Prizes go to: Nikki McDonald, Christina Ford, Casey Russell and Stephen Schenk.
Chicken Sofrito
1 hour ago
Wednesday, February 29, 2012
PRIZES - "Once in a leap-year Contest"
Tuesday, February 28, 2012
Final Day Once In A Leap Year Cookbook Giveaway!!
Monday, February 27, 2012
Stir-Fry Veggies (GF)
STIR-FRY
VEGGIES
Use the veggies you have on hand. Simple stir-fry but tasty!
2 tbsp olive
oil (30 mL)
1 small onion
2 cups chopped broccoli (500
mL)
1 raw carrot, cut into thin
sticks
1 yellow pepper, sliced
1 red pepper, sliced
2 tbsp soy sauce (30 mL)
1 SPLENDA® packet
1/2 tsp ground ginger (2 mL)
In large skillet in
olive oil, fry onion until beginning to get tender. Add broccoli, carrot sticks, yellow pepper
and red pepper. Stir-fry 2 minutes. Add soy sauce, SPLENDA,® and ground ginger.
Stir-fry briefly, keeping veggies tender-crisp.
Yield: 6 servings
1 serving
71.4 calories
1.0 g protein
4.7 g fat
6.4 g carbs
Saturday, February 25, 2012
Cake Donuts (not GF)
CAKE DONUTS
These
won’t last long. According to my family,
they prefer the deep-fried version, however, I was just as happy with the lower
calorie version.
2 cups Vital Oat Ultimate Bake (500 mL)
Mix,
page 20
3/4 cup SPLENDA® Granular (175 mL)
13/4
tsp baking powder (8 mL)
1/4 tsp salt (1
mL)
1/4 tsp nutmeg (1
mL)
1/4 tsp cinnamon
(1 mL)
2
eggs
1/2 cup Da Vinci® Sugar Free
French Vanilla, OR Cookie Dough Syrup (125
mL)
1/4 cup
half-and-half cream (50 mL)
1 tsp vanilla
extract (5 mL)
Icing:
3/4 cup Confectioner’s Sugar Substitute,
(175 mL)
page 65
3 tbsp Da Vinci® Sugar Free French Vanilla,
(45 mL)
OR Cookie
Dough Syrup
2 tbsp butter,
melted (25 mL)
In large bowl, combine Vital
Oat Ultimate Bake Mix, page 20, SPLENDA® Granular, baking powder, salt, nutmeg and
cinnamon. In medium bowl, whisk together
eggs, Da Vinci® Sugar Free French Vanilla or Cookie Dough Syrup, half-and-half cream
and vanilla extract. Add to dry
ingredients, stirring until moist. Spray
nonstick mini donut pan with cooking spray.
Fill each donut hole with batter, about 2/3 full. Bake in 325°F (160°C) oven 10 to 12 minutes,
or until tops spring back when lightly touched.
Dip tops in icing. Before dipping donuts, if desired, deep fry in hot
oil until turning golden. Remove and dip
in icing.
Icing: In small bowl, whisk together Confectioner’s
Sugar Substitute, page 65, Da Vinci® Sugar Free French Vanilla or Cookie Dough
Syrup and butter.
Yield: 22 Cake
Donuts
1 Donut
90.7 calories
4.5 g protein
5.8 g fat
4.6 g carbs
Variations: Lower Carb
Alternative: Use chilled zero
carb thick commercial syrup (3.3 g Carbs) to dip hot, fried
donuts in.
Da Vinci® Alternative: Substitute 1/2 cup (125
mL) whipping cream for half-and-half cream and 1/4 cup
(50 mL) water for Da Vinci® Sugar Free Syrup.
