- Dish type
- White bread
Making bread has never been so easy when you use a food processor or blender! It's hard to believe that this simple bread tastes so good, but it does! Ask your local bakery for some fresh yeast.
5 people made this
IngredientsMakes: 2 loaves
- 240ml water
- 1 egg
- 3 tablespoons caster sugar
- 3 tablespoons oil
- 30g fresh yeast
- 1 teaspoon salt
- 750g plain flour
MethodPrep:15min ›Cook:30min ›Extra time:30min proofing › Ready in:1hr15min
- In a blender combine water, egg, caster sugar, oil, fresh yeast and salt. Blend well until smooth.
- Transfer the mixture to a large bowl and gradually add the flour, kneading as you go. Shape into two round loaves and place on a lightly oiled baking tray; leave to rest for half an hour in a warm place.
- Preheat oven to 180 C / Gas 4.
- Bake in preheated oven for half an hour, or until the loaves sound hollow when tapped on the bottom.
Reviews & ratingsAverage global rating:(13)
Easy Low Carb Keto Blender Bread Recipe
This is a variation of a paleo and keto recipe I made a while back and I changed it slightly and made it easy by mixing in the blender. It is still yummy with less to clean up. It is so nice to sometimes have bread on hand, so I keep this in the freezer when I get a craving for an Easy Low Carb Keto Blender Bread this is my go to recipe.
Line an 8 x 4″ loaf pan with a few pieces of parchment covering the bottom with some sticking out to help extraction.
Put all the ingredients in the blender.
Pour into the lined loaf pan and bake for 35-40 minutes.
Remove from oven and allow to cool in pan 12 minutes.
Remove from pan by pulling up on the parchment.
Set the bread on a wire rack to cool completely for 15 minutes.
Slice and enjoy this easy keto blender bread recipe.
Store it in the fridge for a week or in the freezer for a few months.
Nutrition Info: Protein: 9.8 g , Total Fat : 18.2 g, Total Carbs: 6.2 g, Net Carbs: 2.6 g, Fiber: 3.6 g (nutrition facts based on 8 servings)
Liked this Keto Blender Sandwich Bread Recipe, then get similar recipes in this book that is a great book for getting started on Keto.
- Meal Type: Snack, Side Dish
- Dietary Type: Vegetarian
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Serves: 12
This Beer Bread Recipe is a real treat it&rsquos moist, flavorful and has a rich taste that warms up the entire mouth. With just a hint of sweet, this tastes fantastic toasted with a dash of melted butter on top.
The specific flavor experience that you create with the recipe is going to depend largely on what kind of beer that you use. For this particular recipe, we used a Guinness, which gave it a deep, hearty, indulgent flavor. Honey and wheat are also excellent choices and make for a sweeter, lighter tasting outcome, but you are pretty much unlimited in the types of brews that would work well to compliment this recipe.
Here&rsquos what you need:
3 Cups Flour (wheat if you prefer and want additional fiber)
12 Ounces Beer
¼ Cup Brown Sugar
¼ Cup Butter (softened)
1 Tbsp Baking Powder
1 tsp Salt
How to make it:
Sift the three cups of flour into a medium size mixing bowl (make sure that you don&rsquot use 3 packed cups or you&rsquoll have a much less moist bread). Add all of the rest of the dry ingredients and mix well, then add the beer of your choice and the room temperature butter and blend again. Lightly dust a bread pan with flour or coat it sparsely with grease and distribute your dough evenly throughout, smoothing over the top. Bake for 60 minutes at 375°.
The lighter the brew, the lighter the flavor of the beer bread. The versions with lighter beer make a great sandwich, or toast to eat with a scrambled egg dish. Loaves made with darker beers make a rich bread that tastes perfect next to a hearty soup or stew. If you like a crunchier outside crust, melt and drizzle a bit of butter ( part of the ¼ cup used in the recipe works fine, or an additional 1 or 2 tablespoons) onto the top before you cook it.
Now you might be scratching your beard on this one how does this fit into Fitness Blender&rsquos healthy recipe category? While this beer bread might have refined flours and a bit of sugar, it&rsquos still free of the preservatives and additives that you will find in store-bought brands. At least there are no ingredients in this that you can&rsquot pronounce!
