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Thursday, July 2, 2015

CHOCOLATE CHIP COOKIE BARS





CHOCOLATE CHIP COOKIE BARS

Sometimes we want cookies, but we want less fuss.  This is much quicker and easier than making individual cookies.  These moist, rich cookie bars were very much appreciated by my daughter-in-law, Raquel.  I keep them in the refrigerator for the texture I prefer. 

31/cups Gluten-Free Bake Mix 2 (810 mL)
1 tsp baking soda (5 mL)
1/tsp salt (2 mL)
3 eggs
11/2  sticks of butter, softened (6 oz; 180 g)
Liquid sweetener (sucralose or stevia) to equal 11/cups sugar (300 mL)
1/cup granulated erythritol (75 mL)
1 tbsp vanilla extract (15 mL)
11/tsp unflavored gelatin (7 mL)
11/cups sugar-free chocolate chips (300 mL)

Preheat oven to 350°F (180°C).

In medium bowl, combine Gluten-Free Bake Mix 2, baking soda and salt. 

In food processor or in bowl with mixer, process eggs.  Add butter, liquid sweetener, erythritol, vanilla extract and unflavored gelatin; process well.  Add dry ingredients; process.  Stir in chocolate chips.  Spread out in a 9 x 13-inch (23 x 33 cm) baking dish.  Cover with plastic wrap and press out evenly.  Bake approximately 25 minutes.

Yield:  36 cookie bars
1 cookie bar
113.5 calories
2.5 g protein
8.9 g fat
0.0 g fiber
2.4 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase! 

Monday, June 29, 2015

COCONUT COOKIES YOUR WAY





COCONUT COOKIES YOUR WAY
These lovely, flavorful, soft cookies can be custom made to your own taste.  For Christmas you could add sultanas or dried sugar free cranberries.  You can add 1/2  tsp (2 mL) coconut extract or pineapple extract or whatever you fancy. You may leave out the lemon peel. You can keep them completely plain and simply add a bit of vanilla extract or another flavor of extract that you prefer.

1/2  cup finely grated coconut, (125 mL)
  (unsweetened)
2 tbsp granular sweetener (30 mL)
1/2  cup butter, softened (125 mL)
2 tsp finely grated lemon peel (10 mL)
1 egg
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
13/ cups Gluten-Free Bake Mix, OR use Gluten-Free Bake Mix 2 (425 mL)
  (use 1 tsp gelatin if using the latter)
1/2  tsp baking soda (2 mL)
1/8  tsp salt (0.5 mL)
1/2  cup sour cream (125 mL)
1/2  cup sultanas, OR seedless raisins, OR (125 mL)
  dried sugar free cranberries

Preheat oven to 350°F (180°C).  Combine coconut and granular sweetener and spread out on dinner plate. Set aside.

In food processor or in bowl with electric mixer, process butter and lemon peel.  Add egg and liquid sweetener; process. 

In medium bowl, combine Gluten-Free Bake Mix, baking soda and salt.  Add to food processor alternately with sour cream.  Mix in sultanas, OR raisins, OR cranberries. Leave mixture on counter top 20 minutes. 

Roll teaspoons or heaped teaspoons of cookie batter into balls and roll in sweetened coconut.  Place on lightly greased cookie sheets.  Bake in oven 10 to 14 minutes (depending on size of cookie), or until golden brown underneath.  Keep at room temperature.

Yield:  24 or 48 cookies
1 cookie with cranberries
96.8/48.4 calories
1.9/1.0 g protein
8.6/4.3 g fat
2.3/1.3 g carbs



For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 


http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase!

Thursday, June 25, 2015

ALMOND VANILLA LAYER CAKE



ALMOND VANILLA LAYER CAKE
Tasty cake with recommended technique for cakes with my bake mix, plus the baking soda and buttermilk. Using the Gluten-Free Bake Mix, cakes will be denser, but this method really helps to get a better rise and a lighter cake.  For an even lighter, fluffier cake slice, microwave briefly. Each slice has a quarter cherry which is 0.5 g carbs.  Give it to somebody who likes cherries, if you prefer. This recipe is in Volume One of Low-Carbing Among Friends.  I have made this cake with homemade almond meal (ground almonds) and almond flour.  It works well in both instances.

