Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw

Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw

Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw

Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw

September 12, 2024 by Kimberly

Crunchy, juicy chicken strips paired with a creamy, nutty peanut coconut sauce and a fresh, zesty edamame slaw. It’s comfort food with a twist – bold, fresh, and absolutely irresistible!

30 MINUTES

EASY

OMNIVORE

ASIAN

665 PER PORTION

COMFORT FOOD

EVERYDAY

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This dish is the perfect mix of comfort and fresh, bold flavors. Juicy chicken strips with a golden, crispy coating are served alongside a creamy, dreamy peanut coconut sauce that has just the right balance of nuttiness and sweetness. Paired with a zesty edamame slaw, this combo is perfect for when you want something that feels indulgent but light and fresh at the same time. It’s all about that crunch, that sauce, and that fresh bite!

How to serve
These crispy chicken strips are best served hot and fresh out of the pan with the sauce on the side or drizzled on top – your call! The peanut coconut sauce adds that creamy richness, and the fresh edamame slaw balances everything with its light crunch. Perfect for a casual weeknight dinner, a weekend lunch, or even a fun appetizer for a gathering. Pair it with some steamed rice or fresh greens for an extra touch.

How to store
Store any leftover chicken and slaw separately in airtight containers in the fridge for up to 2 days. To keep the chicken crispy, reheat it in the oven instead of the microwave. The peanut coconut sauce can be kept for 3 days in the fridge.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw
Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw
„Let’s make a piece of happiness“
Print
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Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw

Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw


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  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 3 1x

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • salad bowl
  • two small bowls
  • sieve
  • small pot with lid
  • three shallow bowls for breading
  • large pan

Ingredients

Units Scale

CRISPY CHICKEN

  • 400 grams chicken breast
  • 2 tbsp all-purpose flour
  • 1 egg
  • 4 tbsp panko
  • 4 tbsp bread crumbs
  • clarified butter for frying

PEANUT COCONUT SAUCE

  • 3 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1/2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp honey
  • juice of 1/2 a lemon
  • 1 garlic clove
  • 1 piece of ginger as the same size as the garlic clove
  • 1 tsp fish sauce
  • 1 tbsp sweet & sour sauce
  • 100 milliliters coconut milk
  • 1/2 tsp chili flakes

SLAW

  • 150 grams red cabbage
  • 150 grams white cabbage
  • 100 grams edamame
  • 1 spring onion
  • 2 tbsp cilantro

SLAW DRESSING

  • 1/2 tbsp sesame seeds
  • 1/2 tbsp rice vinegar
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • 1/4 tsp ginger powder
  • 1/4 tsp garlic powder
  • juice of 1/2 a lemon

Instructions

  1. First, we’ll prepare the slaw. Slice the red and white cabbage into thin strips, wash them thoroughly, dry them, and put them in a salad bowl. Place the frozen edamame in a heatproof bowl and pour boiling water over them. Let them sit for 5 minutes. In the meantime, slice the spring onions into thin rings and pick the cilantro leaves off the stems, chopping them finely. Add both to the cabbage. Drain the edamame and add them to the slaw as well. Mix everything well and set it aside.
  2. Next, grab a small bowl to prepare the dressing for the salad. Mix rice vinegar, honey, soy sauce, lime juice, sesame seeds, garlic powder, and ginger powder. Don’t pour the dressing over the slaw just yet—set it aside for now.
  3. Now, let’s make the peanut coconut sauce. Peel and grate the garlic and ginger, then sauté them in some sesame oil in a small pot. Add the following ingredients: soy sauce, rice vinegar, honey, sweet & sour sauce, lime juice, fish sauce, chili, and coconut milk. Stir everything well. If the sauce is too thick, just thin it out with a little water. Keep it warm on very low heat with the lid on.
  4. Set up a breading station with flour, egg, and a mix of panko and breadcrumbs. Coat the chicken in flour, shake off the excess, then dip it in the egg, making sure it’s well-covered. Finally, press it into the panko and breadcrumb mixture, ensuring the breading sticks well on all sides. Fry the chicken in a large pan with a bit of clarified butter over medium heat until crispy and cooked through. Slice the chicken into strips.
  5. Pour the dressing over the slaw and mix everything well. Distribute the salad onto deep plates, then drizzle the peanut coconut sauce over it. Finally, place the crispy chicken strips on top of the sauce. Optionally, garnish with sesame seeds and spring onions.
  • Cook Time: 30 min

Vegan Dumplings in Sesame Miso Soup

Vegan Dumplings in Sesame Miso Soup

Vegan Dumplings in Sesame Miso Soup

Vegan Dumplings in Sesame Miso Soup

May 6, 2024 by Kimberly

Indulge in a comforting bowl full of flavor, perfect for cozy nights. Healthy, hearty, and absolutely delicious!

