Saturday, October 14, 2017

PUMPKIN MUFFINS




I love pumpkin, as do most people, especially in the Fall.  These made my kitchen smell amazing as they were baking, and did not disappoint when we tasted them either. The texture came out perfect.  They were just the right moistness and flavor.  I decided to glaze them but you could do a crumble topping (which I am going to try next time), or just dip in butter and sprinkle with granulated sweetener or powdered sweetener.  Feel free to add nuts or homemade craisins or whatever.

Next week is our 42nd wedding anniversary.  We're going to take a trip back to our honeymoon location. Many of you know I shared that my husband has mild cognitive impairment, probable Alzheimer's.  We did find he has the Apoe4 gene that makes him more susceptible genetically.  So far our supplement regimen and mct oil (and lots of prayer) has kept him pretty steady for the last 3 years, so I'm thankful for another anniversary we can enjoy together yet. I'm thinking of some ideas for food that can be taken with on our trip.  This will be one of them.  I may try this in a bundt pan as well, or even a loaf pan for pumpkin bread.  Hmmm, in fact I think it would make a great french toast!


                      


                             Pumpkin Muffins


Recipe By     :Ginny
Serving Size  : 9    
--------  ------------  --------------------------------
1  cup  almond flour - Honeyville
1/3  cup  whey protein isolate, Isopure -- (unflavored)
2  tablespoons  psyllium husk powder
1/2  cup  Pyure sweetener -- (or your choice granulated sweetener)
2  teaspoons  baking powder
1/2  teaspoon  salt
1  teaspoon  cinnamon
1  teaspoon  pumpkin pie spice
1/2  cup  Silk unsweetened almond milk, vanilla
1/2  cup  canned pumpkin
1/4  cup  cocout oil -- melted
2  eggs

Preheat oven to 400 degrees F.  In mixing bowl, add almond flour, whey protein isolate, psyllium powder, sweetener, baking powder, salt, cinnamon, and pumpkin pie spice.  Whisk together to combine.

Make a well in the center and add almond milk, pumpkin, coconut oil, and eggs.

Whisk the wet ingredients in the center until combined and then from the sides, stir in dry ingredients and stir together just until combined. Don't overmix. 

Scoop into greased muffin tins, or I used silicone muffin cups which don't need to be greased.  

Bake 18 to 20 minutes.

Cool and sprinkle with powdered sweetener or ice with your favorite icing*


*Icing idea - mix powdered sweetener, vanilla, and heavy cream to icing consistency. I powder my sweetener in my coffee grinder.

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving: 118 Calories; 8g Fat (54.3% calories from fat); 7g Protein; 7g Carbohydrate; 5g Dietary Fiber

NOTES : I got 9 muffins, filling 3/4 full.  

2g net carbs 




Monday, October 2, 2017

"PRETZEL CRUST"-STRAWBERRY PRETZEL DESSERT ALTERNATIVE



Image may contain: dessert and food
                   
Everybody loves the Strawberry Pretzel Dessert when holiday season comes around.  Being low carb we can't do the pretzels but here is a very nice alternative.  This was an idea brought to me by a facebook friend, Jeanette, who did her own wonderful version and gave me the idea of using pork rinds.  Now, I'll have to say, I'm not really a fan of pork rinds.  I think they smell bad and I'd never eat them all by themselves.  They just gross me out.  But I've been discovering some really good uses for them when you crumble them up and use them in recipes or for breading on chicken or in this case, in a pretzel crust.  I couldn't believe how good it tasted in this crust! 

I made the cream filling from my Raspberry Delight


and then I decided since I had blueberries to make a blueberry topping this time.  But you can do any topping really for this that you like.  Any frozen berries can be easily made into a nice topping. My blueberry topping was made with thawed berries and Walden Farms blueberry syrup.  You can use the raspberry topping in my recipe above, or use strawberries instead if you want the strawberry pretzel dessert alternative.

I hope you'll be as excited about this as I was!  My non-low-carb family loved it, and nobody asked me what that was in the crust or questioned it.  I didn't tell them either.  That will be our little secret.

"Pretzel" Crust

Recipe By     :Ginny
Serving Size  : 16 

1  cup  pork rind crumbled in food processor
1  cup  finely chopped pecans
1/3  cup  whey protein
1/2 cup brown sugar replacement*see below
1/4  cup  coconut oil
1  tsp.  vanilla.

1. Preheat oven to 350F.

2. In 10-inch pie plate, add crumbled pork rinds, chopped pecans, whey protein, and brown sugar replacement. Stir together with a fork until well combined.

