I made a delicious cake-like bar that can be eaten at breakfast or enjoyed as an afternoon snack. Hot, it will need to be eaten with a fork on a plate; cooled you can pick them up and eat with your hands. These would be a nice treat for a child’s school lunchbox.
This recipe is not suitable until the higher-carb fruits rung of the Atkins Phase 2 OWL carb reintroduction ladder.
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1 T. warm water
1 tsp. dry yeast
¼ tsp. sugar (consumed by the yeast)
½ c. almond flour
1 T. oat fiber (omit for a 100% gluten-free version)
1/3 c. granular erythritol (or sweetener to equal 1/3 c. sugar)
¼ c. golden flax meal
¼ c. plain whey protein powder
1 tsp. baking powder
3 T. cream cheese, softened
2 large eggs, beaten
1½ c. shredded Monterrey Jack or mozzarella cheese
1 tsp. cider vinegar
1 T. heavy cream
1 20 oz. can of pineapple chunks, drained and chopped coarsely
STREUSEL TOPPING: 2½ T. cold butter, 1 T. cinnamon, 2 T. erythritol or Splenda, ¼ c. chopped walnuts (or other nuts) and ¼ c. flax meal
DIRECTIONS: Preheat oven to 350º. Grease an 8″ square metal baking pan and set aside. Dissolve the yeast with the warm water and sugar in a small saucer. Set aside for now.
Soften cream cheese in medium mixing bowl. Beat in the eggs, cream, vinegar, shredded cheeses and stir well until smooth. Add the proofed yeast mixture and stir again. Finally add the pineapple and stir. Measure all the dry ingredients on top of the wet and stir with a rubber spatula to blend until you have a uniform mixture. Scrape the batter into the prepared pan, spreading it evenly.
For the topping, using a fork, blend the cold butter, erythritol, 1 T. flax meal and cinnamon in a small bowl until it is a coarse, crumbly mixture. Add the nuts, stir well. Sprinkle evenly over the batter and pop pan into 350º oven. Bake for about 35-40 minutes or until dry to the touch, firm in the center and lightly browned around the edges. Cool a few minutes and cut evenly into 9 squares. Serve warm on a plate with breakfast coffee or tea. Store leftovers in a plastic bag in your refrigerator.
NUTRITIONAL INFO: Makes 9 servings, each contains:
20 g fat
4.48 g carbs, 2.48 g fiber, 2 g NET CARBS
11.8 g protein
265 mg sodium