90 MINUTES

INTERMEDIATE

VEGAN

ASIAN

560 PER PORTION

COMFORT FOOD
UMAMI

EVERYDAY

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Savor the warmth and richness of these vegan Dumplings in Sesame Miso Soup, a delightful dish that combines hearty plant-based dumplings with a savory miso broth. This soup is not only nourishing but also packed with exquisite flavors that will satisfy both vegans and non-vegans alike. It’s a perfect choice for those seeking a comforting meal that’s both healthful and satisfying.

How to serve
Serve this aromatic Sesame Miso Soup hot, with its soft, tender dumplings soaking up the flavorful broth. Garnish with chopped green onions or cilantro, a sprinkle of sesame seeds, and a drizzle of crispy chili oil for an extra touch of luxury.

How to store
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve the flavors and textures of the dumplings and broth. Freezing is not recommended as it may affect the soup’s quality.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Vegan Dumplings in Sesame Miso Soup
Vegan Dumplings in Sesame Miso Soup
Vegan Dumplings in Sesame Miso Soup
„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS

DOUGH

FILLING

  • 200g mushrooms (7 oz)
  • 200g napa cabbage (7 oz)
  • 3 spring onions
  • 1 carrot
  • 1/2 tsp ginger
  • 3 garlic cloves, grated
  • 1 tbsp cilantro
  • 1 tbsp clarified butter
  • 1 tbsp soy sauce
  • 1/4 tsp sesame oil
  • 1/8 tsp ground white pepper

SESAME MISO SOUP

  • 800ml water (3.5 cups)
  • 6 tbsp tahini
  • 4 tbsp white miso paste
  • 2 tbsp crispy chili oil
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tsp ginger, grated
  • 2 tsp sugar
  • 2 garlic cloves, grated

TOPPINGS

  • cilantro
  • crispy chili oil
  • sesame seeds
Vegan Dumplings in Sesame Miso Soup
}

ACTIVE: 30 min

PASSIVE: –

PREPARATIONS

Recommended Equipment
  • sharp knife
  • cutting board
  • vegetable peeler
  • salad spinner
  • large frying pan
  • two medium-sized pots
  • large plate
  • Prepare dumpling wrappers or defrost store-bought ones.
  • Peel and finely chop or grate the ginger. Set aside.
  • Peel and finely chop or press the garlic cloves. Set aside.
  • Clean the mushrooms and dice them into small pieces. Set aside.
  • Chop the napa cabbage into small pieces and wash it. Set aside.
  • Peel and finely dice the carrots. Set aside.
  • Pluck the cilantro leaves from the stems and finely chop them. Set aside.
  • Separate the green and white parts of the green onions and slice both into fine rings. Set aside.
}

ACTIVE: 40 min

PASSIVE: 20 min

COOKING

1. Heat a large pan over medium heat and add 1 tablespoons of clarified butter. Start by sautéing the white parts of the green onions, ginger, and garlic for a few minutes. Next, add the carrot pieces and sauté for a few more minutes. Then, add the mushroom pieces, mix well, and finally add the napa cabbage. Let the napa cabbage cook until soft, then stir everything together. Remove the pan from the heat and let it cool.

2. Once the mixture has cooled down, add 2 tablespoons of chopped cilantro, the green parts of the green onions, 1/4 teaspoon of ground white pepper, 2 tablespoons soy sauce, and 1/2 tablespoon sesame oil. Mix everything well.

3. Set up your vegetable filling, the dumpling wrappers, and a small bowl of cold water. Also, prepare a large plate dusted with a little flour where you can place your finished dumplings. Now, put on your favorite series or podcast and start filling your dumplings 🙂

4. Take a wrapper and place about 1-1.5 teaspoons of the vegetable mixture in the center. Dip a finger in the water and moisten the edge of the upper half of the wrapper. Fold the wrapper like a taco shell upwards and press the left tip of the wrapper with your left hand. Now, with the right hand’s index finger and thumb, hold the closed tip with your left thumb, place a small fold at the top edge against the backside of the wrapper and press it firmly. Continue this until the wrapper is completely closed and you have a finished dumpling in your hand. Place the finished dumpling on the floured plate. This folding technique might take a little practice. For a visual demonstration, just scroll down to my video at the end of the recipe 🙂 Continue this process until all the dumpling wrappers and filling are used up.

