Peggy’s Original Pizza Crust

original-pizza-crust

This is my first pizza crust recipe and this is the only one I have been willing to put my stamp of approval on.  This is the one I keep coming back to with consistent results.  My Gluten-Free crust recipe is good, don’t get me wrong, but it doesn’t get quite as crisp as this one.  I prefer a crisper crust.  The all-cheese crusts get crisp, but frankly are just to “salty” for my taste.  This one is just right in my opinion.  None of my other experiments with crusts have WOW’ed me quite like this one.  This tastes like pizza parlor “crisp crust” to me.   The inspirational recipe I tweaked to arrive at this one was Sherrielee’s Artisan Flatbread.

This crust is not acceptable until the grains rung of OWL, however.  Please be aware that although Carbquick is low in carbs, it still has some real wheat flour in it.  If you cannot do flour, you will want to use all gluten-free mix or try my Gluten-Free Pizza Crust recipe instead.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS: 

4 oz. cream cheese, softened

2 beaten eggs

½ c. Jennifer Eloffs Gluten-Free Bake Mix

¼ c. CarbQuick bake mix (or more of the above gluten-free mix if you need gluten-free)

½ tsp. baking soda

½ tsp. baking powder

½ c. grated mozzarella cheese

Mmmmmm. WARNING! Only click if you want your mouth to water!

WARNING! Only click if you want your mouth to water!

2 T. Parmesan cheese

DIRECTIONS:  Line a 13-16″ pizza pan (mine has holes in the bottom)  with parchment paper.  Soften cream cheese and beat in the eggs.  Add the dry ingredients and cheese in the order listed above.  Stir, beating until batter is smooth.  Evenly spread onto parchment paper with a rubber spatula, trying to keep the thickness even throughout.  Bake in preheated 350º oven for about 15-20 minutes until just done in the center to the touch, but not really browned yet.  Remove from oven, cool a few minutes and then slide parchment out from under the crust like a magic demo man jerks the table cloth out from under the set table without jostling the dishes (mine comes out just fine each time).  Now top your partially cooked crust with sauce, spices, cheese and toppings of your choice. Bake another 15 minutes or so to melt cheese and meld flavors.

NUTRITIONAL INFO:  Makes 8 slices, each contains: (not including your toppings)

147 calories, 12.3 g  fat, 3.51 g carbs, 1.73 g  fiber, 1.78 g NET CARBS, 8.94 g  protein, 244 mg sodium

Einkorn English Muffin

Einkorn English Muffin

Tried my Peggy’s English Muffin as an Einkorn flour version to see how that would improve texture and flavor.  I also decided to add a little psyllium husk powder for elasticity and the results were amazing!  Toasted in my broiler nicer than any other toast to date.  Flavor was like real toast!  Still haven’t achieved that acidic “sour dough” flavor that store-bought English muffins have though.   I’ve never been into messing with sourdough starter and such, quite frankly, so that may never happen.  But I’m pretty happy with this muffin and may not do further experiments on it.  Peggy, who are you kidding?  I can’t quit until I reach Nirvana and this muffin just isn’t quite there yet.  But it is vastly improved over my old version linked above.  I see that as all “goodness”.   🙂  As always, if there are further tests and improvements, I’ll come back to this post and make those changes.  🙂

As with all my Einkorn experiments, they are not suitable during Atkins Induction phase.  Wait until you are nearly to or at goal weight.  Keto dieters can have these occasionally if the day’s menu allows the carbs.  These would not be suitable for Primal-Paleo folks.  If you’re wondering, I order my Einkorn flour from Jovial foods.com.  Some people are able to buy it in local grocery stores, but I am not.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS: 

1½ T. unsalted butter

¼ c. egg whites (I used the ones in a carton)einkorn-by-jovial

2 T. very hot water

3 T. almond flour

1 T. Einkorn flour (for gluten free, use 1 T. oat flour ground from 100% certified gluten-free oats)

1 tsp. oat fiber (for gluten-free, use oat flour ground from 100% certified gluten-free oats)

¼ tsp. baking powder

1 tsp. psyllium husk powder (I use NOW brand from Netrition.com)

DIRECTIONS:   Melt butter in a small bowl.  I used a 5″ oval dish.  Add the egg whites and hot water.  Add the dry ingredients in the order listed, stirring after each addition.  The mixture will be very fairly soupy at this point.  Add the psyllium husk powder last and the “batter” will now begin to thicken up.  Stir well with your fork to insure all is well-mixed.  Allow 1 full minute for the psyllium to do its job of thickening your batter.  Pop into your microwave and cook on HI for about 1 minute (should be dry to the touch in the center).  Cook a few seconds longer if still damp in the center.  Microwaves vary. Preheat your broiler.

Remove, loosen the edges with a knife tip and tip the muffin out onto a cutting board.  Cool a minute or so and then carefully slice laterally into two slices using a serrated bread knife.  Place on a metal pan and toast/brown the bottoms and then the tops in your broiler or toaster oven to your liking.  Serve hot with butter and your favorite jam.  You can also toast these in your slot toaster if you prefer, but be forewarned, I find they tend to “slump” or crumple down, even with the toaster support wires.  They then are misshapen and inclined to burn when they crumple and touch the elements of the toaster.   Your call on the toasting method. 🙂

NUTRITIONAL INFO:    Makes one muffin.  Entire recipe contains:

314 calories, 26.5 g  fat, 12.2 g  carbs, 7.1 g fiber, 5.1 g  NET CARBS, 11.1 g  protein, 354 mg sodium

Gluten-Free Grain-Free Hamburger Buns

Click to enlarge (about 1

(Larger version shown)

I think these are my best low-carb hamburger buns yet!  They are very neutral in flavor and will definitely not drown out the lovely flavor of your charcoal-grilled burgers like many low-carb breads will.   They are so sturdy not a single crumb or piece fell off my burger, despite the heat of the meat patty.   But they achieve this sturdiness NOT at the price of “moist”.  They are not the slightest bit  “dry” or difficult to swallow.  Tasted like I was eating a REAL and very SOFT hamburger bun!

For those familiar with my Gluten-Free Grain Free Focaccia Bread recipe, that’s what these are made with.

SPECIAL NOTE:  For bigger buns (shown above), make a double batch of batter (which doubles the carbs to 3.06 per larger bun).  

These buns are not suitable for Atkins Induction, but are acceptable once you get to Phase 2 OWL nuts and seeds level.  They are also suitable for Ketogenic diets and Primal folks if dairy is occasionally consumed.  These buns are not suitable for a Paleo lifestyle.

You’ll find many more tasty gluten-free recipes in Jennifer Eloff’s latest cookbooks.  She has brought together some of the most talented low-carb cooks on the internet to bring you recipes you won’t want to miss.  Stop on over at the Facebook page for Low Carbing Among Friends and see what deliciousness awaits you in this 5-volume series of cookbooks.   You can have all these wonderful recipes and more by ordering yours at Amazon or here:   http://amongfriends.us/order.php

Click to enlarge

INGREDIENTS:

½ c. almond flour

¼ c. golden flax meal

¼ c. plain whey protein

1 tsp. baking powder

0013 T. cream cheese, softened

2 large eggs

1½ c. Monterrey Jack cheese, shredded

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

1 tsp. dry yeast dissolved in 1 T. warm water (optional, for flavor only)

Poppy or Sesame seeds (optional)

DIRECTIONS:  Preheat oven to 350º.  Soften cream cheese in medium mixing bowl in microwave.  Beat in the eggs, cream, water, vinegar, both cheeses and dissolved yeast (if using).  Measure and add in all the dry ingredients and stir well with a rubber spatula. Grease your metal molds well with oil.

I actually baked my buns in empty 13-oz cans (top and bottoms removed) that cooked chicken breast meat comes in.  Those cans are the perfect diameter and I have saved 8 of these over the past year so I would have them for this purpose.  They don’t appear to be lined, so I think it’s OK to bake in them.  After baking these, I located some mini cake pans that are just the right shape for making my hamburger buns in future.  A large round metal cookie cutter would work, too. Muffin-top pans would be OK I suppose, but will make smaller buns.  You can even free-hand shape them on a silicone or parchment lined cookie sheet.  But be warned, they will spread out as they cook and you may be unhappy with their final shape.

Using a ¼-cup measuring cup, scoop up ¼ c. batter and fill your molds, spreading the batter evenly with the back of a spoon.  If you doubled the batter for the larger buns, use a ½-cup measuring cup to fill your molds.  Batter will be about ½” thick in the molds and there should be enough batter for 7 buns. Sprinkle on sesame or poppy seeds if desired.  Pop buns into a 350º oven and bake for about 18-20 minutes or until done to the touch in the center and lightly browned around the edges.  Cool a few minutes.  Slide knife around edges of buns to loosen and carefully remove them to a cooling rack or cutting board. When totally cool, slice them laterally and they are ready to use for your grilled burgers or other sandwiches.  Store any leftover in a plastic bag in your refrigerator.  Please note these buns boast some impressive nutritional stats below.

NUTRITIONAL INFO:   Makes seven small buns you then slice laterally to create a “top” and “bottom” of your bun. Each 2-part hamburger bun contains: (doesn’t include sesame or poppy seeds if you use them).  Double these numbers if you double batter for larger size burger buns.

197 cals., 16g  fat, 3.5g  carbs, 1.97g  fiber, 1.53g NET CARBS, 12.7g  protein, 288 mg sodium

Sausage Cheese Biscuits

SausageCheeseMuffins

How about a pan of these delicious biscuits for breakfast in the morning?  They are real tasty, very light and are not at all crumbly.   Better yet, very simple to make!  If you tolerate whey protein, this is certainly a breakfast treat suitable for Atkins Induction or other Keto diets.

More delicious low-carb bread recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or here: http://amongfriends.us/order.php

INGREDIENTS:

3/4 c. whey protein, unflavored, unsweetened

1 c. shredded cheddar cheese

4 oz. pork breakfast sausage, cooked

2 tsp. baking powder

1/4 tsp. baking soda

1½ tsp. coconut flour

1 T. almond flour

1 T. oat fiber (for gluten-free biscuits, omit or substitute 1 T. certified gluten-free oat flour)

Pinch garlic powder

1 egg, beaten

¼ c. melted butter, unsalted

3 T. cream

DIRECTIONS:   Preheat oven to 350º.  Brown sausage in non-stick skillet, crumbling it up well.  Melt butter in mixing bowl in microwave.  Add cream and beaten egg.  Add sausage and cheese and stir.  Measure out all dry ingredients on top and stir all together just until ingredients are well mixed.  Using a 2T. measuring cup, scoop out rounded scoops (about 3T.) into 8 greased muffin cups.  If any batter is left in the bowl, top each off equally with the remaining batter.  I used a square muffin pan and this amount of batter made eight that rose nearly double, but did not mound very high, as you can see in the pic.  Bake at 350º for about 10 minutes, but check at 8 minutes as ovens vary.

NUTRITIONAL INFO:  Makes 8 biscuits, each contains:

106 calories, 8.6 g  fat, 2.06 g carbs, .84g fiber, 1.12 g  NET CARBS, 8.79 g  protein, 189 mg sodium

Rosemary-Onion Dinner Rolls

Rosemary-Onion Dinner Rolls

These little rolls are a variation on a Paleo Flax Bread recipe I saw somewhere on the net.  They came out quite light and tasty.  They are very nice with butter.  These are not suitable until you get to the Atkins OWL nuts and seeds level of the carb re-introduction ladder.  This batter can be baked as a single loaf as well, but allow longer (about 30 minutes) for baking time if you do.  I found they were good at room temperature, sliced and used to make min- sandwiches and sliders, too!

VARIATION:  Omit rosemary & onion powder and instead use dill weed or seed along with lightly toasted minced dehydrated onion.  Or use any other favorite seasoning blend.  Be CREATIVE!!  🙂

This recipe appeared in Volume 2 of Jennifer Eloff’s cookbook series: Low Carbing Among Friends.  Each of her books brings you a huge collection of kitchen-tested low-carb creations (a number of mine) by some of the most talented cooks in the low-carbing arena. GET YOURS TODAY from:  Amazon or here

INGREDIENTS: 

2 T. coconut flour

2/3 c. almond flour

1 c. + 2 T. flax meal (use golden flax for the lightest roll)

¼ tsp. salt

2½ tsp. baking powder

1 tsp. onion powder

1½ tsp. crushed dried rosemary (or 1½ T. fresh, chopped fine)

4 eggs, beaten

¾-1 c. water

4 T. olive oil

DIRECTIONS:  Preheat oven to 350º.   Grease loaf pan or muffin pan with some olive oil.  Beat the eggs, 4 T. olive oil and 1/2 c. of the water in a large mixing bowl.  Measure all dry ingredients on top of the egg mixture and stir/beat well.  Batter will be quite stiff.   Gradually add more water in small increments and beat after each addition until batter is smooth/soft enough to be spooned into muffin pans.  I used a square muffin pan making these.  You want it fairly thick!  Spoon into muffin cups nearly full, as these don’t rise too much. I actually used a square muffin pan, with 1″ deep wells.

Optional:  Before baking, sprinkle a few poppy seeds or crushed minced onion on top.

Pop into 350º oven for about 20 minutes (30-40 minutes for a single loaf of bread).  Cool slightly before attempting to remove them from the pan.

NUTRITIONAL INFO:  Makes 1 loaf cut into 12 slices or 12 dinner rolls, each roll/slice contains:

154 calories, 12.8 g  fat, 5.83 g carbs, 4.43 g fiber, 1.4 g  NET CARBS, 5.71 g protein, 83 mg sodium

 

Einkorn Buttermilk Biscuits

einkorn-buttermilk-biscuits

My latest biscuit experiment came out delicious!  The hubs said he really liked these.  I decided to see what a little Einkorn flour would bring to my new Buttermilk Biscuits recipe posted last week.  I’m pleased with the results!  The texture didn’t change dramatically, and they took a wee bit longer to cook, but I love the added buttermilk taste of these!  This recipe is not suitable until you reach the grains level of the Atkins carb re-introduction ladder.  With the addition of the Einkorn flour, these are certainly not my lowest carb biscuits.  So browse my other biscuit recipes if you are looking for a lower carb count. I have a number of them now. 🙂

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

1 3/4 c. CarbQuik bake mix

1/4 c. Einkorn flour

2 tsp. baking powder

1 T. egg white protein powder (optional rise booster)

1 tsp. glucomannan powder (or xanthan gum)

½ c. shredded Monterrey Jack cheese

1 egg, beaten (use 2 eggs if you omit the egg white protein above)

4 T. sour cream

4 T. melted butter

1 c. 2% buttermilk

DIRECTIONS:  Preheat oven to 425º.  Oil an ebilskiver or turnover pan, muffin pan, muffin-top pan, or parchment line a baking sheet.

Mix dry ingredients in a medium mixing bowl.  Stir in the cheese shreds.  In a small bowl, beat the egg, sour cream, butter and buttermilk together with a whisk.  Scrape the wet ingredients into the dry and mix/wold well with a rubber spatula to form a nice ball of dough that is mildly wet.  Form into eight equal portions, shaping them taller than flatter if using s sheet pan.  Place into oiled pan slots or equally spaced on your baking sheet.   Pop into 425º oven for 16-18 minutes. Watch them closely after the 12 minute mark, as ovens do vary.   Slice and butter or serve with jams of your choosing.

NUTRITONAL INFO:   Makes 8 biscuits, each contains:

143.5 calories, 12.9 g fat, 11.08 g carbs, 5.17 g fiber, 5.91 g NET CARBS, 7.2 g protein, 307 mg sodium

Einkorn Dinner Rolls

Einkorn Dinner Rolls (2)

These will make a lovely addition to your Holiday feast this year.  I often double this recipe and make a loaf as well as a batch of rolls.  This freezes nicely. 🙂  They are my best low-carb dinner rolls to date and now my go-to recipe!  Soft inside; slightly chewy crust and a marvelous flavor.  And they rose up nicer than any I’ve made before!

My Inspiration for these is a bread recipe of Maria Emmerich.  I made several changes and am quite pleased with my results. My husband even said these were quite good hot out of the oven with butter, and he’s hard to please with low-carb baked goods.  These have a nice mouth feel one finds in a good traditional yeast bread.  I even included some dissolved yeast but that’s just added for flavor.

These should make very nice sliders, too.  Here’s a close-up on the smooth texture:

I order my non-GMO Einkorn flour direct from Jovial Foods.  Some have found it at Safeway and other stores, but I’ve not been so lucky.  Einkorn is an ancient form of wheat, that has not been hybridized.  I use only the tiniest amounts in recipes as it brings so much texture and flavor for little added carbs.  This recipe is not suitable until you are near goal weight (Pre-Maintenance on Atkins).

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

VARIATION:   Sprinkle and press on some of my 8-Seed Blend on the tops of the rolls before baking:

DRY INGREDIENTS:

½ c. almond flour

2 T. Einkorn flour (use 2 T. more almond flour for gluten-free version)

½ c. egg white protein powder (I use NOW brand)

2 T. oat fiber (use 100% certified gluten-free oat flour for gluten free version)

2 T. coconut flour

1 T. baking powder

2 T. golden flax meal (dark flax or a mixture can be used for a darker, nuttier-tasting bread)

¼ tsp. sea salt

3 T. psyllium husk powder (I use NOW brand)

WET INGREDIENTS:

1 tsp. dry yeast dissolved in 2 T. warm water + pinch sugar (consumed by yeast)

5 large eggs, beaten

3 T. olive oil

¼ c. egg whites (I used the ones in a carton)

½ c. boiling water (added last)

DIRECTIONS:  Preheat oven to 350º.  Grease or oil a standard muffin tin and set aside.    Dissolve yeast in 2 T. warm water and add a tiny pinch sugar.  Set aside.  In a large mixing bowl, measure out all dry ingredients.  Stir well.  In another medium bowl, add the first 5 wet ingredients (all but the boiling water) and beat with a fork.  Add the dissolved yeast mixture to the wet ingredients and stir.   Now add the wet ingredients to the dry ingredients and beat well using a rubber spatula. Slowly add the boiling water to the batter and stir to blend. Batter will be lumpy.  Now, using a whisk, beat until batter is smoother (about 15 times is all it should take).  Spoon batter into greased muffin tin cups 3/4 full evenly distributing the batter as best you can.  I actually used a silicone muffin pan.  Bake at 350º for around 30 minutes, but check them at 20 minutes as ovens vary. If not firm and dry to touch on tops, cook 5 or so minutes longer.  Remove from oven and in a few minutes, lift out with knife tip or tip onto board to finish cooling.  Serve warm.

