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If you’ve been sticking to a keto or paleo lifestyle for a while, you know that finding a bread alternative that actually feels like bread is the ultimate struggle. That’s exactly why I fell in love with this Hearty Rustic Dough. Unlike your typical dry almond flour substitutes, this recipe uses real probiotics to ferment the dough overnight, creating a tangy, complex flavor profile that rivals traditional sourdough. It requires a little patience to let the cashews do their work, but the result is a soft, grain-free roll that is totally worth the wait. Whether you slather them in butter or use them for a burger, these buns are a game-changer for your gut health and your cravings.
Yields: 12 Rolls
Ingredients
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Unroasted/Raw Cashews (or Almonds): 20 oz (567 g)
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Filtered Water (divided): 0.5 cup (4 oz / 118 ml) plus 2 tbsp (1 oz / 30 ml)
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Probiotic Capsules: Enough to equal 30–40 billion strains (powder removed from capsules)
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Large Eggs: 4 (separated into yolks and whites)
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Baking Soda: 1 tsp (0.17 oz / 5 g)
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Sea Salt: 0.5 tsp (0.1 oz / 3 g)
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Coconut Oil: As needed for greasing the pan
Instructions
- Blend the Base: Place the 20 oz (567 g) of cashews or almonds and the 0.5 cup (118 ml) of filtered water into a food processor. Blend until the mixture is very smooth. You will need to stop and scrape down the sides frequently to keep the mixture moving, as it will be quite thick. This process may take up to 10 minutes; ensure the texture is not grainy.
Add Probiotics: Transfer the nut mixture to a non-reactive bowl (glass or ceramic). Add the probiotic powder and stir until thoroughly combined.
Ferment: Cover the bowl with a plate. Place the bowl in the middle of your oven with only the oven light turned on. Do not turn on the heat. The light provides enough warmth to activate the probiotics. Let the dough sit for 12 to 20 hours; a longer fermentation results in a sourer flavor.
Prepare the Batter: After fermentation, transfer the dough to a larger mixing bowl using a rubber spatula to get all of it. Separate the 4 eggs. Place the whites in a medium bowl and set aside. Add the egg yolks, 0.5 tsp (3 g) sea salt, and the remaining 2 tbsp (30 ml) of filtered water to the nut dough. Beat until smooth and free of lumps.
Prepare Egg Whites: Rinse and dry your beaters thoroughly. Just before beating the egg whites, stir the 1 tsp (5 g) baking soda into the nut dough mixture.
Fold: Using a hand mixer, beat the egg whites until soft peaks form. Gently fold the whipped egg whites into the nut batter until the whites are no longer visible.
Bake: Preheat your oven to 350°F (177°C). Grease a standard 12-cup muffin tin with coconut oil. Pour equal amounts of batter into the tins, filling them about 0.66 (two-thirds) full. Brush the tops with an egg wash if desired. Bake for 15 to 17 minutes. The rolls are done when a toothpick inserted into the center comes out clean.
Nutritional Information
Nutrition per Serving (1 Roll)
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Calories: 286 kcal
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Total Fat: 22.3 g
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Total Carbohydrates: 14.5 g
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Dietary Fiber: 1.5 g
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Net Carbohydrates: 13.0 g
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Protein: 10.7 g
Important Note for Keto Dieters: Since you are interested in Keto, please note that Cashews are higher in carbohydrates than other nuts. At 13 g Net Carbs per roll, the cashew version is more "Low Carb" or "Paleo" than strict Keto. If you substitute the 20 oz of Cashews with 20 oz of Almonds/Almond Flour, the count changes significantly to approximately 4 g Net Carbs per roll, making it much more suitable for a strict ketogenic diet.
Pro Tips for Success
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Patience is Key (Blending): Don’t rush the food processor step. You want the nut mixture to be as smooth as possible before adding the probiotics. If it’s grainy, the final texture of the rolls will be gritty. If your processor gets hot, take a break to let the motor (and the mixture) cool down so you don’t accidentally kill the healthy enzymes or cook the nuts.
