Einkorn Jumbo Cinnamon Muffins

I’ve been wanting to try my delicious Einkorn Dinner Roll recipe as a sweet muffin and this morning was the day.  Tried using my brand new jumbo muffin pan for the first time, too.  The pan cups here were filled 3/4 full and rose nicely!  Being jumbo, these are a bit carb-y, so you might want to make 12 regular-size muffins to cut the numbers below in half per muffin.  Alternately, you can use liquid sweeteners and cut carbs even more.  The psyllium and flax meal make these VERY filling, so not even the heartiest sweets eaters will ask for a second one.  Place those leftover muffins in a plastic bag and as with all low-carb baked goods, keep refrigerated until you want them again.  Should keep about a week.

This recipe is not suitable until you are near goal weight (Pre-Maintenance).

DRY INGREDIENTS:

1 ¼ c. almond flour

2 T. Einkorn flour

½ c. egg white protein powder

2 T. oat fiber

2 T. coconut flour

1 T. baking powder

2 T. golden flax meal

¼ tsp. sea salt

3 T. psyllium husk powder

½ c. Splenda (or equivalent sweetener of choice)

WET INGREDIENTS:

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

5 large eggs, beaten

3 T. olive oil

2 T. melted butter

¼ c. egg whites (I use carton variety)

½ c. boiling water (added at very last)

TOPPING:  3/4 c. ch. pecans, 2 tsp. cinnamon, 3 T. melted butter, 2 T. Splenda

VARIATION:  Add a little brown sugar substitute to the topping mixture

DIRECTIONS:  Preheat oven to 350º.  Lightly oil a jumbo muffin tin with a brush and set aside.    Dissolve yeast in 2 T. warm water and add a 2 tsp. sugar (consumed by the yeast).  Set aside for now.  Mix topping ingredients in another small bowl, stir and set aside.

In a large mixing bowl, measure out all dry ingredients.  Stir well.   In a separate bowl, beat eggs and add oil, melted butter and egg whites.  Beat until uniform and smooth.  Next add the dissolved yeast mixture and stir well.   Now pour  wet ingredients into dry ingredients and beat well with rubber spatula until all is moistened smooth. Add in boiling water all at once and beat well 15-20 times with spatula until smooth.  Using half-cup measuring cup, spoon batter into greased muffin pan slots, evenly distributing the batter as best you can.  Cups will be about 3/4 full.  sprinkle on topping evenly on the 6 muffins.  Pop in preheated 350º oven for around 20-22 minutes.  Check at 20 minutes as ovens vary.  If not firm and dry to touch center top, cook 2-3 minutes longer.  Remove from oven and cool 3-4 minutes. Gently lift out with knife tip and serve warm with butter.

NUTRITIONAL INFO:   Makes 6 jumbo muffins, each contains:

457 cals, 37.7 g fat, 18.83g carbs,  8.36g fiber,  10.47g NET CARBS (use liquid sweetener to lower), 19g protein, 497mg sodium (halve these numbers if you make regular-size muffins)

 

 

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Sour Cream Grilling Bread (low carb)

Shown on a Grilled Cheese Sandwich

Sadly, most low-carb breads made with alternate flours simply do not toast well.  They just won’t get…….ummmm……………toasty!!!  😦

This individual serving bread recipe I developed I think is particularly suited for grilling sandwiches.  It toasts up better than any other low-carb bread I’ve tried toasting in 10 years of low-carbing and bread experimentaation. Not sure which ingredient is facilitating that toasty quality though.  Likely it is the oat fiber, but am VERY glad whatever ingredient is doing that!

You can bake this in any microwaveable square container.  I have a plastic bread-shaped container (which isn’t so healthy to cook in actually), so I have switched to using my 4″ square glass dish.  I have not tried baking this bread in a conventional oven, but suspect it would need 350º for around 10-15 minutes.  One recipe can be sliced laterally into two thinner slices after cooling to make 1 sandwich, as shown in the photo above. This recipe is suitable for all phases of Atkins and Keto diets.  It is not suitable for Primal-Paleo lifestyles.

