Keto Bread:<\/strong><\/em> Fresh Basil, Minced<\/p>\n To make your Keto Bread, pulse all bread ingredients in a food processor until well-combined. Ingredients Keto Bread: \u00bd cup butter, melted 3 tablespoons coconut oil, melted 6 large eggs 1 1\/3 cup almond flour 2\/3 cup coconut flour 1 tablespoon baking powder \u00bd teaspoon xanthan gum \u00bd teaspoon fine sea salt Ricotta: 1 whole head of garlic 1 tablespoon avocado oil 1 cup of full-fat ricotta cheese 1 teaspoon…<\/span><\/p>\n","protected":false},"author":2,"featured_media":4339,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[7,96],"tags":[],"class_list":["post-4338","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","category-tomato"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4338","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=4338"}],"version-history":[{"count":2,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4338\/revisions"}],"predecessor-version":[{"id":17873,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4338\/revisions\/17873"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/4339"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=4338"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=4338"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=4338"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\u00bd cup butter, melted
\n3 tablespoons coconut oil, melted
\n6 large eggs
\n1 1\/3 cup almond flour
\n2\/3 cup coconut flour
\n1 tablespoon baking powder
\n\u00bd teaspoon xanthan gum
\n\u00bd teaspoon fine sea salt
\nRicotta:<\/strong><\/em>
\n1 whole head of garlic
\n1 tablespoon avocado oil
\n1 cup of full-fat ricotta cheese
\n1 teaspoon sea salt
\n\u00bd teaspoon black pepper
\nZest from \u00bd fresh lemon
\nPinch of ground nutmeg
\nTomatoes & Shallot:<\/strong><\/em>
\n1 cup cherry tomatoes, halved
\n1 shallot, peeled & sliced
\n2 tablespoons avocado oil
\n1 teaspoon sea salt
\n\u00bd teaspoon black pepper<\/p>\nGarnish<\/h2>\n
Directions<\/h2>\n
\nSpray a small bread pan with avocado oil and fill the pan up with the bread batter, patting with your fingers to ensure that the loaf settles into the pan evenly.
\nBake in the oven at 350 degrees Fahrenheit for 35-40 minutes or until the top is a golden color and a toothpick comes out clean after piercing the loaf.
\nWhen cool enough, flip the bread pan upside down and carefully allow the bread to cool before slicing into 8 pieces.
\nPrepare your roasted garlic and cherry tomatoes while the bread is baking.
\nDivide garlic head into individual cloves and place on a sheet of foil and drizzle with avocado oil.
\nWrap up the cloves in a tight pocket and bake in the oven until the garlic is soft, but not burnt, about 40 minutes, checking after 30 minutes.
\nArrange cherry tomatoes and shallots on a baking tray lined with parchment paper and drizzle with avocado oil and sprinkle with sea salt and black pepper.
\nBake in the oven, right with the bread and the garlic, until blistered and soft, about 25 minutes. Remove from the oven and set aside.
\nWhen the garlic cloves are ready, remove from the oven and when cool, remove their peels and place the soft and roasted garlic in a food processor with the remaining ricotta ingredients (ricotta, sea salt, black pepper, lemon zest and ground nutmeg). Pulse until very creamy.
\nToast your bread slices and then smother with roasted garlic ricotta and top with cherry tomatoes and shallots, garnishing with freshly minced basil.
\nServe immediately, storing any leftovers in the fridge for up to 3 days.
\nEnjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"