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The "Oven Light" Sweet Spot: The goal is a draft-free, slightly warm environment (ideally around 75–85°F). If your oven runs hot with the light on, crack the door slightly. If your kitchen is very cold, you might need to leave the light on for an hour, turn it off for an hour, and repeat. If the dough doesn't smell slightly sour or tangy after 12 hours, it likely needs more time or warmth.
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Folding the Egg Whites: This is the secret to getting a light, airy roll instead of a dense nut brick. When you fold the egg whites into the heavy nut batter, use a wide spatula and a gentle "over-and-under" motion. Stop mixing the moment the white streaks disappear. If you overmix, you deflate the air bubbles you just created.
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Strict Keto Variation: As noted in the nutrition breakdown, cashews are higher in carbs. For a strictly low-carb/keto version, swap the cashews for blanched slivered almonds or raw sunflower seeds. The flavor will be nuttier and less "creamy," but the carb count will drop significantly.
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Let Them Cool: It is tempting to eat these hot out of the oven, but nut-based breads often need 10–15 minutes of cooling time to "set." If you cut into them too early, the center might seem gummy or undercooked even if it’s technically done.
Frequently Asked Questions
Can I use almond flour instead of whole nuts? Yes, you can substitute the whole nuts with blanched almond flour for a smoother texture. If you do this, you can skip the intense blending step in the food processor. However, using whole soaked nuts often results in a heartier, more rustic texture that many prefer for sandwich rolls.
Is this recipe Keto-friendly? It depends on the nut you choose. If you make this recipe with cashews, it is considered "Low Carb" or "Paleo" rather than strict Keto, as cashews have a higher carb count (approx. 13 g net carbs per roll). To make this 100% Keto-friendly, we recommend swapping the cashews for raw almonds or sunflower seeds, which lowers the net carb count to about 4 g per roll.
What kind of probiotics should I use? You can use any high-quality probiotic capsule found at your local health food store. Look for a brand that contains at least 30 to 40 billion strains per serving to ensure active fermentation. Simply twist the capsules open and pour the powder directly into your dough.
Why does the dough need to sit for 12 hours? This "resting" period is actually a fermentation process. Similar to traditional sourdough, the probiotics break down the starches in the nuts and create a tangy, sour flavor. This process also makes the nutrients more bioavailable and the bread easier to digest (gut-friendly).
Can I freeze these rolls? Absolutely. These rustic rolls freeze very well. Allow them to cool completely, then store them in an airtight freezer bag for up to 3 months. To reheat, simply thaw them on the counter or warm them in a toaster oven for a fresh-baked texture.
Conclusion
There you have it—a rustic, gut-healthy bread that doesn't compromise on flavor or texture. While the fermentation process takes a bit of forward planning, the moment you bite into that warm, tangy roll, you will understand why it is a staple in my kitchen. It is rare to find a grain-free bread that actually toasts, holds a burger, and satisfies that sourdough craving all in one. Give this recipe a try this weekend, and don't forget to let me know how it turned out in the comments below! I would love to hear if you stuck with the creamy cashew version or tried the lower-carb almond variation.
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Various fresh fruits are being chopped on a kitchen counter. A person is holding a split pomegranate while surrounded by bananas, oranges, and kiwis.
Hands skillfully chop bright red vegetables on a wooden cutting board in a warm, inviting outdoor kitchen setting. Sunlight enhances the vibrant colors.
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STEAK FAJITA SKEWERS WITH CILANTRO CHIMICHURRI. 17 Paleo Meal-Prep Recipes to Make Once and Eat All Week #purewow #cooking #healthy #paleo #food #worklunches #healthymeals #mealprep #mealpreprecipes
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Fresh red peppers are neatly arranged on a rustic stove in a cozy kitchen. Sunlight shines through the window, creating a warm atmosphere perfect for cooking.
