for those of you who are in phase 4 or maintenance or doing your own paleo low carb homemade recipes....i wanted to share this recipe!!
i made it today, it was delicious!!
QUICK BREAD in 90 seconds!!!
http://buttoni.wordpress.com/categor...-rolls/page/2/
INGREDIENTS:
1 egg, beaten
1 T. olive oil
3 T. water
1/3 c. CarbQuick bake mix
2 T. Jennifer Eloff’s Splendid Gluten-Free Bake Mix:
http://low-carb-news.blogspot.com/20...-splendid.html
2 T. golden flax meal
¼ tsp. Splenda, granular (or equivalent)
3/4 tsp. baking powder
DIRECTIONS: Beat the egg in the dish you will bake this in. I used a 6″ ceramic quiche pan. Add the water and olive oil and stir again. Next add all dry ingredients and stir vigorously until smooth throughout. Microwave on HI for about 90 seconds or until center is dry and done. Remove and cool slightly. Note, it won’t be browned at all.
Carefully tip/lift out of dish using a knife tip or spatula. Toast either under a broiler (on both sides), or if it will fit, in your regular toaster. Butter and jam it up as is for a biscuit like flavor. Slice laterally after toasting for sandwiches. Slice before toasting if enjoying as morning toast. For scone applications with added fruit bits, cut into wedges and toast without slicing laterally.
Here is the link for the home made gluten free baking mix
http://low-carb-news.blogspot.com/20...-splendid.html
12/3 cups almond flour, (400 mL)
(I use almond meal, i.e. ground sliced
almonds versus almond flour)
3/4 cup certified gluten-free oat flour (175 ml)
2 tbsp coconut flour, (30 mL)
(Bob’s Red Mill,® OR Aloha Nu®)
3/4 tsp xanthan gum (3 mL)
In large bowl, combine almond flour, oat flour (if you are intolerant to gluten-free oat flour then substitute another gluten-free flour), coconut flour and xanthan gum. In container with airtight lid, place bake mix and shake the container well to combine. When measuring oat flour (not necessary with the other ingredients) into measuring cup, make sure to tap the cup on the counter top and fill to the top to get the correct yield for the bake mix. Keep bake mix at room temperature for up to one month or freeze for much longer storage.
i made mine in 3 little ramekins but could probably do 4 as these were as big as a cupcake!!!
you do NOT need to grease or spray your ramekins, they come right out!!!
whole on left, sliced in half in the center, and toasted on the right!
i sliced in half, and toasted like a crumpet...O.M.G.......so good!!! i added some homemade sugar free lemon marmalade!!
tomorrow i am making a sausage and egg "biscuit" with them!!
1/3 of the recipe...1 biscuit or halved to make 2 crumpets equals =
calories: 128
fat: 12 grams
carbs: 8.8
fiber: 6.6 g
NET CARBS: 2.2 grams
protein: 7.2 grams
tastes like bread!!! not "eggy" or rubbery at all!!
FLUFFY, MOIST, SOFT BREAD!!
i topped mine with some homemade lemon marmalade:
this is how i make it
wash 3 lemons...then i use a thin strip zester to remove long strips of lemon peel.
cut in half, and squeeze out juice and as much lemon pulp as you can but no pith! or membranes.
add to a small pot and cover with 1.5 cups of water and boil until lemon peel is soften about 10 mins.
remove from heat and add your sweetener of choice to taste
i used 6 tbsp SWERVE a sugar substitute but you could probably use splenda or stevia or xylitol
stir until well blended and no granules are present
in another tiny bowl, mix 1 packet gelatin with some hot water and dissolve
then add to your lemon mixture and stir well
taste for sweetness...i like mine a little tart....but you can add more if needed....just melt your sweetener in some hot water before you add.
pour into a small glass container and it will thicken as it cools
store in fridge.
This is the thickness of HALF!!! its the size of a regular size crumpet!!
HOPE YOU ENJOY!!!
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