21/4 cups Gluten-Free Bake Mix 1 (300 mL)  
  OR you can use GF Bake Mix 2 with 11/2 tsp gelatin
1 tbsp baking powder (15 mL)
1/tsp baking soda (2 mL)
1/4 tsp salt (1 mL)
1/cup butter, melted (50 mL)
Liquid sweetener (sucralose or stevia) to equal 3/cup sugar (175 mL)
1/cup granulated erythritol (125 mL)
1 cup buttermilk* (250 mL)
1 tbsp vanilla extract (15 mL)
4 eggs, separated
1/tsp cream of tartar (2 mL)
Caramel Frosting  (See recipe below)

Preheat oven to 350°F (180°C).  Grease the bottoms only of 2, 8-inch nonstick cake pans really well and dust with a small sprinkling of bake mix.  Set aside.  In large bowl, combine Gluten-Free Bake Mix, baking powder, baking soda and salt.  In food processor, process butter and egg yolks.  Add liquid sweetener and erythritol.  Add buttermilk and vanilla extract; process well. 

In food processor with whipping assembly or in small, chilled bowl using electric mixer, process egg whites until frothy.  Add cream of tartar and continue whipping until egg whites are stiff.

Add dry ingredients to buttermilk mixture, processing well until thickened, scraping sides occasionally.  Place in a large bowl with a small scoop of egg whites.  Fold the scoop of egg whites in with a spatula to loosen up the batter.  Add half of the remaining egg whites and fold in more gently bringing the batter from underneath up and over the egg whites.  Repeat with remaining egg whites until batter is streaked.  Be careful not to overwork the egg whites as you don’t want to break them down too much.  Pour into cake pans, smoothing tops gently and evenly.  Bake 25 to 30 minutes, or until turning brown on top, and a cake tester inserted in the center comes out clean. Loosen sides with knife and using spatula loosen underneath cake, support with hand; invert on cake rack.

Helpful Hints:  *If desired use Hood Calorie Countdown milk or Carolyn’s low-carb milk.  To make homemade buttermilk, add 1 tbsp (15 mL) lemon juice in measuring cup and then fill with milk; set aside 5 minutes.  

CARAMEL FROSTING
My husband said this frosting tastes like caramel!

Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (500 mL)
6 tbsp powdered erythritol (90 mL)
1/cup cream and water mixture, OR (75 mL)
  Half-and-half
6 tbsp vanilla whey protein (90 mL)
1/4 cup whole, OR skim milk powder (50 mL)
2 tbsp chocolate whey protein (25 mL)
2 tbsp unsalted butter, melted (25 mL)
1 egg yolk

In blender, combine liquid sweetener, powdered erythritol, cream and water mixture (or half-and-half), vanilla whey protein, whole or skim milk powder, chocolate whey protein and butter.  Blend until smooth, stopping to scrape sides frequently.  Add egg yolk and blend again.  If the frosting is too thick, add water one tablespoon at a time.  If the frosting is too liquidy, add more vanilla whey protein, one tablespoon at a time.

Helpful Hint:  This frosting is enough to frost a double layered cake completely or a 9 x 13-inch (23 x 33 cm) cake.

Yield:   12 serv. with frost.

1 serving

214.0 calories

9.0 g protein

16.4 g fat

6.3 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 


http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase!

SPICY "APPLES" WITH SWEET ALMONDS


SPICY “APPLES” WITH SWEET ALMONDS
This fabulous apple-like dessert is from my long-time friend, Barbara Goldstein, who has also been a low-carber for many years, and has contributed greatly to the low-carb community in our cookbooks, on her forum and at lowcarbfriends.com.  By adding the almonds, it makes the dessert reminiscent of apple crisp.  Very yummy!