3. Melt coconut oil in microwave and add vanilla.  Pour over crumbs and stir together until well combined.

4. Press into bottom of pie plate.  Bake for 10 minutes.


*brown sugar replacement: I mix 1/2 cup of erythritol and 1/4 tsp blackstrap molasses in my food processor and pulse until it comes together and looks like brown sugar.  There are other brown sugar replacements as well available on Amazon.com.  You can use whatever you like, or just use plain sweetener such as Pyure (erythritol and stevia-double the sweeteness of sugar, so 1/2 cup equals 1 cup sugar) or erythritol, or Swerve, whatever you prefer.

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Per Serving:  166 Calories; 13g Fat (69.8% calories from fat); 12g Protein; 1g Carbohydrate; 1g Dietary Fiber


Thursday, September 28, 2017

CARROT CAKE




Today was my hubby's birthday.  Carrot cake is his favorite.  I decided to take my zucchini cake recipe and turn it into a carrot cake, with a few changes and it turned out great.


I was very happy with the texture, which I tend to have a hard time getting right when it comes to cakes, many times.  Since my zucchini cake turned out so good I thought it was a good one to use for this.  I used carrots instead of zucchini, added more spice, and added more liquid because zucchini adds more liquid but carrots don't.  You could make this as a layer cake if you want and do a cream cheese frosting.  


                     


                               Carrot Cake

Recipe By     :Ginny Larsen
Serving Size  : 16  


5 large  eggs
1/2 cup  erythritol
1/4 cup  Pyure
2 teaspoons  vanilla
1 teaspoon  baking soda
1/2 teaspoon  baking powder
1 tablespoon  cinnamon
1/2 teaspoon  nutmeg
1/4 teaspoon  allspice
1/4 teaspoon  ginger
1/4 teaspoon  cloves
1/2 teaspoon  salt
2 cups  shredded carrots -- (easy to do in food processor)
1/3 cup  coconut oil -- melted
1 1/2 cups  almond flour - Honeyville
1/4 cup  whey protein isolate, Isopure
1/4 cup  golden flaxseed meal
1/4 cup  oat fiber
1/4 cup  einkorn flour
1/2 cup  liquid -- you can use almond milk, coconut milk, or water. Because of the coconut oil, it works best if hot.

In mixing bowl, add eggs, erythritol, Pyure, vanilla, baking soda, baking powder, cinnamon, nutmeg, allspice, ginger, cloves, and salt.  Blend together with electric mixer.

Add carrots, oil, almond flour, whey protein, flaxseed meal, oat fiber, and einkorn flour.   Mix until combined. pour liquid over all and mix until smooth with electric mixer.

Pour into Bundt pan (silicone is best), sprayed with non-stick cooking spray, and bake in 350F preheated oven for 1 hour to 1 1/4 hr. If knife inserted comes out clean it is done. It was done for me at 1 1/4 hour.

Cool completely on wire rack.  Turn out onto plate and add a glaze if desired.

Copyright:
  "9/28/2017, Ginny Larsen"
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16 servings/Per Serving: 151 Calories; 12g Fat (63.0% calories from fat); 6g Protein; 10g Carbohydrate; 6g Dietary Fiber

Serving Ideas : Add chopped nuts if desired but don't forget to count the extra calories and carbs

NOTES : 4g net carbs, fiber is all soluable, pure fiber so does not count



Sunday, July 16, 2017

PEANUT BUTTER CHOCOLATE DREAM BARS (No Bake)





I made these last night to take with to a party to celebrate my nephew coming home on leave from the army.  I had not intended to make a blog post but they were so good that I decided to.  Very creamy in the middle and very chocolaty.  I threw it together at the time just hoping it would turn out. It was one of those recipes, and it turned out.  Non low-carbers remarked how good it was, so I guess that's the true test, right?  The sweetness - well, I am going from memory on how much sweetener I used so please taste test to make sure it is the sweetness you prefer.  I like things really sweet.  If you don't care for the sweeteners I used you may use whatever you prefer.  I like to mix sweeteners to get a better flavor.

Pyure sweetener is available at Walmart and most grocery stores.  It is a blend of stevia and erythritol and is twice as sweet as sugar.  So if a recipe calls for a cup of sugar you would use 1/2 cup Pyure.  I like it because it is readily available without ordering, and it is cheaper than Swerve or other sweeteners that I have to order, and truthfully, I just prefer the flavor much more than Swerve or some of the other sweeteners.  But everyone has their own preference when it comes to sweeteners so just use your favorite and taste until you get it right.

I use a small amount of xylitol in the crust because it helps to sweeten the chocolate better and bring out the chocolate flavor.  Otherwise it tends to be too bitter for my taste.  However, if you have a dog, xylitol is very poisonous to dogs, so keep that in mind.

