Today's ketogenic bread bites recipe is from the very talented Daniela @eatchetoama

INGREDIENTS
- 55g fine almond flour
- 110g of Live Better coconut flour
- 55g powdered psyllium husks
- 5g instant pizza/cake yeast or 3g baking soda
- 2g fine salt
- 20g of organic chia seeds
- 5g spices to taste
- 530 ml of lukewarm water
- 10 ml apple cider vinegar

PROCEDURE
Preheat the ventilated oven to 180°C (350°F).
Mix the dry ingredients, then slowly add the warm water and apple cider vinegar.
Mix with a spoon and when the mixture becomes more "solid" knead with your hands for about 1 minute.
Form a ball and let it rest for about 10 minutes.

At this point you can start forming your bites (about 14) or you can just shape them into a bun.
Be careful not to crush the dough too much; it does not contain gluten so it will not be able to rise again later. The shape you give it at this stage will be pretty much the same after baking. If you crush it too much, it will remain firm and not aerated.

At this point if you have opted for bites, simply arrange them on a sheet of baking paper placed on a baking sheet. Bake them for about 35 minutes on the low side of the oven.

If, on the other hand, you want to make pan bauletto, take a rectangular mold about 22×12 , insert baking paper and then lay the dough on it.
Bake in the lower part of the oven and bake for 45 minutes. Then set it on the middle and finish baking for another 15 minutes.

If the surface of the dough splits, wet it with a little water using a brush or your fingers. Scatter some sesame or poppy seeds on top.

You can check whether the bites or the loaf are cooked, use the toothpick by inserting it in the center of the loaf. If it comes out completely clean, then it is ready.

At this point, remove from the oven and let cool at least 4 hours before consuming or cutting them.

You can store the bread in the refrigerator for up to 3 days or freeze it and thaw it 24 hours before consumption.