INGREDIENTS:

¼ c. + 1T. flax meal, preferably golden flax meal

1 T. butter  (plus dab more for skillet or panini pan grilling)

2 T. sour cream

1 egg, beaten

½ tsp. baking powder

2 tsp. oat fiber, no substitutes! (omit for gluten-free)

Pinch salt

DIRECTIONS:   Melt the butter in microwave in a small mixing bowl.  Add beaten egg and sour cream. Add all dry ingredients and stir well.  With a rubber spatula, scrape batter into a 4″-5″ square microwaveable container and zap on HI power for 70 seconds or until dry to touch in center (microwaves can vary). Cool a minute and tip out onto cutting board.  Laterally slice as evenly as possible with a long-blade  knife to form two thinner slices.

When ready to construct your sandwich, melt a little butter or olive oil on a non-stick griddle and baste one side of each slice of bread.  Place one slice on griddle, buttered side down.  Add slice of your preferred cheese or meats and top with second slice of bread, buttered side up.  Brown well on both sides for best, “toastiest” results.  Slight over-browning is a GOOD thing here! 🙂

NUTRITIONAL INFO:  Makes 2 thin slices after cutting.  Entire recipe contains: (does not include sandwich fillings)

425 cals, 37.4g fat, 14.1g carbs, 11.3g fiber, 2.8g NET CARBS, 13.8g protein, 497mg sodium

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Cheese Puffs

I decided to modify my Cheese Thin Buns recipe by adding some Carbquik to the ingredient line-up.   What a marvelous change that makes!  These tasty little snacks are less than 1 net carb per puff!  We both love snacking on cheese bread, but what we buy at the store isn’t exactly low-carb.  This is my answer to a late night snack that is suitable on a very low-carb diet.  These are easy to make and I’m certain they’ll be a hit with your family.  If you don’t like things spicy, omit the cayenne; if you do like things spicy, you may even want to increase the amount of cayenne!  🙂  These are suitable once you get to the end of Phase 2 Atkins.

INGREDIENTS:

3 eggs, beaten

½ c. water

2 T. olive oil

2 c. shredded Cheddar cheese

1 T. + 1 tsp. glucomannan powder (there is no substitute for this)

¼ c. whey protein powder (plain, unsweetened)

1 T. (3 tsp) baking powder

¼ tsp. garlic powder

¼ tsp. onion powder

¼ tsp. cayenne pepper (optional, but greatly enhances flavor profile)

1/8 tsp. sea salt

1 c. Carbquik (use a gluten-free bake mix if needed)

DIRECTIONS:  Preheat oven to 350º.  Measure out the dry ingredients in a small mixing bowl and stir well to evenly mix.  In a separate medium mixing bowl, beat the wet ingredients with an electric mixer or whisk.  While you are whisking the egg mixture, slowly add in the dry ingredients until all is well blended into a batter resembling pancake batter.  Stir in the cheese and mix it well.  Let the dough stand a few minutes as it will thicken/stiffen up a bit.

I used a non-stick mini-muffin pan.  The cheese will bleed out some oil, so you shouldn’t have to oil a non-stick pan.  But if yours is NOT non-stick, oil the cups of your mini-muffin pan lightly with a brush.  Using a measuring spoon, put 1 level tablespoon of batter into each cup raking it out with a finger to get it all.  Will make exactly 34 muffins, so a second baking will be necessary unless you own two mini-muffin pans.  Pop into 350º oven and bake for 17 minutes or until browning on top.  We found browning enhances flavor, so you may want to even bake yours a bit longer.  Remove from oven and cool a couple minutes.  If cooled a bit, they will come out of the pans with a knife tip’s help without tearing apart.  If removed too hot, you are going to tear them up.

NUTRITIONAL INFO:    Makes 34 Cheese Puffs, each contains:

50.6 cals., 4.52 g fat, 2.13 g carbs, 1.43 g fiber, 0.70 g NET CARBS, 3.06 g protein, 138 mg sodium

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Einkorn-Carbalose Sandwich Buns

I continue to tweak 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 and I both.  When cooled, these were not “damp” feeling inside (just a normal level of bread moisture you would want).  I believe reducing the psyllium husk powder is what dried the interior a bit.

They are also now lighter in color with the addition of a little bit of resistant wheat starch.  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, that is sturdy enough to hold up to hot roast beef with juice for a delicious sandwich, with a very neutral flavor, you NEED to try this recipe. 🙂   Even my husband ate one and said he could learn to eat this bread regularly.    Not suitable until nearing goal weight when slightly higher carbs and grains are permissible occasionally on Atkins carb re-introduction ladder.