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INSTANT POT CHICKEN FRIED RICE MEAL PREP BOWLS. 9 Easy Meal Prep Lunches Under 400 Calories #purewow #recipe #lunch #healthy #easy #diet #cooking #food #mealpreplunches #mealprep #makeaheadlunches #worklunches #easyworklunches #easylunches...
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Cornbread Taco Bake
Looking for a delicious twist on taco night? Try this tasty Cornbread Taco Bake! It's perfect for family dinners and sure to please everyone. Packed with flavorful ingredients, this dish is not only satisfying but also easy to prepare. Let’s dive into this mouthwatering recipe!
Ingredients:
- 1 pound ground beef (or turkey)
- 1 packet taco seasoning
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup salsa
- 2 cups shredded cheddar cheese
- 1 package cornbread mix (plus ingredients to prepare according to package)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a skillet, cook the ground beef over medium heat until browned. Drain excess fat.
3. Stir in the taco seasoning, black beans, corn, and salsa. Cook for an additional 5 minutes.
4. Spread the beef mixture evenly in a greased 9x13-inch baking dish.
5. Prepare the cornbread mix according to the package instructions, then pour it over the beef mixture.
6. Sprinkle shredded cheese on top.
7. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and cooked through.
8. Remove from the oven and let it cool for a few minutes before serving.
Notes: Feel free to add your favorite taco toppings like sour cream, jalapeños, or avocado!
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: Approximately 400 per serving
Enjoy this delicious Cornbread Taco Bake with your family and friends for a fun and tasty dinner idea! Don’t forget to share your creations in the comments below!
#CornbreadTacoBake #TacoNight #EasyRecipes #ComfortFood #FamilyDinner #MealPrep #Yummy #Foodie #Delicious
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If you know me, you know I love adding a serious flavor kick to my meals, and this Paleo Lacto-Fermented Horseradish is my absolute favorite way to do it. Honestly, it tastes so much fresher than the store-bought stuff, and because it's fermented, it’s packed with natural probiotics to keep your gut health in check. Whether you're topping a roast or just love that spicy heat, this easy homemade recipe is a total game-changer for your Paleo kitchen!
Yields: Approximately 1.0 cup (8.0 fl oz / 240 ml)
Ingredients
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1.0 cup (approx. 3.9 oz / 110.0 g) horseradish root, peeled and grated
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1 packet (approx. 0.2 oz / 5.0 g) vegetable culture starter
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1.5 tsp (approx. 0.3 oz / 9.0 g) sea salt
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Filtered and sterile water, quantity as needed (approx. 0.25 to 0.5 cups)
Preparation
- Combine the 1.0 cup (110.0 g) of grated horseradish root, the vegetable culture starter packet, and the 1.5 tsp (9.0 g) of sea salt in a blender or food processor. Pulse a few times to thoroughly combine the dry ingredients.
- Add the filtered water, 1.0 tbsp (0.5 fl oz / 15 ml) at a time, pulsing the food processor or blender to incorporate after each addition. Add only enough water to create a thick paste; do not make it too runny.
- Transfer the horseradish paste into a sterilized glass jar. Add just enough extra water to completely fill the jar to the rim to exclude air.
- Place a loose-fitting lid over the top of the jar (do not seal it tight yet to allow gases to escape). Set the jar in a saucer to catch any overflow and store in a warm place for 3 to 7 days, or until the horseradish is completely fermented to your taste.
- Once fermented, seal the lid tightly and store in the refrigerator. It will keep for up to 6 months.
Chef’s Notes
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Family Activity: If you have children, this is a great project to conduct with them to teach them about healthy bacteria and probiotics.
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Sourcing: The vegetable starter can be acquired from a local health food store or online. A broad-range vegetable culture is recommended for multiple lacto-fermentation recipes.