5. Fill a medium-sized pot with enough water to fill just over half the pot. Bring the water to a boil.

6. Meanwhile, you can prepare the Sesame Miso Soup in the other pot. Add the following ingredients to the pot: tahini, white miso paste, soy sauce, rice vinegar, sugar, crispy chili oil, water, and grated garlic and ginger. Bring everything to a simmer over medium heat. Keep the soup on a low flame on the stove.

7. Once the water in the other pot is boiling, turn it down slightly and add 6-8 dumplings depending on the size of your pot and let them cook for about 8 minutes. Since dumplings expand while cooking, do not overcrowd your pot. Once the dumplings become translucent and the filling is clearly visible, they are done. Place the dumplings in the bowls in which you want to serve them. Continue this for all dumplings until all are cooked.

8. Once all dumplings are ready, evenly distribute the soup from the other pot over the dumplings. Top each bowl with some cilantro, Crispy Chili Oil, and toasted sesame seeds.

NOTE: The calorie information may vary depending on the product used, country and region.

Sesame Chili Dumpling Dipping Sauce

Sesame Chili Dumpling Dipping Sauce

Sesame Chili Dumpling Dipping Sauce

Sesame Chili Dumpling Dipping Sauce

April 21, 2024 by Kimberly

Kick up your dumpling game with Sesame Chili Dumpling Dipping Sauce! Spicy, nutty, and bursting with flavor, it’s the perfect match for any dumpling.

5 MINUTES

EASY

VEGAN

ASIAN

65 PER PORTION

SPICY
UMAMI

EVERYDAY

DIPS & SPREADS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Elevate your dumplings with this Sesame Chili Dumpling Dipping Sauce, a bold blend that combines the nutty depth of toasted sesame with the fiery kick of chili. This sauce is not just a side but a star, turning any dumpling, whether homemade or store-bought, into a gourmet treat. It’s perfect for those who love a little heat and a lot of flavor in their meals.

How to serve:
Serve this Sesame Chili Dumpling Dipping Sauce alongside your favorite dumplings. Its vibrant flavor complements everything from classic pork dumplings to vegetable gyoza. It’s also fantastic as a dressing for Asian salads or as a spicy drizzle over grilled meats. Whether you’re hosting a dinner party or enjoying a quiet meal at home, this sauce will add a delicious, zesty twist to your dishes.

How to store:
Keep this sauce fresh by storing it in an airtight container in the refrigerator. It stays vibrant and tasty for up to three days, making it a convenient and flavorful addition to quick meals and snacks.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Sesame Chili Dumpling Dipping Sauce
Sesame Chili Dumpling Dipping Sauce
Sesame Chili Dumpling Dipping Sauce
„Let’s make a piece of happiness“

INGREDIENTS

FOR 2 PORTIONS

DIPPING SAUCE

  • 2 tbsp soy sauce
  • 1 tbsp hot water
  • 1 tsp crispy chili oil
  • 1 tsp sugar
  • 1/2 tsp sesame oil
  • 1/2 tsp rice vinegar
  • 1.5 tsp sesame seeds
  • 2 garlic cloves
Sesame Chili Dumpling Dipping Sauce
}

ACTIVE: –

PASSIVE: –

PREPARATIONS

Recommended Equipment
  • sharp knife
  • cutting board
  • small bowl
  • small frying pan
  • none
}

ACTIVE: 5 min

PASSIVE: –

COOKING

1. Dissolve the sugar in the bowl by stirring in hot water.

2. Then, in a small pan without adding any oil, toast the sesame seeds until they are golden brown and fragrant.

3. Meanwhile, add the following ingredients to the sugar in the bowl: 2 tablespoons soy sauce, 1 teaspoon crispy chili oil, 1/2 teaspoon sesame oil, and 1/2 teaspoon rice vinegar. Peel and finely chop or press two garlic cloves and add them to the sauce. Stir everything well.

4. Carefully pour the hot sesame seeds into the sauce. It will sizzle beautifully 🙂 Now stir everything together and serve.

NOTE: The calorie information may vary depending on the product used, country and region.