NUTRITIONAL INFO:   Makes 12 dinner rolls, each contains:

123 calories, 8.56 g fat, 6.53 g carbs, 3.93 g fiber, 2.6 g NET CARBS, 4.85 g protein, 222 mg sodium

English Muffin

English Muffin

This is my lowest carb English muffin experiment to date.  It sure toasts nicely and psychologically allows me to feel like I’m having an English muffin.  The flavor is nice, especially with jam.  I tried to take my picture so you could see the inside texture well.  The air bubbles brought about with the addition of baking powder really do facilitate crisper toasting and promote the resemblance of a flour-based English muffin, I think.  These would not be suitable until the OWL phase of Atkins since they have almond flour.  **For you recipe tweakers…….do not substitute coconut flour in this recipe.  I did one that way and it was hard as a rock, didn’t toast so well, and not very good flavor-wise either.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS: 

2 T. melted butter, unsalted

1 large egg, beaten

pinch salt (omit if using salted butter)

1 T. almond flour or meal

1 tsp. oat fiber   (Available at Netrition.com.  Substitutions will result in higher carbs; omitting will render a different texture muffin)

1/2 tsp. baking powder

1/8 tsp. psyllium husk powder (optional for slightly chewy muffin)

DIRECTIONS:   Melt butter in microwave in a small round bowl.  I used a 4″ ceramic ramekin.    Beat in the egg until smooth.  Add dry ingredients and beat until batter is smooth. Microwave on HI for 2 minutes.  Tip muffin out onto cutting board and carefully slice in half laterally.  Toast to desired brownness and butter or serve with your favorite no-sugar jam or fruit topping.  My picture is shown with sugar-free blackberry jam.

NUTRITIONAL INFO:   Makes 1 English muffin which contains:

294 calories, 27 g  fat, 7.4 g   carbs, 4.6 g fiber, 2.8 g  NET CARBS, 10.9 g  protein, 217 mg sodium

RECIPE CORRECTION: Buttermilk Biscuits

buttermilk-biscuits

CORRECTION TO MY RECENTLY PUBLISHED BUTTERMILK BISCUITS RECIPE:  Thanks to a quick reader’s trial, I have just realized a mistake in my original recipe posted earlier this week.  The recipe is reprinted in full below, showing the correction of 2 cups of CarbQuik (not 1 c.). Please make this correction to your printed copies or reprint the copy below showing the correct amount of CarbQuik.  I apologize if this error caused anyone else inconvenience or a failed batch.

These came out delicious!  The hubs said he really liked them.  I wanted the taste of buttermilk in a biscuit and had not tried that to date.  I’m pleased with the resulting biscuits, which are not grainy, crumbly or dense like so many low-carb biscuits.  These are actually pretty light.   This recipe was inspired by one posted by “EnglishLit” on Low Carb Friends forums.  I have changed it up quite a bit, but the basic flour she begins with is unchanged in this version.  This recipe is not suitable until you reach the grains level of the Atkins carb re-introduction ladder.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

2 c. CarbQuik bake mix

2 tsp. baking powder

1 T. egg white protein powder (optional rise booster)

1 tsp. glucomannan powder (or xanthan gum)

½ c. shredded Monterrey Jack cheese

1 egg, beaten (use 2 eggs if you omit the egg white protein above)

4 T. sour cream

4 T. melted butter

1 c. 2% buttermilk

DIRECTIONS:  Preheat oven to 425º.  Oil an ebilskiver or turnover pan, muffin pan, muffin-top pan, or parchment line a baking sheet.

Mix dry ingredients in a medium mixing bowl.  Stir in the cheese shreds.  In a small bowl, beat the egg, sour cream, butter and buttermilk together with a whisk.  Scrape the wet ingredients into the dry and mix/wold well with a rubber spatula to form a nice ball of dough that is mildly wet.  Form into eight equal portions, shaping them taller than flatter if using s sheet pan.  Place into oiled pan slots or equally spaced on your baking sheet.   Pop into 425º oven for 12-15 minutes. Watch them closely after the 12 minute mark, as ovens vary.   Slice and butter or serve with jams of your choosing.

NUTRITONAL INFO:   Makes 8 biscuits, each contains:

127.4 calories, 12.9g fat, 8.58g carbs, 5.46g fiber, 3.12g NET CARBS, 6.7g protein, 307 mg sodium

Induction Chicken and Dumplings

Click to enlarge

Man, this Induction-friendly dish is real Fall and Winter comfort food for us.  It tastes even better than it looks!  Just what you need on a chilly day.  A cyber friend said it is snowing today where she is this week!  So I thought I’d repost this Phase 1 recipe for those just starting out on their low-carb program can also enjoy this winter.  It’s a marvelous use of Oopsie Rolls and I was astounded they held up to 20 minutes of broth simmering!  The spongy, egg-like quality of Oopsie Rolls is just perfect for this application.  You can also cut the rolls up into smaller pieces for adding “dumplings” to other soups at the last minute.   🙂   If you want to double or triple this recipe, it definitely freezes well.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

1 chicken breast (large, about 8 oz.)

2 c. low-sodium chicken broth (plus enough water to cover chicken well if needed)

3 drops yellow food coloring (optional)

3 large stalks celery, chopped coarsely

1 chicken bouillon cube

Dash black pepper

2 Oopsie Rolls (also called Improved Revolution Rolls)

¼-½ tsp. xanthan gum to thicken

DIRECTIONS: Cut chicken breast in half for two servings.  Place in stew pot.  Cover with all remaining ingredients except Oopsie Rolls and xanthan gum.  Bring to a boil, lower to a gentle simmer and cook for 30 minutes.  Break or cut up rolls into quarter-sized “dumplings” and drop into broth.  Continue to simmer for 15-20 more minutes.  Do not disturb with spoon too much and the “dumplings” will not fall apart at all.  Right before serving, dust xanthan gum over surface and gently stir, waiting between successive dustings to allow to thicken.  When you get to the desired thickness, remove from heat and serve.

NUTRITIONAL INFO: Makes 2 servings, each contains:

350 calories, 16.2 g  fat, 5.9 g  carbs, 3.5 g  fiber, 2.4 g  NET CARBS, 41.5 g  protein, 1500 mg sodium

Buttermilk Biscuits

buttermilk-biscuitsWell these certainly came out delicious!  The hubs said he really liked them.  I wanted the taste of buttermilk in a biscuit and had not tried that to date.  I’m pleased with the resulting biscuits, which are not grainy, crumbly or dense like so many low-carb biscuits.  These are actually pretty light.   This recipe was inspired by one posted by “EnglishLit” on Low Carb Friends forums.  I have changed it up quite a bit, but the basic flour she begins with is unchanged in this version.  This recipe is not suitable until you reach the grains level of the Atkins carb re-introduction ladder.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

2 c. CarbQuik bake mix

2 tsp. baking powder

1 T. egg white protein powder (optional rise booster)

1 tsp. glucomannan powder (or xanthan gum)

½ c. shredded Monterrey Jack cheese

1 egg, beaten (use 2 eggs if you omit the egg white protein above)

4 T. sour cream

4 T. melted butter

1 c. 2% buttermilk

DIRECTIONS:  Preheat oven to 425º.  Oil an ebilskiver or turnover pan, muffin pan, muffin-top pan, or parchment line a baking sheet.

Mix dry ingredients in a medium mixing bowl.  Stir in the cheese shreds.  In a small bowl, beat the egg, sour cream, butter and buttermilk together with a whisk.  Scrape the wet ingredients into the dry and mix/wold well with a rubber spatula to form a nice ball of dough that is mildly wet.  Form into eight equal portions, shaping them taller than flatter if using s sheet pan.  Place into oiled pan slots or equally spaced on your baking sheet.   Pop into 425º oven for 12-15 minutes. Watch them closely after the 12 minute mark, as ovens vary.   Slice and butter or serve with jams of your choosing.

NUTRITONAL INFO:   Makes 8 biscuits, each contains:

127.4 calories, 12.9g fat, 8.58g carbs, 5.46g fiber, 3.12g NET CARBS, 6.7g protein, 307 mg sodium

Poppy Seed Cheese Biscuits

poppyseedbisctuits

This is an adaptation of a recipe by Bruce Fife.  So far my husband hasn’t liked anything made with coconut flour, until I made these today.  We both liked this recipe after a bit of tweaking.   One of these biscuits provides 38% RDA of Vitamin B12 and 31% RDA Vitamin A!  To lower the carbs a bit, you could reduce the amount of cheese in these and recalculate the nutritional info to reflect that change.  The coconut flour and poppy seeds make these unsuitable for Atkins Induction.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

¼ c. unsalted butter, melted

1/3 c. coconut flour

4 beaten eggs

pinch salt

1 tsp. poppy seeds

1/2 tsp. baking powder

3/4 c. shredded cheddar cheese

VARIATION:   Omit poppy seeds and add ¼ tsp. each garlic powder and onion powder to get closer to the flavor of Red Lobster’s Cheddar Bay Biscuits.  A sprinkle of Parmesan on top would also be good.

DIRECTIONS:  Preheat oven to 400º.  Mix dry ingredients in a bowl and stir well.  Measure in the wet ingredients and stir in with a fork to make a smooth mixture.  Batter will seem a bit wet at first, but let it set a few minutes on the counter and it will thicken up to a nice dough.  Spoon up 9 equal portions onto a parchment-lined baking sheet.    Bake at 400º for 12-15 minutes.

NUTRITIONAL INFO: Makes 9 biscuits, each contains:

142 calories, 11.2 g  fat, 4.86 g  carbs, 2.60 g  fiber, 2.26 NET CARBS, 6.08  protein, 191 mg. sodium

Pumpernickel “Rye” Bread

Click to enlarge

These chunks of dark deliciousness were super tasty hot from the oven with butter.  You can make this into formed rolls, a loaf, of even a focaccia-style flat sheet!  I just make it in a small cake pan and cut it into triangles.  Next time I’m going to do these either as round dinner rolls or in my square muffin pan!   If you don’t like rye bread, just leave out the caraway seed and you have plain Pumpernickel!  This recipe is not suitable technically until the grains rung of OWL.  But oat fiber has 26 g. carbs per 1/3 cup and 26g. fiber, so even with rounding, it’s <1g. of carbs per 1/3 c.  I use very little in a recipe so that helps, too. As a virtual wash on carbs, I doubt you would have to wait until the grains rung of OWL to try these, but test to determine if it starts food cravings or causes gains.  It hasn’t for me.  🙂

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

¼ c. + 1 T. DARK flax meal

1 T. melted butter

2 T. sour cream

1 egg

½ tsp. baking powder

2 tsp. oat fiber

½ tsp. caraway seed

1 square (14.3 g) 100% cacao unsweetened chocolate (or 90% Lindt chocolate)

1 T. brewed coffee

OPTIONAL:  ½ tsp. freeze-dried coffee crystals (enhances flavor a lot)

DIRECTIONS:  Melt chocolate and butter in microwave.  Dissolve coffee crystals in the brewed coffee and add. Place in food processor.   Add in the sour cream and beaten egg.  Pulse a couple times to blend.  Add all dry ingredients and pulse a few times to mix batter well.  Either dip into 4 greased ramekins, 4 microwave safe muffin cups  or if using as sliced bread, dip batter into square or round small glass baking dish container.  Cook on HI for 1 minute 10 seconds or until center is dry to the touch.   If increasing recipe (four recipes) for a small loaf, bake at 350º for around 30 minutes or until center passes a dry toothpick test.  Cool and tip out onto cutting board.  Slice “rolls” laterally if using for a sandwich.   Serve hot rolls  at once with butter.  Completely cool before attempting to cut if you made a loaf for slicing.

NUTRITIONAL INFO:  The whole recipe has 690 calories, 63.5 g fat, 20.1 carbs, 13.5 g  fiber, 6.6 g net carbs, 20.9 g protein.  Calculate according to what shape/slice you are making.

If making as dinner rolls, this recipe makes 4 small rolls, each contains 172.5 calories, 16 g fat, 5.03 g carbs, 3.38 g fiber, 2.65 g NET CARBS, 5.23 g  protein

Peggy’s Sliced Bread

Peggy's Sliced Bread

I decided to make my Focaccia Sheet Bread recipe without the shredded cheese this time to see how that would bake up.  Well, I’m totally astounded at how good this came out.  Only difference between this and commercial sliced white bread is it isn’t as white and it has, of course, a full soft crust atop each slice.  Not a bad thing in my book. Warm and buttered, it reminds me of a British crumpet, just no yeast taste (that may be my next experiment).  I have to admit, both flavor and texture were outstanding!  An added bonus, this bread is somewhat elastic, in that it DID NOT break apart in my hands even with a piping hot hamburger patty between two very thin pieces that were sliced laterally out of one whole slice.

Due to it’s fairly plain “white-bread” flavor, I also see potential for this basic batter in dessert/sweet applications.  Due to the Carbquick, this bread would not be suitable until the grains rung of the OWL phase of Atkins.  If you use Carbquick, it will not be gluten-free, either.  See gluten-free recommendation in recipe below.

To make bread sticks, take one slice and cut as desired, baste in 2 tsp. butter, sprinkle of garlic powder and a smidgeon of oregano and Parm.  Toast lightly in broiler just until surface slightly begins to brown.  Entire slice is 1 serving for 2.83 net carbs.  Great with  soup or for dipping in hummus made from cauliflower.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.phpDISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

8 oz. cream cheese, softened

4 large eggs, beaten

1 c. Jennifer Eloff’s Gluten-Free Bake Mix

½ c. Carbquick bake mix (use ½c. more Jennifer’s mix for 100% gluten-free version.)

½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

DIRECTIONS:  Preheat oven to 350º.  Soften cream cheese in medium bowl and beat in the eggs.  Add in all dry ingredients and stir until well blended.  Line a 12 x 16½”  or 11 x 16 baking pan with parchment or silicone/Silpat sheet.  Use a smaller pan if you are wanting thicker pieces than shown.  Spoon the batter onto pan in evenly spaced globs.  Using fork or rubber spatula, evenly spread out the batter to the edges of the pan, trying to see that it is uniformly thick throughout, especially at the edges of the pan.  Pop into preheated oven and bake for 20-25 minutes or until golden and firm to the touch in the center.  Remove and slightly cool.  Cut into 12 “slices”.

NUTRITIONAL INFO:  Makes 12 slices, each contains:

144 calories, 12.6 g  fat, 6.08 g  carbs, 3.25 g  fiber, 2.83 g  NET CARBS, 8.9 g  protein, 235 mg sodium

Flax-Whey Protein Bread

Click to enlarge. Sprinkled with 8-Seed Crust blend

Sprinkled with 8-Seed Crust blend

This bread is my previous Low-Carb Flax Bread that is evolving for the better.  I’m not so fond of the taste of flax and have made some further changes to my first Atkins Induction-friendly recipe.  Those changes are reflected below.  The result has a lovely taste and texture, although not as good as my gluten-free focaccia recipe…….but I can’t have that right now as I’ve returned to an ULTRA low-carb regimen.  Just replace 1/2 cup of the golden flax with the dark flax and sprinkle some caraway seed on top for a rye version.  Although not particularly low-calorie, this bread has only 1.05 net carbs per slice!  Better yet, a slice is thick enough to laterally slice into two thin slices for toasting at breakfast!

If you’re not familiar with oat fiber (please don’t confuse with its carbier cousin oat bran!) it has 26 grams carbs per serving and nearly 26 grams fiber, so it’s a wash on the carbs after subtracting the indigestible fiber.  Technically it comes from the oat grain’s husk, and grains aren’t allowed during Induction.  You CAN omit it here, but it adds much flavor and texture to this bread.  Oat fiber comes from the outer husk of the oat.  I have never gained eating small amounts of it, so I include it in most all of my baked goods.  Your mileage may vary, so tread carefully the first time you consume oat fiber. If you gain or find it stirs carb cravings, then by all means, do not eat it again until you get to the grains rung of the Atkins Phase 2 OWL carb ladder.

I prefer baking this bread in a large sheet pan, because I can easily cut into 16 uniform slices, with more crust, too!  It also is pretty easy to slice each portion laterally if you wish even thinner slices for toasting.  I just can’t slice real thin slices with a loaf of most low-carb breads…….I just can’t, without botching the slice totally.

Here’s one happy customer’s reaction to this bread:

I am so happy I found your site. I have made this recipe 3 times. and it is so good. My pan is 10X13, but it works find for me. We both think it taste like cornbread.
So I have added some stevia to make it a little sweet. And I use coconut oil instead of olive oil and increased it to 1/4 cup.
I have not had any bread for the last few years. And I can’t seem to get enough of this since I have been making it.
I really like that it slices, and stays together.
I will have to try the Low-Salt Sandwich Bread and see how it is with out cheese. I bet it is just as good.
I like it because it is Low Carb and have alot of protein.
Thank You

 

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1 c. golden flax meal

1/3 c. oat fiber

2 T. glucomannan (konjac) powder

1 tsp. dry yeast dissolved in 1/3 c. warm water

1½ c. plain whey protein

¼ tsp. salt

1T + 1 tsp. baking powder

7 eggs

1 c. shredded Monterrey Jack

4 T. olive oil

DIRECTIONS:  Preheat oven to 350º.  Mix all dry ingredients and cheese in large bowl.  Add eggs, water and oil, beating eggs well until batter is well blended.  Line 11×17 sheet pan with parchment.  With a rubber spatula, scrape batter onto parchment.  Using the back of a dinner fork, spread batter from the center out to the edges of the pan, as evenly as possible.   I sprinkle caraway or other spices seed over half the sheet bread.  Bake for around 18 minutes until center is dry and springs back when touched.  Avoid over browning.  Cool and cut into 16 equal slices.  I store this bread in a gallon plastic bag in the fridge until ready to use.  It keeps about 2-3 weeks.  Can be toasted or rewarmed in a low oven.  This recipe rises enough (3/4″ thick) that you can actually slice it laterally and get a sandwich (2 slices) out of each 1/16th slice of this bread!  That really helps keep you within your daily carb limits!  This bread freezes well but remember to never freeze bread longer than a month, ANY bread, low carb or otherwise, as it dried out beyond edibility.

NUTRITIONAL INFO: Makes 16 portions, each contains:

195 calories, 14.77 g  fat, 7.27 g  carbs, 6.22 g  fiber, 1.05 g  NET CARBS, 14.6 g  protein, 237 mg sodium

Egg White Protein Buns

Egg White Protein Buns (2)

I continue to try to improve the Oopsie-style sandwich buns.  My forays into using whey protein powder in the original Oopsie recipe dried them out and made them crumbly.  Next I tried adding a bit of egg white protein instead.  The egg white protein idea I got from a bun recipe I saw over on Maria Emmerich’s blog, seen here:  http://mariamindbodyhealth.com/eggs-benedict-on-protein-bun-and-athletes/.  Thank you for that idea, Maria!  Those came out good, but still not chewy enough.  Next I added some crushed plain pork rinds, an idea I got form Lynne Daniel at the Duke University Low Carb Support Group.  Thanks, Lynne.

