2 Minute Sandwich Bread

Ok, here's another quick bread for a sandwich that is very simple.  I use the same recipe for my pancakes in the morning.

Wonder Bread Plastic container, available at Walmart

                      

* Exported from MasterCook *

                        Two Minute Sandwich Bread

Recipe By     :Ginny Larsen

Serving Size  : 2     Preparation Time :0:00

Categories    : Bread

  Amount  Measure       Ingredient -- Preparation Method

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

  1/4      cup  blanched almond flour

  1/4      teaspoon  baking soda

  1/4      teaspoon  baking powder

  1         packet  Truvia

             dash  salt

  1         large  egg

  1         tablespoon  coconut oil -- or butter, melted

  2         tablespoons  half and half -- or cream, or almond milk, or other liquid

In a small bowl, mix all the dry ingredients.  Make a well in the middle and mix in the wet ingredients.  Mix well.

Using the plastic Wonder Sandwich container, place half of the batter.  Microwave on high about 1 minute.

Remove the bread from the container onto a wire rack or onto a paper towel, and pour in the remainder of the batter and microwave again for 1 minute.

Remove, cool.  You can toast it, store it for later, or make a sandwich out of it right away.  You can use it for french toast, or for a Monte Cristo sandwich.  You can also make variations of this adding herbs, etc.  

Description:

  "A quick and simple bread with less fiber for those sensitive to too much fiber in their diet"

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Per Serving: 183 Calories; 17g Fat (77.5% calories from fat); 6g Protein; 5g Carbohydrate; 3g Dietary Fiber; 99mg Cholesterol; 257mg Sodium.

I used Honeyville blanched almond flour, 28g is one serving, which is about 4 1/2 TBS. 

Dijon-Terragon Chicken Breast

This is absolutely one of the best recipes I've found for Chicken breast.  You will think you are eating out at a gourmet restaurant and splurging on an expensive meal.  Only slightly over 2 g. carbs.  Very rich.  I just had to share it with you all.  It's been one of my favorites for a long time.
 http://allrecipes.com/Recipe/Dijon-Tarragon-Cream-Chicken/Detail.aspx

picture from allrecipes.com

More Chocolate--Coconut Delights

Chocolate on my mind I guess.  This morning I used the same recipe posted yesterday for chocolate, only I made a variation.  I was hungry for something quick, something chocolate, and something coconut.  So I did this...

1 oz. square of unsweetened baker's chocolate
2 TBS. coconut oil
2 TBS. coconut milk
1 Tsp. powdered erythritol
4 packets Truvia (powdered in my coffee grinder)
1/2 tsp. coconut extract
2 TBS. unsweetened coconut flakes

Chop the chocolate in small pieces. Place it together in a small bowl with the coconut oil and the coconut milk (if you've had the milk in the refrigerator).  Microwave for 20-30 seconds on high.  Remove and stir until melted.  Add sweeteners, coconut extract, and coconut flakes and stir together.

Line a small container (I used a plastic Glad entrée size container) with either wax paper or plastic wrap, and spray with non-stick cooking spray.  Pour into container and refrigerate until solid.  It stays nice in the refrigerator.  This recipe was softer than yesterdays, because of the coconut milk.  You can use whatever size container works for you, and cut it into however many pieces you like.  This tasted somewhat like a Mounds bar.  It was sweeter than yesterdays also because I added a little more erythritol.  I did not get any bitterness with this.

Happy Valentine's day!

Well, I'm a little late making my Valentine's day post.  Lots of good things happening though and they do have to do with love!  My oldest son, Micah became engaged recently.  They are planning a wedding in March, so are very busy getting things together as speedily as possible.  We're so happy for them and I'm rejoicing that I finally get to have a daughter in law! After raising 4 boys and being the only woman in the house, having another woman in the family is exciting to me!

My own Valentine's day treat today was a nice lunch after work, out with my sweet hubby whom I've been madly in love with for 35 years.  What a blessing it's been!

But who can think of Valentine's day without thinking chocolate, chocolate, chocolate! Maybe you don't, but I do!

These are very simple chocolates that I've seen several versions of on the internet, but this is how I make them...

Chocolate Mint

2 TBS. coconut oil
1 oz square of unsweetened baker's chocolate
4 packets of Truvia (I pulsed them in my coffee grinder until powdered)
1/8 tsp. of mint extract (more if you like it stronger.  I like just a hint of mint)

I chopped the chocolate in small pieces so it would melt easier, and put the chocolate and coconut oil in a small bowl and microwaved about 20 to 30 seconds.  Then remove it and stir until it is all melted.  Add the Truvia and the mint extract, and pour into a small container lined with wax paper.  Freeze it for about 5 to 10 minutes if you want to eat it right away.  Otherwise it's good to just sit in the fridge.  It gets hard pretty fast.  Cut it into how many pieces you want.  I usually do 3 pieces with this.  Just makes a nice chocolate treat if you're craving that.  This is not really sweet, but it's sweet enough for me.  If you like sweeter experiment with adding a little more.

Hope you all had a wonderful Valentine's day!  :)

Gluten Free Low Carb Focaccia Bread

This is thanks to Jennifer Eloff's GF low carb bake mix.  This bread came out to a bit higher in carbs than I like so I may tweak the recipe, to lower the carbs, but this was so good!  I took as a base recipe, the "Focaccia Style Flax Bread" by Laura Dolson, on about.com.  I used the bake mix in place of the flaxmeal, and I used coconut oil.  Since I had jumbo eggs I used 4 rather than 5 large eggs. I also added some basil and garlic powder.  I would like to try it with caraway seed sometime. I'm the only one eating it at my house, so I sliced it and put it in the freezer so I can pull out a piece when I want.  It is nice sliced for a sandwich, or use it to make garlic toast.




                    
* Exported from MasterCook *

                        GF Low carb Focaccia Bread

Serving Size  : 8    

  2         cups  Jen's GF Low Carb Baking Mix (link above)
  1         Tablespoon  baking powder
  1          teaspoon  salt
  1         Tablespoon  sweetener -- (1 to 2) I used EZ Sweetz--6 drops
  4          jumbo  eggs -- well beaten
  1/2       cup  water
  1/3       cup  coconut oil -- melted
  2          tsp.  basil
  1          tsp.  garlic powder

Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) I used parchment paper sprayed with non-stick spray.  A silicone mat works great.

1) Mix dry ingredients well -- a whisk works well.

2) Add wet to dry, and combine well.

3) Spread into a rectangle, making it even as possible.  Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is. (mine took 30 minutes)

6) Cool and cut into whatever size slices you want. You don't need a sharp knife.  Nutrition info is based on 8 pieces, adjust according to how many slices you cut.

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Per Serving: 277 Calories; 22g Fat (70.8% calories from fat); 9g Protein; 12g Carbohydrate; 4g Dietary Fiber; 94mg Cholesterol; 481mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Fat; 0 Other Carbohydrates.

Serving Ideas : Broil with garlic butter and cheese for garlic toast

 

Jennifer's Ultimate Gluten Free Bake Mix

I've been using Jennifer Eloff's Gluten free, low carb bake mix lately.  Just had to put in a plug for it.  I love it!  I've made pizza crust, pancakes, foccacia   bread, and used it to make the one-minute-bread-next-minute-toast.  Love it in all I've tried it with!  Check it out and give it a try!