If desired, increase sweetener slightly. (4.7 g Carbs)
Thursday, February 23, 2012
Impossible Tuna Pie (GF)
Easy as pie! This pie forms its own crust with the
topping. This tuna pie is fairly bland, so jazzing it up with a little hot sauce or
mayonnaise will help if you find it is too bland. I exchanged 1/4 cup of the Cheddar cheese for Parmesan cheese and I think that will definitely help give the pie more flavor. I also increased the cream cheese by 1 oz, as I love that in there and wanted more of it. If you buy one of those big cans of tuna from Costco, then you can make the tuna bake and this tuna pie and you'll be having tuna all week. Not sure you want that! LOL
2, 6 oz cans tuna in water, (170 g)
drained
3/4 cup old Cheddar cheese, (175
mL)
shredded
1/4 cup grated Parmesan cheese (60 mL)
4
oz cream cheese, diced (125 g)
1/4 cup chopped green onions (60 mL)
3/4 cup half-and-half cream (175 mL)
1/2 cup water (125 mL)
4
eggs
11/4
cups Gluten-Free Bake Mix, page___
(300 mL)
3/4 tsp salt (3 mL)
1/2 tsp baking soda (2 mL)
1/8 tsp nutmeg (1 mL)
In medium bowl, combine tuna, Cheddar cheese,
Parmesan cheese, cream cheese and green onions.
Place in greased 9-inch (23 cm) glass pie dish.
In blender, combine cream, water, eggs, Gluten-Free
Bake Mix, page___, salt, baking soda and nutmeg. Blend well.
Pour over tuna mixture.
Bake in 400°F (200°C) oven 30 minutes; cover with
foil and bake another 15 minutes, or until knife inserted in center comes out
clean. Allow to cool 5 to 10 minutes
before serving.
Yield: 8 servings
1
serving
312.3
calories
25.4
g protein
20.0
g fat
5.8
g carbs
Wednesday, February 22, 2012
Tuna Bake Smothered in Cool, Creamy Yogurt Sauce (GF)
TUNA BAKE SMOTHERED
IN COOL, CREAMY YOGURT SAUCE
Costco sells
the big cans of tuna, I believe. This
makes a healthy supper with plenty of probiotics from yogurt and sour cream as
well.
3/4 cup
plain yogurt (175 mL)
1/2 cup mayonnaise (125 mL)
1/4 cup
sour cream (60 mL)
1/4 cup chopped green onion (60 mL)
2
tbsp Worcestershire Sauce (30 mL)
Liquid Sucralose to equal 2 tsp (10 mL)
SPLENDA® Granular
1/2 tsp
dry mustard (2 mL)
1/4 tsp
salt (1 mL)
1/4 tsp
white pepper (1 mL)
1/4 tsp
Tabasco
11/2 lbs canned tuna, flaked (750 g)
3 extra-large eggs, fork beaten
1/3 cup Gluten-Free Bake Mix,
page___ (75 mL)
Yogurt Sauce:
1
cup yogurt (250 mL)
1/2 cup sour cream (125 mL)
2
tbsp white vinegar (30 mL)
2
tsp prepared mustard (10 mL)
Liquid Sucralose to equal 2 tsp (10 mL)
SPLENDA® Granular
1/2 tsp dried parsley (2 mL)
1/4 tsp salt (1 mL)
1/8 tsp white pepper (0.5 mL)
In medium bowl, combine yogurt, mayonnaise, sour
cream, green onion, Worcestershire Sauce, liquid sucralose, OR SPLENDA® Granular, mustard, salt,
white pepper and Tabasco Sauce. In large
bowl, combine tuna, eggs, Gluten-Free Bake Mix, page___ and yogurt
mixture. Pour into 9 x 13-inch (23 x 33
cm) glass baking dish and spread evenly.
Bake in 350°F (180°C) oven 35 to 40 minutes.
Yogurt Sauce: In
medium bowl, combine yogurt, sour cream, vinegar, mustard, liquid sucralose, OR
SPLENDA® Granular, parsley, salt and pepper. Refrigerate until serving time.
Serve
tuna pie with Yogurt Sauce.
