A quick and great tasting way to have your hot dog and bun cooked together in 10 to 12 minutes. This is simply my CHEESE AND WINE BREAD recipe with a couple hot dogs cut in half and added. I used the GT Express again for this. (I'm really not trying to sell these, and I have no financial gain in them at all!). I just am learning to use the thing more and loving it for easy low carb lunches etc. But I think you can probably do this in the microwave as well. I just haven't tried it so you're on your own with that experiment. Or bake them in the oven perhaps in small bowls? If you try it please report back and let us know how it works.
Hot Dogs In a Bun
I simply preheated my GT Express 101, mixed up the batter for 1 recipe of the bread, cut 2 gluten free, natural hot dogs in two, and in both sides of the GT Express 101, I placed a small amount of the batter, one hot dog half, and covered with the rest of the batter. Close the lid and cook 10 to 12 minutes. I think I cooked it for a full 12 this time. Nutrition info will depend on the hot dogs you use.
I usually just eat my hot dog wrapped in Bongard sliced cheese that has been nuked for 40 seconds and immediately wrapped around the hot dog before it hardens. That's a great idea too, when you're in a hurry and don't really want a bun. Most of the time I don't. But this was great, and just right for me and hit the spot for something a bit more substantial. Great with a tossed salad!
I would call this bread a definite breakthrough! I've been doing bread experiments lately. This is a take-off from the Caraway Rye I did a couple days ago. Instead of coffee, to render a rye flavor, I used Marsala wine as the liquid, and added something else, a secret ingredient to this bread that gave it a heavenly aroma along with a taste that made me keep going "mmmm-mmmm-mmmm" all the way through eating it. The texture was the closest I've come to yet in a low carb, gluten free bread, to an actual real bread.
Another microwave 1 serving sandwich bread. This is a variation of some of the others I've made, this time using a combination of almond flour and psyllium seed husk powder. I've been wanting to try the psyllium seed and see how it affects me. I really like the way it affects this recipe! This bread is soft and the texture is much like wheat bread and I like the way it toasts. Last night I made this in my GT Express and really liked the way it came out! It takes 10 minutes in there versus 2 in the microwave, but I loved it! I toasted it for an egg sandwich this morning and it was wonderful! You can do it in Caraway Rye as I did in this recipe or just use another liquid such as almond milk or water for plain bread and leave out the Caraway seeds. I made a really nice ham and cheese on rye for lunch yesterday with this toasted. My next project will be to see if I can make a larger loaf version that is baked in the oven. Would be nice to have a whole loaf of it on hand.
CARAWAY RYE SANDWICH BREAD OR BUN
1 large egg
2 tablespoons coffee
1 teaspoon oil
2 tablespoons Parmesan cheese
1 tablespoon almond flour -- blanched - such as Honeyville
1 teaspoon psyllium seed husk powder
1/4 teaspoon baking powder
1/4 teaspoon caraway seeds
1/4 teaspoon Splenda (optional)
In small, microwaveable container, the size of a slice of bread, OR a bowl to make a bun, add egg, coffee, and oil (melted if using coconut oil or butter). Whisk with wire whisk until well mixed and frothy.
To liquid mixture, add Parmesan cheese, almond flour, psyllium seed husk powder, baking powder, caraway seeds and Splenda, if using. (The Splenda does not make it sweet, but I think brings out a little more flavor).
Mix together well with a fork and microwave on high for approximately 2 minutes, or until all the way done in the middle. Time will vary according to your microwave oven. Mine is 1000 watts and takes 2 minutes.
Plop out onto paper towel to absorb moisture and let cool for 5 minutes. Slice in two and toast for best flavor. (You can also make half the batter at a time for each slice if you prefer for half the time on each one.)
Variation: If you have a GT Express, place all the batter in one side of preheated well and close lid. Bake 9 to 10 minutes. Remove and let cool, then slice.
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Serving Ideas : This is a very soft bread, and especially tastes good toasted for a ham on rye melt, or a Rueben sandwich.
As one serving: 218 Calories; 16g Fat (65.4% calories from fat); 12g Protein; 7g Carbohydrate; 5g Dietary Fiber
After several attempts at getting this just the way I want it, and 3 attempts at making a video, I finally have my ice cream dibs and video too. I'm thinking of a variety of flavors that this could be made into. Next time will make the peanut butter ones. Just fold some peanut butter into the mix, or maybe I'll add some cocoa for chocolate, or maybe some of my Capella drops for another flavor. Hmmm... raspberry would be good with a chocolate coating too. Just use raspberry flavored sugar-free syrup in place of the vanilla. Oh my... all kinds of ideas popping into my head! Maybe you'll come up with more! If you do, please share them! These go fast in my house. We were loving having to eat all the experiments! I'll probably do some more today. I am going to have to get some more ingredients! I hope you love these as much as we do. A nice small ice cream treat after a meal, when you don't need to fill up on dessert.