Roasted Pumpkin with Garlic Yogurt Sauce and Pistachios

Roasted Pumpkin with Garlic Yogurt Sauce and Pistachios

Roasted Pumpkin with Garlic Yogurt Sauce & Pistachios

Roasted Pumpkin with Garlic Yogurt Sauce & Pistachios

January 3, 2024 by Kimberly

Indulge in this delectable Roasted Pumpkin, adorned with creamy Garlic Yogurt Sauce and crunchy Pistachios, offering a wholesome, flavorful, and aromatic delight with every savory, nutritious bite.

30 MINUTES

EASY

VEGETARIAN

INT.

375 PER PORTION

MASHY

EVERYDAY

LUNCH

AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Welcome to the delightful world of Roasted Pumpkin with Garlic Yogurt Sauce and Pistachios. This dish is a perfect amalgamation of sweet, earthy pumpkin, enriched with a tangy and creamy garlic yogurt sauce, and finished with a sprinkle of crunchy pistachios. It’s an ideal recipe for those seeking a nutritious yet indulgent addition to their meal, blending the warmth of winter flavors with a touch of elegance.

How to serve:
Serve this exquisite dish as a stunning side or a main course. It pairs beautifully with grilled meats or can stand alone for a satisfying vegetarian option. The creamy garlic yogurt sauce complements the soft, caramelized pumpkin, while the pistachios add a delightful crunch. Garnish with fresh parsley for a pop of color and flavor. It’s best enjoyed warm, making it a comforting choice for chilly evenings or festive gatherings.

How to store:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm. It’s recommended to store the pumpkin and garlic yogurt sauce separately to maintain the best texture and flavor when enjoying it later.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Roasted Pumpkin with Garlic Yogurt Sauce & Pistachios
Roasted Pumpkin with Garlic Yogurt Sauce & Pistachios
Roasted Pumpkin with Garlic Yogurt Sauce & Pistachios

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS AS SIDE DISH

PUMPKIN

  • 750g pumpkin – I used Hokkaido (1.5 lbs.)
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cilantro powder
  • 1/4 tsp smoked paprika powder

GARLIC YOGURT SAUCE

  • 250g yogurt (2 cups)
  • 1 garlic clove
  • 1/8 tsp salt
  • 1/8 tsp black pepper

TOPPINGS

  • pistachios
  • parsley
  • olive oil
Roasted Pumpkin with Garlic Yogurt Sauce & Pistachios
}

ACTIVE: 10 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment
  • sharp knife
  • cutting board
  • medium bowl
  • small bowl
  • Preheat the oven to 230°C (450°F)
  • Remove the seeds from the pumpkin and cut into bite-sized pieces. You do not need to peel the Hokkaido.
  • Remove the skin from the garlic.
    }

    ACTIVE: 15 min

    PASSIVE: 5 min

    COOKING

    1. Place the pumpkin pieces in a medium-sized bowl. Now pour the olive oil and 1/4 tsp each of salt, pepper, dried coriander, smoked paprika, garlic and onion over the pumpkin pieces and mix so that the pieces are evenly coated with everything. Place the pumpkin pieces on a baking tray lined with baking paper.

    2. Place the baking tray in the preheated oven and roast for 20 minutes.

    3. While the pumpkin is in the oven, mix the yoghurt, fresh garlic, salt and pepper together in a small bowl and season to taste.

    4. Remove the shells from the pistachios and chop them into small pieces. Pluck the parsley from the stalks and chop finely too.

    5. Now remove the tray from the oven. Pour the yoghurt sauce over the pumpkin and then top with olive oil, parsley and pistachios.

    NOTE: The calorie information may vary depending on the product used, country and region.

    White Chocolate Macadamia Peanut Caramel Bites

    White Chocolate Macadamia Peanut Caramel Bites

    White Chocolate Macadamia Peanut Caramel Bites

    White Chocolate Macadamia Peanut Caramel Bites

    November 27, 2023 by Kimberly

    Savor the festive season with these dreamy, creamy bites loaded with smooth caramel and crunchy nutty goodness. Christmas bliss in every delightful bite.

    100 MINUTES

    INTERMEDIATE

    VEGETARIAN

    INT.