Serve with ice cream (click here for my fave ice cream custard)

6 chayote squash
1/4 cup butter (60 mL)
1 cup hot water (250 mL)
1/2 cup water (125 mL)
Liquid sweetener (sucralose or stevia) to equal 3/cup sugar (175 mL)
1/4 cup powdered erythritol (60 mL)
3 tbsp lemon juice (45 mL)
1 tsp Thickening Agent (15 mL)  Use 1/2 tsp xanthan or guar gum or corn starch or 
  arrowroot powder instead
2 tsp cinnamon (10 mL)
1/2 tsp salt (2 mL)
2 tsp vanilla extract (10 ml)
Sweet Almonds:
2 tsp butter (10 mL)
1 cup sliced almonds, OR chopped pecans (250 mL)
1/cup powdered erythritol(60 mL)
1/tsp cinnamon (1 mL)

Wash chayotes.  Cut in half.  Rub cut end on cutting board.  Wipe cut end and cutting board with paper towel.  This makes the chayotes less slippery to work with. Peel chayotes and remove seeds.  Using a mandolin, slice thinly.  In large pot, in boiling water to cover, place chayotes. Place lid on pot, leaving a small open space for steam to escape. Set timer for 20 minutes.  Drain water, but keep 1 cup (250 mL).

In large saucepan, melt butter and add chayotes.  Stir in the reserved hot water.  In blender, combine 1/2 cup (125 mL) water, liquid sweetener and erythritol, lemon juice and Thickening Agent; blend until smooth and add to saucepan.  Add cinnamon and salt.  Bring to boil and simmer 5 minutes.  Stir in vanilla extract.  Allow to cool slightly, sprinkle with sweet almonds and top with creamy Ice Cream Custard, if desired, for a delectable dessert!

Sweet Almonds:  In large frying pan, melt butter.  Add almonds, OR chopped pecans and stir-fry until turning golden brown.  Remove from heat and stir in erythritol and cinnamon.

Helpful Hints:  These “apples” taste even more apple-like when flavors are allowed to mingle in the refrigerator for a day.  For low-carbers in maintenance, add a couple of cooked apples (cook them separately in water as they cook faster than chayotes).  Save the hot water and use with the chayotes.


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase!

Tuesday, June 23, 2015

JUICIEST AND SIMPLEST HAMBURGERS




JUICIEST AND SIMPLEST HAMBURGERS

These are the simplest and juiciest hamburgers I have ever made.  No egg or other binding is required for these burgers to hold together nicely.

3 lbs lean ground beef (1.4 kg)
1 cup water (250 mL)
2 tsp crushed garlic (10 mL)
11/tsp Italian seasoning (7 mL)
Seasoning salt
Black pepper

In large bowl, combine ground beef, water, garlic and Italian seasoning.  Using your hands, mix together very well until all the water is incorporated.  Place ground beef mixture in 1/cup (125 mL) measuring cup.  Invert into hands, form into round patty and place in hot bacon fat in nonstick frying pan.  Cook over medium to medium low heat as necessary.  Sprinkle hamburgers with seasoning salt and black pepper.  Repeat on the other side, once the hamburgers are browned and flipped (I find using two spatulas gives one more control).  Continue cooking until no longer pink inside.

Serve on my Sandwich Thins.  Skip the almond milk in the Sandwich Thins.  That will make for slightly smaller rounds, which will be perfect for these larger hamburgers.
http://www.low-carb-news.blogspot.com/2015/05/sandwich-thins-breakthrough-easy-gluten.html

Yield:  11 large hamburgers
1 hamburger
268.0 calories
23.2 g protein
18.6 g fat
0.01 g fiber

0.3 g net carbs 




For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 


http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase!

Monday, June 22, 2015

PUMPKIN CHIP MUFFINS


PUMPKIN CHIP MUFFINS
As good as any high-carb muffin.  For another great pumpkin muffin (not gluten-free - but awesome, if you can have gluten) - see here!  This is an example of a recipe where I was copying the aforementioned pumpkin muffin recipe and the batter was still too thick after adding an extra egg.  I ended up adding yet another and then the batter consistency was perfect!   I used the Raisin Nut option for the photo because I am not able to have much chocolate.