Definitely this is an improvement over the original Oopsie in my opinion.  They are sturdier, slightly chewy, without the slightest interior “wetness” the original recipe always had.  I could definitely eat a hamburger or cold cut sandwich on these!  I see some sweet applications for these in my future, too.  🙂  The texture is somewhat like angel food cake to me.

Best of all, these only have .51 net carbs, as the recipe makes nine 3-4″ buns!  Oh, and these toast pretty nicely for butter or your favorite jams, but be warned, set your toaster low, as they are inclined to burn around the edges.  Keep an eye on them as they toast.  🙂  They tend to still get sticky on the top crust in the refrigerator as the inspiration recipe, but I’m working on improving that issue next.  🙂  These are suitable for all phases of Atkins, Keto, and Primal-Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php.DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS: 

5 eggs separated

½ tsp. cream of tartar

½ c. pure egg white protein (No substitutions. Some grocers carry in the baking aisle. I order on-line)

¼ tsp. glucomannan powder (pure fiber from the konjac tuber)

2 T. melted butter

3 T. (½ oz.) finely crushed pork rinds

DIRECTIONS:  Grease, line with parchment or cover 2 cookie sheets with silicone sheets.  Preheat oven to 350º.

Melt the butter.  Separate the eggs into two immaculately clean medium mixing bowls.  Add the crushed pork rind flour to the yolks.  Add the melted butter and glucomannan.  Whisk together and let sit to swell/soak up moisture.  Sprinkle the cream of tartar over the egg whites and with an electric mixer, beat them to the stiff peak stage.  Slowly sprinkle the egg white protein over the egg whites once they are stiff, continuing to run the mixer while you add them.  When all the egg white protein is incorporated, stop the mixer.

Using a rubber spatula, scrape the yolk mixture over the egg white mixture evenly and slowly, very gently fold the two mixtures together until they are well blended.  Do not stir roughly like cake batter or you will deflate the egg whites.  Using a ½ cup measuring cup, scoop the batter onto the baking sheets (they don’t spread much) and gently shape them round.  TIP: You have to use your finger to get all that batter out of the cup so they will all be uniform in size.  Pop into preheated 350º oven and bake for 17-18  minutes. Turn off oven and let them stay in there (DOOR CLOSED!) for a few minutes to begin to cool down. Remove and finish cooling.   I found the crust on these “powdery” and off-putting when right out of the oven.  But once they were totally cool and I bagged them up for an hour, the crust developed into a nice chewy crust.  They did NOT get sticky and stick to each other in the bag like the original Oopsie rolls always did.  Yaaaaay.  🙂

NUTRITIONAL INFO:    Makes nine 3-4″ buns, each contains: (size depends on how much you spread the batter on the pan)

88 calories

5.81 g  fat,

.57 g  carbs, .06 g  fiber, .51 g  NET CARBS

4.48 g  protein

124 mg sodium

Einkorn Dinner Rolls

Einkorn Dinner Rolls (2)

I needed to bake a loaf of bread today and decided to make a double recipe and make a batch of nice dinner rolls.  GOOD DECISION!  My best dinner rolls!  Soft inside; slightly chewy crust and a marvelous flavor.  And they rose up nicer than any I’ve made before!

My husband even said these were quite good hot out of the oven with butter, and he’s hard to please low-carb wise.  These have a nice mouth feel one finds in a good traditional yeast bread.  I even included some dissolved yeast but that’s just added for flavor.

These should make very nice sliders, too.  Here’s a close-up on the smooth texture:

I order my non-GMO Einkorn flour direct from Jovial Foods.  Some have found it at Safeway and other stores, but I’ve not been so lucky.  Einkorn is real, ancient wheat, that has not been hybridized.  I use only the tiniest amounts in the occasional baked goods recipes.  It brings so much texture and flavor for little carbs if used sparingly to enhance alternate flours.  This recipe is not suitable until you are near goal weight (Pre-Maintenance).

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

VARIATION:   Sprinkle some of my 8-Seed Blend on tops of the rolls before baking:

DRY INGREDIENTS:

½ c. almond flour

2 T. Einkorn flour

½ c. egg white protein powder (I use NOW brand)

2 T. oat fiber

2 T. coconut flour

1 T. baking powder

2 T. golden flax meal (dark flax or a mixture can be used for a darker, nuttier-tasting bread)

¼ tsp. sea salt

3 T. psyllium husk powder (I use NOW brand)

WET INGREDIENTS:

1 tsp. dry yeast dissolved in 2 T. warm water + pinch sugar (consumed by yeast)

5 large eggs, beaten

3 T. olive oil

¼ c. egg whites (I used the ones in a carton)

½ c. boiling water (added last)

DIRECTIONS:  Preheat oven to 350º.  Grease or oil a standard muffin tin and set aside.    Dissolve yeast in 2 T. warm water and add a tiny pinch sugar.  Set aside.  In a large mixing bowl, measure out all dry ingredients.  Stir well.  In another medium bowl, add the first 5 wet ingredients (all but the boiling water) and beat with a fork.  Add the dissolved yeast mixture to the wet ingredients and stir.   Now add the wet ingredients to the dry ingredients and beat well using a rubber spatula. Slowly add the boiling water to the batter and stir to blend. Batter will be lumpy.  Now, using a whisk, beat until batter is smoother (about 15 times is all it should take).  Spoon batter into greased muffin tin cups 3/4 full evenly distributing the batter as best you can.  I actually used a silicone muffin pan.  Bake at 350º for around 30 minutes, but check them at 20 minutes as ovens vary. If not firm and dry to touch on tops, cook 5 or so minutes longer.  Remove from oven and in a few minutes, lift out with knife tip or tip onto board to finish cooling.  Serve warm.

NUTRITIONAL INFO:   Makes 12 dinner rolls, each contains:

123 calories

8.56 g fat

6.53 g carbs, 3.93 g fiber, 2.6 g NET CARBS

4.85 g protein

222 mg sodium

 

Spinach Cheese Bread

Spinach Cheese BreadAt 11:00 today I started thinking about that wonderful Spinach Pizza I used to get at Mazzio’s.  But I didn’t want to make a pizza today per se.  I got out my best pizza crust recipe, modified it a wee bit, added more cheese and some spinach and MAN!  Was this ever good.  And look how low-carb it is!!!!!    Even my husband said “This is really good, Peggy!  Be sure to upload this on to the blog!”   And it was so easy, we were eating it at straight up noon!  This is not suitable for Induction but OK for Atkins Phase 2 and beyond.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

½ c. almond flour

¼ c. whey protein powder, unflavored

¼ c. golden flax meal (or more whey protein powder)

1 tsp. baking powder

2 T. oat fiber (not the same thing as oat bran!)

4 T. (2 oz) cream cheese, softened

2 eggs, beaten

1 tsp. apple cider vinegar

1 T. heavy cream

1 tsp. dry yeast, well-dissolved in 2 T. warm water

2 c. shredded Monterey Jack or Mozzarella cheese

1 c. frozen chopped spinach (I did not thaw)

VARIATION:   Remove from oven before fully done, spread a few tablespoons Alfredo sauce and some more sprinkles of spinach on top.  Dust with Parmesan and pop back into oven for more of a true spinach pizza result.  (variation not figured in the nutritional numbers below)

DIRECTIONS:  Preheat oven to 350º.  In a medium mixing bowl, measure out all dry ingredients but the yeast.  Stir well.  Dissolve the yeast in the 2 T. water.  Add to bowl with dry ingredients.  Add in the beaten eggs, cream, vinegar and softened cream cheese.  Beat the wet ingredients into the dry a few strokes.  Add the Jack or mozzy cheese shreds and un-defrosted spinach (break up clumps as you go) and stir to form a thick batter.  Line a 9″ x 12″ sheet pan with silicone or parchment.  Spread batter evenly to fill the pan.  Pop into 350º oven for about 20 minutes or until lightly browned and dry to the touch in the center.  Remove and cool a few minutes.   Cut into 12 pieces and serve.  If you eat it real hot, you will need a fork.  It gets easier to hold in your hand (and tastier) as it cools off.  🙂

NUTRITIONAL INFO:   Makes 12 servings, each contains:

154 calories

12.3 g fat

3.75 g carbs, 2.49 g fiber, 1.26 g NET CARBS

9.5 g protein

232 mg sodium

 

Ham-Spinach Alfredo Pizza

Ham-Spinach Alfredo PizzaI’m taking a lot of shortcuts in the kitchen these days dealing with back issues that make it difficult to stand for long periods of time.  So today’s lunch, a quick and simple pizza, was made with a Joseph’s Flax-Oat Bran Pita bread, at 4 net carbs per piece.  They make pretty good pizza crusts but I’d not used one for a crust in a pretty long time.  I forget how good they are.  Of course, making one of my own pizza crusts would be a few less carbs, but like I said, I’m taking short cuts these days.    This pizza was quite tasty, with just a hint of basil.  Fresh basil doesn’t agree with my stomach, so I can’t use more than 1 leaf in anything, but it was quite good here.   This pizza isn’t suitable until you get to the grains level of the Atkins carb reintroduction ladder.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote them because these are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:  

1   Joseph’s Flax Meal and Oat Bran Pita bread round

1 T. cream cheese, melted

1 oz. mozzarella cheese shreds

1 T. grated Parmesan cheese

¼ c. chopped spinach leaves

1 basil leaf, chopped

½ oz. red onion, sliced as thin as possible

1 oz. cured ham (I used ½ slice of Cure 81 ham)

DIRECTIONS:  Preheat oven to 350º.  Place pita on a baking sheet lined with silicone or parchment.  With the back of a spoon, smear the melted cream cheese onto the crust.  Sprinkle with Parmesan and most of the mozzarella shreds.  Evenly spread the spinach on top.  Then add the red onion and finally, the ham.  Sprinkle basil on top.   Finally sprinkle the rest of the mozzarella on top.  Pop into 350º oven for about 15 minutes to allow all the cheeses to melt and flavors to blend.   Serve at once.

NUTRITIONAL INFO:    Makes 1 pizza which contains:

277 calories

16.6 g fat

11.1 g carbs, 4.9 g fiber, 6.8 g  NET CARBS

23 g protein

985 mg sodium

 

 

Sausage Breakfast Focaccia

It's gluten-free, too!!

To quote the bard, “a sausage biscuit by any other name……” would taste as sweet.  🙂  A tasty new way to use my wonderful gluten-free focaccia bread recipe.   You’ll be happy to know you CANNOT taste the flax meal in this bread either!

TIP:  If you are not gluten-free, I find 1 T. oat fiber improves this bread’s taste and texture greatly.  But remember, if you add it, OAT FIBER IS NOT GLUTEN FREE.

This recipe is suitable for Phase 2 Atkins, Keto diets, Primal folks if consumed only occasionally.  This bread would not be suitable for Paleo.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends. Chef George Stella also brings you a wealth of delicious recipes you will love! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

BREAD INGREDIENTS:

½ c. almond flour

¼ c. golden flax meal

¼ c. plain whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

1 c. grated Monterrey Jack cheese

½ c. grated Mozzarella cheese

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

1 tsp. yeast dissolved in 1 T. warm water (optional, for flavor only)

1 T. oat fiber (optional)

TOPPING:   5 oz. browned sausage + 1 c. more shredded cheese of your choice

DIRECTIONS:  Preheat oven to 350º.  Soften cream cheese in medium mixing bowl in microwave.  Beat in the eggs, cream, water, vinegar, both cheeses and dissolved yeast (if using).  Measure and add in all the dry ingredients and stir well with a rubber spatula. Line a sheet pan with parchment paper.  You can also use a non-stick pan.  I would not recommend silicone, as this won’t brown as nicely on your Silpat.  Scrap the batter onto the prepared pan, spreading it as evenly as possible with the spatula into a rectangle that is roughly 10″x13″.  Batter will be about ¼” thick.  Sprinkle on cooked sausage and then the mozzarella shreds.  Lightly press down on the toppings so they embed slightly into the batter.  Pop pan into 350º oven and bake for about 15-20 minutes or until dry to the touch in center and lightly browned on the edges.  .  Cool a few minutes and cut evenly into 9 slices and enjoy!  When totally cool, store in plastic bag in your refrigerator.

NUTRITIONAL INFO:   Entire sheet contains:  2113 calories, 164 g fat, 30.6 g carbs, 13.8 g fiber, 16.8 g net carbs, 142 g protein, 3334 mg sodium  (divide by number of servings you cut)

If cut into 9 portions, each serving would contain:

235 calories

18.2 g  fat

3.4 g  carbs, 1.53 g  fiber, 1.87 g  NET CARBS

15.73 g  protein

370 mg sodium

Einkorn Resistant Wheat Starch Biscuits

Einkorn RWS Biscuits

Einkorn RWS Biscuits

This morning I thought I had gone to Heaven!  These biscuits are the best I’ve made in 7 years of low-carb biscuit experiments.  So often low-carb biscuits are either dry, hard as a rock, crumbly, taste like baking soda or powder, are too cheesy, too coconut-y…….in other words, mediocre.  Well, I’ve finally gotten one that even my husband says tastes (and feels) just like a real flour biscuit in his mouth.  Not crumbly, browned nicely, soft, smooth-textured and no odd aftertaste in your mouth from the leavening!  🙂  Einkorn flour is ancient grain wheat that is not modified like modern wheat).  I think it is the Resistant Wheat Starch that makes the difference on this recipe.  These are not suitable until you are near goal weight as there is real flour product in them. Wait until late in Phase 2 or 3.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

If you prefer a biscuit without wheat flour and with a much lower carb count, you will want to check out my Peggy’s Fluffy Biscuits.  They’re yummy. too!

Panful of Deliciousness!

A pan of sheer delicious!

INGREDIENTS:  (all are available at Netrition.com)

2 c. my Einkorn Bake Mix

½ c. shredded Monterey Jack Cheese

2 large eggs, beaten

4 T. Resistant Wheat Starch 75

¼ c. cream

about ¼ c. water, added last and slowly

DIRECTIONS:  Preheat oven to 350º.  Place parchment or a silicone sheet on your baking pan and set aside. In a large mixing bowl, measure out 2 c. my bake mix.  Though it helps to let the mix come to room temp, you still need to rework shortening lumps with a fork until the mix is again the texture of cornmeal.  Add all remaining ingredients but the water and stir well.  Add water slowly but only enough to form a thick dough.  Let dough sit on counter 2-3 minutes to set up a bit.  Dip up 7 equal portions (about ½ c. batter each), form into balls and set them on pan spaced evenly.  Slightly press to a height of 1″  (2″ in diameter).    Pop pan into 350º oven for 15-17 minutes or until dry to touch in center and lightly browned.  These rise up nicely.   🙂  Serve hot with butter and your favorite jams.  Leftovers should keep nicely for a week in the fridge in a ziploc bag or in the freezer for a month.

NUTRITIONAL INFO:  Makes 7 large biscuits.  Each one contains:

283 calories

23.11 g  fat

11.82 g  carbs,  4.62 g  fiber, 7.2 g  NET CARBS

12.11 g  protein

190 mg sodium

Einkorn Cracklin’ Cornbread

Crackling CornbreadSomeone requested a Cracklin’ Cornbread (it’s a Southern thing) on the Low Carbing Among Friends  Facebook today and I truly had forgotten about this fun cornbread my Granny used to make in a cast iron skillet.  Hers was pretty coarse, as she made her own cracklin’s which were quite tough to chop up.  But thanks to modern inventions 😉 I used a food processor and created a tasty little crackling bread.  It’s high in sodium because of the pork rinds, but nobody makes those unsalted to my knowledge (and I just won’t make them from scratch). This bread came out delicious!! It was so moist. It tasted very much like regular cornbread and definitely like the Cracklin’ Cornbread my Granny used to make.  Make yourself a batch and slather it in butter!  This is not suitable until you are quite a ways along in your weight loss efforts and nearly to goal weight (pre-Maintenance or Maintenance), due to the hominy.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:  

½ c. Juanita’s Mexican hominy, drained well

4 eggs

1 T. + 1 tsp. Fresh Corn Flavoring

3/4 c. buttermilk (2% is what I used)

4 drops yellow food coloring (optional)

1 c. my Einkorn Bake Mix  (use a gluten-free mix for gluten-free version)

2 tsp. baking soda

1 T. psyllium

1 c. pork rind flour (rinds crushed fine)

DIRECTIONS:  Preheat oven to 350º.  Cut a piece of parchment to fit the bottom of a 9″ round cake pan.  Grease the sides of the pan with oil. Place the hominy, buttermilk and eggs in the food processor.  Add the food coloring and corn flavoring.  Process until fairly smooth.  Transfer the mixture to a medium bowl.  Measure all dry ingredients on top and stir until if forms a smooth batter.  It will be a thick batter (you can add 1-2 T. more buttermilk if you think it is too thick. With a rubber spatula, scrape the batter into the pan and spread it evenly with the spatula.  Pop into preheated 350º oven.  Bake for approximately 30 minutes or until a toothpick stuck in the center comes out dry and clean.  Ovens vary, so yours may take 5 minutes or so more cooking time.  Remove and slice into 8 pieces.  Serve warm with butter.

NUTRITIONAL INFO:   Makes 8 slices, each one contains:

190 calories

12.4 g  fat

8.61 g  carbs, 2.3 g  fiber, 6.31 g  NET CARBS

12.37 g  protein

578 mg sodium  (from the pork rinds, so no way to reduce)

Einkorn Focaccia

Einkorn Focaccia

Einkorn Focaccia

This is basically just my Einkorn-Arrowroot Sandwich Bun recipe baked in a focaccia style sheet, cut into more portions.  The original psyllium/hot water technique was inspired by Maria Emerich’s bread recipe so many have experimented with.  I like a lot of crust on sandwiches, so I’m fond of making sheet bread for my sammies.   I did add my 8-Seed Spice Blend on top, but you can use whatever herb/spices you like, or none at all, if that’s your pleasure.  This doesn’t rise up very much, but if sliced carefully, you can slice it laterally/horizontally for a real thin bread, thus using only one portion for a sandwich. Men may want to use TWO portions/slices for their sandwiches.  This bread, with its psyllium, is extremely filling, so women may want to only use one slice and slice it horizontally for a real thin layer of bread on their sandwiches.   This bread has a wonderful flavor and elasticity I think you’ll like.  This bread is not suitable until you are nearly to goal weight as it has 3 T. REAL wheat flour in it. Not a lot per serving, but still not allowed until the last level of the Atkins OWL carb reintroduction ladder. Save this recipe for Pre-Maintenance or the Maintenance phase of your diet.

Note:  Most any brand of psyllium husk powder will work, but do NOT use Konsyl brand unless you want disastrous results. Been there; done that.  That one just doesn’t work right.

