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Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts

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 . 
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I have tried another English muffin recipe but did not like the flax seed taste. The nice thing about this recipe is no flax seed taste!  It is very simple to make and has oven directions as well.  I found the recipe originally from beautyandthefoodie.com






 The cons:
  •  It does have a slight eggy smell and eggy taste when not put with anything. For example - just butter. But I tried it with peanut butter and did not notice the eggy taste at all. 
  • It is very soft.  - Even toasted there is not really any crunch to it. I love my crunch. This isnt a horrible con but figured I would point that out. 
Don't take my word for it though - Try it yourself - there are many more pro's than there are con's. Let us know what you think!

 Ingredients:
  • 1/2 TBSP butter or coconut oil, melted
  • 1 TBSP Coconut flour
  • 1 TBSP Milk (Unsweetened coconut, almond milk, half and half)
  • 1/8 tsp Baking Soda
  • 1/4 tsp Apple Cider Vinegar
    • 1/2 tsp baking powder can be used in place of the baking soda and apple cider vinegar
  • Optional Items:
    • 1 Pinch Sea Salt
    • 1/4 tsp honey or 6 drops liquid stevia  (If omitting sweetener use full fat canned coconut milk for milk option)
    • 1/8 tsp Vanilla - for sweeter muffins.
Directions: 
  • In a small dish mix the baking soda and apple cider vinegar
    • If using baking powder, mix the coconut flour with the baking powder
  • In a ramekin, melt the butter
  • Add in the remaining ingredients and mix well. Press out any clumps and scrape down the sides. 
  • Cook in microwave for 1:30 - 2:00 minutes. (Until center is firm)
    • If baking in the oven - 400 degrees for 12-15 minutes
  • Cool well to handle 
  • Cut in half and toast in a buttered or oiled pan - Important step
    • I have not tried just putting them in a toaster - but this may be an optional alternative


** Please Note - this does not include option ingredients. 
**Listed nutrition is using coconut oil and unsweetened coconut milk

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I never thought I was going to be able to have biscuits and jam again. Or Biscuits and gravy! I am now one step closer to getting one of my favorite breakfasts.

I tried 'CHEF GREG'S COUNTRY-STYLE BAKING POWDER BISCUITS' from genaw.com and I have to say they are FANTASTIC! I didn't get the count they estimated for their recipe. I cut the recipe in half because I didn't want to waste that much Carbquik in case the recipe didn't pan out. 

 My answer to them- YUM!!!!

The Recipe is as follows: This recipe is 1/2 the original recipe and Yielded 4.5 biscuits. If you want more just double everything except the salt.




Ingredients:
  • 1 cups Carbquik**, 3 ounces (I weighed this on my scale and went by the oz instead)
  • 1/2 tablespoon baking powder 
  • Pinch salt, optional (see comment below) - I skipped this. I would likely add it back in.
  • 2 tablespoons cold butter, cut in small bits 
  • 1/8 cup heavy cream 
  • 1/8 cup water
  • I added a tsp of Chicken soup base( powdered)
Directions:
  1. Lightly spoon the Carbquik into a measuring cup and level off. Do not tap it. - Again I used Oz measurement instead of a measuring cup. 
  2. Place in a medium mixing bowl. Whisk in the baking powder and salt, if using. 
  3. Cut the cold butter into the Carbquik until it looks like coarse meal. -I used the kitchen aid to cut the butter in. It turned out looking like meal but felt like flour with no butter addition. 
  4. Mix the cream and water; pour into the dry mixture. Mix until the dough forms and comes together, but do not overwork. The dough should be somewhat loose and sticky. 
  5. On parchment paper, very gently pat or roll the dough to 3/4-inch thick. It helps to sprinkle about 2 tablespoons of Carbquik over the top of the dough to prevent sticking.-I think mine were approx 1/2 an inch thick. 
  6. Cut with a 2-inch biscuit cutter.  
  7. Place the biscuits on an ungreased baking sheet and bake at 400º 8-10 minutes until golden brown.
** Just because I was curious. I weighted each biscuit before baking them. They were approx: 37g each.  This will give you an idea of the size mine were. 

Let us know if you try these and what you thought!


This is calculated for 4 servings. 
Nutrition Facts per Serving:

  • Calories: 125
  • Fat: 11.2g
  • Carbs: 11.6g
    • Fiber: 9.3g
    • Net Carbs: 2.3g
  • Protein: 4.1g

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Every Diabetic loses out when they are told to watch their carbs. bread is definitely a carb and can be used for a variety of things. Its a staple!

