Makes: 9 servings
4 tbs chia seeds ground into flour
4 tbs psyllium powder
2 cups almond meal, finely ground
½ cup whey protein
1 level tbs aluminum free baking powder
¼ tsp red pepper flakes
¼ tsp dried garlic flakes
¼ tsp dried parsley flakes
1 tbs celtic sea salt
2 cups warm water
3 oz (84 gr) smoked guanciale or pancetta, diced
2 garlic cloves, peeled and smashed
10 fresh sage leaves, finely chopped
few sprigs of fresh thyme, leaves separated
3 cups of mushrooms, sliced
½ cup macadamia nuts, coarsely chopped (buy bulk to save!)
3 oz (3 to 4 slices) prosciutto
1 cup bone broth (better homemade!)
1 teaspoon celtic sea salt
Mix all dry ingredients together well.
Add the 2 cups of water and mix (preferably with a mixer) until well blended.
Let the dough sit to rest for 10 minutes.
Pre-heat the oven to 350 degrees.
Oil a baking dish (about 6" by 10") with fat of choice ( I used MCT oil).
Scoop the dough in to the dish with a spatula, it should be soft and pliable but not too wet.
Smooth the dough down with moistened spatula or fingertips.
Bake for 20 minutes or until toothpick comes out clean.
Remove form the oven and let cool.
In a large frying pan, brown the guanciale with the sage and garlic on a medium flame, until the guanciale is browned.
Now add the mushrooms and let cook on a high flame for 10 minutes stirring often.
In the meantime, cut the cooled bread into small cubes.
Place bread cubes on a oiled cookie sheet and put under the broiler on high or 5 to 10 minutes, until brown and crispy on all sides.
Now remove the mushrooms from the pan and place in a a large bowl.
In the same skillet place the prosciutto cut in thin strips, and cook until crispy.
Remove bread cubes form the oven, and place in the bowl with the mushroom mix.
Add the prosciutto and the macadamias coarsely chopped.
Add the broth.
Place in a buttered oven dish and bake at 350 degrees for about 30 minutes, until top is slightly crisp.
Serving size: 1 portion
Net Carbs: 4.1 g
Fat: 25 g
Protein: 15 g