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Monday, July 17, 2017

CHEESY CHICKEN "POTATO" CASSEROLE





CHEESY CHICKEN “POTATO” CASSEROLE

This casserole will have you going back for seconds or thirds and later eating it cold out of the refrigerator.  How do I know?  That’s what my husband did, all the time raving about it!  You may use cauliflower florets cut small instead, or rutabaga (this will be even more potato-like), but to keep carbs in line, use less of the rutabaga.  In fact, you don't need quite as much chayote squash either, so add according to your taste.  It is very important to cut the chayote squash into very small diced pieces to get a more potato-like effect.  I realized afterwards that I could have cut mine finer and I will do that next time.

  
1 rotisserie chicken
  (4 cups diced cooked chicken)
2 large chayotes, peeled, (42 oz; 119 g)
  cut into large chunks*  OR cauliflower florets (4 cups)
  OR rutabaga (3 cups)
1 tbsp olive oil, OR bacon fat (15 mL)
1 cup chopped green pepper (250 mL)
1/cup chopped green onions (125 mL)
Cheese Sauce:
4 oz cream cheese (125 g)
1/cup whipping cream (125 mL)
2 tbsp water (30 mL)
1 tbsp light-tasting olive oil (15 mL)
2 tsp Montreal® Chicken seasoning (10 mL)
1/tsp salt (2 mL)
1/tsp black pepper (2 mL)
11/cups grated Cheddar cheese (375 mL)
1 cup sour cream (250 mL)
Pork Rind Topping:  OR use this delicious CRUNCHY TOPPING
1 cup pork rind dust ( 250 mL)
2 tbsp butter, melted (30 mL)
1/cup grated Cheddar cheese (60 mL)

Preheat oven to 350°F (180°C).

In large bowl, set diced, cooked chicken aside.

In large pot in boiling water, cook chayotes about 12 minutes, until soft.  Remove with slotted spoon to a colander.  Rinse in cold water and pat dry.  Dice chayotes finely (the finer the dice, the more authentic it will taste), removing any seeds or hard bits.

In large frying pan, over medium heat and in olive oil, OR bacon fat, stir fry green pepper until softening.  Add green onions and cook a further 2 to 3 minutes, stirring frequently.  Set aside with chicken.

Cheese Sauce:  In large frying pan, add cream cheese (break it up into chunks), whipping cream, water, olive oil, Montreal® Chicken seasoning, salt and black pepper.  Stir frequently with a whisk.  Once the cream cheese has mostly melted, stir in Cheddar cheese and keep stirring until the sauce is thick and smooth.  Stir in sour cream.  Add chicken, green peppers and green onions.  Stir to combine well.  Turn out into a 9 x 13-inch (23 x 33 cm) casserole dish.  Sprinkle top with Pork Rind Topping.  Sprinkle Cheddar cheese in between.

Bake 25 minutes, or until bubbly and hot.

Pork Rind Topping:  In medium bowl, combine pork rind dust and melted butter.

Helpful Hint:  Cooked and diced, the chayote squash fills about 4 cups (1 L)

Yield:  8 servings
1 serving
485.7 calories
35.5 g protein
33.3 g fat
5.0 g fiber
7.5 g net carbs

Low-Carb.us/Cookbook$ALE-bythe-World#1-LowCarbTeam! Our order page is simplified - we've dropped prices on all books. If you like my recipes, I have 5 cookbooks - the "Splendid Low-Carbing" Series on $ale for only $49 for all 5! Also, I have two fun new Print / Kindle books with tons of photos! "Low-Carbing Among Friends, Jennifer's Collection 1 & 2" Both on$ale for $15 right now, plus of course the original 5 "Low-Carbing Among Friends" Blockbusters 🏃

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Saturday, July 15, 2017

LOW-CARB CINNAMON ROLL CAKE



Swirl Cinnamon mixture into batter using a knife. 
Top with 1 1/2 tablespoons raisins (snipped in half)...Optional
Out of the oven in 35 minutes.
Frosted with the most delicious, rich Cream Cheese Frosting!