NOTE:  If you would like to use Gluten-Free Bake Mix #2 with gelatin, simply leave out the xanthan gum in the bake mix, of course, and add 1 1/2 tsp gelatin to the wet ingredients.  Keep everything else the same!  Enjoy! :)

4 eggs
Liquid sweetener (sucralose or stevia) to equal 3/cup sugar (175 mL)  
1/cup granulated erythritol (125 mL)
1/cup olive oil (75 mL)
1 cup canned pumpkin (250 mL)
21/cups Gluten-Free Bake Mix (550 mL)  
1 tbsp cinnamon (15 mL)
1 tsp baking soda (5 mL)
1/tsp ground ginger (2 mL)
1/tsp nutmeg (2 mL)
1/tsp salt (2 mL)
1 cup sugar free chocolate chips (250 mL)
Cream Cheese Frosting (optional):
4 oz light cream cheese (125 g)
2 tbsp powdered erythritol (25 mL)
2 tbsp unsalted butter, softened (25 mL)
1 tbsp whipping cream, (15 mL)
  OR Da Vinci® Sugar Free Gingerbread Syrup

In food processor, combine eggs, liquid sweetener, erythritol, olive oil and pumpkin.  Process really well to help dissolve erythritol (it won’t dissolve completely).  In medium bowl, combine Gluten-Free Bake Mix, cinnamon, baking soda, ginger, nutmeg and salt.  Add to pumpkin mixture; process about one minute.  Stir in chocolate chips.  Spoon the batter into greased muffin pans.  Bake in 350°F (180°C) oven 20 minutes or until cake tester comes out clean and muffins are turning brown.

Yield: 16 muffins.  1 muffin: 183.5 calories; 4.7 g protein; 13.4 g fat; 4.2 g net carbs 

Variations:  Cranberry Pumpkin Muffins: 1 cup frozen, unsweetened cranberries (250 mL) chopped finely in food processor. Omit chocolate chips. (4.9 g carbs)  

Apple Pumpkin Muffins:  Use one small apple, peeled and chopped finely.
(5.1 g carbs)

Raisin Nut Pumpkin Muffins:  I’ve also made these with raisins, snipped in half and finely chopped walnuts. Use 1/cup (75 mL) in both cases. First soak raisins in boiling water, drain and cut in half (some of the carbs are poured off, I'm sure - however, you can skip this step and just use them as is and snip in half).  Carbs are higher but it is a good maintenance-level option. (7.0 g carbs)



For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 


http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase!

Saturday, June 20, 2015

AMISH BROCCOLI, BACON AND EGG SALAD




AMISH BROCCOLI, BACON AND EGG SALAD

This is another delicious and useful Amish Broccoli Salad. Wonderful salad to take along on summer picnics or to barbecues.  Who doesn't like bacon and eggs? This makes a good side, but also a great, substantial snack to satiate hunger between meals or simply as a light meal on its own.  I could even snack on this for breakfast, it's so good! 

Another reason not to fear BACON!!  CLICK HERE!

1 lb chopped broccoli (0.45 kg)
  (chopped into small pieces)
8 hard-boiled eggs, coarsely chopped
8 slices bacon, fried and crumbled
2 cups grated sharp Cheddar cheese, (500 mL)
  divided
1 cup mayonnaise (250 mL)
1 cup sour cream (250 mL)
Liquid sweetener to equal 2 tbsp sugar (30 mL)
  (optional – adds no extra carbs)
1/tsp salt, OR to taste (2 mL)

In large salad bowl or trifle bowl, combine broccoli, hard-boiled eggs, bacon, and 11/cups (375 mL) Cheddar cheese.  In medium bowl, combine mayonnaise, sour cream, liquid sweetener (if using) and salt.  Stir the creamy mixture into the broccoli salad.  Sprinkle the remaining cheese over the top.  Cover the salad bowl with plastic wrap and chill before serving.

Helpful Hint:  If desired par-boil the broccoli for 2 to 3 minutes.  This will ensure that the broccoli is not quite so crunchy, if that is your preference.

