Pine nut flour bread

Preheat the oven to 180 °C.

Sift the pine nut flour (100 g) and mix it with the other dry ingredients:

• Psyllium (1 tsp, optional);
• Baking soda (1 tsp);
• Xanthan gum (1/2 tsp, optional);
• Salt (a pinch).

In a separate bowl, mix the egg yolks (from 4 eggs) with milk (100 ml), vegetable oil (50 ml), and the prepared dry ingredients.

Mix well to combine all components.

In another bowl, beat the egg whites until stiff peaks form, adding cream of tartar (2/3 tsp) for better structure.

Instead of cream of tartar, you can use 1 tsp of lemon juice.

Gradually fold one-third of the egg whites into the batter, gently mixing with a mixer or whisk. Then add another third and continue to incorporate, and finally add the remaining egg whites, trying to maintain the airiness of the batter.

Transfer the batter to the mold and smooth it out with a spatula.

If the baking pan is not silicone, it is recommended to line it with parchment paper beforehand.

Place the mold in the preheated oven and bake for 30-40 minutes.

To check for doneness, use a wooden stick or toothpick — it should come out dry.