This is a good grain-free oatmeal substitute for a satisfying breakfast. I like to eat it with a topping of fresh blueberries.
Ingredients for 3 servings
Porridge:
1 cup almond coconut milk
1/4 cup hulled hemp seeds
2 tbsp ground flax seeds
2 tbsp coconut oil
1 tbsp chia seeds
1 tbsp erythritol
1/4 cup almond meal or almond flour
Toppings:
Fresh blueberries or rasperries
Finely chopped nuts
Cinnamon
In a small saucepan, combine and heat up milk with all ingredients for porridge except the almond meal. Let is simmer for 2 – 3 minutes until it starts to thicken. Add almond meal to get it to the consistency you like.
Garnish with toppings of your choice and enjoy your healthy, filling breakfast!
Generously butter and flour Madeleine pan for large madeleines.
Whisk the almond flour and powdered erythritol in a mixing bowl. Using electric mixer, beat eggs. Add lemon zest, salt, baking powder, vanilla extract and cardamom. Add flour/erythritol mixture; beat just until blended. Add the eggs to the flour mixture and combine until it’s the consistency of heavy cream. Gradually add cooled melted butter in steady stream, beating just until blended.
Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 10 minutes.
This is the bread I bake most often. Super easy to make and tasts almost like real bread. This is the Diet Doctor’s recipe that I modified a bit.
Ingredients
For dough:
1 1/4 cups or 125 grams almond flour or almond meal or a combination thereof
5 tbsp or 40 grams ground psyllium husk powder
2 tsp baking powder
1 tsp sea salt
1/4 cup or 45 grams sunflower seeds
2 tbsp or 20 grams flax seeds
2 tsp cider vinegar
1 cup boiling water
3 egg whites
To garnish:
Sesame seeds
Heat the oven to 350°F.
Mix all dry ingredients for dough.
Bring the water to a boil and add it, the vinegar and egg whites to the bowl. Be careful to not pour the boiling water on the egg whites or you are making scrambled eggs. Mix dough until it has the consistency of Play-Doh.
Separate dough into three pieces for mini baguettes or 6 pieces for smaller, individual rolls. Moisten the outside of the dough with your wet hands and press the rolls into a heap of sesame seeds to make a nice seed curst.
I bake them on my baguette baking sheet (but any regular cookie sheet will do) for 50 minutes.
Best Keto crackers I’ve tried so far. You can make them as spicy and you’d like them to be by adding different chili powders/cayenne pepper. This recipe is from Beauty and the Foodie.
Ingredients
For dough:
75 grams almond flour or almond meal or a combination thereof
2tbspflax meal
1egg white
1tbsp lime juice
1/2tsp chili powder (if you want it spicy, add cayenne pepper, if you want it smokey, chipotle chili powder)
1/2tsp cumin
1/4tsp sea salt
To garnish:
Olive oil
1/4tsp chili powder
1/2tsp cumin
1/4tsp sea salt
Heat the oven to 350°F.
Mix all ingredients for dough.
Remove from the bowl, place dough between two sheets of parchment paper and roll it very thin. Peel off the top paper. Brush with the Olive Oil and sprinkle the garnish over the dough. Use a pasta cutter or knife to score the dough on the paper into the shapes you like your crackers to be.
Bake until the edges are starting to brown, about 10 minutes. Let slightly cool on the sheets.
Heat oven to 350°F. Prepare a 12 muffin pan with liners. Measure everything and get all ingredients to room temperature.
Whisk to sift flour, cocoa, baking soda and salt in large bowl.
In a stand mixer, whisk butter and slowly add sugar to come together for a yellow, fluffy batter (about 2 – 3 minutes).
Slowly add an egg at a time to incorporate them well into the butter mixture.
In a separate bowl, pour hot coffee over the chocolate chips to get them to melt. Whisk and set aside. Mix buttermilk with vanilla extract in another bowl.
Add 1/3 of the dry ingredients into the butter mixture in the stand mixer, add 1/3 of the coffee/chocolate mixture, then 1/3 of the buttermilk/vanilla mixture while Kitchenaid is running. Repeat until everything is incorporated.
Scope the batter into the cupcake pan using an ice cream scope and fill a bit more then 3/4 full.
Bake for about 20 minutes.
Making the Frosting
Cover 4 1/2 oz of sugar with water to create a simple syrup. Heat it to 220 degree. While simple syrup gets hot, whisk egg whites in a clean mixing bowl. Gradually pour hot simple syrup into egg whites to create the meringue. Whisk for about 5 minutes.
Add butter to egg whites, then the melted chocolate to the buttercream base.
Heat oven to 350°F. Grease 10″ and baking pans or two 8″ pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla and beat on medium speed for about 2 minutes. Stir in the boiling water (your batter will be very thin–that’s OK!). Pour batter into cake pans.
Bake on the high rack for about 40 minutes for if you make one large cake and 30-35 minutes for the two smaller cakes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes; remove from pans to wire racks. Cool completely.
Once cakes have cooled, use a sharp serrated knife to torte and cut cake evenly twice, horizontally, so that you end up with three thin cake layers. Or cut each of the 8″inch cakes in half to get four layer and a higher cake.
Place your first cake layer on your cake serving plate. Spread a big dollop of mousse filling on top of that cake layer. Repeat with the remaining cake layers, adding a layer of mousse filling between each layer of cake.
Take any remaining mousse filling and spread it evenly around the entire outside and top of the cake. Refrigerate for 20-30 minutes.