INGREDIENTS: 

1 tsp. dry yeast

1/3 tsp. real sugar (consumed by the yeast)

¼ c very warm tap water

1½ c. almond flour

3 T. Einkorn flour

1 T. coconut flour

4 T. psyllium powder (I use NOW brand)

2 tsp. baking powder

¼ tsp. sea salt

1 T. arrowroot powder

3 egg whites (whole or from carton)

2½ T. apple cider vinegar

½ c. boiling water (in addition tot he 1/4 c. above)

DIRECTIONS:  Preheat oven to  350º.  Line a 9×13 cake pan with parchment paper and set aside.  Put a kettle of water on to boil while you make your bread dough.

In a small bowl, dissolve the yeast, sugar and warm tap water.  Allow to sit and develop while you mix the other bread ingredients.  In a large mixing bowl, measure out and mix all the dry ingredients.  Stir well until uniformly mixed.  In a medium bowl, whisk the egg whites and vinegar together.

Combine the yeast mixture with the egg mixture and stir gently.  Add this egg-yeast mixture all at once to the dry ingredients and quickly with a fork, stir it briskly into a uniform thick mixture.  Immediately measure out and pour the ½ cup boiling water over the top of the dough and with your fork, stir very quickly until it comes together into a uniform dough.  Switch to a rubber spatula and continue to stir and fold the dough, scraping the sides of the bowl as it thickens up to form a single ball of dough.  Scrape the dough onto the parchment-lined pan and with the rubber spatula or plastic-gloved hands, press it out to the edges fo the pan.  You must work quickly as the psyllium will continue to swell/thicken, making the dough more difficult to spread out.  If using spices, sprinkle now with 1-2 tsp. of any herbs/seed mixture you like and slightly press it into the dough with your hands.  Pop pan into preheated 350º oven and bake for 30-33 minutes (ovens vary) until the edges are just beginning to brown a wee bit.   Remove and cool slightly before slicing into 8 equal portions/slices.

NUTRITIONAL INFO:   Makes 8 servings/slices of bread, each slice/serving contains:

156. calories

10.8 g  fat

12.48 g  carbs, 6.32 g  fiber, 6.16 g  NET CARBS

6.53 g  protein

193 mg sodium

Einkorn-Arrowroot Sandwich Buns

Einkorn-Arrowroot Sandwich Buns

Einkorn-Arrowroot Sandwich Buns

I continue to improve my Einkorn Sandwich Bun recipe in an attempt to make it whiter and to eliminate the “damp” feeling on the inside.  Suffice it to say I’m getting there.  With today’s experiment I got rid of the “slightly damp” interior that bothered my husband.  When cooled, these were not damp feeling inside (they are when hot however).  The coconut flour addition corrected that issue.

Also they are now lighter in color with the addition of a little bit of arrowroot powder.  Now I admit freely that this isn’t the lowest carb bread recipe out there folks, and clearly not suitable until you’re at or near goal weight.  But if you’re looking for a better low-carb yeast-tasting bread that is really, really good, you NEED to try this recipe. 🙂   Even my husband ate one and said he could learn to eat this bread regularly.    Not suitable until Pre-Maintenance or Maintenance of the Atkins or Keto programs when slightly higher carbs are permissible.

For hot-dog buns, roll the 5 portions of dough into 6″ “ropes” and slightly press flat on the pan before baking.

Interior view

Interior view

INGREDIENTS: 

1 tsp. dry yeast

1/3 tsp. real sugar (consumed by the yeast)

¼ c. very warm tap water

1½ c. almond flour

4 T. psyllium husk powder

2 tsp. baking powder

¼ tsp. sea salt

3 T. Einkorn flour

1 T. arrowroot powder

1 T. coconut flour

3 egg whites (I use ½ c.+1 T. carton variety)

2½ T. cider vinegar

½ c. boiling water (in addition to the warm water listed above)

DIRECTIONS:   Preheat oven to 350º.  Put a kettle of water on to boil.  In a small bowl dissolve the yeast, sugar and warm tap water.  Set aside while you continue.  Mix all the dry ingredients in a medium mixing bowl.  Stir well to be sure it is uniformly mixed.  Mix the egg whites and vinegar in a small bowl with a fork, add the proofed yeast mixture, stir to blend and add the mixture all at once to the dry ingredients.  Stir quickly with the fork, to make a uniform thick dough.  Now pour 1/2 cup boiling water over the top of the dough and with the fork, stir very quickly until it comes together into a uniform consistency.  Switch to a rubber spatula and continue to stir and fold as it thickens up to form a single ball of dough.

Spread evenly in the bottom of the bowl and with your rubber spatula portion off 5 equal portions (by eyeball) of dough. Scoop up each portion and roll in your palms into a round ball.  Place each ball on a non-stick, silicone-lined or oiled baking sheet.  Press them down slightly to about 1″ thick.  They don’t spread much during cooking.

Pop into preheated 350º oven and bake for about 45 minutes.  Cool partially before attempting to slice or they will get pack-y inside just like regular flour bread when sliced too hot.  Like all low-carb cakes and breads, I store these in gallon ziploc bags in the fridge. 🙂

NUTRITIONAL INFO:    Makes 5 buns, each contains:

250 calories

17.24 g  fat

19.98 g  carbs10.12 g  fiber, 9.86 g  NET CARBS

10.46 g  protein

309 mg sodium

 

 

Einkorn Pizza Crust

Einkorn Pizza Crust

Today I took my Einkorn Sandwich Bun bread dough and rolled it into a pizza crust.  The flavor was great, as expected.  The texture was great.  I had to use two hands to hold it for the first couple bites of the slice but then I could hold it in one hand for the balance of the slice.  But we liked this crust enough to definitely make it again.  Tastes like real yeast pizza crust!  Smells like it cooking, too!  🙂  It browned nicely on the bottom and almost too much on the edge.  But that was my fault as I was trying my new convection oven and had it set too high on the crust pre-cook phase.  Next time I’ll use my conventional oven and it won’t brown that much.  This recipe is not suitable until you get close to goal weight and in Atkins Pre-Maintenance or Maintenance Phase.

I order my Einkorn Flour from Jovial Foods.com.  I order my NOW brand psyllium husk powder from Netrition.

NOTE:  For a lower carb crust, use my Gluten-Free Pizza Crust recipe instead

INGREDIENTS:  

1½ c. almond flour

5 T. psyllium husk powder

2 tsp. baking powder

¼ tsp. sea salt

1 tsp. dry yeast

¼ tsp. sugar (consumed by yeast)

¼ c. Einkorn Flour

2½ T. apple cider vinegar

3 egg whites

3/4 c. boiling water

DIRECTIONS:   Preheat oven to 350º.  Mix all the dry ingredients in a medium mixing bowl.  Stir well to be sure it is uniformly mixed.  Mix the egg whites and vinegar in a small bowl with a fork.  Add the boiling water and stir.  Add all the wet ingredients all at once to the dry ingredients.  Stir quickly with the fork, to make a thick dough.  Transfer to using a rubber spatula and continue to stir and fold as it thickens up.   Roll the dough between two silicone sheets or 2 sheets of parchment paper.  I did this right on my pizza pan.  Remove top piece of silicone or parchment.  Pop into preheated oven and bake for about 10 minutes to dry off the surface of the bread and partially cook it.  Remove and top with your favorite toppings.  Place back in oven and continue baking for about 20 minutes. Cut into 8 slices.

NUTRITIONAL INFO:  Makes 8 slices, each contains: (numbers are for crust only!)

156 calories

10.6 g  fat

13.13 g  carbs, 6.98 g  fiber, 6.15 g  NET CARBS

6.53 g  protein

193 mg sodium

 

 

Einkorn Cinnamon Rolls

Einkorn Cinnamon Rolls

Einkorn Cinnamon Rolls

I’ve been wanting to start some experimenting with my best bread dough to date.  That is a dough inspired by Maria Emmarich’s Healthified Sub recipe (scroll down her page).  I eliminated the coconut flour and added Einkorn flour to her recipe instead. I decided today was a GOOD day for baking and here are the fruits of my labors!  Made some delicious cinnamon rolls for breakfast and even my picky husband enjoyed them!!  Not quite as good as all-flour buns, but it came in a close second!  🙂

Man, the house smelled like a bakery while these were baking!!…..you know that yeast-y smell?  These rose nicely, have a chewy crust and a soft texture inside.  I squirted a cream cheese glaze  on them, but you could also spread that around more like a frosting.  These were simply DELICIOUS!!  I got 8 cinnamon buns from this recipe.   Being made with psyllium, these are VERY filling and you will likely find one is all you can eat. I see that as a GOOD thing! built-in portion control. 🙂

It goes without saying this recipe is not suitable until you reach the grains rung of the Atkins carb reintroduction ladder in  Pre-Maintenance or Maintenance due to the Einkorn Flour.

I order my Einkorn Flour from Jovialfoods.com.  I order my NOW psyllium husk powder from Netrition.  It bakes up a darker final baked good than Jay Robb psyllium that Maria uses.  But I’m a tightwad and won’t spend $30+ when I can spend <$10 for something that works and tastes just fine to me.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

BASIC INGREDIENTS:  

1½ c. almond flour

5 T. psyllium husk powder (I used NOW brand)

2 tsp. baking powder

¼ tsp. sea salt

1 tsp. dry yeast

1/8 tsp. sugar  (consumed by yeast)

¼ c. Einkorn Flour

2 T. apple cider vinegar

3 egg whites (I use the kind in carton: ½ c.+1 T.)

3/4 c. boiling water

CINNAMON MIX:  Mix in a small bowl the following and stir well.

1 T. ground cinnamon

2 T. granular Splenda

2 T. erythritol

Dash stevia extract

GLAZE/DRIZZLE:

3 oz. cream cheese, softened

2 T. melted butter

2 T. Splenda (I used granular)

3/4 tsp. vanilla

Dash stevia extract

DIRECTIONS:   Preheat oven to 350º.  Mix all the dry ingredients (dry yeast too) in a large mixing bowl.  Stir well to be sure it is uniformly mixed.  Mix/whisk the egg whites and vinegar in a small bowl with a fork. Add boiling water and stir again. Add wet ingredients all at once to the dry ingredients, stirring quickly with the fork as you do so. As it begins to thicken up into a solid dough, switch to a rubber spatula and scrape down sides of bowl into the ball of dough, folding the dough several times to blend it well.  Roll dough between 2 silicone sheets or or 2 parchment sheets roughly into a rectangle that is 10 x 13″.  Gently with a knife, cut the rectangle into 8 long strips of dough without removing them from their position.  Brush strips with some water to moisten them (or butter if you’re feeling totally decadent, but water is calculated in numbers below) and sprinkle on all the cinnamon mixture as evenly as possible.  Now roll each strip into a tight, coil-like roll and set them cut side down onto a non-stick or lightly greased baking pan.   Pop pan into preheated oven and bake for about 40-45 minutes.  They don’t spread much but will rise quite a bit and then fall a bit when cooled.  Not to worry, this happens every time.  Drizzle glaze on tops with piping bag or sandwich bag with tiny hole cut in the corner.  If preferred, spread the glaze smooth like frosting with the back of a spoon.

NUTRITIONAL INFO:  Makes 8 iced cinnamon rolls, each contains:

262 calories

21.6 g  fat

14.61 g  carbs, 7.9 g  fiber, 6.71 g  NET CARBS

7.48 g  protein

226 mg sodium

 

 

 

Einkorn English Muffin

Einkorn English Muffin

Einkorn English Muffin

Tried my Peggy’s English Muffin as an Einkorn flour version to see how that would improve texture and flavor.  I also decided to add a little psyllium husk powder for elasticity and the results were amazing!  Toasted in my broiler nicer than any other toast to date.  Flavor was like real toast!  Still haven’t achieved that acidic “sour dough” flavor that store-bought English muffins have though.   I’ve never been into messing with sourdough starter and such, quite frankly, so that may never happen.  But I’m pretty happy with this muffin and may not do further experiments on it.  Peggy, who are you kidding?  I can’t quit until I reach Nirvana and this muffin just isn’t quite there yet.  But it is vastly improved over my old version linked above.  I see that as all “goodness”.   🙂  As always, if there are further tests and improvements, I’ll come back to this post and make those changes.  🙂

As with all my Einkorn experiments, they are not suitable until you are nearly or at goal weigh.  Keto dieters can have these occasionally if the day’s menu allows the carbs.  These would not be suitable for Primal-Paleo folks.  If you’re wondering, I order my Einkorn flour from Jovial foods.com.  Some people are able to buy it in local grocery stores, but I am not.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS: 

1½ T. unsalted butter

¼ c. egg whites (I used the ones in a carton)

2 T. very hot water

3 T. almond flour

1 T. Einkorn flour (for gluten free, use 1 T. oat flour ground from 100% certified gluten-free oats)

1 tsp. oat fiber (for gluten-free, use oat flour ground from 100% certified gluten-free oats)

¼ tsp. baking powder

1½ tsp. psyllium husk powder (I use NOW brand from Netrition.com)

DIRECTIONS:   Melt butter in a small bowl.  I used a 5″ oval dish.  Add the egg whites and hot water.  Add the dry ingredients in the order listed, stirring after each addition.  The mixture will be very fairly soupy at this point.  Add the psyllium husk powder last and the “batter” will now begin to thicken up.  Stir well with your fork to insure all is well-mixed.  Allow 1 full minute for the psyllium to do its job of thickening your batter.  Pop into your microwave and cook on HI for about 1 minute (should be dry to the touch in the center).  Cook a few seconds longer if still damp in the center.  Microwaves vary. Preheat your broiler.

Remove, loosen the edges with a knife tip and tip the muffin out onto a cutting board.  Cool a minute or so and then carefully slice laterally into two slices using a serrated bread knife.  Place on a metal pan and toast/brown the bottoms and then the tops in your broiler or toaster oven to your liking.  Serve hot with butter and your favorite jam.  You can also toast these in your slot toaster if you prefer, but be forewarned, I find they tend to “slump” or crumple down, even with the toaster support wires.  They then are misshapen and inclined to burn when they crumple and touch the elements of the toaster.   Your call on the toasting method. 🙂

NUTRITIONAL INFO:    Makes one muffin.  Entire recipe contains:

314 calories

26.5 g  fat

12.2 g  carbs, 7.1 g fiber, 5.1 g  NET CARBS

11.1 g  protein

354 mg sodium

Einkorn Soft Pretzels

img_3959

Einkorn Soft Pretzels

I can’t take full credit for this recipe.  My inspirational recipe was Maria Emmerich’s “Healthified Sub” recipe. I changed the water, added yeast for flavor and of course, added some Einkorn flour.  Oh, I also reduced the salt.

Man, the house smells like a bakery while these are baking…..you know that smell!  These rose nicely, have a chewy crust and have a very nice texture inside, as you can see in the photo  above.  They have the mouth feel and taste of real yeast bread, perhaps a wee bit more firm and “elastic”, but not unpleasantly so.  These were simply DELICIOUS!!  I got five 8 pretzels from this recipe.   Being made with psyllium, these are VERY filling. 🙂

It goes without saying this recipe, with a bit of flour, is not suitable until you reach the grains rung of the Atkins carb reintroduction ladder in  Pre-Maintenance or Maintenance.  I order my Einkorn Flour from JovialFoods.com.  I order my NOW psyllium husk powder from Netrition.com.

If you want a lower carb bun, either reduce the Einkorn flour, or I just make Maria’s bun as her recipe is written (no Einkorn flour at all), but I would still add the yeast and pinch of sugar, as that adds a lovely yeast taste and aroma to these buns.   As you can see by my picture, I’m not as talented with “shaping” pretzels as some. LOL  Must work on that.  But the dough is somewhat difficult to work with.  sounds like a good excuse to me.  🙂

INGREDIENTS:  

1½ c. almond flour

5 T. psyllium husk powder (I use NOW brand; ABSOLUTELY DO NOT USE  KONSYL BRAND!)

2 tsp. baking powder

¼ tsp. sea salt

1 tsp. dry yeast

¼ c. Einkorn Flour (for gluten free version, substitute either 1/4 c. certified gluten-free oat flour or  Jennifer Eloff’s Gluten Free Bake Mix)

Pinch sugar (consumed by yeast)

2½ T. apple cider vinegar

3 egg whites

1 c. boiling water

OPTIONAL:  1 egg white to glaze tops for a sheen.  Coarse-ground sea salt (I used Himilayan Pink Sea Salt).

DIRECTIONS:   Preheat oven to 350º.  Line a sheet pan with silicone sheet or parchment. Mix all the dry ingredients (including yeast) in a medium mixing bowl.  Stir well to be sure it is uniformly mixed.  Boil water.  Mix the egg whites and vinegar in a small bowl with a fork and add all at once to the dry ingredients.  Stir quickly with the fork, to make a thick dough.  Pour the 1 c. boiling water over the dough all at once and using the fork, stir quickly into a smooth mixture.  Now, using a rubber spatula and continue to stir quickly and fold as it thickens up.   Scoop out about 1/3 c. dough, roll on a silicone sheet into a 1/2″ “rope”.  Shape your pretzel, making two rings with a twist in the middle.  Repeat for other 7 pretzels. Place on the parchment/silicone lined pan fairly close together and pop into preheated 350º oven for a total of 45 minutes. If using egg wash, remove pan at 30 minutes cook time,  beat 1 egg white with 1 T. water and brush tops.  Sprinkle with coarse cracked salt.  Pop back into the oven and finish baking for about 15 minutes longer or until as brown as you desire.  Cool on pans before eating, as centers seem somewhat pack-y and “wet” if you don’t wait.  🙂

NUTRITIONAL INFO:   Makes 8 pretzels, each contains:

154.4 calories

10.6 g  fat

12.6 g  carbs, 6.98 g  fiber, 5.62 g  NET CARBS

6.53 g  protein

193 mg sodium

 

 

 

Einkorn Hotdog Buns

Einkorn Hot Dog Buns

Einkorn Hotdog Buns

I can’t take full credit for this recipe.  My inspirational recipe was Maria Emmerich’s “Healthified Sub” recipe, to which I added a bit of Einkorn Flour, added 1½ tsp. of dry yeast for flavor and reduced the salt.   Man, the house smells like a bakery while these things are baking!  I just love the smell of yeast bread baking!   These rise nearly double and have a very nice texture inside.  They have the mouth feel of real yeast bread and even my picky husband likes them!  They are simply DELICIOUS!!  I got eight hot dog buns out of this recipe.  Being made with psyllium, these are very, very filling. 🙂

It goes without saying this recipe is not suitable until you reach the grains rung of the Atkins carb reintroduction ladder in  Pre-Maintenance or Maintenance due to the Einkorn Flour.  If you are still in Atkins Induction or the first few weeks of your Keto diet, you might want to try instead my Induction Hotdog Buns.  I order my Einkorn Flour from JovialFoods.com but some grocery stores carry it I am told.  I order my NOW psyllium husk powder from Netrition.com.

