Carnivore white bread… an impossible dream, right?
I thought so. I’ve made coarse carnivore bread in the past. With ground chicken or beef.
But nothing has come close to the taste of white bread.
This one did. I didn’t even set out to create a recipe for bread. When my son came to the kitchen to ask what’s for dinner, I said, “Erm, fish gratin I think.”
But one of the molds I used was one for bread.
And when I saw the result and added butter and my son suggested cheese… That’s when this recipe got a new name. And I decided to write it down before I forgot what I’d mixed.
So here it is.
We’re two persons. We had two filets of Nile Perch and I baked it in the oven with salt yesterday. 30 minutes at 200 degrees C.
We had around half of it for dinner last night.
Today, I pulled the other half out of the fridge, added it to my blender with eggs, salt, butter and the soft cheeses and blended for around 5 minutes.
Then I poured the batter into two molds and baked in the oven at 175 degrees C for 30 minutes.
Delicious!
The oven is an Anova Precision Oven.
I use a Moulinex Double Force food processor – it’s a heavy duty with blender. But it’s only available around here it seems.
As a carnivore, you need a sturdy blender. I would recommend this Ninja blender which is a pro and heavy duty model.
I use this colorful silicone mold for my carnivore bread.
1. Cook or bake the fish.
2. Add the cold fish to a blender.
3. Add 8 whole eggs and salt.
4. Blend until the content is a thick paste.
5. Add butter, Mascarpone and cream cheese.
6. Blend again until everything is completely blended.
7. Heat an oven to 175 degrees C.
8. Pour the batter into a bread mold.
9. Bake for 30 minutes. Make sure the “dough” is completely baked.
10. Add butter and sliced cheese.
Enjoy!