LOW-CARB CINNAMON ROLL CAKE

A delicious cake with the flavors of a cinnamon roll and a rich cream cheese frosting (which I doubled), but so much easier to make and low-carb!  This cake barely lasted 24 hours in our house!  If you decide not to double the frosting, you can put the frosting in a plastic bag, cut off one corner and drizzle substantial stripes across the top or simply spread a thinner layer over the top, although I think the former idea looks prettier.  I chose the thick frosting option and spread it over the entire cake.  I didn’t put on weight eating this dessert either.  It adds negligible carbs, but the calories do increase, so I wrote the recipe with the more conservative amount of frosting.  The gelatin that I use in baking (to bind all the components of the low-carb bake mix, however, most of the time gelatin is not even necessary) is wonderful for our skin, hair and nails.  Studies show that if gelatin is consumed regularly skin damage by the sun is minimal.

13/cups Gluten-Free Bake Mix 2 (425 mL)
2 tsp baking powder (10 mL)
1/tsp salt (0.5 mL)
2 eggs
Liquid sweetener (sucralose or stevia) to equal 2/3 cup sugar (150 mL)
1/cup almond milk (60 mL)
1/cup butter, melted (60 mL)
1 tsp unflavored gelatin (5 mL)
1 tsp vanilla extract (5 mL)
11/tbsp raisins, snipped in half, optional (22 mL)
Cinnamon Swirl:
1/cup powdered erythritol, OR (125 mL)
  3/cup Splenda®  Granular, OR (175 mL)
  12 coffee sweetener packets
1/cup Gluten-Free Bake Mix 2, page___ (60 mL)
2 tbsp unsalted butter, softened (30 mL)
2 tsp cinnamon (10 mL)
Cream Cheese Frosting(double, if desired):
4 oz cream cheese (125 g)
Liquid sweetener to equal 1/3 cup sugar (75 mL)
2 tbsp unsalted butter, softened (30 mL)
1 tbsp whipping cream (15 mL)
1/tsp vanilla extract (2 mL)

Preheat oven to 350°F (180°C).

In medium bowl, combine Gluten-Free Bake Mix 2, baking powder and salt.  In food processor, process eggs, liquid sweetener, almond milk, butter, gelatin and vanilla extract.  Add dry ingredients; process.  Spread evenly in 8-inch (20 cm) square baking dish.  

Cinnamon Swirl:  In small bowl, combine powdered erythritol, OR Splenda® Granular, OR coffee sweetener, Gluten-Free Bake Mix 2, unsalted butter and cinnamon.  Sprinkle the mixture over top of batter.  Swirl mixture into batter using a knife. Top with snipped raisins, if using. Bake 30 to 35 minutes, or until knife inserted in cake comes out clean.  Frost when cool.

Cream Cheese Frosting:  In food processor, process cream cheese, liquid sweetener, unsalted butter, whipping cream and vanilla extract until smooth.

Yield:  16 servings
1 serving
152.9 calories
4.0 g protein
13.4 g fat
0.1 g fiber
3.5 g net carbs

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Wednesday, July 12, 2017

CREAMY BROCCOLI CHEDDAR SOUP




CREAMY BROCCOLI CHEDDAR SOUP

A FANTASTIC, super-flavorful, creamy rich soup with a little spice from crushed red pepper flakes and black pepper.  Sprinkle filled soup bowls with a little paprika for color.  Normally I like lots of black pepper in my soups, however, this was just right and I didn’t need to add any more to my bowl.

4 cups finely chopped broccoli florets (1 L)
4 cups homemade chicken stock (1 L)
8 oz regular cream cheese (250 g)
2-3 cups grated Cheddar cheese (500-375 mL)
1 cup whipping cream (250 mL)
1 tsp salt (5 mL)
1 tsp black pepper (5 mL)
1/tsp crushed red pepper flakes (1 mL)
2 tsp cornstarch, OR arrowroot (10 mL)
  powder
Paprika sprinkle

In large pot in boiling salted water, cook broccoli florets until tender, about 7 to 8 minutes.  Drain and set aside.

In same pot, pour chicken stock and add Cheddar cheese, cream cheese (cut into small pieces), whipping cream, salt, black pepper and crushed red pepper flakes.  Spoon out some of the soup into a small cereal bowl and stir in cornstarch, OR arrowroot powder until dissolved.  Add back to the pot and bring to a boil.

In blender, blend 1 cup (250 mL) cooked broccoli with 2 cups (500 mL) soup and add back to the pot along with the remainder of the broccoli.  Cook about 5 minutes more.  Serve in soup bowls with a sprinkle of paprika for color.

