is super easy to make and heavenly delicious. It’s crusty, it’s spicy and it will brighten your day for sure.

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INGREDIENTS (The filling)
1-2 onions
1 medium carrot
Some mushrooms
Garlic
Curry spice mix

DIRECTIONS (The filling)
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1. Chop all vegetables in small cubes.

2. Sauté the vegetables with oil till softened. Add in the curry spices and mix well. Season with salt.

3. Leave to cool before use.



INGREDIENTS (The bread)
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DRY:
200g coconut flour
40g psyllium husk powder
2.5 tsp baking powder
2 tbsp ground flaxseed
2 tsp instant yeast
1 tsp salt

Wet:
½ cup olive oil (or any oil of your choice)
3 cups hot water
3 tsp vinegar


DIRECTIONS (The bread)
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1. Place all DRY ingredients in a mixing bowl and mix well.

2. Add 3 tsp vinegar to the hot water (3 cups). Stir well.

3. Add the oil into the dry mix. Pour half of the hot liquid into the same bowl. Fold in the flour and work it into a dough, adding more water as you knead the dough (You may not need all the liquid). The dough should be moist and relatively smooth (not grainy).

4. Divide the dough into 6 equal portions. Refer to the video for demonstration on how to shape the bread. Cover and leave to rest for an hour.

5. Brush the surface of the bread dough with oil and sprinkle some psyllium husk powder for the crusty “breadcrumb” effect.

6. Bake in a 180C/350F preheated oven for 50-60 minutes, till the bread is golden brown.

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