You can make the beer bread with fewer fat, calories, and sugar by altering the recipe a bit. For example, you can leave out both the sugar and the butter. The consistency will be a bit different but it will taste good all the same.
Serving Size: 1/12 of the loaf
Total Fat: 4.1 g
Saturated Fat: 2.4 g
Cholesterol: 10 mg
Sodium: 227 mg
Total Carbohydrates: 28.4 g
Dietary Fiber: 0.9 g
Sugars: 3 g
Protein: 3.5 g
Hungry for More Healthy Peanut Butter Recipes?
Then flip to the Simply Peanut Butter list for TEN tasty recipes, including PB&J Overnight Oats Parfait, PB Surprise Cookies, and Peanut Butter Pie in a Mug. All the recipes have 6 ingredients or less!
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Chew on this:
Happy National Poultry Day, March 19th! Celebrate with one of our favorites, this Slow-Cooker Garlic Parm Chicken.
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Breakfast & Brunch
3 very ripe bananas (if small use 4)
1/2 cup vegetable oil
1 cup brown sugar
2 teaspoons vanilla
2 cups flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup cup milk
Preheat oven to 350 degrees. In a blender, blend together bananas, oil, brown sugar, eggs, and vanilla. Blend until smooth. In a large bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Spoon the banana mixture from the blender into the bowl with the dry ingredients and 1/2 cup milk. Mix all together until mixture is well combined. Spoon batter into a buttered or greased 9 x 5 inch loaf pan. Bake for 45 to 60 minutes or until a toothpick comes out clean. Let cool for about 15 minutes and carefully remove loaf from pan.
Important: Make the Loaves Small
These little loaves are ideal. They are perfection with both sweet and savory toppings or fillings, can be sliced thick or thin, and are packed with wholesome goodness, Best of all, the loaves can be assembled and ready to bake in roughly 3 minutes!
Yes, I am saying loaves, not loaf. This bread batter cannot be baked in a regular 9×5 inch loaf pan (it will rise and fall). Instead, bake the breads in three 5×3-inch mini loaves or in a 12-cup standard muffin tin.
To grind your own whole wheat flour, take 2 1/2 cups of whole kernel wheat and blend on high speed for 1 minute, using the tamper if necessary. Remove the lid and allow the flour to cool for several minutes before using. Measure out by gram weight the amount of whole wheat flour needed, as this will yield the most accurate results. 390g of wheat berries will be the same weight, but a different volume, once processed into flour. Applesauce can be used as a substitute for oil or eggs in most baking recipes. Please refer to our dry grain grinding chart for more details on grinding whole wheat flour.
Blender Recipes: Beginner to Advanced
Explore the range of techniques at your fingertips with a Vitamix blender, starting with easy how-tos, and progressing to more advanced methods. You’ll be amazed at the diverse array of recipes you can prepare in a Vitamix machine, and how much better dishes can taste when made fresh at home, instead of store-bought. Regardless of your comfort level in the kitchen, Vitamix has an array of blender recipes to fit your palette and your culinary skills.
Level 1: Smoothies
The best introduction to your Vitamix blender is through a simple, fruit-based smoothie recipe like the three-ingredient Basic Fruit Smoothie. Next, move on to a fruit-and-veg combo like our Going Green Smoothie, which calls for green grapes as well as fresh spinach leaves.
After you’ve mastered a few tried-and-true recipes, have fun experimenting on your own with a few tips in mind. Nut milks, fruits like bananas, pineapple and berries, and mild baby greens like spinach are all excellent beginner ingredients. But be sure to add them to the container in the right order for easy processing: add liquids first, then soft fresh fruits and greens, and lastly ice or frozen ingredients.
Level 2: Salad Dressings
Once you see how fast you can blitz together your own dressings in the Vitamix blender (we’re talking as few as 20 seconds), you may never return to store-bought again. Start with a simple Avocado Ranch Dressing that calls for all the ingredients to be added to the container before blending. Then, graduate to recipes like Balsamic Citrus Dressing and Raspberry Vinaigrette, which instruct you to emulsify the dressing by adding oil in a slow, steady stream through the lid plug opening with the motor running.