                     


Peanut Butter Chocolate Dream Bars (No bake)


Recipe By     :Ginny Larsen
--------  ------------  --------------------------------
                        Chocolate Crust
2         cups  almond flour - Honeyville
1/4      cup  cocoa powder
1/4      cup  Pyure -- equal to 1/2 cup sugar
1/8      cup  xylitol sweetener -- (or to taste)
1/3      cup  coconut oil -- melted
                        Peanut Butter filling
1         cup  natural peanut butter -- (unsweetened)
8         ounces  Philadelphia 1/3 less Fat Cream Cheese -- (less carbs than whole milk cream cheese actually)
7 3/4   ounces  Nestle Media Crema (Table Cream) -- (1 can) I get it in the Mexican section of Walmart
1/2      cup  Pyure -- (equal to 1 cup sugar)
2          tablespoons  Vanilla Torani sugar free syrup
1/2       teaspoon  stevia extract (to taste)
                        Chocolate Genache Topping
7 3/4    ounces  Nestle Media Crema (Table Cream)
1          bar  Lily's 55% cocoa dark chocolate bar -- chopped in pieces

Crust: In food processor, add almond flour, cocoa powder, Pyure sweetener, and xylitol.  Process to combine.  Add coconut oil and process until it forms a dough.

Press dough onto bottom of 9 x 13-inch baking pan.  I cover with saran wrap and press down to the sides of pan.

Filling: In mixing bowl, add peanut butter, cream cheese, table cream, Pyure, Torani Vanilla syrup, and stevia extract.  With electric mixer mix together until very smooth and creamy. Pour over crust.

Genache topping:  In saucepan, add table cream and heat to just beginning to come to a boil and remove from heat.  Add chocolate pieces.  Let sit for a minute and then whisk together until smooth and creammy.

Pour over filling and spread to the sides.  Chill in refrigerator 3 hours or more before serving.

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For 16 servings/Per Serving: 353 Calories; 32g Fat (77.1% calories from fat); 9g Protein; 13g Carbohydrate; 5g Dietary Fiber (8g net carbs)

For 24 servings/Per Serving:  235 Calories; 21g Fat (77.1% calories from fat); 6g Protein; 9g Carbohydrate; 4g Dietary Fiber; (5g net carbs)






Saturday, July 8, 2017

ROSEMARY HERB BREAD



Ever since I made this banana bread I was so happy with the way it turned out that I wanted to try using this recipe to make a savory bread.  So today I finally did it, because today we finally had cool enough temps in the morning to use my oven! My rosemary bread did not rise quite as high as the banana bread.  I have no idea why.  But I was still quite happy with it, and very happy with the flavor, very bread-like consistency and the heavenly aroma that filled my kitchen.  I have loved rosemary bread ever since my sister took me to a restaurant where they served homemade rosemary bread. As soon as I left there I knew I had to make some!  I think this will be great toasted as well with some cheese on it.  It's great just with a little butter, or for a sandwich.  I hope you'll like it as much as I did.


video

                                                                             



Rosemary Herb Bread


Recipe By     :Ginny Larsen
Serving Size  : 16   

--------  ------------  --------------------------------
4         large  eggs -- separated
1/4      teaspoon  cream of tartar
1         cup  almond flour - such as Honeyville
1         cup  golden flaxseed meal
1         tablespoon  Pyure Sweetener
1/4      cup  whey protein isolate -- I used Isopure -- unflavored
1/4      psyllium husk powder -- OR oat fiber
1         tablespoon  baking powder
1         tablespoon  rosemary
1/4      teaspoon  salt
1/4      cup  Marsala cooking wine 
1/4      avocado oil (OR coconut oil)
1         cup  Ricotta cheese -- (I use whole milk)

Preheat oven to 350F.  Place parchment paper in an 8 x 5-inch loaf pan, so that it goes up the sides and hangs over edges, so that it is easy to remove. Spray with non-stick spray. 

In medium mixing bowl, add egg whites and cream of tartar. Whip with electric mixer until stiff peaks form.  Set aside.

In another mixing bowl, add almond flour, flaxmeal, Pyure Sweetener, whey protein, psyllium powder, baking powder, rosemary and salt. Whisk together.

Add the 4 egg yolks from the separated eggs, Marsala cooking wine,  avocado oil, and Ricotta cheese.  Blend together with electric mixer.  

Fold in egg whites until fully incorporated. 

Pour into prepared loaf pan.  Bake approximately 40 minutes. Then place an aluminum foil tent over loaf and bake for 40 to 45 minutes longer.  Remove from pan by grabbing sides of parchment paper and lifting out onto a wire rack to cool.

Cool completely before cutting. Best cut with an electric knife if you have one.  I slice in the middle first, then slice the half in half again and that in half again until I have 8 slices and then do the same with the other half for 16 slices.  

Copyright:
  "7/8/2017 Ginny Larsen"
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Per Serving: 122 Calories; 9g Fat (64.2% calories from fat); 6g Protein; 5g Carbohydrate; 3g Dietary Fiber; 61mg Cholesterol; 181mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

NOTES : 2g net carbs per slice



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