For hot-dog buns, form into 6″ “ropes” and slightly press flat on the pan before baking.

NOTE:  This bread, gets a little “tough” when toasted if care is not taken to avoid over-browning.  If only lightly toasted, that doesn’t seem to happen.

INGREDIENTS: 

1 tsp. dry yeast

1/2 tsp. real sugar (consumed by the yeast)

¼ c. very warm tap water

3/4 c. Carbalose flour

1/4 c. Einkorn flour

½ c. almond flour

2 T. psyllium husk powder

2 tsp. baking powder

½ tsp. sea salt

3 T. vital wheat gluten

1 T. arrowroot powder

1 T. Resistant Wheat Starch

1 T. coconut flour

3 egg whites (I used ½ c.+1 T. egg whites from carton)

2½ T. apple 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 with the 1/4 c. 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 the dough 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 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 5/8″ thick and 4″ round.  They don’t spread much during cooking so they can all fit on one sheet pan.  Make 6 portions for smaller buns with lower carb count.

Pop into preheated 350º oven and bake for about 35-40 minutes or until golden as shown above.  Cool partially before attempting to slice laterally as shown or bag to store.  Like all low-carb cakes and breads, I store these in a gallon ziploc bag in the fridge. 🙂

NUTRITIONAL INFO:  I’ll provide for both size buns:

5 buns: each will contain:  180 cals., 5.72g fat, 22.32g carbs, 10.6g fiber, 11.72g NET CARBS, 10.4g protein, 469 mg sodium

6 buns: each will contain:  150 cals., 5.6 g fat, 18.6g carbs, 8.83g fiber, 9.77g NET CARBS, 8.66g protein, 391 mg sodium

 

 

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Cheese Thin Buns

Ages and ages ago I saved a recipe for cheese bread from the Low Carb Friends recipe forums (which sadly shut down permanently June 1st, 2018).  A member there named Marcea posted her cheese bread recipe made from glucomannan (no flour) and it intrigued me.  I tried it and found it indeed tasty, but the texture left me wanting.  So I tweaked the recipe just a bit.  Now my husband and I find it more bread-like with GREAT flavor!  These made delicious sausage, egg, breakfast sandwiches this morning, shown above.  These are so filling with glucomannan in them, sliced super thin is the way to go for an adult “sammie”.  One will sure fill you right up!  The hubs wanted an extra slice of cheese on his breakfast treat, but I did not add extra to mine.  All I can say is breakfast was delicious!  This gluten-free bread is a keeper.  Going to make it up as hot dog buns next time.  Or you could make mini treats for snacking.  This recipe is suitable for all phases of Atkins, Keto and gluten-free diets.  Clearly it is not suitable for Primal/Paleo due to the cheese.

INGREDIENTS: 

4 T.  plain whey protein isolate (I use NOW brand)

1 T.+1 tsp. glucomannan powder

1 T. baking powder

1/4 tsp. garlic powder

3 eggs, beaten

1 T. olive oil

1/4 c. tap water

1 c. shredded cheddar cheese

DIRECTIONS:  Preheat oven to 350º.  Measure all wet ingredients and add eggs to a medium mixing bowl.  Beat with hand or electric mixer.  Leaving mixer on as you work, with your free hand, slowly dust in or sprinkle the glucomannan onto the wet ingredients until it forms a smooth waffle-like batter.  Will lump a bit with first addition but will quickly smooth out.  Do not rush this step.  When all glucomannan powder is incorporated, turn off mixer and remove/scrape down beaters.  Add in baking powder, garlic powder, shredded cheese and whey protein powder.  Stir well with rubber spatula to blend uniformly.   Now it should be a pretty thick bread batter.  Scrape down the sides of the bowl of batter as you go.

Line a baking sheet  or pan with parchment.  Spoon batter onto sheet in 6 equal 4″ mounds.  I flatten mine out a bit with the spatula to get this size and to eliminate a thick mound in the middle.  If you are making snack bites rather than buns, spoon your batter onto the parchment in 12 smaller mounds (no need to flatten).    Pop pan into 350º oven and bake the larger buns for around 15 minutes; smaller ones take around 9-10 minutes.  I don’t over brown these or they dry out.  Slightly cool and slice them in half laterally to make your favorite lunch or breakfast sandwiches.