Yield: 8 servings
1
serving
336.4
calories
31.8
g protein
19.7
g fat
3.9
g carbs
Egg, Ham and Cheese Muffin (Egg McMuffin) - Gluten-Free
EGG, HAM AND CHEESE MUFFIN
Similar to an Egg McMuffin®. This makes for a substantial and very tasty breakfast! It
will be hours and hours before hunger strikes again. These English muffins are actually bigger than the original English muffin and they make a super substitute without all the refined carbs.
EnglishMuffin, page___
2
tsp butter (10 mL)
1
slice of cheese, OR
2 tbsp shredded Cheddar cheese (30 mL)
1 poached
egg
1
slice of Canadian ham
Prepare
English Muffin, page___ as directed.
Toast halves well and butter.
Place slice of cheese on one half and top with poached egg and Canadian
ham. Top with remaining half.
Helpful Hint: I sometimes like
to add a little mayonnaise as well.
Yield: 1 serving
1
English Muffin
487.3
calories
29.2
g protein
37.1
g fat
7.1
g carbs
Saturday, February 18, 2012
Peach Banana Cheesecake Ice Cream (GF)
PEACH BANANA
CHEESECAKE ICE CREAM
This extremely flavorful ice cream is so
fruity, yet rich and creamy good. It's summertime here and very hot, but if you live in cooler climes, squirrel the recipe away if ice cream makes you go brrr!
4 oz cream cheese (125 g)
Liquid sucralose to equal 21/4 cups (560 mL)
SPLENDA® Granular
10 oz frozen peach halves,*
(284 g)
(from canned, drained and rinsed)
1 frozen medium banana
(optional)
2 cups heavy cream (500 mL)
2 tsp sugar free honey,
optional (10 mL)
1/4 tsp banana extract (1 mL)
In food processor with
metal blade, process cream cheese until smooth.
Add liquid sucralose, OR SPLENDA® Granular, peaches and banana (if using), heavy cream,
honey (if using) and banana extract.
Process until smooth. Freeze in
ice cream maker as manufacturer directs.
Helpful Hints: Nutritional Analysis: Please note
that the 8 servings reflect nutritional values without banana in the ice cream
and 9 servings reflect banana added. *Pat
the peaches dry with paper towels before freezing to reduce icicles forming.
Yield: 8 or 9 servings
1/2 cup (125 mL)
per serving
243.4/228.1
calories
2.9/2.7
g protein
23.6/21.0
g fat
5.6/7.8
g carbs
Lemon Coconut Squares (GF)
LEMON COCONUT SQUARES
Lemon and coconut are a lovely
combination. These squares require a lot
of sweetener in order to taste sweet enough.
Graham Cracker-like Crust:
11/8
cups Gluten-Free Bake Mix, (300 mL)
page___
1 cup almond flour (250 mL)
1/2 cup butter,
melted (125 mL)
4
SPLENDA® packets
Filling:
8
eggs, lightly beaten
Liquid sucralose to equal 13/4 cups SPLENDA® Granular (425 mL)
3/4 cup
lemon juice (175 mL)
(freshly
squeezed, important for potent flavor)
1/4
cup powdered erythritol (60 mL)
1 tbsp grated lemon peel (15 mL)
1/4 cup Gluten-Free Bake Mix, page___ (60 mL)
1/2 tsp baking powder (2 mL)
Coconut
Topping:
2/3 cup finely desiccated, unsweetened
coconut (150 mL)
1/3 cup SPLENDA® Granular (75 mL)
Graham Cracker-like Crust: In medium bowl, combine Gluten-Free Bake Mix,
page___, almond flour, butter and SPLENDA®. Using plastic wrap, press crust in bottom of
9 x 13-inch (23 x 33 cm) glass baking dish.
Bake in 350°F (180°C) oven 15 minutes, or until light, golden brown. Allow crust to cool. Reduce oven heat to 325°F (160°C).
Filling: In large bowl, using wire whisk, whisk eggs, liquid
sucralose, OR SPLENDA® Granular, lemon juice, erythritol and lemon
peel. Gradually whisk in Gluten-Free Bake
Mix, page___ and baking powder. Pour
carefully over cooled crust. Bake in
325°F (160°C) oven 10 minutes, add Coconut Topping and bake another 10 to 12
minutes, or until set. Let cool and
refrigerate.
