Cereal

This cereal taste amazing! There is two recipe combined to make this cereal, one is from byebyegluten.blogspot.com, I used her coconut chia cracker recipe and modified to become coconut chia cinnamon squares ( I just basically omit all her savory spices and used cinnamon and sweeteners) and the other recipe came from Martha Stewart granola recipe. 

Recipe: for the coconut chia cinnamon squares

1/2 cup coconut flour

1/4 cup chia seeds

1/4 cup coconut oil

3/4 cup of hot water

1/4 tsp of salt

3 tbsp of cinnamon powder

4 tbsp of sweetener of choice ( I used LC sweets "brown sugar" that I bought from netrition.com, it helps with the "cinnamon sugar" taste)

 

Method: 

Preheat oven to 375F

Mix all the dry ingredients

Then add the oils and water

Mix together till it looks like a dough

Divide the dough into two

Using a parchment paper, sandwich one of the dough and flatten it with rolling pin 

But if you have a silicone mat you can also use that

Using a pizza cutter, make a mark on the dough ( horizontal and diagonal) so when it's done baking its will be easier to break into small squares.

Bake at 375F  on the 3rd rack for about 15-20 minutes checking on it half way, rotate it just to make sure it will not burn.

Let it cool down and then using the line that you made with the pizza cutter, break it into small pieces.

It will taste "blah" at this point but set it aside, it's not done and lets continue with the other part of this cereal. 

"Granola" recipe

Raw sunflower seeds (16oz)

Walnuts ( 1 1/2 cups chopped into small pieces) you can actually used any nuts or seeds that you like, I just have walnuts and sunflower seeds that need to be use

3 tbsp of melted butter

1 tbsp of vanilla ( it's best to mix the vanilla in the melted butter)

4 tbsp of cinnamon powder

4 tbsp of LC "brown sugar" 

1/4 tsp of salt

Preheat oven to 350F

You need two baking pans

I suggest use a shallow lasagna pans so when the butter melted it will not drip to the edges ( don't use a cookie baking pans!)

On one of the pans transfer the coconut chia squares add an additional 2 tbsp of melted butter, 2 tbsp of cinnamon powder, 2 tbsp of LC sweet brown sugar and mix together

On the other pans, add all the nuts and seeds and the rest of the ingredients and baked both pans at 350F. 

cooking time will be different that's why you need to separate and use two pans

For the coconut chia cinnamon squares ( bake it for another 15 minutes, mixing once in a while just to make sure that everything will be coated with cinnamon and sweetener)

For the seeds and nuts ( bake it for 25 minutes or till cooked also mixing it to make sure that every seeds and nuts have cinnamon and sweeteners) 

Cool down and store and seal in different containers and store in the fridge (the coconut cinnamon square will have a shorter fridge life than the nuts, I say about two weeks) 

Mix them together in a bowl and use almond milk and add some berries if you like. 

After the first baking process

Before going to the oven

Stovetop brownie

Recipe:

2 tbsp of heavy cream or 2 tbsp of coconut cream

10g that is one small square of Lindt chocolate (90% cocoa) for those who doesn't have scale

1 tbsp of butter or coconut oil

4 tbsp of almond flour

1 tbsp of coconut flour and 1 tsp of coconut flour 

1/2 tsp of sweetener of choice 

Garnish of choice

Heat the cream, butter and chocolate so it will melt and thicken. ( double boiler method or microwave it's up to you)

Mix till it looks like a thick chocolate sauce

Add the sweetener of choice

And the flours 

Mix really well using your hands 

Shape into square ( 2 servings) or one serving if you want it thick

You can also shape it into balls so it will have more servings 

Top or roll with garnish of choice (optional)

Enjoy.

Blueberry gelatin jelly

Recipe:

1 cup of water

1 cup of frozen blueberries ( or any berries of choice)

2 tsp of gelatin ( I used greatlakes unflavored gelatin)

2 tbsp of sweetener of choice

Method:

In a sauce pan boil the water and the blueberries 

Take it out and put in a jar or deep bowl

I used a hand held blender to purée it

If you don't have hand held blender, you can use a regular blender or food processor ( just make sure to process it really good)

Put it back in the saucepan in medium heat and add the sweetener of choice and gelatin

Using wire whisk, mix till the gelatin dissolves.

Transfer in a jar or deep bowl

Cover and let it set in the fridge

When it sets, use a fork to mix it to get the "jelly" "jam" texture

After mixing it using a fork I then transfer it to a jar where I'm going to keep it 

Very yummy!! 