If you want a lower carb bun, you can either reduce the Einkorn flour to 2 T. or just make Maria’s recipe as it is written.  But DO add the yeast and pinch of sugar, as that adds a lovely yeast-y taste to these buns. 🙂

INGREDIENTS:  

1½ c. almond flour

5 T. psyllium husk powder

2 tsp. baking powder

¼ tsp. sea salt (I used Himalayan Pink Salt)

1½ tsp. dry yeast

pinch of real sugar (consumed by the yeast)

¼ c. Einkorn Flour

2½ T. apple cider vinegar

3 egg whites

1 c. boiling water

DIRECTIONS:   Preheat oven to 350º.  Mix all the dry ingredients in a medium mixing bowl.  Stir well to be sure it is uniformly mixed.  Mix the egg whites and vinegar in a small bowl with a fork and add all at once to the dry ingredients.  Stir quickly with the fork to moisten all dry ingredients.  Pour the boiling water over the dough and using the fork, stir into a smooth liquid.  Transfer to using a rubber spatula and continue to stir and fold as it thickens up.   Portion off 8 equal portions using your spatula.  Roll each portion in your palms into an oblong hot dog shape about 5½” long and 1″ wide.  Place on a non-stick, silicone or parchment lined or oiled baking sheet.  They don’t spread much, so be sure you are shaping them the size you want right now.  Pop into preheated 350º  oven and bake for about 40-45 minutes.  Cool almost completely before attempting to slice these buns or they will get pack-y inside just like regular flour bread when sliced hot.

NUTRITIONAL INFO:    Makes 8 hotdog buns, each contains:

154.37 calories

10.62 g  fat

12.6 g  carbs, 6.98 g fiber, 5.62 g NET CARBS

6.52 g  protein

193 mg sodium

 

Einkorn Loaf Bread

Einkorn Loaf Bread

I took my Lupin Flour Bread recipe, eliminated the lupin flour totally and did some major tweaking to come up with a delicious Einkorn Loaf Bread today.  My husband even said this was quite good and he’s real hard to please with low-carb baking.  It has a nice elastic mouth feel one finds in a good traditional yeast bread.  I even included some dissolved yeast but I think it only impacts flavor, not rise.  There’s not enough gluten in 2 T. Einkorn flour for proper yeast “action”.  But it does give a little yeast taste.

I am not eating baked goods right now, so I only tasted and my husband will get to finish off this loaf.  This should make very nice sandwiches and slices into fourteen ½” slices or twenty-eight ¼” slices.  Yes, this bread has enough structure to be able to slice it into ¼” slices!  WOO HOO!  🙂

It doesn’t toast much better than most low-carb breads, so I use this mostly for sandwiches and making croutons.  But the crust toasts quite nicely.  Here’s a loaf that I sliced into 27 slices.  I failed to make sure of my 1/4″ accuracy along the way.  But I almost got 28 slices. 🙂

IMG_5168

This smoother crust was a result of heavy whisking of the batter.

I order my non-GMO Einkorn flour direct from Jovial Foods.  Some have found it in Safeways and other stores right on the shelf, but I’ve not been so lucky.  It’s not as expensive as some low-carb baking ingredients.  Einkorn is real, ancient wheat, that has not been hybridized.  I use only the tiniest amounts in the occasional baked goods recipes.  It brings so much texture and flavor for little carbs.  This recipe is not suitable until you are near goal weight (Pre-Maintenance).

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

DRY INGREDIENTS:

½ c. almond flour

2 T. Einkorn flour

½ c. egg white protein powder (I use NOW brand)

2 T. oat fiber

2 T. coconut flour

1 T. baking powder

2 T. golden flax meal (dark flax or a mixture can be used for a darker, nuttier-tasting bread)

¼ tsp. sea salt

3 T. psyllium husk powder (I use NOW brand)

WET INGREDIENTS:

1 tsp. dry yeast dissolved in 2 T. warm water + pinch sugar

5 large eggs, beaten

3 T. olive oil

¼ c. egg whites (I used the ones in a carton)

½ c. boiling water (added last)

DIRECTIONS:  Preheat oven to 350º.  Grease or oil a standard 5×8″ loaf pan and set aside.  Dissolve yeast in 2 T. warm water and add a tiny pinch sugar.  Set aside.  In a large mixing bowl, measure out all dry ingredients.  Stir well.  In another medium bowl, add the first 5 wet ingredients (all but the boiling water) and beat with a fork.  Add the dissolved yeast mixture to the wet ingredients and stir.   Now add the wet ingredients to the dry ingredients and beat well using a rubber spatula. Slowly add the boiling water to the batter and using a whisk, beat until smooth of lumps.  Spoon batter into greased loaf pan and bake at 350º for 30 minutes and test for doneness with toothpick.   If not done, cook 5-10 minutes longer.  Remove from oven and in a few minutes, tip onto board to finish cooling.  Stats below are calculated for 14 slices ½” thick.  I will also provide numbers for entire loaf so that you can figure out your own for the number of slices you choose to cut.

NUTRITIONAL INFO: 

Entire loaf:  1480 calories, 102.8 g  fat, 78.4 g  carbs, 47.2 g  fiber,  31.2 g  NET CARBS,     58.2 g  protein, 2669 mg sodium

If cut in 14 slices, ½”, @ contains: 106 calories, 7.3 g  fat, 5.60 g  carbs, 3.37 g  fiber, 2.23 g  NET CARBS, 4.15 g  protein, 191 mg sodium

If cut in 28 slices, ¼”, @ contains:  53 calories, 3.67 g fat, 2.8 g carbs, 1.68 g fiber, 1.12 g NET CARBS, 2.07 g protein, 95 mg sodium

Egg White Protein Buns

Egg Protein & Rind Buns

Egg Protein & Rind Buns

I continue to try to improve the Oopsie-style sandwich buns.  My forays into using whey protein powder in the original Oopsie recipe dried them out a bit and made them crumbly.  This time I tried adding a bit of egg white protein and some crushed pork rind “flour”, a bit of glucomannan powder and eliminated the cream cheese totally.  The egg white protein idea I got from a bun recipe I saw over on Maria Emmerich’s blog, seen here:  http://mariamindbodyhealth.com/eggs-benedict-on-protein-bun-and-athletes/.  Thank you for that idea, Maria.  I think I will use a little less egg white protein next batch in an attempt to make them a bit less chewy.  This adventure makes me want to try pea protein in these buns next time, which I have on hand.  🙂  I know some folks having some amazing results baking with pea protein.  So many types of protein to try; so little time. 🙂  Lynne Daniel at the Duke University Low Carb Support Group put me on to the idea of pork rinds in them.  Thanks, Lynne.

Definitely this is an improvement.  They are sturdier, even chewy, without the slightest interior “egg-white wetness” the original recipe always had.  I could definitely eat a hamburger or cold cut sandwich on these.  I see some sweet applications for these in my future, too.  🙂  The texture is somewhat like angel food cake to me, drier and somewhat chewier then the original Oopsie recipe, which I always found to be a little wet inside.  Best of all, these only have .51 net carbs, as the recipe makes nine 3-4″ buns!  Oh, and these toast pretty nicely for butter or your favorite jams, but be warned, set your toaster low, as they are inclined to burn around the edges.  Keep an eye on them as they toast.  🙂  They tend to still get damp on the tops in the refrigerator, but I’m working on improving that issue next.  Perhaps a pinch of psyllium will stop that sticky top problem under fridge storage.

These are suitable for all phases of Atkins, Keto, and Primal-Paleo as well.

INGREDIENTS: 

5 eggs separated

½ tsp. cream of tartar

½ c. pure egg white protein (No substitutions. Some grocers carry in the baking aisle. I order on-line)

¼ tsp. glucomannan powder (pure fiber from the konjac tuber)

2 T. melted butter

3 T. (½ oz.) finely crushed pork rinds

DIRECTIONS:  Grease, line with parchment or cover 2 cookie sheets with silicone sheets.  Preheat oven to 350º.

Melt the butter.  Separate the eggs into two immaculately clean medium mixing bowls.  Add the crushed pork rind flour to the yolks.  Add the melted butter and glucomannan.  Whisk together and let sit to swell/soak up moisture.  Sprinkle the cream of tartar over the egg whites and with an electric mixer, beat them to the stiff peak stage.  Slowly sprinkle the egg white protein over the egg whites once they are stiff, continuing to run the mixer while you add them.  When all the egg white protein is incorporated, stop the mixer.

Using a rubber spatula, scrape the yolk mixture over the egg white mixture evenly and slowly, very gently fold the two mixtures together until they are well blended.  Do not stir roughly like cake batter or you will deflate the egg whites.  Using a ½ cup measuring cup, scoop the batter onto the baking sheets (they don’t spread much) and gently shape them round.  TIP: You have to use your finger to get all that batter out of the cup so they will all be uniform in size.  Pop into preheated 350º oven and bake for 17-18  minutes. Turn off oven and let them stay in there (DOOR CLOSED!) for a few minutes to begin to cool down. Remove and finish cooling.   I found the crust on these “powdery” and off-putting when right out of the oven.  But once they were totally cool and I bagged them up for an hour, the crust developed into a nice chewy crust.  They did NOT get sticky and stick to each other in the bag like the original Oopsie rolls always did.  Yaaaaay.  🙂

NUTRITIONAL INFO:    Makes nine 3-4″ buns, each contains: (size depends on how much you spread the batter on the pan)

88 calories

5.81 g  fat,

.57 g  carbs, .06 g  fiber, .51 g  NET CARBS

4.48 g  protein

124 mg sodium

Einkorn Sandwich Buns (or Hamburger Buns)

Einkorn Sandwich Buns

Einkorn Sandwich Buns

I can’t take full credit for this recipe.  My inspirational recipe was Maria Emmerich’s “Healthified Sub” recipe. I had tried to make that bread on a previous occasion with Konsyl psyllium.  Big mistake.  Had to toss the whole mess into the trash can, as the dough was a brick and impossible to work with.  Clearly Konsyl is a unique psyllium product, so do not use KONSYL brand of psyllium powder.

I finally ordered some NOW band Psyllium Husk Powder (I ordered from Netrition.com) to test the recipe again and did so today.  You all know I’m hopelessly addicted to tweaking recipes, so I made just a few changes.  I added a small amount of Einkorn flour.  I will probably reduce the amount next time to pull the carbs down a bit. I also added 1½ tsp. of dry yeast for flavor, reduced salt and increased the water to 1 cup.  These had way too much sodium for me as the recipe was originally written so I greatly reduced that.

Man, the house smelled like a bakery while these were baking…..you know that yeast-y smell?!  These rose nicely, have a chewy crust and have a very nice texture inside, as you can see in the photos above and below.  They have the mouth feel and taste of real yeast bread, perhaps a wee bit more “elastic”, but not unpleasantly so.  These were simply DELICIOUS!!  I got five 3″ small buns from this recipe.   Being made with psyllium, these are VERY filling. 🙂

I then turned around and made the recipe a second time, making just four larger 4″ hamburger buns.

It goes without saying this recipe is not suitable until you reach the grains rung of the Atkins carb reintroduction ladder in  Pre-Maintenance or Maintenance due to the Einkorn Flour.  I order my Einkorn Flour from JovialFoods.com.  I order my NOW psyllium husk powder from Netrition.com.

If you want a lower carb bun, either reduce the Einkorn flour, or I just make Maria’s bun as her recipe is written (no Einkirn flour at all), but I would still add the yeast and pinch of sugar, as that added a lovely yeast taste and aroma to these buns. 🙂

UPDATE:  These freeze beautifully for up to 1 month.  Reheat directly on the oven grate for about 10 minutes at 350 minutes or broil,  or toast in your toaster.  The crust will get semi-crusty and chewy again. Man, these are like eating REAL BREAD!  Not sure I need to do anymore bread experimenting.  And they make OUTSTANDING hamburger buns that hold up to hot meat patties.  They do NOT fall apart while you eat your burger!!  🙂

Einkorn Hamburger Buns

Einkorn Hamburger Buns

INGREDIENTS:  

1½ c. almond flour

5 T. psyllium husk powder (I used NOW brand; DO NOT USE  KONSYL BRAND!)

2 tsp. baking powder

¼ tsp. sea salt (I used Himalayan Pink Salt)

1 tsp. dry yeast

¼ c. Einkorn Flour (I order from Jovialfoods.com)

Pinch sugar (consumed by yeast)

2½ T. apple cider vinegar

3 egg whites

1 c. boiling water

DIRECTIONS:   Preheat oven to 350º.  Mix all the dry ingredients in a medium mixing bowl.  Stir well to be sure it is uniformly mixed.  Mix the egg whites and vinegar in a small bowl with a fork and add all at once to the dry ingredients.  Stir quickly with the fork, to make a thick dough.  Pour the boiling water over the dough and using the fork, stir into a smooth liquid.  Transfer to using a rubber spatula and continue to stir and fold as it thickens up.   Portion off 5 equal portions (using your spatula) in the bowl (mark off only 4 portions if making the larger hamburger buns).  Roll each portion in your palms into a round ball.  Place on non-stick, silicone lined or oiled baking sheet.  Press them down to about 1″ thick.  They don’t spread much, so be sure you are shaping them the size you want right now.  Pop into preheated oven and bake for about 45 minutes.  Cool partially before attempting to slice or they will get pack-y inside just like regular flour bread when sliced too hot.

NUTRITIONAL INFO: 

Makes five 3″ sandwich buns, each contains: 247 calories, 17 g fat, 20.16 g carbs, 11.18 g fiber, 8.98 g NET CARBS, 10.46 g  protein, 308 mg sodium

Makes four 4″ hamburger buns, each contains:  309 calories, 21.2 g fat, 25.2 g carbs, 13.97 g fiber, 11.23 g NET CARBS, 13.1 g  protein, 385 mg sodium

 

 

 

Einkorn Heavenly Biscuits

EinkornHeavenlyBiscuits

Well, this morning I thought for a moment I must have died and gone to heaven!  These biscuits are the best I’ve made in 6 years of low-carb biscuit experiments.  Every one that preceded these was either dry, hard as a rock, crumbly, soda-tasting, too cheesy, too coconut-y, or were mediocre at best.  Well, I’ve finally gotten one that even my husband says tastes (and feels) just like a real flour biscuit in his mouth.  Not crumbly, browned nicely, soft, smooth-textured and no odd aftertastes in your mouth when you’re through eating one.  I’ve defo got a WINNER here!  🙂

This one will truly WOW you.   If you’ve already purchased some Einkorn flour (old wheat that is not hybridized or modified like modern wheat)…….. get thee to thy kitchen and try this recipe ASAP.  These are unbelievably good!!  Truly heaven to your taste buds. I used an Ebelskiver pan to make mine, as the batter is not real thick and needs “confining”.   A muffin-top pan or even a regular muffin pan should work, too.

These are not suitable until you are near goal in Atkains Pre-Maintenance or Maintenance.  They’re a little carb-y for Keto, but if you want one bad enough, you might be able to fit it into your daily numbers occasionally.  These are not Primal-Paleo appropriate.

If you prefer a biscuit without any wheat flour in it, even Einkorn, you will want to check out my Peggy’s Fluffy Biscuits.  They’re yummy!

INGREDIENTS:

2 c. my Einkorn Bake Mix (I order my Einkorn Flour from Jovial Foods )

½ c. shredded Monterrey Jack Cheese

2 large eggs, beaten

2 T. coconut flour (I use Honeyville Grains)

¼ c. cream

¼ c. water

1 T. olive oil (to oil pan)

DIRECTIONS:  Preheat oven to 375º.  Lightly oil pan slots with the olive oil and set aside.  In a large mixing bowl, measure out 2 c. my bake mix.  Though it helps to let the mix come to room temp, you still need to rework shortening lumps with a fork until the mix is again the texture of cornmeal.  Add all remaining ingredients and stir well.  Let batter sit on counter 3-4 minutes to “thicken” a bit.  Using a ¼ c. measuring cup, dip out 7 portions of batter and drop ¼ c. into each oiled pan slot.  If any remaining batter, evenly distribute it.  Pop pan into 375º oven for 15-17 minutes or until browned to your liking.  These rise up nicely baked in a pan this way.  If you try to do them like drop biscuits, I fear they will spread out and cook much differently than mine above.   You could reduce the water and try them as drop biscuits, but that’s YOUR experiment.  I’m happy with these. 🙂  Serve hot with butter and your favorite jams.  Leftovers should keep nicely for a week in the fridge in a ziploc bag or in the freezer for a month.

NUTRITIONAL INFO:  Makes 7 large biscuits.  Each one contains:

297 calories

25.5 g  fat

10.68 g  carbs, 3.20 g  fiber, 7.48 g  NET CARBS  (a bit carb-y, so just for “occasional use”)

12.4 g  protein

191 mg sodium

Einkorn Dumplings

Click to enlarge

Einkorn Dumplings

For those who are familiar with my incredible Dumplings made with glucomannan powder, they just got BETTER!  I added a mere 1 T. Einkorn flour (non-genetically modified wheat flour) and cannot believe the improvement!  If you Google Einkorn Flour, you’ll find a lot of information on this flour made from non-GMO wheat, often referred to as ancient wheat.  Even my husband, who isn’t very vocal about such things, said it was a great texture and flavor improvement over my straight glucomannan dumpling recipe.  Now granted, the carb count jumped from .1 g per dumpling to 1.65 g per dumpling with this modification. However the difference is worth the increase and these are still very low carb dumplings by anyone’s definition of “low-carb per serving”.  This new version has more “structure” and “body” and definitely has a bit of flour-y taste!  All goodness and desirable improvements in my opinion. 🙂

Yes, I have read Wheat Belly and Grain Brain and am eliminating modern wheat products from my diet.  But I don’t think we have to live in an all or nothing world.   I sure don’t want to.  I espouse reasoned moderation over food fanaticism.  I’m still going to continue to experiment and consume the older form of wheat, Einkorn wheat, in very small amounts.  My old recipes I introduce Einkorn wheat in, will acquire the word Einkorn at the beginning of their name, for easy spotting by me in the archives, and to facilitate reader searches using the search box.  If you’re wanting to explore recipes with Einkorn flour, you will just need to type “einkorn” into the search box to pull up just those recipes to view.  🙂

I ate 4 of these dumplings (1/3 the batch) at dinner tonight in my chicken and dumplings and was quite satisfied.   So we could say this recipe should serve 3 adults.  But stats are provided below per dumpling to make it easier for you.  That means I got a mere 1 tsp. of Einkorn wheat flour in my digestive track.  Certainly not the 1/4 c. or so one would get in my Grandma’s dumplings, or in a whole slice of traditional flour-laden bakery bread, and most definitely also a lot less (and better flour,  I might add) than those low-carb tortillas low carbers are so quick to say proudly they eat regularly because they “only have 4 net carbs per tortilla”.