Coconut Topping: In small bowl, combine coconut and SPLENDA® Granular.
Yield: 36 squares
1 square
87.5
calories
2.8
g protein
7.5
g fat
1.6
g carbs
Thursday, February 16, 2012
Some Clues for Winning Free Cookbooks
Wednesday, February 15, 2012
A Once in a Leap Year Giveaway of My COOKBOOKS!! Come see!
Visit Kelly's Happy Texans Blog to read all about it! Kelly is quite the inspiration. She works hard at losing weight but eats so well doing it and she blogs all about it. I have to admire her. She also likes to run marathons. Phew! Often she makes things out of Low-Carbing Among Friends and photographs it as well. Kelly's blog is popular as many people can relate to her, plus she has an engaging writing style and a blog peppered with tons and tons of wonderful photos. Kelly is bright, beautiful, funny, honest, sweet and such a wonderful asset to us all in the low-carb community. THANK you, Kelly!
You can win some free cookbooks from my old series of Splendid Low-Carb Cookbooks. :) In addition, you can win the new cookbook: Low-Carbing Among Friends. Here are the rules - actually not that tough to understand. Read through it a couple of times.
1. LIKE Low Carbing Among Friends Facebook page (if you've already "liked" it that's great!) and tell me which post BEFORE February 15th had the most LIKES. Not comments but LIKES.
2. Go to Jennifer Eloff's "splendid" blog and tell me what hernickname is.
3. From the Happy Texans blog (you're there right now) tell me what post from January had the most comments. Just the title is fine.
That's it! Three things to do for one of FOUR available prizes.
(This FB page was only recently started and thus only goes back as far as NOVEMBER 25th, 2011)
"HINT" - Look at the PHOTOS, using NEXT (Right arrow) to scroll, whilst looking for "LIKES" on the RHS of each photo (not all photos have LIKES, but most do)
(1) Start from the CHEESCAKE on the 25th November:http://www.facebook.com/photo.php?fbid=291353704222494&set=a.291353690889162.73895.288234024534462&type=3&theater
2. Go to Jennifer Eloff's "splendid" blog and tell me what hernickname is.
3. From the Happy Texans blog (you're there right now) tell me what post from January had the most comments. Just the title is fine.
That's it! Three things to do for one of FOUR available prizes.
Tuesday, February 14, 2012
Plain Bread and Grilled Cheese Sandwiches (GF)
Remember this recipe below? - well, check out the variation for the plain bread for a change of pace - so easy! :) I still LOVE the raisin bread; my fave - and I eat it as bread, however, hubby likes it toasted. Problem is I have trouble with portion control sometimes but I can usually stop at 3 slices a day. I like the raisin bread a bit too much. I don't make it that often but when I do, I sure enjoy it. The other alternative is to make plain bread and I thought it was pretty good considering how quick and easy this recipe is - even compared to my Gluten-free Sandwich bread recipe.
Just to give you an idea of the size of the sliced bread, I photographed a standard-size slice of whole wheat bread next to it (the regular bread by the way, tastes something like sawdust! Seriously! We always keep some in the freezer for the gardener when we occasionally need to make a sandwich for him Typically, he gets to eat a regular lunch or dinner-type meal.)
Just to give you an idea of the size of the sliced bread, I photographed a standard-size slice of whole wheat bread next to it (the regular bread by the way, tastes something like sawdust! Seriously! We always keep some in the freezer for the gardener when we occasionally need to make a sandwich for him Typically, he gets to eat a regular lunch or dinner-type meal.)
JIFFY
CINNAMON RAISIN BREAD
This bread is very reminiscent of the
real thing. It is soft, flavorful and
bread-like. In addition, it toasts
well. It is wonderful spread with
Cinnamon Butter, page___ or with sugar-free jam.