Yield:  11 cups (2.75 L)
1 cup (250 mL)
362.7 calories
16.1 g protein
31.4 g fat
1.0 g fiber
3.2 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase! 

Friday, June 19, 2015

SPANISH FLAN SQUARES


Bake for the full 45 minutes to get a golden top and slightly firmer texture

SPANISH FLAN SQUARES

My husband loves this recipe.  He requested it again for Father’s Day Week along with my Chocolate Cream Pie, which he also likes very much.  Flan is a big thing in South and Central America.  It is probably one of the most famous desserts of all besides Tres Leches.  This is my unique spin on flan.  I have several recipes that I use, however.  I'll share another sometime.

For Flan lovers - if you like a firm custard. I can see myself making this for years to come (and I've made a lot of desserts in the past). This is a truly amazing, super-addictive dessert! It is between a custard and cheesecake, however, it is still most definitely a custard. I used my low-carb condensed milk in it   and some cream cheese and gelatin to get this fabulous texture.

Graham Cracker-like Crust:
1/cup ground almonds - I use a coffee bean grinder (125 mL)
  (you can use almond flour, but it is so much nicer with the ground almonds)
1/cup Gluten-Free Bake Mix, (25 mL)
2 tbsp powdered erythritol (30 mL)
1/4  tsp salt (1 mL)
1/cup butter, melted (60 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tsp sugar (10 mL)
1/tsp vanilla extract (2 mL)
Custard Filling:
4 oz regular cream cheese (125 g)
3 eggs
1 tbsp cold water (15 mL)
1 tbsp unflavored gelatin (15 mL)
1/cup boiling water (75 mL)
2 tbsp unsalted butter (30 mL)
2 tbsp regular butter (30 mL)
1 cup whole, OR skim milk powder* (250 mL)
1 cup whipping cream (250 mL)
Liquid sweetener to equal  1 cup sugar (250 mL)
1/cup water (125 mL)
1/cup powdered erythritol (60 mL)

Preheat oven to 350°F (180°C).

Crust:  In medium bowl, combine ground almonds, Gluten-Free Bake Mix, powdered erythritol and salt; stir to mix. In small bowl, combine melted butter, liquid sweetener and vanilla extract. Stir into crust ingredients to combine well. Turn out into a square 8-inch (20 cm) glass baking dish.  Cover with plastic wrap and press the crust out to fill the bottom of the dish.  Bake 12 minutes.

Custard Filling:  In food processor or mixer, process cream cheese.  Add eggs; process.  In small bowl combine 1 tbsp (15 mL) cold water and gelatin.  Stir in boiling water.  Add to food processor or mixer along with unsalted and salted butters; process.  Add whole, OR skim milk powder, whipping cream, liquid sweetener, 1/cup (125 mL) water and erythritol.  Process very well, scraping the sides as well.  Pour slowly and carefully over the prepared crust.  Bake about 35 to 45 minutes or until the edges are golden brown and the center is slightly soft.  Full 45 minutes makes it golden brown like the bottom photo...it was lovely!

Helpful Hints:  *Coconut milk powder is now available on Amazon and could possibly be used in this recipe.  It may have a slight coconut taste.  One time I baked this exactly 45 minutes and the top was completely golden brown.  It was still absolutely delicious and perhaps firmer than it would have been had I baked it a bit less.  

I find my whole milk powder at PriceSmart - it is the equivalent of Costco, so I am sure Costco will have it. Also, apparently, the Mexican section of the grocery stores in the States?  At any rate, you can use skim milk powder if you can't find the whole milk powder.

Yield:  16 squares
1 generous square
208.4 calories
5.9 g protein
18.5 g fat
0.3 g fiber
4.9 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase! 

ARTISAN SESAME HAMBURGER BUNS






ARTISAN SESAME HAMBURGER BUNS
Great for hamburgers, tuna burgers or anything you would normally put on a bun.  This is a substantial bun and very bread-like.  This is a fairly neutral-tasting bun and is based on my sandwich bread recipe.  We love it!  See the helpful hints as to why I gave alternate amounts in two spots.