Yield:  9 cups (2.25 L)
1 cup (250 mL)
311.4 calories
13.7 g protein
26.1 g fat
1.3 g fiber
5.2 g net carbs 

Low-Carb.us/Cookbook$ALE-bythe-World#1-LowCarbTeam! Our order page is simplified - we've dropped prices on all books. If you like my recipes, I have 5 cookbooks - the "Splendid Low-Carbing" Series on $ale for only $49 for all 5! Also, I have two fun new Print / Kindle books with tons of photos! "Low-Carbing Among Friends, Jennifer's Collection 1 & 2" Both on$ale for $15 right now, plus of course the original 5 "Low-Carbing Among Friends" Blockbusters 🏃

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Tuesday, July 11, 2017

ALMOND BACON SNACK




ALMOND AND BACON SNACK

This snack is so tasty.  Bet you can’t leave it alone!  I love this combo.  I've used it to top green beans as well and my family loves it!  Here is the Green Bean Bacon Almondine recipe.

5 slices bacon
2 cups sliced almonds (500 mL) 

In large frying pan, fry bacon until turning crisp. Remove.  Reserve bacon fat.  When cool, break the bacon up into little bits.

In same frying pan in 1 to 2 tbsp (15 – 30 mL) bacon fat, stir fry almonds until turning golden.  Toss with the bacon bits and serve.  Store in an airtight container at room temperature.

Yield:  4 servings
1 serving
342.8 calories
17.7 g protein
27.8 g fat
5.9 g fiber
4.4 g net carbs 

Low-Carb.us/Cookbook$ALE-bythe-World#1-LowCarbTeam! Our order page is simplified - we've dropped prices on all books. If you like my recipes, I have 5 cookbooks - the "Splendid Low-Carbing" Series on $ale for only $49 for all 5! Also, I have two fun new Print / Kindle books with tons of photos! "Low-Carbing Among Friends, Jennifer's Collection 1 & 2" Both on$ale for $15 right now, plus of course the original 5 "Low-Carbing Among Friends" Blockbusters 🏃

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


Saturday, July 1, 2017

CHICKEN EGGPLANT CASSEROLE





CHICKEN EGGPLANT CASSEROLE

If you like eggplant, you’ll enjoy this unusual and super-delicious comfort food casserole that makes use of fresh Japanese Eggplant and tomatoes with plenty of Monterey Jack cheese in and on top of the casserole.

2 tbsp olive oil (30 mL)
2 tsp garlic (10 mL)
5 cups cubed Japanese eggplant (1.25 L)
13 oz fresh tomatoes, chopped (368 g)
1 tsp salt (5 mL)
1 tsp black pepper (5 mL)
1/tsp basil (2 mL)
1/tsp oregano (2 mL)
3 cups chopped, cooked chicken (750 mL)
1 cup grated Monterey Jack cheese (250 mL)
2 eggs, fork beaten
1 cup grated Monterey Jack cheese (250 mL)

Preheat oven to 350°F (180°C).

In large frying pan, in olive oil and over medium heat, cook garlic until turning fragrant.  Add eggplant and tomatoes.  Toss to coat with olive oil and garlic.  Cook 10 minutes until the vegetables are softening and sprinkle with salt, black pepper, basil and oregano.  Stir to combine.  Add chicken and 1 cup (250 mL) grated Monterey Jack cheese and eggs.

Place chicken and vegetable mixture in a 9 x 13-inch (23 x 33 cm) casserole dish. Sprinkle with 1 cup (250 mL) grated Monterey Jack cheese. Bake 30 minutes or until bubbly and hot.  Serve with cooked, tender green beans, if desired.

Yield:  8 servings
1 serving
272.1 calories
28.4 g protein
15.8 g fat
0.6 g fiber
2.7 g net carbs

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Wednesday, June 28, 2017

NO BAKE CREAMY STRAWBERRY CHEESECAKE




NO BAKE CREAMY STRAWBERRY CHEESECAKE
This very smooth, fruity cheesecake is quick and easy to assemble.  It is so creamy-good!  I have made this cheesecake many times.  It's always a treat!