Of course it has gelatin so I suggest always keep it in the fridge, and spread it on top of another spread before putting it on a bread so it won't melt. In my case I spread my peanut butter first then on top of peanut butter I then put the gelatin jelly and not directly to a hot bread. 

Paleo dinner roll

Recipe:

1/2 cup and 4 tbsp of coconut flour 

160g of finely grated zucchini ( don't take the water out)

5 tbsp of ground psyllium husk

1/2 cup of water

4 eggs

2 tbsp of Apple cider vinegar

2 tbsp of olive oil

1 1/2 tbsp of dried Italian herbs

1 tsp of sea salt

1 tsp of ground black pepper

1 tbsp of baking powder

Extra olive oil for greasing your hand

And for brushing the bread. Don't forget to brush the dough with olive oil before baking to get the crusty crust.

Preheat oven to 350F

Mix all the dry ingredients first 

Add all the liquid 

Then using an electric mixer mix till it's well combined

Grease your hand with extra olive oil and divide into 8 equal portions 

Shape into a ball and flatten a little

Or shape in any shape you like    (flatbread, burger buns, hotdog buns or even pizza crust)

I also brush some extra olive oil after I'm done shaping just to help with the color of the bread

Baked at 350F for 1 hour and 20-30 minutes cooking time change depending on how big or if it's flatten so please just check it after 1 hour of baking time.

Enjoy with butter in the morning or stew at night. 

Chocolate and peanut butter popsicle bites

Recipe:

1/4 cup organic heavy whipping cream      

( or coconut milk)

1 oz dark chocolate (89% or more dark cholate

8 tbsp of almond flour

1/4 cup of almond milk

1 tbsp of sweetener of choice

Toppings of peanut butter

 ( or any nutbutter)

2 tbsp of no added sugar peanut butter

1/4 cup of almond milk

Method:

In a microwave cup ( or in a small sauce pan if you don't use microwave) heat the heavy whipping cream with the chocolate till it thickens.

Then add the sweetener of choice, almond milk and almond flour

Mix till it's well combined and then pour in any mold of choice ( I used a small cupcake silicone mold and was able to make 9 servings) 

Then next is for the peanut butter toppings

Heat the almond milk and the peanut butter ( or any nutbutter) till it thickens (almost like a sauce consistency) 

Then just divide in all of molds which has the chocolate part already ( start by putting small amount so you can make sure that every mold will have a peanut butter on top

Cover and put in the freezer till it hardens.

Enjoy! 

The texture will be like ice cream Popsicle   

Quick cinnamon roll

Recipe:

This is my spinoff from my microwave coconut buns 

"Dough"

1 tbsp of coconut flour

1 tbsp of ground psyllium husk

1/4 tbsp of baking powder

1 tbsp of sweetener of choice

1/4 tsp of vanilla 

2 tbsp of water

1 whole small egg

1/4 tsp of cinnamon powder

Pinch of salt

Filling:

1/2 tbsp of melted butter 

About 1 tbsp of cinnamon powder

1 tbsp of sweetener of choice

Method:

Mix all the dough ingredients ( dry then the liquids)

Mix it really well till it becomes a thick batter

In a flat surface, lay a cling wrap or parchment paper

Spread the batter in the cling wrap, about 5x4 inches

Then spread the melted butter, cinnamon powder and the sweetener of choice leaving a little space at the end of the batter 

Using the cling wrap roll it gently

Cut into 4 equal pieces

Place in a plate ( swirl facing up and press a little)

Microwave  for two minutes

Enjoy!

I think I will make a lot of batch and will try freezing it so I can just grab and microwave it next time.

2.5g of Net carbs using my own ingredients for 4 pieces

Skinless longganisa ( Filipino sausage)

This recipe is adapted from cooknshare.com I have to modified the sugar and omit the other ingredients. 

Recipe:

2 lbs. ground pork ( I made my own ground pork using what cut I have which is pork shoulder, but store bought will do just fine)

2 tbsp of Apple cider vinegar

4 tbsp of paprika 

1 tbsp of ground blak pepper

1 tbsp of fine sea salt

2 tbsp of coconut aminos or soy sauce 

6 cloves of finely minced fresh garlic

1/2 cup of sweetener of choice if you are going to use honey I say about 1/4 cup

Method: 

Just mix everything together really well and let it sit in the fridge with cover for about 30 minutes to 1 hour so it will marinate.

Fry a sample batch so you can adjust the seasoning according to your taste.

Then divide according to your macros.

You can shape it into small logs, using cling wrap, piping bags or just oil your hands so it won't stick.

I also made a burger shape so I can use it for burgers.

Store in between parchment paper or cling wrap in a seal container and freeze.

Enjoy. 

To cook just thaw and fry in small amount of oil.