Now for the recipe I cannot find a link to. This would be great with a nut crust!
Kinda Key Lime Pie/ Cheesecake
1 pkg. Cream Cheese 1 tsp Vanilla 1 pkg, Sugar Free Lime Jell-o ! cup boiling water
Whip cream cheese and vanilla, mix together Jell-O and boiling water. Mix into cream cheese mixture. Put into a graham cracker crust or just into dessert bowls, chill and serve. I use any flavor of Jell-O, so far love lime and the lemon cant wait to try other flavors. Great topped with some cream whipped also.
So, this week Melissa from I Breathe … I’m Hungry has been on an egg fast and I’ve read every single one of her posts. I was curious how she would be able to do it without getting so sick of eggs (I do and I don’t eat nearly enough to survive JUST on eggs for even one day). Some of the recipes she came up with are PERFECT for a keto diet (High fat, low carb, moderate protein) and anyone on Atkins who is trying to work up something different to add to their menu. So, here are her posts from this week: Basic explanation of her egg fast. AND recipes: Buffalo Omelette (Low Carb) For the filling: 2 oz cream cheese, softened 1 Tbsp blue cheese 1.5 tsp hot sauce For the omelette: 3 eggs 1 tbsp water 2 Tbsp butter Salted Caramel Custard (Low Carb) For the custard: 2 eggs 2 oz cream cheese, softened 1 cup water 1.5 Tbsp granulated sugar substitute (splenda, ideal, swerve, etc.) 1.5 tsp caramel extract For the caramel sauce: 2 Tbsp salted butter 2 Tbsp granulated sugar substitute 1/4 tsp (or to taste) caramel extract Easy Deviled Eggs (Low Carb) 6 eggs 1/3 cup sugar free mayonnaise 1 Tbsp green tobasco 1/2 tsp Kosher salt Snickerdoodle Crepes (Low Carb) For the crepes: 6 eggs 5 oz cream cheese, softened 1 tsp cinnamon 1 Tbsp granulated sugar substitute (Splenda, Swerve, Ideal, etc.) butter for frying For the filling: 8 Tbsp butter, softened 1/3 cup granulated sugar substitute 1 Tbsp (or more) cinnamon Fettuccini Alfredo (Low Carb) For the pasta: 2 eggs 1 oz cream cheese pinch of salt pinch of garlic powder 1/8 tsp black pepper For the sauce: 1 oz Mascarpone cheese 1 Tbsp grated parmesan cheese 1 Tbsp butter
First the rant, then the link and ingredients. I get most of the recipes I share via email (various blogs and groups). I typically set them aside until I have the time to post them here. Most do not include a link to the recipe (which can be frustrating but I usually find the recipe pretty quickly). I’m a stickler for giving credit where credit is due. I feel if some not only spent the time but the money on developing a recipe they enjoy enough to share, they should be given proper credit. So, the first recipe I wanted to share was a Lemon Poppy Muffin. I had no idea there would be SO many variations! So, I clicked on Images, thinking it would be easier to find that way. Well, I found the image … to the WRONG RECIPE! In other words, whoever posted this low carb recipe STOLE the photo from another website. How pathetic is that? If you don’t have a camera, do not post a picture stolen from another site, especially when the picture is of a non-low-carb version of your recipe. Just don’t post a picture at all! OR, if you have a horrible camera, do like I do and post awful pictures! The people will get the idea. REMINDER for those who may be new here: When I share others’ recipes, I include the title, link, and ingredients only (and occasionally their picture of the food, linked to their website). You must go to the creator’s website to read the details. Having said that, I went on the prowl for a properly credited recipe that was similar to my emailed version. I found one even better! http://thenakedfig.squarespace.com/recipes/2014/3/11/meyer-lemon-poppyseed-muffins Meyer Lemon Poppyseed Muffins Ingredients: 2 cups almond flour 3 tbsp poppy seeds 1/2 tsp baking soda 1/8 tsp salt 3 tbsp coconut oil (or butter) 1/3 cup honey (vegans use agave or other liquid sweetener) (sugar substitute of your choice) 1/2 vanilla bean scraped (or tsp vanilla extract) juice and zest of 1 meyer lemon juice and zest of 1 regular lemon 1 egg, lightly beaten (vegans omit) 1 meyer lemon, sliced thinly and then cut into half-moons for topping (optional)
And this one I’m going to get going in a minute. I’ve been seeing just about everywhere how people are using avocados like this. Well, I happen to have one left that’s almost past it’s prime, so I’ll test this out. I’ll just update this post once I’ve actually tried it. Again, substituting my sweetener of choice (Splenda) for the honey/molasses.