Graham Cracker-like Crust:
1 cup Gluten-Free Bake Mix 2 (250 mL)
1/2  cup ground almonds (125 mL)
1/3  cup butter, melted (75 mL)
Liquid sweetener (sucralose or stevia) to equal 1/4  cup sugar (60 mL)
1/8  tsp almond extract (0.5 mL)
Filling:
1 envelope unflavored gelatin
1/cup cold water (25 mL)
8 oz regular cream cheese, (250 g)
  Softened 
Liquid sweetener (sucralose or stevia) to equal 2/3 cup sugar (150 mL)
10 oz unsweetened frozen strawberries, (300 g)
  Thawed
1 tbsp granular sweetener  to equal 1 tbsp sugar (15 mL)
Hood Carb Countdown Milk, OR
  Carolyn’s Low-Carb Milk (see instructions below for how much to use)
1 cup whipping cream, (250 mL)
  whipped

Preheat oven to 325°F 160°C).

Graham Cracker-like Crust:  In small bowl, combine Gluten-Free Bake Mix 2 and ground almonds.  In another small bowl, combine butter, liquid sweetener and almond extract.  Stir into the dry ingredients.  Press crust, using plastic wrap, into a 9-inch (23 cm) glass pie dish.  Bake 12 minutes.

Filling:  In cereal bowl, soften gelatin in water.  Microwave 45 seconds; stir until gelatin has dissolved. 

In food processor, process cream cheese and granular sweetener smooth.  Drain strawberries and reserve liquid. Stir sweetener into strawberries. Add milk to reserved liquid to measure 1 cup (250 mL).  Gradually add milk mixture and gelatin to cream cheese in food processor.  Process until well combined.  Chill in refrigerator until slightly thickened.  Fold in whipped cream and strawberries.  Pour over cooled crust.  Refrigerate until set.

Yield:  10 servings
296.2 calories
6.8 g protein
27.1 g fat
1.2 g fiber
6.3 g net carbs


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CHICKEN ENCHILADAS






 To give you some idea of how rich and creamy these are, I cut one open.

CHICKEN ENCHILADAS

Looks as good as it tastes! This casserole is rich with delicious, creamy Mexican flavors. Delightful! For convenience, if desired, use commercial Low-Carb Tortillas.  However, believe me, you won’t miss them with the Gluten-Free, Low-Carb Miracle Dough Tortillas.  They taste so good in this!

7 Miracle Dough Tortillas (Click for recipe) OR
  us commercial low-carb tortillas (Mission - 3 g carbs)
1 tbsp olive oil, OR bacon fat (15 mL)
6 oz chopped green peppers (180 g)
2 tbsp bacon fat (30 mL)
11/4  lbs diced chicken breast (0.57 kg)
1 tsp salt (5 mL)
1/tsp black pepper (2 mL)
1 cup sour cream (250 mL)
1 cup grated Monterey Jack, OR (250 mL)
  Cheddar cheese
4.5 oz can green chilies, (127 g)
  drained
1 tsp Montreal® Chicken Seasoning (5 mL)
7 tsp light-tasting olive oil (35 mL)
1 cup mild salsa (250 mL)
1 cup grated Monterey Jack, OR Cheddar cheese (250 mL)
Sour Cream

Prepare Miracle Dough Tortillas and bake 5 minutes in 325°F (160°C) oven.

In large skillet, in olive oil cook green peppers until tender.  Remove from heat and set aside. In same skillet, in bacon fat, cook chicken until no pink remains.  Right at the beginning of cooking the chicken, sprinkle with salt and black pepper. 

In bowl, combine chicken, cooked green peppers, sour cream, 1 cup (250 mL) Monterey Jack, OR Cheddar cheese, green chilies and Montreal® Chicken Seasoning. 

Divide filling into 7 portions.  Fill tortilla down center with filling.  Fold tortilla over the filling, sealing with a dot of sour cream to keep it closed.  In frying pan in 1 tsp (5 mL) light olive oil, over medium heat cook filled tortilla on both sides briefly until light golden brown.  Place in a 10 x 14-inch (25 x 35 cm) casserole dish (5 in a row and two at the top or bottom of the tortillas, sideways.  Repeat with the remaining tortillas.  Spread mild salsa over the top of casserole and sprinkle with 1 cup (250 mL) Monterey Jack, OR Cheddar cheese (or a little more).  Bake in 350°F (180°C) 15 minutes, or until cheese has melted.  Serve with sour cream.   