7 tbsp ground
almonds (105 mL)
31/2 tsp coconut flour (17 mL)
31/2 tsp oat flour (17 mL)
1 tsp baking powder (5 mL)
1/2 tsp cinnamon (2 mL)
1/4 tsp salt (1 mL)
2 to 3 tbsp raisins,
snipped (30 - 45 mL)
in half
3 eggs
41/2 tsp heavy cream, OR almond milk, OR (22 mL)
coconut milk (left this out earlier by mistake. So sorry about that.)
Liquid sucralose to equal 4
tsp (20 mL)
SPLENDA® Granular
11/2 tsp olive oil (7 mL)
3 tbsp shredded Monterey
Spray an 8-inch (20
cm) square baking dish with nonstick cooking spray. In medium bowl, combine ground almonds,
coconut flour, oat flour, baking powder, cinnamon and salt. Stir in raisins. In small bowl, with fork, whisk eggs, heavy cream, liquid
sucralose, OR SPLENDA®
Granular and olive oil together. Make a
well in center of dry ingredients and pour in egg mixture. Sprinkle with cheese and mix everything together
really well until the mixture thickens slightly.
Pour mixture into
prepared pan. Spread out evenly. Microwave on high 2 minutes and 50 seconds
(Your microwave might need different timing.
Mine is powerful and runs hot.).
Remove from microwave oven and immediately cut a cross in the bread
dividing it length-wise and horizontally in half into 4 quadrants. Take each half and flip it over to allow the
undersides to dry out a bit. When cool,
slice each piece in half horizontally so that you have 8 slices of bread that
are more or less the size of a slice of store-bought raisin bread.
Place in the toaster
and toast until nice and brown. You will
figure out the sweet spot on your toaster.
Spread with Cinnamon Butter, page___ or Strawberry Compote, page___.
Variation: Plain Bread (great for toast): Omit raisins,
cinnamon, sweetener and salt. Instead
use 1/4 tsp (1 mL) onion salt. This recipe makes great grilled cheese
sandwiches in a grilled cheese sandwich maker.
Saturday, February 11, 2012
Romantic Finger Foods Party for Two on Valentine's Day
How about a finger foods party for two on Valentine's Day? With some champagne, a nice cozy nook, candlelight, finger foods and great conversation and the romance is on - having an elegant sufficiency but not overeating.
Here is some trivia about Valentine's Day: "Valentine greetings were popular as far back as the Middle Ages, though
written Valentines didn't begin to appear until after 1400. The oldest
known valentine still in existence today was a poem written in 1415 by
Charles, Duke of Orleans, to his wife while he was imprisoned in the
Tower of London following his capture at the Battle of Agincourt. (The
greeting is now part of the manuscript collection of the British Library
in London, England.) Several years later, it is believed that King
Henry V hired a writer named John Lydgate to compose a valentine note to
Catherine of Valois."
Chicken Strips with Mexi-Cali Dip (recipe below)
Spicy chicken strips with a cool, creamy Mexican-style dip. Very good.
1 lb chicken breast halves, (0.454 kg)
cut into thin
strips
1 tbsp olive oil (15 mL)
1 tbsp hot pepper sauce (15 mL)
2 tsp butter (10 mL)
Mexi-Cali Dip:
3/4 cup sour cream (175 mL)
1/4 cup medium or
mild Salsa (50 mL)
1/4 cup grated
Cheddar cheese (50 mL)
1
green onion, chopped
In large skillet, fry chicken strips in olive oil,
stirring frequently, until chicken is tender and cooked through, about
7 to 10 minutes. Add hot pepper sauce
and butter right at the end and stir just until butter melts. Remove skillet from heat.
Mexi-Cali Dip: In medium bowl, combine sour cream, Salsa,
cheese and green onion. Serve hot
chicken with dip.
Yield: 6 servings
1
serving
147.3
calories
19.1
g protein
6.6
g fat
2.0
g carbs
Thursday, February 9, 2012
Gluten Allergy, Gluten Sensitivity or Celiac?
