Wednesday, February 27, 2013
1 cup almond butter
1/2 cup of water
1 tbsp of white vinegar
1/2 tsp of baking soda
1/2 tsp of baking powder
1/4 tsp of salt
3-4 tbsp of cinnamon powder
1/2 cup of erythritol or any sweetener of your choice
2 tbsp of melted butter
1 tsp of vanilla extract
2-3 oz of creme cheese
mix everything together except for the creme cheese using hand electric mixer.
transfer it to a grease or silicone 9x9 square pan
melt your creme cheese in the microwave then put it in a ziplock. cut the tip open then draw a spiral pattern on top of your batter.
using a bbq stick make a swirling pattern
bake at 350f for 20 minutes
let it cool down before eating it.
like any other lowcarb sweets it taste better when it totally cool down or the day after.
cut into 16 pcs of square.
nutritional information : 1.21g of net carbs 106 calories each bar.
after baking and cooling most of my treats i always freeze it because its made of almond flour/butter and they can spoil easily and i know i wont gobble all of it in a week. so im planning to depfrost it but i ate them frozen anyway. in here i top it with peanut butter and it became an intirely different treat
the texture is so different.
Friday, February 1, 2013
i would like to thank mariahealth.blogspot.com for her amazing pizza recipe, that's were it all started please visit her amazing site for gluten free, grain free and low-carb recipes. shes truly amazing.
ever wonder what will you do once you reach your goal weight? are you going back to the way you eat before? learning about what gluten and processed grains do to are bodies make me think of staying on how i eat right now, i guess its becoming a lifestyle than just a simple diet.
this came about after my husband and i are eating dinner together,he just casually said "wow if you can make bread then maybe you can make pasta?" and I'm like are you serious? pasta of all the things that he would mention hes asking me to make pasta?! he said " yeah you can do it right? then i guess my ego just drive the whole conversation and i told him yeah i can do it! so the challenge was on . I'm thinking i know i cant do the noodle type pasta because in my experience in the kitchen almond flour really is soft, pillowy and wont stand a long strand spaghetti shape and then while I'm making my cinnamon bites it occur to me while I'm cutting it that it kinda reminds me of gnocchi you roll them in a long log then you cut them so my mind start playing with it, what would happen if i do this or if i add this and last night yes 1:00 am in the morning the Itch just took over, i cant sleep anyways so i went to my playground.
2 cups of grated "rice" cauliflower
1/4 cup of whipping cream ( for my paleo friends you can try to used almond milk)
instead of steaming it or cooking it in a pan i used a covered microwaveable container i microwave my cauliflower rice for 5-6 minutes, i did this because i don't want to add additional moisture and water content to my cauliflower. then while its piping hot put it in your processor and add the cream and puree it till it becomes thick silky mash no lumps. if its too dry just add up to 2 tbsp of almond milk and continue to process it.
1 cup of mashed cauliflower
1 1/4 cup of almond flour
1/4 cup whey unflavored protein powder
1/2 cup of parmesan cheese, for my paleo friends maybe you can use raw grated cheeses
2 tbsp of coconut flour
2 tsp of baking powder
5 tbsp of ground psyillium husk
pinch of salt
2 small eggs
1/2 cup of boiling water
2 tbsp of olive oil ( so the dough wont stick in your hands)
make a pot of boiling water then lower till it just softly boiling, ready a nonstick pan for frying. mix all the dry ingredients first then using an electric beater add the cauliflower then your egg and lastly the boiling water, it will be soupy but just keep on beating it till it thickens.since i don't know whats going to happen with my mixture i made a trial batch i divide my dough in 10 equal pieces took 1 ball from my newly made dough and made a long thin log cut them to pieces about 1/2 - 1 inch then put in a boiling water for 5 seconds don't boil them for to long you have to remember that there is no starch or gluten in this gnocchi its actually awesome that its holding up, don't crowd your pot maybe 5-10 gnocchi at a time then put it in a plate. it will be a little slippery out from the boiling water but it will dry up and harden a little after a few minutes just make sure there are separated and there is no extra water in the plate. the next process is a crucial step because it will help your gnocchi to firm up so don't skip this part. heat your nonstick pan and brown it each side i didn't used any oil, it may stick so try to be careful with it , i find it helpful to just let it have a nice brown seared before flipping it to fry the other side about 2 minutes each side. i store mine in a sealed container and put it in the fridge ready for sauces.
this is delicious! i really have to stop my self from eating the gnocchi without sauce in it! its soft pillowy and really light the way i like my gnocchi, you can also taste the parmesan cheese i think the creme helps with the flavor a lot so its up to you if you want to use almond milk or the creme.! i actually gave myself a pat in the back after i taste this, i know its weird but i just adore this. the remaining dough that i put in the fridge over night is easier to roll and manipulate so i suggest leave it in a fridge for a few hours or if your inpatient just make sure you have oil so you can grease your hands. the way i cook it is i cook my sauce first and when i think its ready i put my gnocchi that i made the previous night and mix it with the sauce, it really held up well with the sauce. i served it to my husband with a big smile on my face, task completed. serves 6.
total net carbs: a regular 10 pieces potato gnocchi have a 42g net carbs!
my cauliflower gnocchi have a total of 31g net carbs then divide it with six servings so its only 5.1g net carbs! carb count is for gnocchi only adjust it according to your sauce.
how do you like to start your day? do you like it sweet or savory? or both?
there are a lot of lowcarb pancake and waffles recipe in the Internet now some my think its even better with a regular pancake made with white flour and sugar but its so hard to find a very versatile sauce that can multi-task, yes i want my sauce to do a lot of things from mousse, syrup, sauce and a hot cocoa because i want every dime of my money to be well spent.
so i made a quest, make a perfect sauce for me, something that will satisfy and remind me of something i used to enjoy but doesn't have the bad things that can kick me out of ketosis.
my inspiration came from a Filipino coconut sauce its a very simple but oh so yummy goodness, to make it you just need coconut milk and tons of brown sugar! yes tons of brown sugar to have an almost caramel color and make it really thick so can even use it to spread on your bread. so i took the basic and went with it replacing the brown sugar with just a tiny cocoa powder to mimic the color of the sauce.
1 can of organic coconut milk
1 tbsp of cocoa powder
3 tbsp of erythritol or any sweetener of choice
just mix everything together in a medium sauce pan then bring it to boil
once boiling lower your heat and simmer it for 30 minutes stirring frequently
cool it down, put in a sealed container and store in a fridge it will thicken once in the fridge like a mousse like texture but you can always thin it down with almond milk.