I have tried various recipes and they are a bit of a pain and don't taste quite right.
I wish this was a little lower in carbs but it still provides a good amount of fiber with the count.

Something to try for any one else?

If anyone knows of other options, please speak up!! Please!



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This is an excellent recipe. I don't care much for the flax seed and it can be removed and

replaced with other options. I've only tried it once. It was "OK" with the substitutions. I havent made this in a while, but the 1st recipe is the one I typically used.  They work great for making breakfast sandwiches!

  • 1/3 cup almond flour (1 1/4 ounces) 
  • 2 tablespoons golden flax meal 
  • 3/4 teaspoon baking powder 
  • Pinch salt 
  • 1 egg 
  • 1 tablespoon water 
  • 1 tablespoon oil
Note -This recipe is Keto/Gluten Free. The recipe with CarbQuick is not.


Directions:
  1. In a small bowl, mix everything together well with a fork. 
  2. Pour the batter into a greased microwaveable dish with straight sides, about 4 1/2" in diameter. 
  3. Microwave on HIGH 2 minutes or until the muffin feels firm to the touch. 
  4. If you want a really crisp muffin, flip it over in the dish and microwave another 30 seconds.
  5. Turn out onto a plate and cool enough to handle. 
  6. Slice the muffin in half horizontally. Toast in a toaster oven until very brown and crispy.


Makes 1-2 servings
Per 2 halves: 466 Calories; 42g Fat; 16g Protein; 12g Carbohydrate; 8g Dietary Fiber; 4g Net Carbs
Per 1 half: 233 Calories; 21g Fat; 8g Protein; 6g Carbohydrate; 4g Dietary Fiber; 2g Net Carbs

Alternate Recipe:



JENNYWREN'S LOW CARB ENGLISH MUFFINS 
This recipe was also taken from Linda's Low Carb Menu

Ingredients:
  • 1 egg 
  • 2 tablespoons water 
  • 1 tablespoon oil 
  • 1/3 cup Carbquik 
  • 2 tablespoons golden flax meal 
  • 1 teaspoon granular Splenda, optional 
  • 3/4 teaspoon baking powder 
  • Pinch salt
Directions:

  1. In a small bowl, beat the egg, water and oil with a fork until well blended. 
  2. Mix the dry ingredients in another small bowl, then whisk into the wet ingredients.
  3. Pour the batter into 2 greased microwaveable dishes with straight sides, about 4 1/2" in diameter. 
  4. Microwave on HIGH 2 minutes or until the muffins spring back when touched lightly. 
  5. Turn out onto a plate and cool enough to handle them.
  6.  Slice each muffin in half horizontally. They will be very thin. 
  7. Toast in a toaster oven until very brown and crispy.

Makes 2-4 servings
Can be frozen
Per Half: 93 Calories; 8g Fat; 4g Protein; 6g Carbohydrate; 4.5g Dietary Fiber; 1.5g Net Carbs
Per 2 Halves: 187 Calories; 16g Fat; 7g Protein; 12g Carbohydrate; 9g Dietary Fiber; 3g Net Carbs

This is a slightly tweaked version of Jennywren's recipe. My friend Nancy said she added some baking powder so I did too. I suggest removing the muffins from the baking dishes after the 2 minutes, turning them over and microwaving them another 30-60 seconds to help dry the bottom. I had a heck of a time getting that wet, spongy side to toast. I haven't tried that yet, but will the next time I make these. These only really taste good when very well toasted and crisp. These are very quick and easy to make. I enjoyed eating one of these, but I don't miss bread enough to go crazy over them. Click the photo to see a close-up.
UPDATE: The second time I made this recipe, I put all of the batter into one baking dish. I microwaved it 2 minutes on HIGH then flipped it over and microwaved it another 30 seconds to help set the bottom. That did seem to help the consistency. It also baked better in the center of the microwave than when I placed the two baking dishes on the outer edge of my turntable the last time. I sliced this big muffin into just two pieces and they were more like the size and thickness of a real English Muffin. I also very thinly sliced off the top and bottom "crusts" to help them toast more evenly. However, they didn't get as crispy all the way through being that thick. The inside stayed a bit soft and bread-like. I've changed the Splenda to being an optional ingredient. I left it out this time and I think they taste better without it. One thing I'd like to try soon is to have one of these toasted and topped with a fried egg.
Here are some pictures of the muffins just after microwaving and just after removing from the baking dishes:
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