We all get to make our own food choices in life.  My choice is to experiment with Einkorn flour in tiny amounts < 1/4 c. total per entire recipe (usually much less).  I’m astounded at what a mere 1-2 T. brings to a recipe in both flavor and texture.  I don’t wish to justify that position on each and every recipe in which I use Einkorn flour and do not plan to do so.  If you’re not interested in those recipes, please just ignore the ones that begin with the word Einkorn and move on.  I’m not taking down any of the previous versions of those recipes, as I know many of my readers are gluten-free or choose not to eat even the tiniest amount of real wheat, even non-GMO wheat.  And that’s your choice.  It’s just not my choice.

It goes without saying this recipe is not suitable until the last and final grains rung of Phase 2 Atkins OWL.  These are suitable for Keto if you eat wheat and can fit the carbs into your daily limits, but clearly would not be acceptable for Primal-Paleo.  FYI I buy my Einkorn flour from Jovial Foods on-line.

INGREDIENTS:

3/4 ts. baking powder

1½ T. glucomannan powder

1½ T. oat fiber (do not use oat flour or oat bran)

1/8 tsp. salt

1 T. Einkorn Flour

¼ c. + 2 T. tap water

1 extra large egg, or 1 large egg, or 2 small-medium eggs, beaten

DIRECTIONS:   Beat the egg in a small bowl with a fork.  Add the water and beat until both are blended well together.  On a paper plate or in another bowl, measure out the dry ingredients.  Stir well.  Slowly sprinkle the dry ingredients into the wet, stirring with a fork or whisk.  Switching to a rubber spatula, stir and begin to fold the slowly thickening mixture over and over itself until it is a contiguous batter and eventually turns into a thick, almost dry dough.  I let mine sit by the stove 2-3 minutes.  Then, using a teaspoon, dip 3/4″-1″ dollops of the dough into your palm.  This step is important:  roll them slightly into a ball shape in your palms.  If you just drop them directly into the broth from the spoon without rolling, they tend to fall apart in the broth during cooking.  Or for gnocchi, using your hands, roll the dough into ropes on plastic wrap or parchment and cut into short lengths for gnocchi, if that’s how you want to use this dough.

Drop the dumplings/gnocchi into gently simmering broth or soup and cover.  Reduce heat to medium-low.  This is IMPORTANT, as you don’t want to “rough up” these delicate babies. From the time you cover the pot, set timer for exactly 10 minutes (only 8 minutes for small gnocchi).  I like to remove chicken, meat or large chunks of vegetables to a platter while the dumplings are simmering to allow ample room for the dumplings to rise and swell up. DO NOT LIFT THE LID or disturb the pot during this 10 minutes.  After 10 minutes, lift the lid and VOILA!!  They’re done!  They rise up incredibly during cooking but fall a bit after the lid is lifted.  You may want to thicken the stock depending on your personal preference.  I put 1-2 T. of water into the bowl I mixed them in and scraped the bits off the sides of the bowl with my rubber spatula for a bit of thickener and stirred it right into the broth.  Waste not want not. Worked just fine. 🙂

NUTRITIONAL INFO:    UPDATED:  Math correction in the stats that actually lowers net carbs!  Yaaaaay!  This recipe makes twelve 1½-2 dumplings, each dumpling contains approximately ½ carb!

10.33 calories

.74 g  fat

1.62 g  carbs, 1.10 g  fiber, .52 g  NET CARBS

1.00 g. protein

66 mg sodium

9.9 mg potassium

Griddled Chia Biscuits

Griddled Chia Biscuits

Griddled Chia Biscuits

This past week while driving home from a vacation through the Missouri-Arkansas Ozark Mountains I experienced something culinary that was totally new to me.  We stopped in a little northeast Texas town called Athens and ordered breakfast.  When my biscuits were served, I discovered they were cooked on a griddle like pancakes!  Man, were those things ever melt-in-your-mouth good!  Buttery deliciousness inside and out!  You almost didn’t need to add more butter they were so good just plain: light and fluffy.  NOTA BENE I said “almost” didn’t need more butter. 😉  I am a low-carber, so mine naturally had to have more butter.  😉  How I do love butter!

My husband and I just LOVED these griddled biscuits!  So I was determined to try my hand at griddling some as soon as I got back home.  Did so this morning and we were quite pleased with the result.  This particular recipe seemed a little denser than when it is baked in the microwave for some reason.  I want to try some of my other fluffy biscuit recipes using this griddle method to see which one cooks up the lightest and fluffiest this way.   I’ll post those trials as soon as I am happy with the results.  I order my oat fiber and glucomannan at Netrition.com.  Some health food stores carry such items, too.

I started out with my chia gel microwave biscuit recipe, added a dab of cream cheese for richness and gave this method a try.  They came out GREAT!  Not quite as good as the diner’s version, but good nonetheless.  No need to heat up your kitchen in the summertime just to have good biscuits for breakfast!

I do so love the built-in portion control of smaller biscuit recipes like this because then we don’t overeat.  This recipe is quick, easy and super good!  It is, however, not suitable until the highest (grains) rung of the OWL carb reintroduction ladder of Atkins Phase 3 (Pre-Maintenance).  It is suitable for most ketogenic diets but is not suitable for Primal-Paleo followers.

More delicious low-carb breakfast goodies can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or here: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

2 T. oat fiber (omit for gluten free. Instead use 1 T. more each of almond flour and whey protein powder OR just add 1 T. coconut flour + 1 T. more warm water if batter is too stiff)

2 T. almond flour

1 T. unflavored, unsweetened whey protein powder

1 T. egg white powder (or 1 T. more whey protein powder)

½ tsp. baking powder

½ tsp. glucomannan powder

1 T. cream cheese, softened

1 tsp. butter, unsalted, softened

2 T. grated Monterrey Jack cheese

1 T. chia gel (gel recipe is in the directions)

3T. warm water  (for slight yeast/crumpet flavor, dissolve 1 tsp. dry yeast in the warm water first)

1 T. heavy cream

1 tsp. unsalted butter to griddle them in (more if you like)

DIRECTIONS:   Chia gel is made in a ratio of 1 part chia to 9 parts water.  I always make up a larger batch, as it keeps a week in the fridge.  To make chia gel, grind up chia seeds to equal 1 T.  Mix up the tablespoon of ground chia with 9 T. water (1/2 c. + 1 T.) in a small bowl or small jar and let it sit 5-10 minutes to gel up.  Stir or shake occasionally while you prepare other biscuit ingredients. Measure the dry ingredients into a small mixing bowl.  Stir well with a fork to blend them uniformly.  Add softened cream cheese and butter and work them into the dry ingredients with the fork (or pastry blender) until the mixture resembles coarse meal.  Add in the 1 T. of your chia gel (reserve the rest for other recipes), Monterrey Jack cheese, cream and water mixture.  Stir well with the fork to blend ingredients into a moderately stiff batter.  Allow batter to sit for a few minutes to slightly thicken.  The batter will about like drop biscuit dough.   Heat skillet or griddle on medium-high, add the tsp. of butter, melt and spread it out with a spatula.  With a spoon, dip the batter onto the griddle into 3 equal mounds and spread quickly into approximately 5/8″ thick biscuit shapes, smoothing the tops with the back of your fork or a water-moistened finger.  Don’t make them any thicker of they may not get properly done before they are browned. The first side will brown in about 2-3 minutes.  Flip them over and brown the other side until browned to your liking.  Lift finished biscuits onto your serving plate, brush with more melted butter if desired and serve at once with your favorite jams and preserves.  ENJOY!  Leftover chia gel will keep in a lidded container in your fridge for about a week.

* (I got three biscuits that are 2½” in diameter from the batter, at 1.25 net carbs each)

NUTRITIONAL INFO:  Entire recipe contains:

369 calories

31.8 g  fat

16.7 g  carbs, 12.9 g fiber, 3.8 g NET CARBS

16.9 g  protein

469 mg sodium

 

Gluten-Free Grain-Free Slider Buns

Click to enlarge

Gluten-Free Slider Buns

I made my popular Gluten-Free Grain-Free Focaccia Bread recipe again tonight as slider buns.  I used my whoopie pie pan to make them.  The batter made exactly 16 little pieces, so you will get eight 2-pc buns out of this batter.  These are not suitable until Atkins Phase 2 OWL.  They are not suitable for Primal-Paleo.  Paired with  leftover meatloaf or small meat patties , these make a delightful lunch.  In addition, they are good eaten at room temperature, so they make a marvelous picnic option, school lunch option or tail-gate treats for football season.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

Click to enlarge

Meatloaf Sliders

INGREDIENTS:

2 T. lukewarm water

1 tsp. dry yeast (only for flavor)

3 T. cream cheese, softened

2 eggs beaten

1 tsp. cider vinegar

1 T. cream

½ c. almond flour

¼ c. flax meal

¼ c. plain whey protein powder

1 tsp. baking powder

1½ c. Monterey Jack Cheese (or mozarella, or a mixture of the two)

Note:  If you’re NOT gluten-free, I highly recommend adding 1 T. oat fiber for a more “flour-y” flavor

DIRECTIONS:   Lightly oil a whoopie pie pan (or muffin top pan) and set aside.  You can use muffin pans, but you’ll need to evenly place the batter into 16 slots.   Preheat oven to 350º.  Soften cream cheese in a medium glass bowl in the microwave on defrost.  In a little dish, dissolve the yeast in the warm water.  When the cream cheese is soft, add the beaten eggs and almond flour.  Beat with a spoon until smooth.  Add dissolved yeast, cream and cider vinegar.  Stir to blend.  Fold in the cheese.

Measure all dry ingredients on top of the wet ingredients.  Stir and fold the batter with a rubber spatula until it is smooth and well-blended. Using a 2-Tbsp. measuring cup, Scoop a scant (not quite 2 T. batter) into each slot of the pan.  Slots will be nearly filled up.  I had exactly enough batter to make sixteen 2½” wide pieces.  With only 1 pan that has 12 slots, I had to bake these in two batches.  Pop the pan into preheated 350º oven for about 15-16 minutes or until dry to the touch in the center.  Do not over brown these or they get really dry.  Place 2 oz. leftover meatloaf or a small 2 oz. grilled burger patty between 2 buns for a slider that will really please.  The buns are so filling probably 1 of these sliders will satisfy most adults.

NUTRITIONAL INFO:  Makes 16 pieces or eight 2-pc. slider buns.  Each 2-pc bun contains, (not including any fillings):

194 calories

15.6 g  fat

6.65 g  carbs, 5.07 g  fiber, 1.58 g  NET CARBS

11.7 g  protein

291 mg sodium

Curried Pumpkin “Puppies”

Click to enlarge

Curried Pumpkin “Puppies”

This is a recipe I’ve been meaning to try, but it got buried in my files.  So many recipes; so little time.  🙂  Well, I’m sure glad I finally got around to finding this “lost” recipe and trying them.  These reminded me of Southern hush puppies, both in texture and a little bit in taste.  These were inspired by a high-carb Pumpkin Fritter recipe I saw on allrecipes.com a few years back but just haven’t gotten around to trying it until today.  I substituted more low-carb suitable flours and added some curry and Garam Masala to punch up the flavor in a new direction.  The result was a most delightful surprise!  These are sooo good!  they’re almost like a dessert!  The Indian spices are optional but a phenomenal flavor twist on a traditional recipe.

These “hush puppies” are not suitable until Atkins Phase 2 OWL, grains rung of the reintroduction carb ladder.  They are not suitable for Primal-Paleo without “flour” substitutions.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

INGREDIENTS:

1 scant cup pure pumpkin puree (exactly half of a 15-oz. can)  DO NOT USE PUMPKIN PIE FILLING!

2 large eggs, beaten

6 drops liquid stevia (or a little sweetener of your choosing)

½ c. plain whey protein (I use NOW brand)

3 T. oat flour (grind from 100% certified gluten-free rolled oats if you need a gluten-free version)

1/3 c. coconut flour (I use Honeyvillegrains)

1 tsp. baking powder

½ tsp. curry powder (optional)

1 tsp. optional Garam Masala

1/8 tsp. sea salt

½ packet stevia or Splenda (optional)

½ tsp. glucomannan (konjac) powder (or xanthan gum)

Your preferred oil for frying (I used part palm shortening and part coconut oil)

DIRECTIONS:  Measure the pumpkin into a medium mixing bowl.  Beat the eggs into the pumpkin.  Add the sweetener and stir.  Measure all dry ingredients on top of the wet ingredients and stir with a rubber spatula.  Fold the batter on top of itself several times to mix the ingredients and let the glucomannan powder “set up” the batter a bit thicker.  Heat your choice of frying oil in a deep skillet or wok over medium high heat. Drop the batter/dough by tablespoons into hot oil.  I had enough batter to make 16 and only fried 8 at a time to avoid overcrowding and oil cooling off too much.   Fry the fritters for about 1minute on a side.  When both sides are golden grown, remove them with a slotted spoon to paper toweling to drain.  Serve alongside any Indian foods or they are delicious just by themselves!

NUTRITIONAL INFO:  Makes 16 fritters, each contains: (assumption: after draining, ¼ tsp. oil is still consumed per fritter)

38 calories

1.8 g  fat

3.24 g  carbs, 1.2 g  fiber, 2.04 g  NET CARBS

3.9 g  protein

59 mg sodium

Einkorn Fluffy Biscuits

Click to enlarge

Einkorn Fluffy Biscuits

I am beginning to experiment with Einkorn flour. There is much info on the web about this ancient form of wheat if you Google: http://www.jovialfoods.com/nutrition.html For the wheat naysayers about to attack, yes, I have read Wheat Belly by Dr. Wm. Davis, and yes, I know about the metabolic response to gliadin.  But I don’t think all wheat is “evil” to the degree that I’m not willing to consume it at all.  We all get to pick our own vices.  Einkorn wheat is the non-hybridized, non-genetically modified wheat Dr. Davis speaks of in his book.  So I personally plan to begin experimenting with Einkorn flour on a very small scale… in BREAD recipes only.  I will begin kitchen testing this product, never exceeding 2T. per full recipe,  which will actually translate into a very small amount occurring in each slice or serving. 

In all honesty, after 4+ years of baking low-carb breads with all the various alternate flours, I’m just not very happy with any of them, nor is my husband.  Yes, I’ve come up with some very good bread recipes.  I had hopes for the very low-carb lupin flour I discovered not long ago.  But I have discovered I am highly allergic to it, so that one is out of the picture for this girlie.  So I have to be very honest here, NONE of my very best bread recipes are as good as “the real thing”.    I’d be lying if I said otherwise.  It is for this reason I am going to begin experimenting with Einkorn wheat flour in combination with typical low-carb alternate flours and see where that leads.  I order my Einkorn flour from Jovial Foods:  http://www.jovialfoods.com/products/einkorn-flour.html . They carry the whole grains as well, and I may eventually order some of that and try sprouting them for a sprouted bread.  But I’m getting ahead of myself.  First, I have to see how my body reacts to small amounts of this flour.

If you prefer a biscuit that has no wheat flour at all in it, then do check out my Peggy’s Fluffy Biscuits.  They’re delicious and really live up to their name!

The experiment this morning rendered a biscuit flavor that was spot on!  Even my husband loved these (he ate three!).  No crumbling!  No dry mouth feel!  I’m so pleased!  As I begin testing this flour I will post the new version on site with the same recipe name, but with the word “Einkorn” at the beginning of the name (as above).  I will also leave the old version of the recipes up on my site, as each will have their target audience.  This should make it easy to find the specific recipe version.

If you prefer not to use the 2T. Einkorn flour in the recipe, you have two options:  you can just use 2T. more whey protein powder……..but that results in less fiber so the net carb count actually goes UP if you do (depending on your brand of whey protein); or you can use my Fluffy Biscuit recipe that has no wheat flour.  I had to rerun the numbers 3 times to verify that to be the case.  This recipe is not suitable until Atkins Phase 2 OWL and is suitable for Ketogenic diets.  It is not acceptable for Primal-Paleo followers.

UPDATE NOTE:  These warmed up very nicely in a low oven at 300º.  They were just as good as the morning I made them, which is unusual for low-carb biscuits!

INGREDIENTS:

4 oz. cream cheese, softened

2 eggs, beaten

1 T. Parmesan cheese

1 c. Monterey Jack cheese, shredded

½ c. Jennifer Eloff’s Gluten-Free Bake Mix

¼ c. plain whey protein powder (I use NOW brand)

2 T. Einkorn Wheat Flour [or 2 T. more whey protein powder, if you prefer]

½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

DIRECTIONS:  Preheat oven to 350º.  Oil your pan (I used a silicone muffin pan).  If making drop biscuits, oil or line a sheet pan with parchment or silicone sheet.   Soften the cream cheese in a medium bowl.  Add in the 2 eggs (I only had 1 left in the house today and had to sub in a chia gel “egg” for my second egg) and the cheeses.  Stir well to blend.  Measure the dry ingredients on top of the wet ingredients and beat/fold until well-mixed.  Spoon or drop into 9 equal biscuits.  Bake for about 13-14 minutes or until firm to the touch in the center and beginning to lightly browned.  Cool a couple minutes, carefully remove from pan and serve at once with your favorite preserves and butter.

NUTRITIONAL INFO:    Makes 9 biscuits, each contains:

148 calories

11.7 g  fat

4.13 g  carbs, 2.72 g  fiber, 1.41 g  NET CARBS  (if you sub in 2T. more WPI for the Einkorn flour, 3.06 Carbs, 1.10 fiber, 1.96 Net carbs)

10.35 g  protein

279 mg sodium

430 mg potassium

Gluten-Free Grain-Free Hamburger Buns

Click to enlarge (about 1

Larger version shown)

I think these are my best low-carb hamburger buns yet!  They are very neutral in flavor and will definitely not drown out the lovely flavor of your charcoal-grilled burgers like many low-carb breads will.   They are so sturdy not a single crumb or piece fell off my burger, despite the heat of the meat patty.   But they achieve this sturdiness NOT at the price of “moist”.  They are not the slightest bit  “dry” or difficult to swallow.  Tasted like I was eating a REAL and very SOFT hamburger bun!

For those familiar with my Gluten-Free Grain Free Focaccia Bread recipe, that’s what these are made with.

SPECIAL NOTE:  For bigger buns (shown above), make a double batch of batter (which doubles the carbs to 3.06 per larger bun).  

These buns are not suitable for Atkins Induction, but are acceptable once you get to Phase 2 OWL nuts and seeds level.  They are also suitable for Ketogenic diets and Primal folks if dairy is occasionally consumed.  These buns are not suitable for a Paleo lifestyle.

You’ll find many more tasty gluten-free recipes in Jennifer Eloff’s latest cookbooks.  She has brought together some of the most talented low-carb cooks on the internet to bring you recipes you won’t want to miss.  Stop on over at the Facebook page for Low Carbing Among Friends and see what deliciousness awaits you in this 5-volume series of cookbooks.   You can have all these wonderful recipes and more by ordering yours at Amazon or here:   http://amongfriends.us/order.php

I am not paid for this promotion nor for the inclusion of my recipes in these books. I do so simply because they are GREAT recipes that any cook would be proud to add to their low-carb arsenal.

