At school, children in the Netherlands usually eat a sandwich for lunch. Unfortunately, to my knowledge, you can’t buy bread in any store in the Netherlands that fits within the classic medical ketogenic diet that Naois follows. You can try to use “normal” bread, but you’ll soon find that your child will get a sandwich with more butter than a bread.
I don’t want Naois to feel any different from other kids. After a long search and many failures, I finally managed to develop a recipe of ketogenic bread that:
- is easy to make
- is the exact 3:1 ratio naois needs
- can be frozen
- can be used as a base for various toppings
I always make 24 sandwiches of 243 calories each in one go. For lunch, Naois needs 300 calories. So I have 57 calories left for toppings.
For 24 Sandwiches:
Nutritional value for the 24 sandwiches together
- Calories: 5839
- Ratio: 3-1
- Carbohydrates: 95 g
- Protein: 94 g
- Fat: 569 g
- 292 g tap water
- 110 g egg white
- 9 g cream of tartar
- 320 g eggs (egg white and egg yolk together)
- 59 g chia seeds
- 90 g Psylliumhusk
- 5 g salt
- 345 g macadamia nuts (unsalted and unburned)
- 265 g flaxseed oil
- Preheat the electric oven to 150 C
- Grind the macadamia nuts finely in an electric blender.
- Add the tap water, the 320 g eggs (egg whites and egg yolks), the chia seeds, the Psylliumhusk and the flaxseed oil until it is well mixed.
- In another bowl, beat the egg whites (110g) together with the tartar baking powder and the salt until stiff.
- Gently stir the beaten egg whites into the rest of the dough.
- Divide the dough in which the beaten egg whites are processed between 24 cupcake tins. I do that with 2 tablespoons. In each mould I put 62 grams of dough.
- Put the baking tins in the oven for 30 minutes. After 30 minutes, check that the dough is cooked by inserting a clean knife. If nothing sticks to the knife, the buns are ready. If the knife gets dirty, leave the buns in the oven for another 10 minutes. Check if they are ready again, etc.
- Remove the buns from the oven when they are cooked and let them cool. They can then be stored in a freezer bag. I usually take a bun out of the freezer a day in advance and then put toppings on it for the next day at school. Soon more about toppings 🙂