Nutritional Information
Serving Size: 1.0 tbsp (approx. 0.5 oz / 15 g) Servings Per Recipe: 16
Amount Per Serving (1.0 tbsp)
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Calories: 3.3 kcal
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Total Fat: 0.1 g
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Sodium: 225.0 mg
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Total Carbohydrate: 0.8 g
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Dietary Fiber: 0.2 g
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Sugars: 0.5 g
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Protein: 0.1 g
Amount Per Full Batch (1.0 cup)
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Calories: 53.0 kcal
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Total Fat: 0.8 g
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Sodium: 3,600.0 mg
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Total Carbohydrate: 12.4 g
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Dietary Fiber: 3.6 g
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Sugars: 8.8 g
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Protein: 1.3 g
Note: Nutritional values are estimates based on the ingredients listed (110g horseradish root and 9g sea salt). Values may vary slightly depending on the specific brand of vegetable culture starter used.
Pro Tips for Perfect Fermented Horseradish
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Watch Your Eyes (and Nose!): Fresh horseradish is incredibly potent. When you grate or blend the root, it releases volatile oils that can sting your eyes and clear your sinuses instantly. I highly recommend opening a window, turning on your kitchen fan, or even wearing kitchen goggles if you have sensitive eyes.
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Chlorine is the Enemy: Since this is a live fermentation recipe, the quality of your water matters. Chlorine and chloramine found in tap water can kill the healthy bacteria in your vegetable culture starter. Always use filtered or distilled water to ensure your probiotics thrive.
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Keep it Submerged: The golden rule of fermentation is "under the brine, everything's fine." Ensure your horseradish paste is completely covered by the liquid in the jar. If bits of horseradish are exposed to air, they are more likely to mold or turn brown.
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The "Saucer" Trick: As the horseradish ferments, it releases carbon dioxide, which can cause the liquid to bubble up and seep out of the jar. Placing a saucer or small bowl underneath your jar during the 3–7 day counter sit will save your countertops from sticky puddles.
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Taste Test: Fermentation speed depends on the temperature of your home (warmer homes ferment faster). Start tasting it after Day 3. Once it hits that perfect balance of tangy and spicy, seal it up and move it to the fridge to slow the process down.
Frequently Asked Questions
How long does homemade fermented horseradish last? Because this recipe uses lacto-fermentation, it has excellent keeping qualities. Once you move the jar to the refrigerator, it will stay fresh and potent for up to 6 months. Just make sure to use a clean spoon every time you dip into the jar to prevent contamination.
Is this recipe compatible with the Keto diet? Yes! Horseradish is naturally low in carbs. Since we are fermenting it without added sugar (unlike many store-bought sauces), this recipe is perfectly suitable for Keto, Paleo, and Whole30 meal plans.
Why do I need a vegetable culture starter? While you can ferment vegetables using just salt (wild fermentation), using a vegetable culture starter ensures a higher count of beneficial bacteria right from the start. This speeds up the fermentation process and provides a more consistent, probiotic-rich result that is better for gut health.
Is fermented horseradish milder than raw horseradish? Fermentation tends to mellow out the sharp, biting heat slightly, giving it a more complex, tangy flavor profile. However, it will still have that signature "kick" that clears your sinuses!
What dishes go best with fermented horseradish? This condiment is incredibly versatile. It pairs perfectly with roast beef, steak, and smoked salmon. It also adds a great zing to deviled eggs, salad dressings, or even mixed into mashed cauliflower for a spicy Paleo side dish.
Can I use whey instead of a vegetable starter? If you tolerate dairy, fresh whey (from dripping yogurt) can often work as a starter. However, to keep this recipe strictly Paleo and dairy-free, a vegetable culture starter is the best choice.
Making your own fermented foods might sound a little intimidating at first, but once you try this Paleo Lacto-Fermented Horseradish, you’ll see just how simple it really is. Not only do you get that unbeatable, fresh spicy kick that store-bought jars just can't match, but you’re also doing your body a huge favor with all those amazing probiotics. Give it a go, experiment with the fermentation time to find your perfect heat level, and let me know how it turns out! If you make this recipe, don’t forget to leave a star rating and drop a comment below—I’d love to hear how you’re serving it up.