Level 3: Soups
Begin with an easy recipe like Pumpkin Soup. Simply add all the ingredients to the container and blend to achieve a velvety hot soup that’s ready to serve straight from the container. Then, graduate to more advanced recipes like Cuban Bean and Potato Soup, which builds depth of flavor by calling for vegetables to be sautéed in a pan, then deglazed, before getting blended and topped with a quartet of delicious textured garnishes.
Level 4: Frozen Desserts
You might be surprised to learn that you can make frozen treats like ice creams, popsicles and sorbets in the Vitamix, too. These recipes still come together quickly (most require just 30-60 seconds of blending), but they’re more advanced since you’ll use the tamper to press ingredients toward the blades. Don’t be intimidated by this step: the tamper won’t touch the blades when the lid is secured.
Level 5: Nut Butters
First, whip up a batch of single-ingredient Peanut Butter. (Keep your tamper handy – since there’s no liquid in the recipe, the nuts may need a little help making their way to the bottom of the container.) Then try your hand at Mixed Nut Butter or varieties like almond, cashew, pecan, or macadamia. To make Almond Butter, add a few tablespoons of canola or coconut oil to ensure a smooth texture.
Level 6: Doughs
Compared to kneading by hand, the process of making a yeast dough in your Vitamix machine is a cinch. Our recipe for Thin Crust Pizza Dough calls for just four ingredients you likely already have in your pantry – flour, yeast, salt and olive oil – plus hot water. An advanced recipe, it does require several steps, but it still takes just 25 minutes total to make the dough, let it rise and bake the pizza…which may inspire you to throw away those pizza delivery menus for good.
What’s different about this version?
I tinkered with the paleo sandwich bread that you have seen before to remove the tapioca starch (affiliate link) (a seemingly easy task, until you actually try it. The first few loaves tasted like bland, gummy cakes) and the baking powder (which can contain cornstarch, causing a reaction in some people), leaving only the low(er) carb ingredients that are less likely* to trigger a reaction.
*Unless you are allergic to tree nuts or coconut, in which case, stay away.
Why Lose the Tapioca Starch?
While tapioca starch is gluten free and one of my favorite ingredients to bake with, it’s made up almost entirely of carbs, which will spike your blood sugar . The carb count of just a 1/4 cup of tapioca starch will cost you 27 grams, which would be your entire daily value for carbohydrates on a keto or low carb diet . By contrast, a 1/4 cup of coconut flour contains 18 grams of total carbs . With 10 grams of dietary fiber, this brings the net carb count down to just 8 grams. If you look at the nutrition facts of almond flour , you’ll see a 1/4 cup serving gives you 8 grams of protein, 10 grams of total fat, and just 10 grams of carbs .
How to make it
- Preheat the oven to 360 F
- Grease or line a loaf pan with parchment paper
- Whisk flour, baking powder, and salt
- Blend all the ingredients (except flour and choco chips)
- Add flour and blend until combined, do not overmix
- Add chocolate chips and blend until combined
- Pout the mixture into the loaf pan
- Add some chocolate chips on top
- Bake for about 40 minutes
1. Place a heatproof dish filled with 2 inches of water on the bottom rack of the oven and preheat the oven to 325 degrees.
Lightly grease the inside of a large loaf pan, 12 x 4 1/2 inches, with ghee or oil and press a piece of parchment paper into the bottom with flaps that hang over the sides of the pan.
Place all of the ingredients in a high-speed blender and process on low for 15 seconds. Scrape down the sides and process again on high for 15 to 30 seconds, until very smooth. If batter is too thick to blend, add up to 2 tablespoons of water until it is moving easily through the blender.
Transfer the batter into the prepared loaf pan and bake for 60-70 minutes, until a toothpick inserted into the center returns clean.
Allow the bread to cool in the pan for 30 minutes, then gently remove the loaf using the parchment overhangs and allow to cool on a wire rack before serving or storing. Store the loaf tightly wrapped in the refrigerator for up to 5 days.