All I can say is “WOW!” Despite the slight hint of avocado, it tastes like chocolate pudding! It’s now in the freezer and I can’t wait! Oh, and I used heavy cream instead of coconut milk because it’s there. This is definitely a keeper recipe and perfect for those “just too soft” avocados!
#2 on my “must not make” list, mostly because at least with cookies, they can go on a plate and I can stash them out of sight. This one would be sitting there, on the stove, whispering to me every time I walked by it. http://alldayidreamaboutfood.com/2014/02/skillet-chocolate-chip-cookies-low-carb-and-gluten-free.html Ingredients 1 ¼ cups almond flour 3/4 cups finely shredded, unsweetened coconut 1/2 tsp baking soda 1/2 tsp salt 1/4 cup butter, softened 1/4 cup Kelapo coconut oil 1/2 cup Swerve Sweetener 2 tsp molasses (optional) 1 large egg 1/2 tsp vanilla extract 3 ounces Homemade Sugar-Free Chocolate Chips OR other sugar-free chocolate chips OR chopped 85% or higher cacao chocolate
Quick question first. Do you prefer me trying out the recipes before I post them? I’m so A.D.D., it takes me a while to remember to buy ingredients for many of these recipes. So, please let me know which you prefer: me trying the recipes before posting or posting the recipes, then trying them out later. I have quite a few that I want to post and I’m curious which you prefer. UPDATE: Well, I ate one with a Tablespoon of peanut butter (we buy Kirkland Natural Peanut Butter) and no jitters. So, it was all in my head last night. I WILL be making these again if/when I want something akin to a sandwich wrap (just without the cinnamon). Well, I made this recipe last night. As I think I’ve said before, I typically make a recipe the first time just as it’s written (then, if I like it, I play with it later). After the first one was made (and these cook just like pancakes. Wait for the bubbles, then flip over), I tasted it. The texture wasn’t bad, they are very thin, and they were just “there”. I slathered butter on the top and tasted again. O.k. A little better. Then, I added vanilla extract into the rest of the batter. Much, MUCH better! Oh, by the way, I quadrupled the recipe because I didn’t want to use only part of the cream cheese package. So, I piled a stack of these onto my plate, fried an egg and put that on top and had a few slices of bacon on the side. Now, here’s the strange part. I’ve never been a big syrup person. I always just put a little for taste but never drowned my plate with the stuff. By the time I got done eating, I was literally shaking because I wanted maple syrup so bad! I’m not sure if it’s because of the way I served these or what but I haven’t had a craving that strong in quite a while! I will try one more this morning (with peanut butter or something) to see if I get that huge craving again. If I do, I won’t be making these again. If I don’t, I’ll try to re-think how I serve these (Hmmm … I wonder if it’s the cinnamon). Anyway, these were close enough to pancakes that if you must have some, make these (but add vanilla extract)! http://www.ibreatheimhungry.com/2012/01/cream-cheese-pancakes.html 2 oz cream cheese 2 eggs 1 packet stevia (or any) sweetener 1/2 teaspoon cinnamon
Well, these just came out of the oven and, so far, the consensus is, “Yum”! Now, I don’t have any no-sugar, low-carb jelly or jam (doesn’t that sound gross?) so I put a dark chocolate chip in the top. I also only substituted 1 tablespoon of honey with 1 tablespoon of Splenda. They don’t crumble as bad as the last time I made sugar/gluten free cookies (they were peanut and crumbled if you looked at them funny). I also only got 18 cookies out of it (not sure if it’s due to my homemade almond flour or my inconsistent “tablespoons”). I will definitely make these again!
Boy, I’ve been slacking. I haven’t posted about how to make nut/seed flours! I don’t make them very often but with the next post I’m going to make, knowing how to do this will save you TONS of money. A while ago, I posted a recipe that called for almond flour on Facebook. One of the responses I got was, “Do you know how expensive that is?” Well, no. I had never bought any. So, I looked the next time I went to the store. Dear Lord! $9 for a bag that would be used with just two of the recipes I have collected over the years! Just buy the nuts and make your own!
It’s hard to deny the convenience of wheat flour. One bag and you’ve got a million recipes at your fingertips. Venture even slightly into gluten-free recipes, and your grocery shopping list could double in length with various flours and starches. It gets especially frustrating when a recipe calls for just 1/4 cup of two or three different flours. Suddenly you’re investing in a $5 to $10 bag of millet flour or gluten-free oat flour that will sit, virtually untouched, for months and months. To avoid this issue, and to simplify my pantry, I learned how to make gluten-free flours at home in a pinch.