Melt the chocolate and butter in a large bowl set in a skillet of barely simmering water. Remove from the heat and stir with a spatula to combine. Set aside to cool slightly.
Whip the egg whites in a clean stand mixer fitted with a clean whisk attachment on medium-high speed to soft peaks, 1 to 2 minutes. Slowly add the sugar and continue to whip to stiff peaks, 3 to 4 minutes.
In a medium bowl, whip the cream with a whisk or electric hand mixer to medium-stiff peaks.
In a small bowl, combine the egg yolks, vanilla, and salt. Mix the egg yolk mixture into the chocolate mixture with a spatula. Fold in the whipped egg whites, then fold in the whipped cream—there shouldn’t be any visible streaks.
This recipe uses no pectin but lemon as a thickener. If you like to make Strawberry-Rhubarb jam just use half strawberries, half rhubarb and add a lemon zest from an additional lemon as rhubarb doesn’t have a lot of pectin. Also, don’t make batches larger then this one as it alters the cooking time and is harder to get it thickened perfectly. Make two or three separate batches if you want to make more jam.
Wash and hull the strawberries and cut them into equal pieces. If you use rhubarb, peel them and cut lengthwise as well as horizontally into equal, 3/4 inch sized pieces.
Put the fruit into a non-reactive blow or a large enameled dutch oven you’ll cook the jam in, cover with sugar, squeeze the lemon and add the lemon halves without the seeds (and additional zest for strawberry-rhubarb jam) to the berries. Stir well and let macerate for 2 – 4 hours.
While the berries are marinating, put a small plate in the freezer to later check if the jam for thickness and sterilize your jars.
There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don’t touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes. Sterilize the lids by letting them sit in just boiled hot water for a few minutes.
Once all sugar dissolved and the fruit released some of it’s juices, transfer it all to a large enameled dutch oven and cook on medium-high heat. Stir occasionally as the strawberries reduce and the juices thicken. About 5 minutes in, remove the lemon halves and use a stick blender to puree the jam as much as you like. This seems to reduce cooking time and therefore makes for a fresher tasting jam. If a lot of foam rises to the surface, skim it away. It’s done when the syrup is the consistency of warm maple syrup – about 10 minutes or so, depending on the pot and berries.
Turn off the heat and put a spoonful of the jam on the frozen plate and return the plate to the freezer. If it wrinkles when you nudge it, it’s done. If not, return the plate to the freezer and cook the jam a little more, testing it again. It may take a few times before you get it to the right consistency.
Use a large ladle to pour the jelly into the sterilized jars to 5/8 inch from the top rim of the jar. If you have one, use a jam filter to pour the jelly into the jar. Quickly close the lid, hold closed jar upside and sit down to let cool. You will hear a popping noise as a vacuum seal is created as the jars of jelly cool. The most rewarding sound after all that work!
170 g cold unsalted butter but into 1/4 inch pieces
1/2 cup vegetable shortening
6 tablespoons ice water
Pie Filling
5 – 6 large apples
2 tablespoons all-purpose flour plus more for dusting
1 lemon
3/4 cup plus 1 tablespoon sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/4 teaspoon salt
1 large egg white, beaten slightly
Making the Pie Crust:
Process the flour, salt, and sugar in food processor until combined. Add the shortening and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the flour and continue to pulse until it resembles corse crumbs, with butter bits no larger then small peas, about ten 1-second pulses. Turn the mixture into a medium bowl.
Sprinkle ice water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 1 hour or up to 2 days.
Assembling the Pie:
Adjust the oven rack to the higher position (my oven) and heat to 500 degrees. Place cookie sheet on a lower grate.
Remove one piece of dough from the refrigerator and roll out on a lightly floured work surface . Transfer dough in the greased baking pan and put back into the fridge or freezer to stay cool.
Peel, core, and quarter the apples; cut the quarters into 1/4 inch slices and toss with the lemon juice so they don’t brown. In a medium bowl, mix 3/4 cups of sugar, the four, spices, and salt. Toss the dry ingredients with the apples.
Turn the fruit mixture, including the juices into the cooled pie shell.
Roll out the second piece of dough to a circle large enough to cover the pie form. Place it over the filling and press onto the bottom crust. Cut four slits in the dough top.
Brush the top with the egg white and sprinkle with 1 tablespoon sugar.
Place the pie on the upper rack and reduce temperature to 425 degrees. Bake the pie until the top curst is golden, about 25 minutes.
Rotate the pie and reduce the oven temperature to 375 degrees. Bake for another 25 to 30 minutes until it is a deep golden brown.
¼ cup milk (plus a teaspoon or so if the batter is too thick) (60 ml)
1 large egg, separated
1 1/2 tablespoons unsalted butter, melted (23 g)
Whisk dry ingredients in medium bowl.
Pour buttermilk and milk into 2-cup Pyrex measuring cup.
Whisk egg white into milk mixture.
Mix yolk with melted butter, then stir into milk mixture.
Dump wet ingredients into dry ingredients all at once; whisk until just mixed.
Let dough sit for about 10 minutes to thicken.
Blueberry syrup
1 cup blueberries
1/4 cup sugar
Juice of 1/2 lemon
Mix blueberries and sugar in a small saucepan. Keep stirring over low heat until sugar is dissolved, about 2 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 7 minutes.
Whisk lemon juice into syrup; serve immediately over pancakes.