Yield:  7 servings
1 serving
614.4 calories
41.5 g protein
44.4 g fat
1.7 g fiber
9.8 g net carbs

Low-Carb.us/Cookbook$ALE-bythe-World#1-LowCarbTeam! Our order page is simplified - we've dropped prices on all books. If you like my recipes, I have 5 cookbooks - the "Splendid Low-Carbing" Series on $ale for only $49 for all 5! Also, I have two fun new Print / Kindle books with tons of photos! "Low-Carbing Among Friends, Jennifer's Collection 1 & 2" Both on$ale for $15 right now, plus of course the original 5 "Low-Carbing Among Friends" Blockbusters 🏃


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Tuesday, June 27, 2017

MIRACLE DOUGH TORTILLAS

Here I actually baked them for 7 minutes....5 minutes is all that is needed unless they are to be used in a casserole...then you want them cooked a little more.  Because normally you would finish them off (once filled with a nice filling) in a frying pan with a little light olive oil in the pan.  Then they get a lovely, lightly crispy exterior with an appetizing golden brown color.




MIRACLE DOUGH TORTILLAS

So easy using my homemade Miracle Dough.  However, this time I took a tip from the Fat Head Pizza recipe and used cream cheese instead of butter to make lovely, pliable tortillas. These are tasty-tasty.  Work with them while they are still warm as they are then even more pliable.  Nuke 10 to 20 seconds if at any time they become less pliable. Usually it’s not an issue.  I made a Chicken Enchilada Casserole using these tortillas....worked really well.  I'll share that recipe soon.

Miracle Dough Tortillas:
2 cups grated Mozzarella cheese (500 mL)
  (finely grated)
2 oz cream cheese (60 g)
11/3 cups Gluten-Free Bake Mix 2, (325 mL)  
1 egg
1/4  tsp Montreal® Chicken seasoning (1 mL)
Chicken Vegetable Filling:
4 cups diced cooked, seasoned chicken (1 L)
1 cup cooked diced onion (250 mL)
0.5 oz cream cheese per tortilla (15 g)
3 tbsp grated Cheddar cheese per tortilla (45 mL)
Sour cream

Preheat oven to in 325°F (160°C).

In medium glass bowl, place Mozzarella cheese and cream cheese; nuke 2 minutes.  Place Gluten-Free Bake Mix 2 on top.  In small bowl, beat egg with fork and beat in Montreal® Chicken seasoning.  Add to glass bowl and mix all together well with a wooden spoon.  Divide dough into 7 equal pieces.  I used an electronic scale to be precise and they weigh around 2.4 oz (68 g) each.

Flatten ball into a circle.  Cover with parchment paper and with a heaving rolling pin, roll each ball out to about a 7 or 8-inch (17 - 20 cm) circle.  If at any time the dough becomes more resistant to rolling, nuke 10 seconds.  Place on parchment-lined cookie sheet (don’t use wax paper – they will stick!).  Bake in oven 5 minutes.  Fill and fold while warm.  If they should become less pliable, nuke 20 seconds. 

In nonstick frying pan in light olive oil, over medium heat, place filled and folded tortilla in the center.  Cook on both sides briefly until golden brown.  Serve warm with plenty of sour cream, if desired.

Chicken Vegetable Filling:  In medium bowl, combine chicken and onions.  Place filling down center of tortilla with 0.5 oz cream cheese bits and smothered in grated Cheddar Cheese.  Fold Tortilla and seal with either a tiny bit of cream cheese or sour cream.

Helpful Hints:   The butter that I normally use in my Miracle Dough is replaced with cream cheese.   I think the butter makes for lovely, crispy, often flaky pie crusts (savory and sweet), but the cream cheese helps these tortillas to be more pliable.  For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/cup (150 mL) coconut flour.  You can freeze the leftover mixture (or make half the amount which is the exact amount you need for this recipe) and use it in combination with a bit of Parmesan cheese (kind in a can or bottle) to bread meats or vegetables.


