Low Carb Links

New to low-carbs but learning

I am a co-writer on my friend Dawn Gagnon blog called The Low Carb Kitchen.  In the process of learning about low-carbs I have also created a few different recipes that I would like to share the links to.  One of my newest loves in the kitchen is using almond flour, flax-seed meal and wheat bran instead of white flour.  Instead of using fresh eggs in my baking, I now use No-Egg and instead of using oils like canola and vegetable oil I use coconut oil.

Since I have changed my eating habits a lot, I still wanted to be able to have things like chocolate chip cookies and muffins, except now I bake them very healthy.  They may not taste exactly like a regular chocolate chip cookie, but they are good and they cure the craving.

Some my recent recipes I wrote for the low carb kitchen:

No Guilt Chocolate Chip Cookies

Black Bean and Mushroom Burgers

Honey Coconut Cookies

Low-Carb Breakfast Bars

Healthy Naan Bread

I will admit, Almond Flour is not the cheapest flour.  You can easily make your own by grounding up some raw almonds.  If you can find Raw Almonds on sale, purchase them and what you do not use right away, keep in your freezer.  

As with all recipes when you are using new ingredients and more natural things, the taste is going to be different.  Like I mentioned earlier, my recipe for the chocolate chip cookies may be different than regular ones, but I really like them and they take care of my craving.

Should you try any of these recipes, please stop by and drop a note and share how you liked them.

Lemon Grain Muffins

Yet, another one of my recipes that I conjured up that taste a lot better than it looks.  What can one expect in the kitchen of a mad scientist? 

I wanted to create a breakfast muffin that would taste good and be healthy at the same time.  I did not want to use white flour, regular granulated sugar, oil, or eggs.  For some while now I have been converting back to the days when I a lot differently, more on a healthier note-so this recipe is an example of my newest creation.  Lemon Grain Muffins. These muffins came out moist and the lemon flavor just adds something special to the almond flour.

Ingredients:

Zest and juice of one Lemon

3/4 cup Splenda (or a sweetener you use)

1/2 cup unsweetened applesauce

2-No Egg (2 t. egg powder and 4 T. water)

2 teaspoons vanilla 

2 teaspoons baking powder

1 teaspoon baking soda

pinch pink salt

1-5.3 oz. Plain Greek Yogurt

Stir all of this together than add:

1 3/4 cup Almond Flour

1/4 cup Flax Seed Mill

1/2 cup of Wheat Bran

Stir just enough to get everything mixed together.  Do not over mix.

Use a larger muffin pan and place the larger paper cups inside of them.  I also spray the paper cups with a cooking spray.  Use a scoop and fill the muffin pan.  Bake on 350 for 30 minutes. Test with a tooth pick and if needed cook an additional 5 minutes.

Other Recipes you may want to try

Spicy Cauliflower Cakes

Homemade Apple Butter

Homemade Farmers Cheese

Homemade Lasagna

Homemade Black Bean Burgers

Italian Pizza

Low Sodium Sandwich Wraps

Almonds Health Benefits

Nut Grain Bread

Nut Grain Bread

I made this bread today to go with our Christmas dinner tomorrow. As always; I wanted to incorporate more healthier ingredients so I used a combination of Almond Flour, Flax Seed Meal, Wheat Bran and All purpose flour.  The only thing I could think of to call it; is what it is. I have to say~I really like the taste of the mixed grains and nut flour together, plus this bread is healthier than regular bread or honey wheat bread.

1 cup Almond Flour

1 cup Wheat Bran

1/2 cup Flax Seed Meal

3 1/2 cups All-Purpose Flour

2 1/2 teaspoons Gluten Free Yeast

1/2 tablespoon sugar

1/8 cup Coconut Oil

1/2 tablespoon Pink Salt

1/4 cup Honey

2 1/4 cup water

Mix together your yeast, sugar and 1/2 warm water.  Stir until fully mixed together and set aside.

Mix together:

1/8 cup coconut oil

1/2 tablespoon pink salt

1/4 cup honey

1/2 cup boiling water

1 1/4 cup warm water

2 cups all-purpose flour

yeast mixture

Slowly begin to add remaining flour.  If your dough is too sticky just add more almond flour or all-purpose flour.

Continue to mix the ingredients until everything is well incorporated.  Flour your counter top and begin to knead the bread.  I try to knead mine for at least 3 minutes.  Spray a bowl with a light cooking spray and place dough into it.  Cover with plastic wrap and put a towel over bowl.  Place into the oven (make sure the oven is NOT on) for 2 hours.

After 2 hours, flour your counter again and knead dough for another 3 minutes.  Divide the dough into two sections.  Lightly spray your loaf pans and place dough in pan, cover with plastic and a towel and allow it to rise another 2 hours.  

After 2 hours, place in the oven on 350 degrees for 25 minutes. At the end of 25 minutes take a piece of foil and cover the top of the bread and cook an additional 5 minutes. **placing the foil over the top of the bread will help the bread to not get too dark on top**

Take out of the oven and let it set for about 5 minutes.  Take out of pan and allow it to completely cool on a cooling rack.    Dampen a cloth and place over the bread on the cooling rack. **this helps the top of the bread to stay soft**

As tempting as it might be, DO NOT cut the bread until it is completely cooled.  Enjoy!!