Many people are complaining about being sensitive to gluten, yet testing negative for Celiac, or even if people have not gone to the trouble of testing, they've eliminated gluten - and the result? Symptoms subside and they feel better. Many doctors discount people complaining about gluten sensitivity when those same people test negative for Celiac disease. Now, however, new studies are proving that gluten sensitivity is real. Gluten allergy has very marked symptoms and is hard to ignore. Gluten sensitivity, however, can mimic other things; many have found eliminating gluten clears worrying symptoms. For me - my IBS seems to have taken a hike. For my husband, his blood pressure is almost normal and he has had to reduce his blood pressure meds to the smallest amount possible and still his blood pressure goes too low (for him to feel good) at times.
Here are some very interesting articles in the Wall Street Journal:
New Guide to Who Really Should Not be Eating Gluten
"And in a study published last year, researchers in Australia showed in a double-blind, placebo-controlled trial that subjects with suspected gluten sensitivity had substantially fewer symptoms on a gluten-free diet than control subjects who unknowingly ingested gluten."
Clues to Gluten Sensitivity
"For the first time, we have scientific evidence that indeed, gluten sensitivity not only exists, but is very different from celiac disease," says lead author Alessio Fasano, medical director of the University of Maryland's Center for Celiac Research."
How did Novak Djokovic conquer the tennis world?
"Maybe the answer is as simple as this: Since last year, he's swearing off pasta, pizza, beer, French bread, Corn Flakes, pretzels, empanadas, Mallomars and Twizzlers—anything with gluten."
Deciphering the Ailments Tied to Gluten
"Some experts suspect that genetic changes to raise the protein content of wheat may play a role, as could industrial baking procedures that shorten the time bread is exposed to yeast. Wheat also makes up a larger portion of human diets than in generations past, and wheat consumption is growing in Asia and the Middle East, along with gluten-related disorders. Still another theory holds that the bacteria that inhabit the human body may have evolved to be less hospitable to gluten over time.
Whatever the reason, says Alessio Fasano, director of the University of Maryland’s Center for Celiac Research, “our environment is changing faster than humans can adapt, and some people are paying the price.”
MY CONCLUSION: Personally, I don't think everyone needs to be on a gluten-free diet. Many people don't have a problem with gluten and that's a fact.
Monday, February 6, 2012
HUGE PRIZES TO BE WON!!
Let your fingers do the walking and walk/run to JUDY BARNES BAKER'S BLOG. I have both her cookbooks, Carb Wars and Nourished and honestly have to say they are the most beautiful low-carb cookbooks that I own. Judy is a super-talented cookbook author, very professional, and will be honoring us with a mini-cookbook in the Low-Carbing Among Friends series, volume 3 along with several other authors. Judy would have been with us from the beginning but has been extremely busy with her latest coobkook, Nourished, and had to decline. If you don't already have her cookbooks, you definitely are missing out.
Molten Cheese Veggie Eggplant Boats (GF)
MOLTEN
CHEESE VEGGIE EGGPLANT BOATS
This is quicker than making Eggplant
Parmigiana and almost as tasty! The
presentation is fun and looks quite fancy. I love eggplant and look for different ways to make it delicious as a side dish. Eggplant Parmigiana is one of my favorites, but sometimes I don't have enough time before dinner to make it and this is such a great recipe - quick too! I can be preparing other things while it is baking in the oven and getting all yummy and molten cheese-looking.
3 Chinese eggplants
1 tbsp olive oil (15 mL)
1 small onion, chopped
1 tsp crushed garlic (5 mL)
14.5 oz can diced tomatoes
(411 g)
1/2 tsp oregano (2 mL)
1/2 tsp basil (2 mL)
1/2 tsp salt (2 mL)
1/2 cup water (125 mL)
Liquid
sucralose to equal 2 tsp SPLENDA® Granular
1
cup shredded Monterey Jack Cheese (250 mL)
Preheat oven to 375°F (190°C). Wash eggplants, dry
and cut them in half lengthwise. Cut out
the pulp, leaving a skinny rim around the edges and on the bottom of the boat. Dice pulp.