ICE CREAM DIBS
Ice Cream:
1/2 cup heavy cream
2 tablespoons sugar-free syrup -- (such as DaVinci or Torani)
1 tablespoon sugar-free vanilla pudding and pie filling
Chocolate Coating:*
10 squares Lindt 85% Cocoa bar* -- (1 full bar), chopped to small pieces
2 tablespoons coconut oil -- (OR Palm oil shortening, such as Spectrum Organic, OR unsalted butter)
6 Packets Truvia, powdered in coffee grinder -- OR 1/4 cup equivalent (Part of it should be erythritol based, or xylitol. Sucralose alone will not sweeten chocolate, neither will stevia alone, but combined with either of the above it should work)
Ice cream: In small metal mixing bowl, combine heavy cream, sugar-free syrup, and sugar-free pudding mix. Mix on low until blended and then whip on high speed until it is stiff.
Line baking sheet with non-stick aluminum foil, OR waxed paper, OR parchment paper. With a scoop, dipping into hot water before each scoop, scoop onto lined baking sheet. I use a 2 tbsp cookie dough scoop, but you can use a spoon, or place into plastic bag and cut one corner and squeeze onto pan. Nutrition info will depend on how many scoops you come up with. I came out with 10. Place a popsicle stick in the center of each scoop. Place baking sheet with dibs in freezer for at least 1 hour.
Chocolate Coating: In small microwaveable container, place chocolate pieces, oil, OR shorening, OR butter, and Truvia. Microwave on high 30 seconds, stir, then 15 seconds at a time until melted and smooth.
Dip each icecream dib into chocolate mixture and place back onto lined baking sheet. It will instantly harden like a "magic shell". Place in freezer to store or eat right away.
*Lindt 85% cocoa bar does not use wheat in their ingredients, and takes utmost precautions to clean their equipment, however they do use the same equipment that products with wheat are processed on. If you are highly sensitive to this, you can substitute 1 oz. square of regular unsweetened chocolate.
*The above nutrition info and in the video is figured with the whole chocolate coating, however I only used half of it actually in the recipe. So for 10 servings, with an actual half of the use of the coating here is the nutrition info:
Such an easy, quick ice cream recipe that you don't have to wait long for at all! It comes right out of the ice cream freezer as a soft serve consistency, which I like. If you want it harder, stick it in the freezer to ripen for another hour or so, until it is as you like it. The above picture was 1 hour in the freezer after it came out of the ice cream maker. I have a scoop on top of a brownie cookie, which I made in my whoopie pie pan. I was intending on making ice cream sandwiches, which I could have done, but I think next time I'll spread the brownie mix thinner in the whoopie pie pan to make thinner cookies, which would be less calories and carbs to make into a sandwich with the ice cream. But one brownie bottom with a scoop of ice cream topped with Walden Farm's Caramel sauce which is zero carbs or calories suited me just fine. It was exactly what satisfied my desire for a sweet, cool sensation on this very hot humid day. It seems all of this summer has been that way. You'd have thought I'd be living on ice cream all summer long. I can't say why I haven't! Maybe man cannot live on bread alone, but I do think I could live on ice cream alone for the entire hot summer just fine.
1 cup sweeteners -- (12 packets Truvia, 1/4 cup xylitol, 8 drops liquid sucralose)
2 eggs
1/2 tsp. vanilla
1/2 cup almond meal
1/4 cup flaxseed meal, golden
1/2 tsp. baking powder
1/4 tsp. salt
In medium saucepan, over medium low heat, melt chocolate and oil. Remove from heat and add sweeteners, eggs, and vanilla. Mix well, and add the remaining ingredients. Stir well and pour whoopie pie pan to fill 9 cups in the pan. Or spread evenly into 12 cups to make thinner to use for ice cream sandwiches or whoopie pies. Bake in pre-heated 350 degrees F oven for 10 to 12 minutes. Do not over bake! The longer you bake, the more cake-like, the less, the more fudgy, and brownie-like.
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9 Servings/Per Serving: 169 Calories, 15 g fat, 6 g protein, 5 g carbs, 2 g fiber
12 Servings/Per Serving: 127 Calories, 11 g fat, 4 g protien, 4 g carbs, 2 g fiber
Entire Recipe: 1519 Calories, 138 g fat, 50 g protein, 48 g carbs, 18 g fiber