Click to enlarge

Click to enlarge

INGREDIENTS:

½ c. almond flour

¼ c. golden flax meal

¼ c. plain whey protein

1 tsp. baking powder

001

Click to enlarge

3 T. cream cheese, softened

2 large eggs

1½ c. Monterey Jack cheese, shredded

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

1 tsp. dry yeast dissolved in 1 T. warm water (optional, for flavor only)

Poppy or Sesame seeds (optional)

DIRECTIONS:  Preheat oven to 350º.  Soften cream cheese in medium mixing bowl in microwave.  Beat in the eggs, cream, water, vinegar, both cheeses and dissolved yeast (if using).  Measure and add in all the dry ingredients and stir well with a rubber spatula. Grease your metal molds well with oil.

I actually baked my buns in empty 13-oz cans (top and bottoms removed) that cooked chicken breast meat comes in.  Those cans are the perfect diameter and I have saved 8 of these over the past year so I would have them for this purpose.  They don’t appear to be lined, so I think it’s OK to bake in them.  After baking these, I located some mini cake pans that are just the right shape for making my hamburger buns in future.  A large round metal cookie cutter would work, too. Muffin-top pans would be OK I suppose, but will make smaller buns.  You can even free-hand shape them on a silicone or parchment lined cookie sheet.  But be warned, they will spread out as they cook and you may be unhappy with their final shape.

Using a ¼-cup measuring cup, scoop up ¼ c. batter and fill your molds, spreading the batter evenly with the back of a spoon.  Batter will be about ½” thick in the molds and there should be enough batter for 7 buns. Sprinkle on sesame or poppy seeds if desired.  Pop buns into a 350º oven and bake for about 20 minutes or until done to the touch in the center and lightly browned around the edges.  Cool a few minutes.  Slide knife around edges of buns to loosen and carefully remove them to a cooling rack or cutting board. When totally cool, slice them laterally and they are ready to use for your grilled burgers or other sandwiches.  Store any leftover in a plastic bag in your refrigerator.  Please note these buns boast some impressive nutritional stats below.

NUTRITIONAL INFO:   Makes seven buns you then slice laterally to create a “top” and “bottom” of your bun. Each 2-part hamburger bun contains: (doesn’t include sesame or poppy seeds if you use them)

197 cals., 16g  fat, 3.5g  carbs, 1.97g  fiber, 1.53g NET CARBS, 12.7g  protein, 288 mg sodium

Low-Carb Corn Tortillas

corntortillas

Corn “Tortillas”

My inspiration for these tortillas was a low-carb tortilla recipe I recently saw on Ditch The Wheat website:  But I’ve slightly changed them and added a couple key flavor ingredients to give them a corn taste to make enchiladas with.   I’m pleased with the result and plan to make some beef enchiladas with them tonight.  I’ll be posting that recipe soon, so stay tuned.

This recipe isn’t suitable until the nuts and seeds rung of the Atkins Phase 2 OWL carb ladder.  It would not be acceptable for Paleo or Primal guests due to the minute amount of cornmeal and artificial corn flavoring used in them.  Omitting the cornmeal will lower carbs only a wee bit, but it will lower flavor, too.  I use it here because it does bring a mild cornmeal flavor to these tortillas, along with the Fresh Corn Flavoring I have included.

The “Fresh Corn” flavoring I use really tastes like buttered corn.  Only place that carries it anymore is  Select Products.  The corn flavoring can just be omitted in this recipe, as the flavor it brings is truly mild, at best.   Or you could add some pureed baby corn with juice to the batter, but not very much.   Another possible substitution for the corn flavoring would be 1 T. corn bran (pure fiber), if you have it, on hand.  Corn bran can be ordered from Honeyvillegrains.com.

VARIATION:  For a sweet use, omit the corn flavoring and cornmeal.  Fill with fruit fillings and top with whipped cream laced with your favorite liqueurs. 

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

1 T. yellow cornmeal

3/4 tsp. baking powder

3 T. + 1 tsp. coconut flour

1 T. flax meal (I use golden in these)

3 T. almond flour

½ tsp. psyllium husk powder (I use NOW brand)

3 T. light olive oil

3 beaten eggs (medium or large)

½ c. + 1 T. water

2 tsp. “Fresh Corn” flavoring [optional, but adds a bit of flavor]

8 tsp. light olive oil (for frying the tortillas)

DIRECTIONS:  Whisk the eggs, water, corn flavoring and 3 T. olive oil well in a mixing bowl.  Measure and add in all the dry ingredients.   Whisk well too a smooth batter.  Heat a non-stick skillet over medium high heat.  Ad 1 tsp. oil and spread it around in the center of the skillet with your spatula. Using a 1/4 c. measuring cup, scoop up 3 T. batter (about 3/4 of the cup), and holding the skillet in your left hand, ready to tilt, pour the 3 T. batter quickly into the skillet in a circle with your right hand.  Tilt the skillet to allow the batter to roll into a nice 4-5″ circle.  Brown the tortilla on 1 side for about 2 minutes, flip and brown the second side.  I slid my tortilla around on the skillet surface so the oil would continue to keep it from sticking as it cooked.  With a spatula, remove the cooked tortilla to awaiting paper toweling to drain and cool so it can be handled for whatever application you are using them for. Repeat this process, adding 1 tsp. oil to the skillet before forming each of the tortillas.

NUTRITIONAL INFO:  Makes eight 4½-5″ small tortillas, each contains:

142.5 calories

13.2 g  fat

3.86 g  carbs, 1.43 g  fiber, 2.43 g  NET CARBS  (2.4 g NC if the cornmeal is omitted)

3.63 g  protein

84 mg sodium

 

Lupin Flour Corn Muffins

Click to enlarge

Lupin Flour Corn Muffins

Today’s attempt at a lupin flour corn muffin was a total success!  These had a lovely flavor!  I took my Jalapeno Cheese Bread recipe, slightly modified it and added some pureed baby corn. This bread is not suitable until you reach the higher carb starchy veggie rung of the Atkins OWL phase.   It is suitable for Primal diners, if you eat occasional cheese.   Leftovers can be crumbled, frozen and used in making your next batch of cornbread stuffing!!  Will keep in the freezer about a month.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 c. almond flour

½ c. lupin flour (I order from lopino.com)

2 T. coconut flour

¼ c. golden flax meal

1 3/4 tsp. baking soda

1 c. grated cheese

4 extra large eggs, beaten (or 5 large)

4 T. olive oil

1 T. cider vinegar

½ c. pureed baby corn (has much lower carbs than mature corn)

DIRECTIONS:  Preheat oven to 350º.  Grease or paper line muffin cups.  I needed 18 to use up all the batter.  Puree a can of baby corn. You’ll need only 1/2 c., so save the remaining in the refrigerator for some other use, like cornbread, a Mexican casserole or soup thickener.  Should keep about a week……or freeze it in a ziploc bag.  Measure all the listed dry ingredients into a medium measuring bowl, add cheese and stir well to blend.  Add all liquid ingredients to the mixing bowl and stir again to blend, scraping bowl with rubber spatula as needed.    Spoon about 2 T. batter into each muffin cup, I used a 2 T. measuring cup to make this easier.  Pop muffins into preheated 350º oven for about 20 minutes or until lightly brown. Remove and serve warm with butter.  SPECIAL NOTE:  This bread would make a wonderful base for cornbread stuffing, too!

CAUTION:  Lupin beans are technically a legume that is closely related to peanuts.  If you have a peanut allergy, there have been reports of some peanut sensitive people reacting negatively to lupin beans.

NUTRITIONAL INFO:  Makes 18 corn muffins, each contains:

119 calories

10 g fat

3.32 g  carbs, 1.91 g  fiber, 1.41 g  NET CARBS

5.11 g  protein

229 mg sodium

Gluten-Free Grain-Free Sandwich Buns

Gluten-Free Sandwich Buns

Gluten-Free Sandwich Buns

When you’re no longer eating wheat flour it makes it difficult to eat a normal sandwich.  I find I don’t want lettuce wraps ALL the time.  🙂  This sandwich bun is so tasty it has become my go-to low-carb bread.  I’m most pleased with this recipe and am finding the batter very versatile.  I’m getting a lot of happy feedback from my readers on this one, too!  This is actually just my Gluten-Free Grain Free Focaccia Bread batter made into a bun shape.  This bread has a very neutral flavor, a nice elasticity, nice top and bottom crust, and is not crumbly.  I enjoyed a piece hot from the oven with butter and it was amazing!  It makes GREAT sandwiches! No strong flax taste to drown out the sandwich filling!  Very neutral in flavor.  You can also make pizza crust from this batter.  🙂  This recipe is suitable once you reach Phase 2 OWL of Atkins and Keto diets.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

½ c. almond flour

¼ c. golden flax meal

¼ c. unflavored, unsweetened whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

1 c. grated Monterrey Jack cheese

½ c. grated Mozzarella cheese

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

OPTIONAL:  Spices of your choosing (or cinnamon/sweetener, for a sweet version) sprinkled on top before baking.

DIRECTIONS:  Preheat oven to 350º.  Soften cream cheese in medium mixing bowl in microwave.  Beat in the eggs, cream, water, vinegar and both cheeses.  Measure and add in all the dry ingredients and stir well with a rubber spatula. Line a sheet pan either with parchment paper or silicone sheet.  Dip the batter onto the prepared pan in 9 equal piles (I used a ¼ c. measuring cup).  Spread it out into round bun shapes as evenly as possible with your rubber spatula or the back or a spoon.  Batter will be about ¼” thick.  Sprinkle on spices if using any.  Pop buns into 350º oven and bake for about 20 minutes or until done to the touch in the center and lightly browned around the edges.  Cool a few minutes.  When totally cool, store in plastic bag in refrigerator.  Slice each into a top and bottom for your buns.  These keep about 2 weeks or a little longer as a rule.  Can be frozen up to 1 month or so.

NUTRITIONAL INFO:   Makes 9 bi-valve buns, each contains:  These can be sliced laterally to form the thinner slices of bread for toasting and other uses, but the numbers below are for 1 whole sandwich bun (top and bottom).

149 calories

11.5 g  fat

3.5 g  carbs, 2.1 g  fiber, 1.4 g  NET CARBS

10.1 g  protein

204 mg sodium

 

Gluten-Free Grain-Free Cinnamon Bread

Click to enlarge

Gluten-Free Cinnamon Bread

This is my latest variation on my gluten-free focaccia bread recipe.  I just shaped the batter into 9 individual Cinnamon Bread Buns and sprinkled cinnamon and Steviva (blend of stevia and erythritol)  on them.   Hot out of the oven with butter they were VERY good.   They’re really too thin to slice, but making fewer would make them thicker and slicing would then be possible.  This is suitable for Phase 2 of Atkins when you reach the nuts and seeds rung of the carb ladder.  These are not suitable for Primal-Paleo unless you eat whey protein powder and cheese occasionally.

VARIATION:  You can snip a very few raisins to add for a raisin bread version.  You can add a little finely chopped, peeled peach or nectarine for a tasty version. You need to add those carbs below if you add raisins or peaches.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not receive money for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

½ c. almond flour

¼ c. golden flax meal

¼ c. unflavored, unsweetened whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

1 c. grated Monterrey Jack cheese

½ c. grated Mozzarella cheese

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

Cinnamon

about 2 tsp. Steviva or sweetener of your choice

DIRECTIONS:  Preheat oven to 350º.  Soften cream cheese in medium mixing bowl in microwave.  Beat in the eggs, cream, water, vinegar and both cheeses.  Measure and add in all the dry ingredients and stir well with a rubber spatula. Line a sheet pan either with parchment paper or silicone sheet.  Scoop the batter onto the prepared pan into 9 equal portions. I used a 1/4 c. measuring cup.  Spreading the batter into circles the size you would like.  Sprinkle tops with cinnamon and 1/4 tsp. Steviva or other sweetener of your choosing. Pop into 350º oven and bake for about 20 minutes or until done to the touch in the center and just beginning to lightly brown.  Store leftovers, once cooled, in a plastic bag in the refrigerator.

NUTRITIONAL INFO:   Makes 9 pieces, each contains:

149 calories

11.5 g  fat

3.5 g  carbs, 2.1 g  fiber, 1.4 g  NET CARBS

10.1 g  protein

204 mg sodium

Gluten-Free Grain-Free Pizza Crust

Gluten-Free Grain-Free Pizza Crust

Gluten-Free Grain-Free Pizza Crust

Finally a pizza crust I’m really proud of!  It’s tasty, sturdy enough to be eaten with your hands, and best of all, it has NO WHEAT FLOUR or GRAINS in it!  I am eating little wheat these days (other than a wee bit of Einkorn flour).  This recipe is VERY close to my older Carbquick pizza crust recipe, but this one has an even better texture!    I’m most pleased with this crust and think you’ll like it!  This recipe is OK once you reach Phase 2 OWL of Atkins.   It would be OK for Primal folks that eat occasional dairy, but it is not suitable for Paleo.

So many gluten-free recipes like this can be found in the popular Low Carbing Among Friends cookbooks by international author Jennifer Eloff and a host of other talented low-carb cooks.  Get your set today at Amazon or here: http://amongfriends.us/order.php

INGREDIENTS:

½ c. almond flour

¼ c. golden flax meal

¼ c. plain whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

1 c. grated Monterrey Jack cheese

½ c. grated Mozzarella cheese

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

DIRECTIONS:  Preheat oven to 350º.  Soften cream cheese in medium mixing bowl in microwave.  Beat in the eggs, cream, water, vinegar and both cheeses.  Measure and add in all the dry ingredients and stir well with a rubber spatula. Line a sheet pan or pizza pan with parchment paper.  I use a pizza pan that has air circulation holes in it. Scrape the batter onto the prepared pan, spreading it as evenly as possible with the spatula into a circle that is roughly 13½” in diameter. Batter will be about ¼” thick.  Pop crust into a 350º oven and bake for about 20 minutes and remove.  Slide the parchment paper out from under the crust so air will flow to the bottom and it will brown nicely.  I DO NOT recommend cooking this crust on a silicone sheet.  It doesn’t brown properly on silicone.  Add sauce, cheeses and toppings of your choice.  Pop back into oven and bake an additional 20 minutes or so.

Click to enlarge (before toppings)

Before toppings are added

NUTRITIONAL INFO:   Cutting into 8 slices, each contains: (crust only)

168 calories

12.95 g  fat

3.29 g  carbs, 1.73 g  fiber, 1.73 g  NET CARBS

11.3 g  protein

214 mg sodium

70 mg potassium

13% RDA Vitamin B12, 11% calcium, 120% phosphorous, 11% selenium.

Gluten-Free Grain-Free Focaccia

Click to enlarge

Gluten-Free Focaccia

Now that I don’t use Carbquick much anymore, this new gluten-free bread has become my go to bread for sandwiches.  It has blown away all my previous sandwich bread recipes (but maybe one)!  It has a lovely bottom and top crust and is not crumbly like so many low-carb breads.   A piece hot from the oven with butter is amazingly good!  It toasts OK, but not great. But then what low-carb bread does?  It makes great deli-style or grilled cheese sandwiches!  No flax taste at all!  I will definitely explore other uses, both savory and sweet.  Already found out it makes a wonderful pizza crust  and great sandwich buns as well.   It makes wonderful “bagels”, muffin top buns and muffins, as seen below.  You can even make sweet things with this batter, like blueberry bagels and cinnamon donuts!

TIP:  If you are not gluten-free, I find 1 T. oat fiber improves this bread’s texture greatly.  But remember, if you add it, OAT FIBER IS NOT GLUTEN FREE.

click to enlarge

Before Slicing

Click to enlarge

Made as slider buns, cinnamon donuts and herb muffins

This recipe is suitable for Phase 2 Atkins, Keto diets, Primal folks if consumed only occasionally.  This bread would not be suitable for Paleo.

Many more delicious gluten-free bread recipes for bread and baked goods await you in Jennifer Eloff’s latest cookbook series:  Low Carbing Among Friends.  You can have your very own set (or individual volumes) of this fast-selling 5-volume collection of recipes by some of the most talented low-carb cooks on the internet.  Order at Amazon or here: http://amongfriends.us/order.php

INGREDIENTS:

½ c. almond flour

¼ c. golden flax meal

¼ c. plain whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

1 c. grated Monterrey Jack cheese

½ c. grated Mozzarella cheese

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

1 tsp. yeast dissolved in 1 T. warm water (optional, for flavor only)

Spices or seeds of your choosing sprinkled on top before baking.  I often use this mixture:  https://buttoni.wordpress.com/2012/10/09/peggys-8-seed-spice-blend/

DIRECTIONS:  Preheat oven to 350º.  Soften cream cheese in medium mixing bowl in microwave.  Beat in the eggs, cream, water, vinegar, both cheeses and dissolved yeast (if using).  Measure and add in all the dry ingredients and stir well with a rubber spatula. Line a sheet pan either with parchment paper or silicone sheet.  Scrap the batter onto the prepared pan, spreading it as evenly as possible with the spatula into a rectangle that is roughly 10″x13″.  Batter will be about ¼” thick.  Sprinkle on spices if using any.  Pop bread into 350º oven and bake for about 20 minutes or until done to the touch in the center and lightly browned around the edges.  Cool a few minutes and cut evenly into 9 “slices.  When totally cool, store in plastic bag in your refrigerator.

NOTE:  This can also be baked in a small 8×4 loaf, which will take about 30 minutes to cook: 

Baked as a Loaf

Baked as a Loaf

NUTRITIONAL INFO:   Makes 9 large slices, each contains:

149 calories

11.5 g  fat

3.5 g  carbs, 2.1 g  fiber, 1.4 g  NET CARBS

10.1 g  protein

204 mg sodium

Lupin Flour Bread

click to enlarge

My inspiration for this <1g-net-carb-bread was the recipe here:  http://chocolatechillimango.com/2013/01/19/lupin-protein-bread/#.UVhdElfa7jU.   Once I discovered how low-carb lupin flour is, I ordered some and have been experimenting with it lately.  First off, I just had to do something to reduce the yellow color lupin flour gives baked goods.  Yellow might be OK for a cornbread recipe, but I don’t want yellow sandwich bread.  So I set about making considerable changes to the inspirational recipe.

I’m quite pleased with the first loaf of bread and a few other baking experiments with lupin flour.  The bread has a nice firm texture and is moist.  It does not crumble apart like almond flour breads tend to do.  It has a more pleasant taste than most flax breads.  I will continue to experiment with the ingredients to try to achieve a whiter appearance and more “flour-y” taste.  I order my lupin flour direct from: http://www.lopino.com/product/21 .   Netrition.com also has recently started carrying lupin flour.  This recipe is not suitable until the grains rung of the Atkins Phase 2 OWL.  This recipe is unsuitable for Primal-Paleo on several levels.  I might mention that because of its slight “corn taste” this bread makes an excellent bread to crumble up for making cornbread stuffing!

