Ingredients

  • 75g thicken / heavy  cream 
  • 100 ml water 
  • 50g grass-fed unsalted butter 
  • 1 pinch of sea salt 
  • 1/2 tbsp sweetener or adjust to your liking 
  • 60g almond flour 
  • 1.5 tbsp coconut flour 
  • 1.5 tbsp psyllium powder 
  • 2 medium size eggs 
  • 1 pinch sea salt
  • 1 tsp baking powder gluten free

Instructions

  1. Preheat the oven to 200ºC. 
  2. Put the water, cream, butter, salt and sweetener in a large saucepan, and heat gently until the butter melts. 
  3. Remove from the heat and add the Psyllium husk powder, almond and coconut flour. Add the baking powder. Mix well to prevent the lump forming.
  4. Return to the stove at low heat and mix with a wooden spoon or heat-resistant spatula until the mixture forms a dough that leaves the side of the pan clean. This step is very important. Please make sure the mixture forms a nice dough. 
  5. Remove from the stove, move the dough to a bigger bowl and let it cool for a few minutes. Gradually add eggs (one by one), beating well with hand mixer  between each addition. The dough needs to be smooth and glossy. 
  6. Let the dough rest for 5 min in the bowl to thicken up. Line a large baking sheet with a parchment paper and put the dough into a pastry bag and squeeze it to create long oval shapes. (allow space for rising, approx 2 cm). I made approximately 15 pastries. 
  7. Bake for 20 minutes. Leave them in the oven to cool down for a while before remove it out.