And to complete my visual sugar high, there’s this:
http://www.intoxicatedonlife.com/2012/11/06/gluten-free-pumpkin-cake-with-cream-cheese-frosting-sugar-free/
Ingredients
Pumpkin Cake
1/4 cup melted butter
2 cups pureed pumpkin
1 cup granulated xylitol
1/2 teaspoon pure stevia extract
8 eggs
1 teaspoon vanilla
1 teaspoon sea salt
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup coconut flour
1 1/2 cup almond flour
Creme Cheese Frosting
12 ounces cream cheese (softened)
1 stick butter
1 teaspoon vanilla
1/4 teaspoon pure stevia
1 cup powdered xylitol (you can easily use a coffee grinder or food processor to powder your granulated xylitol)
Tag: almond
Almond Flour Wraps
So, if you’ve been following me long, you know I love tortillas and have been trying to work out in my head how to make some at home. Well, I came close today.
I took this recipe for Almond Flour Bread (http://mariamindbodyhealth.com/toasted-sub-sandwich-and-panini/), used 2 whole eggs instead of the egg whites, added at least another cup of almond flour, made the dough into balls about the size of racket balls (got 12), then floured a board and rolled them out. The taste has a hint of wheat flavor due to the psyllium husks and the texture is more spongy, like a wrap. These will do!
I don’t think I would change anything about these, since they aren’t omelets or crepes (yes, I have an attitude). I did notice they got more pliable (I could roll them out thinner) as time passed, so I think letting the dough rest covered for about 20 minutes would make a world of difference! UPDATE: Thinner is not better! I scrambled up some eggs and made a breakfast burrito. The last one I cooked (which I rolled out to about 10 inches in diameter) didn’t like the weight of the eggs. So, keep them rolled out to no more than 8 inches and you’ll be good. 🙂
Please note that when I said I added about a cup of extra almond flour, that truly is a guess. The original recipe is very wet, so I added about half a cup to the dough, then kept added to the board as I was rolling out the dough balls.
Thankfully, someone already put this bread recipe into MFP:
http://www.myfitnesspal.com/food/calories/bread-best-low-carb-bread-717728
Berry Crumble with Coconut and Almond Flour
This one is more paleo but just substitute the honey for your sweetener of choice and you are good. If you have Diabetes, watch your blood sugars with this one. The natural sugars in the fruit can spike them.
http://divaliciousrecipesinthecity.com/2012/12/30/berry-crumble-with-coconut-and-almond-flour/
I
As with most fruit crumbles, this is just devine served with a side of cream or vanilla ice cream. Yum!
INGREDIENTS
4 cups frozen berries (your selection, your choice. I like to use the mixed pack)
1 T lemon juice
1/3 cup honey
1 cup ground almonds
2 T coconut flour
1/4 t ground cinnamon
1/8 t baking soda
2 T butter, cut into pieces
METHOD
- Place the fruit filling in a saucepan and gently defrost. Add the lemon juice and honey. Cook for about 15 minutes until the mixture is thick in density.
- Preheat the oven to 170C/325F degrees.
- Mix the almonds, coconut flour, cinnamon, baking soda and butter with your hands until the mixture looks like fine breadcrumbs.
- Place the filling in a baking dish. Top with the breadcrumb mixture and cook for 20 minutes, until the topping starts to become golden.
- Eat and enjoy!
Skillet Chocolate Chip Cookies – Low Carb and Gluten-Free
#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
"Raspberry" Thumbprint Cookies
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!
http://www.elanaspantry.com/raspberry-thumbprint-cookies/
2 cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
3 tablespoons coconut oil
2 tablespoons honey
¼ cup raspberry jam