Menu

I have been looking for a pasta recipe that I could use with my new pasta maker that my mom bought me for Christmas a couple years ago. Most of the recipes I find don't use a press or pasta cutter etc.
I finally found one that seems to work out great! It took me a couple tries but I finally got it to work.

I am going to adjust the recipe a bit with some additional directions from the recipe I found. I found the recipe here and (here. You will have to use a translator for the 2nd link as it is all in german).

The Pasta turns out very good. Though be careful of eating too much since the primary ingredient is soy. You can see an alternate option below with coconut flour - though I have not tested this yet.
Its a bit al dente - but would be EXCELLENT in soup! I only have a fettucini cutter, but I'm sure it would be great for other things as well.

Ingredients:

  • 120 grams Soy Flour 
  • 80 grams Vital Wheat Gluten
  • 2 tsp Salt
  • 2 XL Eggs (Approx 140 grams of egg w/o shell)
  • 2 tsp Oil
  • 2 Tbsp Warm Water
Directions: 
  1. Mix all dry ingredients together
  2. In a separate bowl mix oil, eggs and water (Important to be in a separate bowl)
  3. Slowly (Very important!) Slowly mix in the dry ingredients until the mixture becomes doughy. 
  4. Knead the dough adding more of the dry ingredients until you get a soft slightly tacky/dry dough. 
  5. Wrap in Surran Wrap and let rest for 30+ minutes.
  6. Process the dough in sections through a pasta maker
To Cook Pasta:
  1. Boil water with salt
  2. Add noodles - Watch water carefully as it tends to foam up and overflow
  3. Cook Noodles for 2 minutes. 
  4. Drain and add to meal/soup etc. 
Storing:
  • Store in the refrigerator
  • You can try the freezer though this has not been tested. If anyone does test this, please let us know your results :)
Notes: Option to substitute Soy for Coconut flour. - I haven't tried this but did see this as an option in comments. If using coconut flour you will need to double the eggs


Depending on how thin you roll out the noodles and the style of noodles changes how many servings you will get. 
To make it easier - This is the nutritional value for ALL of the ingredients. Divide by the number of servings you get to find the appropriate values 


0

I found this recipe from The Primitive Palate. I was EXTREMELY skeptical that they would even be good considering the ingredients. I still am fairly impressed. I read a large amount of comments on the blog before deciding that all the good news was worth giving the recipe a try. The recipe makes about 12-15 tortillas.

These end up being pretty sturdy and don't really fall apart at all. To be safe we still lined the tortilla with a leaf of lettuce, but I don't think it was necessary. The optional seasonings compliment taco's REALLY Well, though without the filling the seasoning in the tortillas can be a bit strong.

Ingredients

  • 4 oz. Hot & Spicy Pork Rinds (regular work just fine, too)
  • 1 (eight oz.) package cream cheese, softened
  • 8 eggs
  • 1/3 cup water
  • 1 tablespoon granulated garlic (*optional)
  • 1 tablespoon ground cumin (*optional)


Directions:

  1. Place pork rinds into a food processor and blitz for about 10 seconds, until they are dust. 
  2. Add all other ingredients to food processor and blitz for about 45 more seconds. Until you have a nice smooth batter.
  3. Preheat an electric griddle to high. (Using a non-stick pan on the stove top would work also, I would just set the heat to medium-high)
  4. Spray cooking surface with a little spray oil (I use either coconut oil or olive oil spray) and pour 1/3 cup of batter onto griddle.
  5. Gently spread the batter as thin as you can with a rubber spatula and cook for about 2 minutes or until golden brown.
  6. Flip tortilla and continue to cook for about 45 more seconds.
  7. Repeat with the rest of the batter.

*These tortillas can be made ahead and wrapped in plastic, or stored in the freezer!

I have not been able to find a recipe analyzer that can locate pork rinds or chicharrones for pork.  I do know that this is a VERY low carb recipe. I will continue to look for something that can provide a proper analysis . 
0

Before being diabetic I hated chocolate. About 2 months before being diagnosed my chocolate loving switch was flipped and of course now that I am diabetic - it's not the best thing in the world for me.
I've never been much for fudge and I have never made a regular batch of fudge either. But this stuff is actually pretty darn good!

It is very rich so small pieces are plenty!
I obtained this recipe from lowcarbyum's blog.

INGREDIENTS

  • 2/3 cup powdered sweetener (Sukrin Melis* or Swerve Confectioners) I used a combination of powdered swerve and straight erythritol.
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil or ghee
  • 1/4 cup coconut milk
  • 1 1/2 tablespoon cocoa


INSTRUCTIONS

  1. Line a small container with parchment paper. (I used 7.5 x 5 size)
  2. Place sweetener, peanut butter, and vanilla extract in medium bowl. Set aside.
  3. Mix coconut oil, milk, and cocoa in small saucepan. Bring to a boil.
  4. Pour hot mixture over the ingredients in medium bowl. Stir until well combined.
  5. Spread into prepared container. Allow to cool in refrigerator. Slice into squares. Store in the fridge.


Nutrition facts are from the blog I obtained the recipe from. It is always good to recheck nutrtion facts for yourself. 
Makes 28 small squares (about 3-4 squares per serving)

Nutrition per square: 50 calories, 4.8g fat, 22mg sodium, 1.2g carbs, 1.2g protein, 5.7g erythritol
0