    152 PER PIECE

    SWEET
    NUTTY

    CHRISTMAS

    COOKIES

    WINTER

    INTRODUCTION

    ABOUT THE RECIPE

    Imagine that moment when you want a treat that’s just the right mix of creamy, crunchy, and rich in flavor—these caramel and nutty bites deliver exactly that! Each little piece is packed with macadamias, peanuts, caramel and smooth white chocolate, making it the ultimate indulgence without the hassle of a big dessert. They’re perfect for holiday spreads, cozy evenings, or anytime you want something sweet and satisfying in your life. Whether you’re a caramel lover, a white chocolate fan, or just need a no-fuss recipe, these bites will steal your heart.

    How to serve
    Arrange them on a dessert platter for holiday gatherings or family movie nights. If you want to keep things casual, just pop them in a bowl and let everyone grab a few. They’re also perfect for gift-giving: pack them up in a cute box or jar for friends and family.

    How to store
    Store any leftovers in an airtight container at room temperature for up to 10 days. If you prefer a firmer texture, keep them in the fridge – they’ll stay fresh and delicious!

    Hi, I'm Kimberly!

    Hi, I'm Kimberly.

    A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

    Kimberly the Zett Signature

    If you want to get to know me better, click here!

     

     

    White Chocolate Macadamia Peanut Caramel Bites
    White Chocolate Macadamia Peanut Caramel Bites
    White Chocolate Macadamia Peanut Caramel Bites
    White Chocolate Macadamia Peanut Caramel Bites
    White Chocolate Macadamia Peanut Caramel Bites
    White Chocolate Macadamia Peanut Caramel Bites

    „Let’s make a piece of happiness“

    Print
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    White Chocolate Macadamia Peanut Caramel Bites

    White Chocolate Macadamia Peanut Caramel Bites


    • Author: Kimberly
    • Total Time: 105 min
    • Yield: 50 squares 1x

    Description

    RECOMMENDED EQUIPMENT
    • medium bowl
    • cling film
    • small pot
    • sharp knife
    • cutting board
    • small bowl that fits the small pot

    Ingredients

    Units Scale

    DOUGH

    • 125 grams butter, room-temperature
    • 75 grams white sugar
    • 250 grams all-purpose flour
    • 8g vanilla sugar
    • pinch of salt
    • 1 egg

    CARAMEL

    • 225 grams white sugar
    • 250 grams macadamia nuts
    • 200 grams peanuts
    • 2 tbsp butter
    • 50 grams heavy cream

    TOPPING

    • 300 grams white chocolate
    • 1.5 tsp coconut oil

    Instructions

    PREPARATIONS

    • Weigh out all the ingredients beforehand and have them ready. Make sure you have the right amount of nuts to hand, as you need to prepare the caramel quickly.

    INSTRUCTIONS

    1. Place butter, sugar, all-purpose flour, vanilla sugar, a pinch of salt and an egg in a medium-sized bowl. Knead into a shortcrust pastry. Wrap the ball of dough in cling film and place in the fridge for 30 minutes.
    2. After 30 minutes, preheat the oven to 200°C / 390°F and spread a layer of baking paper on a work surface. Sprinkle with a little flour and roll out the dough ball from the fridge to a size of about 31×24 cm (approximately 12×9 inches). Now place the baking paper with the dough on a baking tray and bake in the oven for around 12-13 minutes. The dough should be light in color when it comes out of the oven and at most slightly brown at the edges. Then remove the dough from the oven and leave to cool.
    3. Meanwhile make the caramel in a small pot. To do this, melt sugar over a low to medium heat, stirring constantly. As soon as the sugar has completely melted and turned amber, remove from the heat and stir in butter and heavy cream, one at a time. Don’t panic it’s normal that it gets bubbly just keep stirring, but be careful not to burn yourself. While stirring let it simmer for a minute or so on a low heat.
    4. Once the mixture has become a smooth caramel, stir in whole macadamia nuts and peanuts. Now quickly spread the nut-caramel mixture evenly over the cooled dough and press lightly onto the dough so that the caramel and the dough can combine, and leave to stand for around 45-60 minutes so that the caramel can harden.
    5. In the meantime, place the chocolate and coconut oil in a small heatproof glass or stainless steel bowl and fill the pot in which you prepared the caramel with water and bring to the boil over a medium heat on the stove. This not only makes it very easy to remove the caramel residue but also melts the chocolate for the next step. Do not pour the water away, but hang the bowl with the chocolate in the pot. But it shouldn’t touch the water. White chocolate is a little diva and only needs the steam to melt. Leave it to stand for approx. 10-15 minutes. Stir the chocolate from time to time and make sure no water gets in the bowl.
    6. As soon as the caramel hardened, use a sharp knife to cut the nut caramel sheet as desired. I opted for squares. Now hold the squares by the nut-caramel layer and dip them with the dough layer into the melted chocolate and allow to drip off well. Leave the squares to dry on the nut-caramel layer. For quicker drying, place the squares in the fridge.
    7. Enjoy 🙂
    • Prep Time: 5 min
    • Passive Time: 40 min
    • Cook Time: 60 min