These buns keep my husband satiated for hours.  He typically has only one at a sitting but even if he has more, there have been no adverse consequences on his weight loss.  At the same time, I have also lost weight eating my gluten-free baked goods. I have always lost weight with difficulty but this time it's been a breeze.  :)

Hope this recipe will make life even more enjoyable on a low-carb and gluten-free diet.  Remember the glycemic load is what counts, not just the individual glycemic index or carb count of individual ingredients. My Splendid Gluten-free bake mix is quite low in carbs and quite acceptable in most recipes.  Obviously it is not for people on Induction but for people following a more moderate low-carb diet, which is what I prefer due to hypothryoidism.  Going too low-carb, I don't feel well and I can't keep it up for long.  At any rate I am almost at goal weight, so I lose easily on this bake mix and my husband who is truly intolerant of wheat and gluten is losing weight very nicely and should soon be at goal. The total carbs per serving is what counts and ask yourself, does it have wheat or gluten in it?  The wheat or gluten is what keeps those of us intolerant of it hungrier and less successful on a low-carb diet.  The small amount of oat flour in my bake mix has been proven to be heart healthy (helps reduce cholesterol) and is far from the wheat family.  It does not have the same properties and is gluten-free (only in facilities that also process wheat can some contamination occur, but usually it is very small and fine for those of us who are merely intolerant.)  If you have Celiac disease, then use the certified gluten-free oat flour from Bob's Red Mill or use an alternate gluten-free flour.  

How do you like the hamburger meal?  That was my hubby's meal the other day.  The Crispy Potato Skins are here on my blog. They make a great substitute for fries.  I didn't picture the diet coke I gave my hubby as well.  There was one thing seriously missing and dear hubby picked up on it.  Can you guess what it was?

The BACON! 

Please see another version of this bun below.  It is possibly an improved version of this bun, although both are nice in my opinion.

12 oz regular cream cheese, softened (375 g)
6 large eggs
1 tbsp olive oil (15 mL)
1 tsp vanilla extract (5 mL)
21/4 cups Gluten-Free Bake Mix*, (560 mL)
1/cup almond flour, OR* (60 mL)
  almond meal
11/2 tsp baking powder (7 mL)
3/4  tsp baking soda (3 mL)
2 cups shredded Monterey Jack cheese (500 mL)
Glaze:
1 egg white
1 tsp water (5 mL)
Toasted Sesame Seed Topping:
3 tbsp sesame seeds, toasted (45 mL)

Preheat oven to 375°F (190°C). Grease 2 nonstick muffin top pans (with 6 large forms each).  In food processor with sharp blade or in large bowl with mixer, process cream cheese.  Add eggs, olive oil and vanilla extract; process well on low speed.  In medium bowl, combine Gluten-Free Bake Mix, almond flour, OR almond meal, baking powder and baking soda. Add to cream cheese mixture and process until thickened.  Add cheese and process until incorporated.  Place 2 level ice cream scoopfuls in each form (use a spoon to scoop out the dough).  Using a frosting knife, smooth the surfaces and shape the buns. 

Glaze:  In small bowl, whisk egg white and water really well with a fork.  Using a pastry brush (or clean paint brush used for kitchen purposes), brush the tops of the buns (being careful not to go over the circumference).  Repeat once more.

Toasted Sesame Seed Topping:  In dry nonstick pan, toast sesame seeds over medium heat.  Stir while toasting and keep an eye on them as they burn quickly.  Sprinkle buns with toasted sesame seeds. 

Bake in oven 25 to 30 minutes, or until golden brown.  Cool and refrigerate; keep a few out as their texture changes in the refrigerator.  Nuke refrigerated buns briefly or toast them to enjoy again.

Helpful Hints:  *Use 2 cups (500 mL) Gluten-Free Bake Mix and  1/2 cup (125 mL) almond meal, OR almond flour for a slightly lower carb and lower calorie bun and make 2 extra buns (14 buns). If you do not have muffin top pans, line a large cookie sheet with foil and grease well.  Drop the dough onto the foil. Proceed as above.  You can slice these buns into 3 pieces for toasting.