The Equipment Yes, a flour mill will give you the most powdery result, and allow you to pulverize even the toughest grains and legumes, but that requires an investment of kitchen space and money. Instead, you can use a spice / coffee grinder, the grinder attachment with a personal-size blender (just $20 to $30 if you don’t have one!), a food processor, or even a high power blender. I find that the grinder route actually works best, but ideally you want to use one that has at least 200 watts of power. Some are on the wimpier side at just 150 watts – they will grind the “easiest” options below, but may struggle beyond that. Best “Grains” for the At-Home Job You might notice from my pantry picture (below) that I do still stock some pre-ground flours and starches. Not all grains and legumes are easy to “flour” at home. For that reason, I have this little guide of easiest, pretty easy, definitely doable, for convenience and too tricky as categories.
EASIEST These can be made with even the wimpiest of spice grinders; I always recommend making them at home.
Oat Flour – Whole or quick gluten-free oats can be pulverized in just 30 to 60 seconds into very powdery flour. Cashew Flour – You may not hear of this one much in gluten-free recipes, though it is a staple for dairy-free recipes, but cashews are a beautifully soft nut that grinds up nicely. It doesn’t work as well in baking as almond flour, but still has its place. You may need to sift out some little nut butts, but typically 60 seconds of grinding does the job. Sun-Flour – Sunflower seeds also grind seamlessly. Like cashews, they work well in recipes but shouldn’t be relied upon when baking. I use them more for coatings or things like hearty cookies with other grain flours. Again, 60 seconds in the grinder usually gives you a slightly coarse but lightly ground seed flour.
PRETTY EASY The following can turn into nut or seed butter if you grind them for too long (stick to just 1 to 2 minutes, giving them a stir or shake 30 seconds in to avoid clumping on the sides. Grind just until they turn into coarse flour and not a second longer. To give you a few second window of opportunity, freeze the nuts before grinding. Almond Flour – You can go for fancier nut flour by using blanched almonds, but everyone here voted for the muffins made with unblanched, home-ground almonds over the store-bought blanched stuff – no joke! Hazelnut Flour – Hazelnuts offer a different flavor profile, but with similar results to almond flour.
DEFINITELY DOABLE You’ll definitely need those 200 or 250 watts plus for these coarse grains, but even my little spice grinder was able to tackle millet and quinoa. I sometimes buy buckwheat flour still, but most of my friends grind it at home. You may need those full 3 minutes of high power grinding to get a fine result. Keep in mind that millet, quinoa, and rice flours can all be slightly sandy, even when store-bought.
Millet to flour after 2 minutes in my little $10 spice grinder
Millet Flour – The little grains actually pulverize well, and as a flour is a great ingredient for whole grain breads – though you only need a little. Buckwheat Flour – Nutty, awesome, a must try. Quinoa Flour – Similar to millet, but slightly bitter. Rice Flour (White or Brown) – I’ve found this to be the toughest of grains, and have to let my little grinder rest a little, but it still works.
FOR CONVENIENCE For toastier or crunchier needs, I grind grainy cereals and skip the flours altogether! You can even crush them in a baggie with a meat mallet if you don’t feel like cleaning an appliance. Whole Grain Cereal – As you’ll notice, I always stock a whole grain gluten-free cereal (Buckwheat & Hemp Erewhon Cereal is my latest kick). It is versatile for grinding to make an easy coating, no other flours required! Corn Flakes or Crispy Rice Cereal – Another great one for coatings, but can also be ground for using as some of the flour in recipes like muffins.
TOO TRICKY Some flours and starches are simply too hard to tackle or require extra processing that isn’t easy to do at home. Chickpea Flour – Nearly broke our grinder trying to do this one. A flour mill should be able to tackle it though. Coconut flour – Coconut requires de-fatting to turn into flour. Starches – These are a different animal, but also fairly inexpensive to purchase. This includes corn, potato, arrowroot (pricier), and tapioca starches.
Why Grind your own Gluten-Free Flours?
Buying the whole grains and nuts is much less expensive.
Whole grains and nuts won’t go rancid as quickly as their flours.
Whole grains and nuts are much more versatile – you can cook them as a side dish, use them whole in recipes, or grind them into flour.
It helps to simplify your pantry! You will have one item instead of two in your cupboard and on your shopping list.
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