    Gluten-Free Bread From Nuts & Seeds

    Gluten-Free Bread From Nuts & Seeds

    Gluten-Free Bread From Nuts & Seeds

    Gluten-Free Bread From Nuts & Seeds

    November 20, 2023 by Kimberly

    Enjoy a nutty, seedy bread made with just nuts, seeds, salt, oil, and eggs. Each bite is rich and hearty, providing a delicious and wholesome flavor experience. And I promise: you can’t taste the egg at all!

    70 MINUTES

    EASY

    VEGETARIAN

    INT.

    225 PER SLICE

    NUTTY

    EVERYDAY

    BREAD

    ALL YEAR

    INTRODUCTION

    ABOUT THE RECIPE

    Experience a nutritious bread crafted solely from nuts, seeds, salt, oil, and eggs. This wholesome blend delivers a rich and hearty flavor, providing a satisfying, protein-packed option for those seeking a gluten-free and flavorful bread. Simple yet nutritious, it ensures a fulfilling treat without compromising on taste. And the best is: you can’t taste the egg at all!

    How to serve:
    Enjoy this nutritious bread in different ways! Toast it with simple butter for breakfast or pair it with cheese and fruits for a tasty snack. The rich, nutty flavor also goes well with soups and salads, adding a satisfying crunch. Whether on its own or part of a snack spread, this bread suits everyone’s taste, making it a yummy addition to any meal.

    How to store:
    Store this nutritious bread in a bread box, preferably wrapped in parchment paper to prevent moisture buildup. For extended freshness, freeze it in slices with parchment paper between layers. Thaw in the refrigerator and toast for a delicious experience whenever you’re ready to enjoy.

    Hi, I'm Kimberly!

    Hi, I'm Kimberly.

    A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

    Kimberly the Zett Signature

    If you want to get to know me better, click here!

     

     

    Gluten-Free Bread From Nuts & Seeds
    Gluten-Free Bread From Nuts & Seeds
    Gluten-Free Bread From Nuts & Seeds

    „Let’s make a piece of happiness“

    INGREDIENTS

    FOR 18 SLICES

    BATTER

    • 5 eggs
    • 1/2 tsp salt
    • 50ml olive oil (10 tsp)
    • 100g flaxseeds (1/2 cup + 2 tbsp)
    • 200g mixes nuts (1 cup + 1/3 cup)
    • 100g sunflower seeds (1/2 cup + 1/4 cup)
    • 50g pumpkin seeds (1/4 cup)
    • 50g white sesame (1/3 cup + 2 tsp)
    Gluten-Free Bread From Nuts & Seeds
    }

    ACTIVE: 2 min

    PASSIVE: 0 min

    PREPARATIONS

    Recommended Equipment
    • medium sized bowl
    • ovenproof dish – I used a loaf pan 25x10cm (10×4 inch)
    • Preheat the oven to 160°C (320°F).
    • Line the loaf tin with baking paper.
    }

    ACTIVE: 5 min

    PASSIVE: 60 min

    COOKING

    1. Whisk the 5 eggs with 1/2 tsp salt in a bowl. Meanwhile, add the 50ml (10 tsp) olive oil and mix well.

    2. Pour 100g (1/2 cup + 2 tbsp) flaxseeds , 200g (1 cup + 1/3 cup) mixed nuts, 100g (1/2 cup + 1/4 cup) sunflower seeds, 50g (1/4 cup) pumpkin seeds and 50g (1/3 cup + 2 tsp) white sesame seeds into the bowl with the egg mixture and mix everything together.

    3. Pour the entire mixture onto the baking paper in the loaf tin and spread evenly.

    4. Bake in the oven on the middle shelf for 60 minutes. The bread can be eaten warm, but make sure that the slices are not cut too thinly. Once the bread has cooled, thin slices can also be cut.

    NOTE: The calorie information may vary depending on the product used, country and region.