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I whipped up a batch of my Peggy’s Sliced Bread batter and made them up into seeded dinner rolls. I simply baked topped with a delicious seed/spice mixture in a square muffin pan. The wells in my non-stick pan are 3/4″ deep. These light fluffy rolls came out very flavorful. I topped mine with Victoria Gourmet’s 7-Seed Crust spice blend: http://www.vgourmet.com/7-Seed-Crust/p/VIC-00143&c=VictoriaGourmet@SeasoningBlends plus a few sunflower seeds (just because I love them on bread/rolls/crackers) before baking. I don’t like to use paper liners with high-egg content breads as they just won’t get that tasty brown bottom crust when you do. Therefore I have to gently coax these out of the pan with the help of a knife tip after a bit of cooling, to prevent tearing up the bottoms. You could also just drop these by heaping spoonfuls (20 mounds) onto a non-stick baking sheet to achieve a biscuit appearance, as the inside texture is very similar to a biscuit. These are not suitable until the grains rung of OWL due to the flour products in the Carbquick. Even on the Victoria Gourmet website, I was unable to get nutritional info for the spice blend I used, so I calculated .1 gram of each the carbier spices/seeds listed in the ingredients on my bottle. You’re probably not even getting that much really, considering you divide that into 20 portions.
These would also make lovely little finger sandwiches with your favorite meats spreads for parties, luncheons, and a variety of special social gatherings! I just made the best mini-BLT’s for my lunch with two of these. Lots of possibilities!
INGREDIENTS:
8 oz. cream cheese, softened
4 large eggs, beaten
1 c. Jennifer Eloff’s Splendid Gluten-Free Bake Mix: http://low-carb-news.blogspot.com/2011/04/im-very-excited-to-unveil-my-splendid.html
½ c. Carbquick bake mix
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
approximately 1 T. seed/spice mix of your choosing
DIRECTIONS: Preheat oven to 350º. Oil the cups of a non-stick square or round muffin pan. Soften cream cheese in medium bowl and beat the eggs in until fairly smooth. Add in all dry ingredients and stir until well blended. Using a 2T. measuring cup, dip batter (rounded in the cup) into the muffin cups. Batter is real thick, a bit sticky, and you will have to scoop the batter out with your finger. There should be enough batter for about 20 rolls and nutritional stats below are calculated on that number. I took a round butter knife and tried to spread batter evenly into the cups. Pop into 350º oven and bake about 20-22 minutes. Check at 20 since ovens vary. You don’t want to overly brown these or they will dry out. Remove and cool a bit before gently coaxing them out of the pan with the help of a knife. If the first one tears up a bit on the bottom, wait a little longer before removing the rest.
NUTRITIONAL INFO: Makes 20 rolls, each contains:
86.75 calories
7.59 g fat
3.68 g carbs, 1.96 g fiber, 1.72 g NET CARBS
5.37 g protein
141 mg sodium
27.7 mg potassium
under 10% RDA all other nutrients
Forgot to ask, is there a substitute for the Carbquick? I have the ingredients for Jennifer’s Bake Mix not the Carbquick. Any advice?
Thank you!
Well you can sure use all Jen’s bake mix and get them to cook up right. But the texture/flavor will be a tad different, but I’d say close enough to try it that way and see how you like it. Carbquick makes the texture of breads real “soft” in the center, with a slightly smoother top crust.
Thank you, Peggy. I’ll try it with Jen’s bake mix and let you know. I’ll be looking into getting some Carbquick maybe next payday because I like the sound of the texture you’ve described.
Thanks again!
It’s the texture that keeps me using a very small amount of CQ in my baked goods. By keeping the quantity of CQ low, I’m hoping the negative side of flour is minimal in each serving/portion. I find GF flour subs can render a more coarse, drier crust end product (after all, coconut and almond meal are more coarse than flour). And since I’m not gluten intolerant, I have found I can use tolerate 1/4-max 1/2 cup in a full recipe with no ill effects or carb cravings creeping back in.
These do look wonderful, but I’m confused about the directions. First the dry ingredients, then “dip batter into the muffin cups,” then soften the cream cheese and beat the eggs? Is this perhaps out of order?
Thank you for your help. I love your recipes and posts – fabulous!
Yes, a copy paste error. Thanks so much. I have fixed that on the recipe now.
Peggy these look great! I wonder how they would turn out if I sub almond flour for the Carbquick though. Probably not as terrific, but I unfortunately cannot do Carbquick. I will have to give it a try.
Hi, and THANKS Ginny! They’ll likely be a tad different in texture, but I’m sure they’ll cook up just fine! Give it a try and hope you’ll post back how that comes out. I’m sure I have other readers that can’t or prefer not to do CQ who would love to know that as well.
I’ll give it a try and let you know.
These look and sound just great and VERY low carb,too!!Thanks so much!!
Yes, Linda, they’re so low carb you can have 1 or 2 guilt free slathered in butter!
I think your computer mixed up the first few sentences of your recipe. I just had the same thing happen to me in an email I was writing. The recipe sounds good.
Actually, I just reread the recipe and that’s exactly as I typed and intended it, Maryanne. I did go in and do a quick edit of an error and I may have been doing that precisely when you were looking at it, which may cause display problems. Reload that page now and I think it will read OK now. But since you mention your email was jumbled, too. You may have the problem I discovered I had this week when my email wouldn’t display my address book contacts correctly. And my printer would no longer page break in the logical place and it always had before. Reinstalling the printer driver didn’t fix the printing problem. I wondered if my Firefox user profile was corrupted (we had a power outage last month when I was on-line). None of the other user profiles experienced these problems, so I just created a totally new profile in Firefox (settings and all, so it took some time last night). Once I got the new profile running OK, I deleted the old profile, as I only need one. That fixed my email display problem AND my printer problem!! One way to test your profile is to see if the other user accounts are experiencing the same issues. If not, your profile/user account is messed up or your video graphics adapter (drives your monitor) may be going out. You’d have to check with someone more knowledgeable on hardware for help with those things. Sorry.
Yum, I am making those.
Let me know how you like them, Laura!