In large saucepan, in olive oil, cook diced eggplant
and onion a few minutes. Add crushed
garlic; stir fry l minute. Add diced
tomatoes, oregano, basil and salt. Allow
to cook over medium-low heat until moisture evaporates. Add water and liquid sucralose. Simmer until moisture evaporates.
Fill eggplant boats with veggie mixture and sprinkle
with cheese. Bake in oven 20 to 25
minutes, or until eggplant rims test soft to the tip of a paring knife and
cheese is golden. If desired, sprinkle
warm eggplant boats with more cheese.
Yield: 6 eggplant boats
1 boat
(half eggplant)
110.3
calories
6.1
g protein
6.3
g fat
8.3
g carbs
Friday, February 3, 2012
One of My Favorite Appetizers - try this for Super Bowl
BACON CHEESE SPREAD
Your friends
will beg you for this recipe! This one is ALWAYS a hit! Have a great Super Bowl Sunday, my American friends! :)
8 oz light cream cheese, softened (250 g)
1/2 cup mayonnaise
(125 mL)
11/2
cups Cheddar cheese (375 mL)
2
tbsp chopped chives, OR (25 mL)
green onions
1
tsp dried parsley (5 mL)
1/4 tsp garlic
powder (1 mL)
8
crisply cooked bacon slices
In food processor with sharp blade or in blender,
process cream cheese and mayonnaise until smooth. In medium bowl, combine cream cheese mixture,
Cheddar cheese, chives or green onions, parsley and garlic powder until well
combined. Spread evenly in 9-inch (23
cm) glass pie dish.
Place bacon on bacon rack and cover with two paper
towels. Microwave on high power 7 to 8
minutes. Cut into small pieces with pair
of kitchen scissors. Garnish top of
cheese spread with bacon pieces. Bake in
350°F (180°C) oven 15 minutes and serve with low-carb crackers. See my easy Crisp Nutty Crackers, or serve with Taco Chips. You can use low-carb wraps and cut 'em and bake in an oven or you can serve this with sliced English cucumbers.
Yield: 12 servings
1 serving
176.4 calories
7.5 g protein
15.7 g fat
1.1 g carbs
Jiffy Cinnamon Raisin Bread (GF)
Bread out of the microwave oven and sliced
Bread immediately flipped to dry out the underside a bit
Bread quadrant sliced in half horizontally to make 2 slices. See the raisins snipped in half? Doing that ensures that they are spread more evenly in the bread.
One slice toasted on a large dinner plate; toasts well as you can see.
Toasted with cinnamon butter. Deelicious!
Bread buttered and served with Strawberry jam.
JIFFY
CINNAMON RAISIN BREAD
This bread is very reminiscent of the
real thing. It is soft, flavorful and
bread-like. In addition, it toasts very well. It is wonderful spread with
Cinnamon Butter, page___. I found this bread to be a little too good and, therefore, I had portion control problems. Fortunately, I had my hubby to help me out, but I definitely ate more than him! Soo, your mileage may vary. Wondering if this would freeze well? I imagine so, but I didn't get a chance to find out! One could freeze the slices between pieces of wax paper and put in a sealed baggie or other airtight container and take out one or two pieces for brekkie, without breaking the carb and calorie bank!
UPDATE: I made this bread last night and by mistake, I left out the cheese! Hey, it worked and the bread was great and tasted fine! You can make the bread both ways and decide which you prefer. The calories are lower without the cheese but the carbs remain the same. 89.5 and 93.4 calories, respectively, depending on if one uses 2 or 3 tbsp raisins.
UPDATE: I made this bread last night and by mistake, I left out the cheese! Hey, it worked and the bread was great and tasted fine! You can make the bread both ways and decide which you prefer. The calories are lower without the cheese but the carbs remain the same. 89.5 and 93.4 calories, respectively, depending on if one uses 2 or 3 tbsp raisins.