Yield:   12/14 buns
1 bun/alternate amounts*
323.2/277.8 calories
14.6/12.6 g protein
26.2/22.7 g fat
6.0/4.8 g carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 


http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase!

These buns were made with spreadable cream cheese. You can also leave the grated cheese out of the buns.  They will rise a little less, but not much, and they will be more tender; more like a soft bun.  You can slice them in three rounds and fry in bacon fat and serve a round or two with your omelet.  Gosh, it really tastes like bread and you don't miss it one bit!  You do this EVEN while dieting strictly - believe me!  Ian and I do intermittent fasting...we typically skip breakfast or supper and don't snack when we're dieting.  Some people have to give their bodies the idea that there is no incoming food for a while...so raid the fat stores.  This is not true for everyone though.  Everyone is different!



These buns below were made with regular cream cheese (they do rise a bit more, but I think I like the taste of the ones made with spreadable cream cheese a little more.)

ARTISAN HAMBURGER BUNS (IMPROVED)
Great for hamburgers, tuna burgers or anything you would normally put on a bun. I like to serve them as open-faced buns (toasted they are great as well) - each with toppings and eat them with a knife and fork. This is a substantial bun and very bread-like. Slice into 3, if desired.  I love them sliced in three and buttered (using my Healthy Butter - spreads like margarine from the fridge) with fruit spread and sometimes grated cheese or peanut butter.  I often make these buns for us. I also have a Jiffy bun  that's very easy if you only want one or two buns and want one or two in a hurry.  Now you can butter and wrap one of these and put it in your purse and you can go to your favorite fast food restaurant, order a burger without the bun and use this instead.  These should freeze well, but since they keep well in the refrigerator for over a week, we haven't actually put it to the test.  We use them instead of bread - slice and toast for breakfasts, etc.  We have a wide-slot toaster that works well.  Actually it's quite a fancy toaster that we bought in America.  We can't find them here.  There are 4 wide slots - like a double toaster.  Refrigerated buns can be reheated in the microwave oven to be like fresh from the oven, or just leave them out to come to room temperature.


NOTE:  You can use Bake Mix #2 with gelatin...no problem!  You would use 1 1/2 tsp unflavored gelatin.  The two bake mixes seem to be fully interchangeable which is handy!

12 oz regular cream cheese, softened (375 g)
  (to save money, use spreadable cream cheese in the big tubs)*
6 large eggs
1 tbsp olive oil (15 mL)
1 tsp vanilla extract (5 mL)
21/2 cups Gluten-Free Bake Mix 1 (625 mL)
11/2 tsp baking powder (7 mL)
3/4  tsp baking soda (3 mL)
2 cups shredded Monterey Jack cheese (500 mL)

Preheat oven to 375°F (190°C). Grease 2 nonstick muffin top pans (with 6 large forms each).  In food processor with sharp blade or in large bowl with mixer, process cream cheese.  Add eggs, olive oil and vanilla extract; process well on low speed.  In medium bowl, combine Gluten-Free Bake Mix 1, baking powder and baking soda. Add to cream cheese mixture and process until thickened, about 1 minute.  Add cheese and process until incorporated. 

Place 2 level ice cream scoopfuls in each form (use a spoon to scoop out the dough).  Using a frosting knife or regular knife, smooth the surfaces and shape the buns. 

Bake buns in oven 25 to 30 minutes, or until golden brown.  Cool and refrigerate; keep a few out as their texture changes in the refrigerator.  Nuke refrigerated buns briefly or toast them to enjoy again.

Helpful Hints:  If you do not have muffin top pans, line a large cookie sheet with parchment paper or foil and grease well.  Drop the dough onto the greased parchment paper or foil and shape. 

*Spreadable cream cheese in the big tubs are available at stores like Costco or PriceSmart.

Yield:   12 buns
1 bun
322.2 calories
14.6 g protein
26.0 g fat
6.3 g net carbs