CAUTION:  Lupin beans are a legume closely related to peanuts.  If you have a peanut allergy, I must inform you some peanut sensitive people react negatively to lupin beans.  Many of my low-carb cooking friends have had no problems eating lupin products whatsoever but I have found I do not tolerate this ingredient well, even though I am NOT allergic to peanuts.  Go figure…..no other legume bothers me.  😦 

This recipe appears in Vol. 4. (p.136) of LOW CARBING AMONG FRIENDS cookbook series by Jennifer Eloff and friends.  Jennifer has brought together a group of very talented low-carb chefs, including none other than George Stella, to offer some of their very tastiest low-carb creations.  Visit them on Facebook at the link above and if you like the photo preview there, like their page and buy the team’s cookbooks at Amazon or here.

DISCLAIMER:  By personal choice, I am not paid for this book promotion nor for the inclusion of my recipes in them. I do so because they are GREAT cookbooks.  ‘Nuff said.

INGREDIENTS:

½ c. lupin flour

¼ c. almond flour

1 T. golden flax meal

2 T. oat fiber (omit if gluten free)

2 T. coconut flour

2 T. plain, unsweetened whey protein powder (I use NOW brand)

1 T. egg white protein (I use NOW brand)

1½ tsp. each baking powder and baking soda

Dash garlic powder

½ tsp. sea salt

2 tsp. glucomannan powder (konjac powder) (optional, but enhances texture & rise)

1 c. grated Monterrey Jack cheese

3 T. water + 1 T. heavy cream

1 T. olive oil

6 beaten eggs

DIRECTIONS:  Preheat oven to 350º.  Lightly grease/oil a loaf pan.   Mine is an unusual shape at 4″x3″x10″.  In a large mixing bowl, measure out all dry ingredients and stir well.  Make a well in the center and add the eggs, oil, water and cream and using a for, beat the liquid ingredients up in the well and slowly incorporate the dry ingredients to form a smooth batter.  Mine was fairly thick.  Spoon into the greased loaf pan, leveling with your rubber spatula.  Pop into preheated 350º oven for 30-40 minutes or until it passes the toothpick test in the center.  Remove, cool slightly and loosen from the pan with a knife.  I easily slice mine into 16 ½” slices using the 10″ loaf pan.  Using a deeper, shorter more standard loaf pan, you will need to see how many slices you get and recalculate your per slice stats.  I will provide the numbers for the entire loaf to facilitate recalculating.

NUTRITIONAL INFO:  I get 16 slices from my 10″ long loaf:

1/16 loaf contains: 95 cals., 6.7 g  fat, 4.21 g  carbs, 3.34 g fiber, .87 NET CARBS, 6.78 g protein

Entire recipe contains:  1501 cals., 108 g  fat, 67.3 g  carbs, 53.4 g  fiber, 13.9 g  NET CARBS, 108 g  protein

Chia Microwave Biscuits (2)

Two Chia Biscuits shown.

Two Chia Biscuits shown.

Since I’ve cut most wheat out of my diet, I can no longer eat some of my older biscuit recipes that used Carbalose flour or Carbquick.  So I’ve been tinkering around with new ingredients.   In doing so, I’ve made a delicious 2-serving low-carb biscuit that is moist and light.  Chia seeds have many health benefits and they also bring moisture to a baked product.  The gel is great as a meatloaf additive as well, for moisture and as a bread replacement.

This biscuit falls somewhere between the texture of cake and your Granny’s biscuits.  The surface is crusty if you brown it in the broiler a bit.  I love the built-in portion control of individual or 2-serving recipes because then we don’t have any leftovers to be tempted to go back and eat later.  This is quick, easy, tasty!  It is not suitable until the highest (grains) rung of the OWL ladder (or Maintenance) of Atkins.  This recipe is not really suitable Primal-Paleo followers.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

2 T. oat fiber (substitute 100% gluten-free ground oat flour for gluten-free version)

2 T. almond flour

1 T. egg white powder (I use NOW brand)

1 T. plain whey protein powder

½ tsp. baking powder

½ tsp. glucomannan powder

2 T. grated Monterrey Jack cheese

1 T. chia gel (1T. ground chia in 9T. water.  Gels up in 5-10 min.  Shake several times.  Can refrigerate leftover gel 1 week)

1 tsp. melted unsalted butter

1 T. heavy cream mixed with 3T. water

DIRECTIONS:   Measure the dry ingredients into a small mixing bowl.  Stir well.  Add in the melted butter, chia gel and cream/water mixture.  Stir well to blend ingredients.  Allow batter to sit for a few minutes to slightly thicken.  The batter will NOT be as thick and stiff as traditional drop biscuit dough.    You can either make 2 single biscuits by dividing the batter between two small ramekins or bake all the batter in a 6″ oval dish like I did and cut in half for two-biscuits (shown in the pic above).  The smaller ramekin-shaped biscuits should cook in 1 minute on HI in your microwave; the oval mega biscuit will take about 1 minute 30 seconds on HI.  My microwave is 1150 watts, but they do vary in wattage.  Yours may take a few seconds longer. They should be dry int he center if they are done.  Remove them from the microwave and gently tip out of their dish with a knife tip onto a small baking pan.  Pop into the broiler and brown the top a couple minutes.  Serve at once and ENJOY!

NUTRITIONAL INFO:  Entire recipe (two servings) contains: (halve these numbers if eating half of this recipe)

287 calories

22.3 g  fat

16.3 g  carbs, 12.9 g fiber, 3.3 g NET CARBS

15.8 g  protein

426 mg sodium

Peggy’s Original Dumplings

dumplins

For those who miss dumplings and noodles, here ya go!  Only took me 4 years to develop these! This one’s for you Dano!  🙂

When you can’t have flour, it’s really really hard to make dumplings that will hold together during cooking. I’ve used almond flour, coconut flour, flax meal and a variety of alternate flours.  You name it and I’ve probably tried that alternate flour to make a dumpling.  This is no easy low-carb feat.  I wanted a similar taste and similar mouth feel as the dumplings I made before my low-carbing days.  All attempts thus far have been mediocre, at best.

Somewhere on the net a year or so ago, on some forum (probably Low Carb Friends, but not sure), someone mentioned they made dumplings with glucomannan powder.  Not being at all familiar with this product, I ordered some from Netrition.com and began to experiment.  Its gel-like, fibrous qualities lend themselves to a dumpling, providing structure and texture.  It is also useful for thickening gravies, sauces and puddings.  I’ve even found a tad of this stuff enhances low-carb cake, cookie and bread baking results, both in volume and texture.  I’d love to give credit to my inspiration on this recipe, but I must admit I failed to write down the name of the person who’s ingenious idea this really was.  But I’m thankful they triggered off some experimentation that has paid off!

If you’re not familiar with glucomannan powder, it comes from the Konjac tuber, and is used to make shirataki noodles seen in Asian menus.   It can be used as a binding agent in some recipes.  It is virtually a zero carb food, in that the fiber content is so high, it virtually negates the few carbs it contains as fiber is indigestible and passes right out of the system with zero blood sugar impact.   Most importantly, glucomannan adds the structure and elasticity needed for dumplings and noodles.  So I began experimenting.

I’m getting more comfortable using this tricky ingredient and have finally come up with a “dumpling” that feels and almost tastes like my dumplings of old.  This will now be my go-to low-carb dumpling recipe.  As you can see in the pic above, they hold together nicely during very gentle simmering (unlike all previous attempts), and the gluc powder also slightly releases in to the broth to thicken it as well!  NICE!

For you “experimenters”  under no circumstances, increase the oat fiber!!  I did once and they came out just awful, hard as a rock plus they did not absorb any flavor from the chicken broth because of the density.  Trust me, you DON’T want to go there!  This balance of ingredients it really pretty special and all attemps to “improve” them have been less impressive.

These were the best low-carb chicken and dumplings I’ve had in 4 years!  My husband gave these dumplings two thumbs up today, and he’s pretty picky.  They don’t have much taste, but pick up the flavor of whatever broth you cook them in.  The carb count for these dumplings is simply amazing!  Guilt free dumplings at last!!  YAAAAAAY!

The recipe posted elsewhere on my site for chicken and dumplings is good, don’t get me wrong.  But you have to bake the rolls separately for that recipe.   With this dumpling recipe, I can stir the ingredients together, drop them into the broth, and the dumplings are simmering immediately!  Much easier!  And you regular readers know I’m really in to EASY cooking.

These made up smaller work nicely in  soups and I have made small, oblong shapes for marvelous gnocchi served in rich cream sauces.  Some more adventurous cooks at Low Carb Friends forums are even using pasta extruders and coming up with all kinds of noodle shapes for this dough!  But I don’t own an extruder and probably wouldn’t go to that much trouble for noodles.  Just being very honest.  I’m a lazy cook. 🙂

These dumplings are not suitable until the grains rung of the Atkins OWL ladder due to the oat fiber, but omitting it is just not an option for good results.   I’m very proud to have developed a dumpling recipe that many who have tried freely admit fills a dumpling/noodle void in their low-carb lifestyles.  🙂

My Lobster Linguine recipe is the first time I tried rolling and cutting it into noodles and the final dish was quite good.

This recipe isn’t 100% gluten-free.  But you’ll find many other tasty and easy to cook recipes in her cookbooks.  Any hostess would be happy to serve any of these recipes to family or guests. Click here for a photo preview of some of those tasty dishes here:  LCAF Cookbook Facebook Page.  Order your 5-volume set TODAY! (also available individually) from Amazon or: here

INGREDIENTS:

3/4 tsp. baking powder

1½ T. glucomannan powder (Konjac powder)

1½ T. oat fiber (For gluten-free version, try substituting oat flour ground from 100% gluten-free oats, but I’m not making any promises that will work.  It SHOULD, however.    Carbs will be only slightly higher.)

1/8 tsp. salt

¼ c. +2 T. water

1 extra large or jumbo egg, beaten

VARIATION:  Add 1-2 T. finely chopped parsley to the dry ingredients

DIRECTIONS:   Beat the egg in a small bowl with a fork.  Add the water and beat until well blended.  On a paper plate or in another bowl, mix the dry ingredients well.  Slowly sprinkle the dry ingredients into the wet, stirring with a fork or whisk.  Switching to a rubber spatula, stir and begin to fold the slowly thickening mixture over and over itself until it is a contiguous batter and eventually turns into a thick, almost dry dough.  I let mine sit by the stove 2-3 minutes.  Then, using a teaspoon, dip 3/4″-1″ dollops of the dough into your palm.  This step is important:  roll them gently in your palms into a ball shape.  I set the balls on my counter or a silicone sheet until all are made.  If you just drop them directly into the broth from the spoon without rolling, they tend to fall apart in the broth during cooking.  Or using your hands, roll the dough into ropes on plastic wrap and cut into short lengths for gnocchi, if that’s your pleasure.

Have your soup/broth boiling.  Drop the round dumplings/gnocchi into broth and immediately turn fire medium-low so it will only gently simmer.  This is IMPORTANT, as you don’t want to “rough up” these delicate babies.  Cover with tight lid.  From the time you cover the pot, set timer for exactly 10 minutes for dumplings (8 minutes for smaller gnocchi).  I like to remove chicken, meat or large chunks of vegetables to a platter while the dumplings are simmering to allow ample room for the dumplings to rise and swell up. DO NOT LIFT THE LID or disturb the pot during cooking.  After 10 minutes  (8 minutes for gnocchi), lift the lid and VOILA!!  They’re done!  You may have to thicken the stock further depending on your personal preference, but the dumplings themselves usually take care of thickening, as some of the glucomannan in then sloughs off into the broth, thickening it right up.

NUTRITIONAL INFO:  Makes 12 medium-large 1½” dumplings (24 gnocchi), each contains:  (halve the numbers for each gnocchi)

7.17 calories, 0.49 g  fat, 1.38 g  carbs, 1.29 g  fiber, 0.1 g  NET CARBS, 0.61 g  protein, 55 mg sodium

Jalapeno Cheese Bread

click to enlarge

Jalapeno Cheese Bread

I’ve been wanting to try my hand at a low-carb jalapeno cheese bread and finally got around to it.  I must say my first experiment turned into a delightfully tasty bread!  For some reason, this bread is better when completely cooled rather than right out of the oven.  Not sure why, but many low-carb baked goods just are!  This bread is not suitable until you reach the nuts and seeds rung of the Atkins OWL phase.   It is acceptable for Keto diets. It is suitable for Primal diners, if you eat occasional dairy, but not acceptable for Paleo.

This makes up nicely as muffins, too, as the crust is very nice on this bread.  I discovered that leftovers make an outstanding cornbread stuffing!!  Muffins will only take about 15-20 minutes to cook.

I chose to use fresh jalapeno, but will try my next batch using pickled jalapenos to see which I like best.  Those that like their jalapeno bread “hotter” may want to use 2 jalapenos.  My husband and I don’t like it too hot.  🙂

The corn flavoring I used to buy was Superior Products brand, which I last bought direct from Superior Products.  Sadly they have gone out of business or sold out.  Only places I’ve seen corn flavoring since is either at Select Products (where I order it and love the flavor) or at Naturesflavors.com (but I haven’t tried their’s yet).

For many more delicious low-carb bread recipes, visit the Facebook page for the best-selling cookbooks, LOW CARBING AMONG FRIENDS by Jennifer Eloff and several other very talented cooks, including well-known Chef George Stella!  There you’ll see a preview of the many recipes you will find in this wonderful 5-volume set.  Have no fear, they are also available individually, in regular or coil-bound.  Order your today at Amazon or here.

DISCLAIMER:  I do not receive remuneration for this book promotion nor for the inclusion of my recipes therein.  I do so simply because they are great low-carb tools to have in your low-carb toolbox.  Nice to have them at your fingertips.

INGREDIENTS:

1½ c. almond flour

2 T. coconut flour

¼ c. golden flax meal

1 3/4 tsp. baking soda

1 c. shredded hard cheese of your choice (I used cheddar)

1  jalapeno, seeded, finely chopped (I use fresh, but pickled is fine)

5 eggs, beaten

2 T. coconut oil, melted

2 T. olive oil

1 T. cider vinegar

1 T. Fresh Corn flavoring (optional) Source:  selectflavors.com  (scroll down the alphabetical flavors to see Fresh Corn)

DIRECTIONS:  Preheat oven to 350º.  Lightly grease a loaf pan and set aside.  I use an unusual shaped loaf pan, non-standard, that is 4½” wide, 2½” deep and 12″ long.  So I can easily get 10 very thick slices out of a loaf.

click to see in my 4x12" x-long loaf pan

click to see in my 4×12″ x-long loaf pan

Measure all dry ingredients and cheese into a medium measuring bowl, stir and set aside.  Seed and finely chop jalapeno and add. Add cheese and stir all dry ingredients together to blend.   Add all liquid ingredients to the mixing bowl and stir to blend.    Using a rubber spatula, scrape batter into greased loaf pan and pop into preheated oven for 30 minutes.  Ovens vary, so check with toothpick test.   Remove and cool in pan a few minutes.  Run sharp knife around edges to loosen and gently tip out onto a cutting board. Slice into 10 servings and serve warm.

SPECIAL NOTE:  This bread makes an outstanding “cornbread” stuffing for your holiday turkey as well, with or without that corn flavoring!

NUTRITIONAL INFO:  Makes 10 large slices, each contains: (calculated using 1 c. cheese only)

242 calories

21 g fat

6.2 g  carbs, 3.2 g  fiber, 3.0 g  NET CARBS

9.95 g  protein

386 mg sodium

Best Banana Bread

Click to enlarge

Best Banana Bread

To give credit where it is due, the basic sweet bread batter that inspired this creation was a  recipe at Sugar Free Low Carb Recipes.  I changed it up by adding vanilla, sweetener, baking powder and glucomannan powder.  I believe the smooth texture is now the perfect foundation for my favorite sweet breads.

This morning, I added 2 mashed bananas for a lovely banana bread (cut into 18 slices) that only has 3.74 g. net carbs per slice!  The texture of this batter is amazingly smooth and moist.  No crumbling!  The basic batter only has 1.08 g. net carbs (cut into 18 slices), so conceivably you could add any variety of fruits, dried fruits, nuts and flavorings for an endless variety of breakfast/dessert sweet breads.  Be sure to add in the added carbs for any nuts you add and recalculate your new per-serving numbers, because the numbers below only reflect the basic batter and 2 mashed bananas.  This is suitable for Atkins OWL or above and I believe for Paleo-Primal adherence as well.

This recipe appears in Vol. 5 of Jennifer Eloff’s latest cookbook series Low Carbing Among Friends.  These books are a compilation of fantastic recipes from well-known low-carb cooking gurus on the internet.  Even George Stella has participated in Jennifer’s latest cookbooks. They would make a wonderful addition to any low-carb cook’s library and you can order your copies at Amazon or here: http://amongfriends.us/order.php

DISCLAIMER:  I receive no remuneration for this promotion, nor for the inclusion of any of my recipes therein.  I promote them simply because they are GREAT low-carb cookbooks!

INGREDIENTS:

1/3 c. coconut flour

2/3 c. almond flour

¼ tsp. sea salt

1 T. glucomannan powder

1 tsp. baking powder

Sweetener equivalent for ½ c. sugar (I used ¼ c. Steviva)

1 stick unsalted butter, melted

3 T. coconut oil, liquified

½ tsp. vanilla

8 eggs, beaten

2 mashed bananas

DIRECTIONS:  Preheat oven to 350º.  Grease a loaf pan with a bit of coconut oil or butter.  I use an odd-size loaf pan 4″x 2½x 10″ that allows me to get 18 smaller slices from my loaf.  Using a standard loaf pan, you may only get 9 slices and have to cut them in half to get the carb values shown below for each of my 18 slices.  Mix dry ingredients in a small mixing bowl. In a larger bowl, beat or whip all wet ingredients.  Add the dry items to the wet and whip with a whisk or electric mixer until smooth. Fold in your desired fruit, nuts or flavorings and stir well.    Spoon batter into greased pan, level with a spoon and bake at 350º for 40-45 minutes or until a toothpick stuck into center comes out dry/clean.  Cool a bit, slice into 18 servings (or 9 cut in halves) and serve warm.

NUTRITIONAL INFO:  Makes 18 servings, each contains: (2 bananas calculated in below, but no nuts)

141 calories

12 g  fat

5.61 g  carbs, 1.87 g  fiber, 3.74 g  NET CARBS

4.24 g  protein

90 mg sodium

78 mg potassium

10% RDA Vitamin A, 12% B12, 11% iron, 10% phosphorous, 10% riboflavin and 13% selenium