7 tbsp ground
almonds (105 mL)
31/2 tsp coconut flour (17 mL)
31/2 tsp oat flour (17 mL)
1 tsp baking powder (5 mL)
1/2 tsp cinnamon (2 mL)
1/4 tsp salt (1 mL)
2 to 3 tbsp raisins,
snipped (30 - 45 mL)
in half
3 eggs
41/2 tsp heavy cream, OR almond milk, OR (22 mL)
coconut milk
Liquid sucralose to equal 4
tsp (20 mL)
SPLENDA® Granular
11/2 tsp olive oil (7 mL)
3 tbsp shredded Monterey
(optional)
(optional)
Spray an 8-inch (20
cm) square baking dish with nonstick cooking spray. In medium bowl, combine ground almonds,
coconut flour, oat flour, baking powder, cinnamon and salt. Stir in raisins. In small bowl, with fork, whisk eggs, heavy cream, liquid
sucralose, OR SPLENDA®
Granular and olive oil together. Make a
well in center of dry ingredients and pour in egg mixture. Sprinkle with cheese, if using and mix everything together
really well until the mixture thickens slightly.
Pour mixture into
prepared pan. Spread out evenly. Microwave on high 2 minutes and 50 seconds
(Your microwave might need different timing.
Mine is powerful and runs hot.).
Remove from microwave oven and immediately cut a cross in the bread
dividing it length-wise and horizontally in half into 4 quadrants. Take each half and flip it over to allow the
undersides to dry out a bit. When cool,
slice each piece in half horizontally so that you have 8 slices of bread that
are more or less the size of a slice of store-bought raisin bread.
Place in the toaster
and toast until nice and brown. You will
figure out the sweet spot on your toaster.
Spread with Cinnamon Butter, page___ or Strawberry Compote, page___.
Yield: 8 slices
1 slice,
2 tbsp/3 tbsp raisins
111.7/115.1 calories
5.5/5.3
g protein
8.2/8.2
g fat
3.5/4.4 g carbs
Variation: Plain Bread (great for toast): Omit raisins,
cinnamon, sweetener and salt. Instead
use 1/4 tsp (1 mL) onion salt. This recipe makes great grilled cheese
sandwiches in a grilled cheese sandwich maker. Preheat the appliance. Butter two slices of bread on the outsides
and put lots of cheese in the middle. Yield: 8
slices, 1 slice: 103.6 cal; 5.2 g pro; 8.2 g fat; 1.7 g carbs
Many uses for these wonderful butters: think of
spreading muffins, pancakes, low-carb toast, crackers, etc. with this sweet
butter, instead of fruit spread. Yummy! That is a photo off the internet to give you a visual; my cinnamon butter is a bit darker in color than that for sure.
Cinnamon Butter:
1/2 cup HealthyButter, page___ (125 mL)
Liquid
sucralose to equal 1/3 cup (75 mL)
SPLENDA® Granular
2
tbsp whipping cream (30 mL)
1
tbsp cinnamon (15 mL)
In food processor with sharp blade, process Healthy
Butter, page___, liquid sucralose, OR SPLENDA® Granular, whipping cream and
cinnamon until smooth. Keep
refrigerated.
Yield: 1/2 cup (125 mL)
1
tsp (5 mL) per serving
41.3
calories
0.1 g protein
4.6
g fat
0.2
g carbs
Variations: Apple Cinnamon Butter: Use Da Vinci® Sugar Free Green Apple
Syrup instead of whipping cream. (0.1 g Carbs)
Apple Butter: Substitute 11/2
tbsp (22 mL) Da Vinci® Sugar Free Green Apple Syrup for whipping cream and
omit cinnamon. (0.0 g Carbs)
Create-a-Flavor Sweet Butter: Use 11/2 tbsp (22 mL)
any flavor Da Vinci® Sugar Free Syrup. (0.0 g Carbs)
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