Yield:  7 tortillas
1 tortilla/filled tortilla
241.8/405.6 calories
12.5/26.6 g protein
18.4/29.0 g fat
0/0.5 g fiber
5.5/7.9 g net carbs 

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https://www.facebook.com/LowCarbingAmongFriends 

MIRACLE DOUGH TIPS: - Please note:USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE!  There are several variations of this kind of dough on the internet, but mine is different to all the others out there.  I am getting very adept with this dough.  Use a fork to make it come together.  At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board.  Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial).  Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings.  I put the dough ball on parchment paper and cover the dough with plastic wrap and using a  rolling pin (sometimes I use my special small one for pie dough), roll it out with ease.  If at any time the dough becomes resistant to rolling, nuke it approximately 10  to 20 seconds and away you go again!

Here is a pic of the dough ball - lovely, soft and malleable!!


Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well.  I get mine from Price Smart in South America, which is the same as Costco in the United States.

I tried this one a couple of times

I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese I use most often - looks like it might be very similar to the one above, however, I think they sometimes add something to their grated cheese to help it last longer.  I could be wrong.  CLICK ON THE PHOTO TO SEE A BIGGER IMAGE.

Thursday, June 22, 2017

PEANUT BUTTER BANANA OAT COOKIES




PEANUT BUTTER BANANA OAT COOKIES
I get a crate of bananas every week to feed the birds and critters that visit our home here in the tropical jungle/rain forest.  Sometimes the temptation to use them in baking becomes overwhelming.  That just happened again.  The bananas were getting quite ripe.  I froze many because believe it or not, the birds, monkeys and squirrels think frozen bananas are a treat!  It's always warm here, so frozen food is a treat for them - think ice cream for critters!  Yep, even the various lizards will eat the bananas, and we get some funny-looking lizards.  I hesitate to mention this, but even toads try to move in to capitalize on the bananas.  That's where I draw the line.  We catch them and take them further afield. 

 These cookies are great for kiddies and I loved them too (must be the kid in me), but they are more of a maintenance-level cookie or cookies you can make when you know there will be more people to help you eat them.  I liked them so much, I made two batches in a row.  Hmm - enough now!  It was just such a treat to have the taste of oatmeal cookies.  The oatmeal texture and flavor actually does come through a bit even with such a small addition to the cookie dough.

SEE PRINTFRIENDLY.COM (ON the right hand side of my blog) to print a nice version for your printer.

13/cups Gluten-Free Bake Mix 2 (425 mL) (Click for recipe)
2 tbsp minute oats (30 mL)
3/4  tsp baking soda (3 mL)
1 egg
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/2  cup mashed banana (125 mL)
1/4 cup granulated erythritol (60 mL)
1/4 cup butter, softened (60 mL)
1/4 cup peanut butter (60 mL)
1 tsp vanilla extract (5 mL)
3/4  cup sugar-free chocolate chips (175 mL)

Preheat oven to 375°F (190°C). In medium bowl, combine Gluten-Free Bake Mix 2, minute oats and baking soda. 

In food processor, process egg.  Add liquid sweetener, mashed banana, erythritol, butter, peanut butter and vanilla extract; process well.  Add dry ingredients and process 1 minute.  Stir in chocolate chips.

When the oven is hot, place cookie sheet in oven 10 minutes.   Allow dough to rest while cookie sheet is warming up in the oven.  Allowing the dough to rest also makes for bigger cookies.

Place slightly rounded tablespoonfuls on greased (spray with nonstick cooking spray) hot cookie sheet.  Flatten dough with back of spoon.  When cookie sheet has been filled, using back of spoon, flatten cookies and bake about 10 minutes, or until brown underneath.

Helpful Hints:  If you skip warming the cookie sheet, the cookies will simply be less spread out and more chunky and will rise more.  Those were good as well – it just depends on how you like your cookies to appear – wider or smaller and chunkier.

Yield:  25 cookies
1 cookie
98.6 calories
2.4 g protein
7.1 g fat
3.5 g net carbs


See->Low-Carb.us/Cookbook$ALE-bythe-World#1-LowCarbTeam! Our order page is simplified - we've dropped prices on all books. If you like my recipes, I have 5 cookbooks - the "Splendid Low-Carbing" Series on $ale for only $49 for all 5! Also, I have two fun new Print / Kindle books with tons of photos! "Low-Carbing Among Friends, Jennifer's Collection 1 & 2" Both on$ale for $15 right now, plus of course the original 5 "Low-Carbing Among Friends" Blockbusters 🏃



SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/SALE.go


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