NUTRITIONAL INFO:  Makes 6 large buns or 12 snack cheese bites.

Larger buns each:  139 calories, 10.55 g fat, 5.33 g carbs, 3.36 g fiber, 1.97 g NET CARBS, 10.5 g protein, 522 mg sodium

Smaller bites each:  70 calories, 5.27 g fat, 2.66 g carbs, 1.68 g fiber, 0.98 g NET CARBS, 5.25 g protein, 261 mg sodium

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White Bread Sandwich Rounds

This recipe is a slight modification of my new Toasting Bread recipe.  I merely added some psyllium to the original batter.  They came out soft, neutral in flavor and resilient to handling.  Made GREAT roast beef sandwiches for our lunch today.  The hubs said that was the best roast beef sandwich he had enjoyed on low-carb bread in years!  So a two thumbs up on this one from both of us.  This recipe is not suitable until you are in Pre-Maintenance or Maintenance on the Atkins plan.

Many more simple, tasty low-carb recipes can be at your fingertips with your very own copy of our cookbooks  LOW CARBING AMONG FRIENDS.  Volume 8 & 9 (due out in October) are almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations.  EARLY BIRD SECRET SALE!!  Order here for estimated October delivery:  https://amongfriends.us/Secret-SALE.php  Order any of the team’s cookbooks from Amazon.  LIMITED TIME SPECIAL OFFER:  Currently we have a special offer on a bundle of all 8 previous volumes that reduces their individual price to only $13.22!  Don’t miss out on this incredible bargain if you’ve held off and would like to purchase the complete series!  And please, if you’ve already bought Volume 8, we sure would appreciate your taking a moment to stop by this page and leave your personal review:

INGREDIENTS:

8 oz. cream cheese, softened

4 large eggs, beaten

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

½ c. CarbQuik Bake Mix

½ tsp. each baking powder & baking soda

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

1 T. olive oil

DIRECTIONS:  Preheat oven to 350º.  Line two sheet pans with parchment paper.  Set aside.  Prepare the batter. Soften cream cheese in a medium glass mixing bowl in microwave.  Beat with a whisk until smooth.  Add in eggs and olive oil and whisk until smooth.  Add in the rest of the dry ingredients listed and whisk smooth.  Scrape down the bowl with a rubber spatula.  I didn’t use a measuring cup, but used my spatula to spoon up about into 4 well-spaced piles on the papered pans.   If more batter left, evenly distribute into the 8 piles total.  Smooth out fairly thin with your spatula or back of a spoon.  Aim for roughly 4″ rounds with 3/4″ space between them.  Pop into 350º oven for 15-20 minutes or until golden.  I intentionally under-browned one pan of mine so that I could re-heat them without overly drying them out or over-browning.  Ovens vary, so keep an eye out!  When as golden as you like, remove pans from oven and cool.  Enjoy with your favorite sandwich fillings.  Store extras in a plastic bag in the refrigerator.

NUTRITIONAL INFO:   Makes 8 thin round breads.  Each bread round contains:  Takes two to make a sandwich as I find them too thin to slice, so each person is eating 8.3 net carbs plus your sandwich fillings.

195 cals, 15g fat, 11.02g carbs, 6.87g fiber, 4.15g NET CARBS, 11.7g protein, 219 mg sodium

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Einkorn-Arrowroot Sandwich Buns

Einkorn-Arrowroot Sandwich Buns

I continue to make little changes to my Einkorn Sandwich Bun recipe in an attempt to make it better.  I’m getting there, but I’m still not quite to bread Nirvana.  The latest changes make these tasty buns lighter in color and less “damp” on the inside.  I admit freely that this isn’t the lowest carb bread recipe out there so it is clearly not suitable until you’re at or near goal weight.  But if you’re looking for a really flavorful, yeast-tasting bread that is really, really good, you NEED to try this recipe. 🙂   Even my husband said he could learn to eat this bread over all my other low-carb bread recipes.

For hot-dog buns, roll the 5 portions of dough into 6″ “logs” and slightly press flat to the shape of a hot-dog bun before baking.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!  If you’ve already purchased a book, take a moment and drop by the our Amazon page and  leave your personal review on the latest book.  Inquiring minds want to know. 🙂

Interior texture

INGREDIENTS: 

1 tsp. dry yeast

½ 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

 

 

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