Why this bread is a must after 50 – no flour, gluten or sugar🧡
Hello, friends! 🙌 Today we are making incredibly healthy nut bread, which will be a real find for everyone who cares about their health after 50.
📌 If you are interested in gluten-, sugar-, and flour-free recipes, be sure to subscribe to the channel and share this video with your loved ones! 💌
🔥 Total calories: ~1603 kcal
🔸Number of servings: 16
🔸Calories per serving: ~100 kcal
🛑 Health issues that may benefit from this bread:
Be sure to consult your doctor before using‼️
✅ High cholesterol and heart health
✅ Insulin resistance and type 2 diabetes
✅ Digestive disorders (constipation, bloating)
✅ Age-related changes in bones and joints
✅ Decreased immunity and chronic inflammation
📌 This bread is gluten-free, sugar-free, and refined flour-free, making it ideal for those who watch their blood sugar levels and want to maintain stable energy throughout the day.
🌟 Benefits of products:
🥜 Hazelnuts
Rich in vitamin E, a powerful antioxidant that slows down cell aging.
Contains monounsaturated fats that reduce the level of “bad” cholesterol.
Source of magnesium and calcium, which strengthen bones.
🎃 Pumpkin seeds
High zinc content, which supports immune function.
Rich in omega-3 fatty acids, good for the heart and blood vessels.
🥄 Psyllium (plantain husk)
Improves digestion and bowel function, acts as a natural prebiotic.
Helps reduce blood sugar and cholesterol levels.
🥥 Coconut oil
Contains lauric acid, which has antimicrobial properties.
Quick absorption and conversion into energy, without overloading the liver.
🥚 Eggs
A complete source of protein.
Contains choline, which is important for brain and nervous system health.
🌰 Almond milk (unsweetened)
A low-calorie substitute for regular milk.
Contains vitamin D and calcium, which are good for bones.
💡 Try this recipe and feel the difference in your well-being!
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Recipe and ingredients:
1 cup (120 g) hazelnuts.
½ cup (60 g) pumpkin seeds.
grind in a blender.
salt to taste.
2 tsp (10 g) baking powder.
2 tbsp (10 g) psyllium husk.
1/2 tsp nutmeg.
1/2 tsp cinnamon.
3 eggs.
1/2 cup almond milk.
2 tbsp (30 ml) coconut oil.
mix all ingredients well.
let the dough rest for 10 minutes.
line the baking pan with damp parchment paper.
spray with vegetable oil.
1 tsp apple cider vinegar.
shape the bread.
1 tsp each pumpkin seeds and sesame seeds.
40-45 minutes at 350 °F (180 °C).
now I will prepare the spread for the bread.
½ cup (120 g) yogurt cream cheese.
1/2 avocado.
1 tbsp (15 ml) lime juice.
1 tablespoon chia seeds.
bunch of dill.
green onions.
salt to taste.
black pepper.