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You must try this recipe because the result is absolutely impressive! This bread is dairy-free (so, lactose-free), gluten-free, grain flour-free, and, of course, very low in carbohydrates (less than 3g of carbs per 100g)! It’s also ideal for diabetics.

Why is it called "royal"? Because it has a divine taste with added walnuts that give it a new dimension. It resembles buckwheat bread with walnuts.

Note: This recipe is an original creation (as are all the recipes on this site). Any reproduction or claiming it for commercial use (selling, use in catering, etc.) without the author's permission is a criminal offense under the Copyright and Related Rights Act.

Ingredients:

40 g almond flour Live & Love
60 g organic golden flaxseed flour Live & Love
20 g organic potato fiber Live & Love
80 g ground almonds
20 g ground walnuts (see notes for alternatives)
40 g finely ground psyllium husk powder Live & Love
1 handful of walnuts (see notes for alternatives)
1 teaspoon Himalayan salt
1.5-2 packets of cream of tartar (30-36g), depending on the packaging (see notes for alternatives)
4 eggs
45 ml apple cider vinegar
300 ml boiling water

Instructions:

First, mix all the dry ingredients and place them in a mixing bowl. Add the whole walnuts (you can toast them slightly for a better aroma). Mix everything well. Then, in a separate bowl, prepare the eggs and measure out the boiling water, adding the vinegar to it.

Start mixing, first adding the eggs, and while mixing, gradually pour in the boiling water with vinegar. A reaction (foaming) will occur, which is normal. Mix at high speed just until the mixture is well combined, really quickly (about 10 seconds). Important: No kneading or long mixing.

Scrape the dough from the bowl, and with wet hands, gently shape it into a loaf (without pressing or kneading), just enough to form it. If desired, sprinkle with organic potato fiber for a rustic look.

Bake at 175°C (fan setting) for 80 minutes. Let the bread cool in the oven, or you can transfer it to a rack.

Store it at room temperature for 1-2 days, then it MUST be kept in the fridge. It can also be frozen.

Enjoy!

My Notes:

Ground walnuts can be omitted and replaced with an equal amount of ground almonds.

Whole walnuts can be omitted or replaced with seeds (about 50g), as desired.

Almond flour can theoretically be swapped with sunflower seed or sesame seed flour, but this will affect the taste and color of the final product. The almond flour must be defatted. You can identify this by checking the fat content. Anything with around 50g of fat per 100g is just ground almonds, even if labeled as almond flour!

Cream of tartar can be substituted with baking powder. You may use a smaller amount of baking powder than cream of tartar by weight, but make sure it’s not less than two packets.

Do not skip the vinegar; it contributes to the bread's fluffiness and does not affect the taste. I use apple cider vinegar.

Psyllium husk: I used finely ground psyllium husk from Live & Love, available in our product range.

The bread comes out soft and dry on the inside. If it turns out dense and wet, something went wrong with the ingredients or the preparation/baking process.