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Sunday, January 24, 2016

CHICKEN AND VEGGIE MIRACLE DOUGH RING

Form a circle with the triangular shaped pieces, overlapping them slightly.


Place the filling near the circumference of the inner circle (real close, but with the ability to press the dough edges together once you fold the pointy part of the triangles over the filling.


Now fold the triangles over the filling.


Press the dough edges together with your fingers.  Now the circle is complete!


Hmmm, delicious....ready for eating!  Doesn't that look pretty and inviting?




Slice away and enjoy! Help yourself to a spoonful of guacamole.


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 how it looks while mixing with a fork - looks impossible, right?  Don't worry, keep mixing!



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 Central (technically South America) 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.



CHICKEN AND VEGGIE MIRACLE DOUGH RING

This is amazing!  Great appetizer!  Leave a knife next to it and people can slice pieces off for themselves.  It looks impressive, but it’s really so simple to make and fun, too, if you’re in a creative mood.  Please note that for the Miracle Dough and any of my baking recipes, use Bob’s Red Mill Coconut flour.  Coconut flours differ in their ability to absorb moisture and that can affect the recipes quite a bit.  Have fun with this and impress your friends, low-carb or not! :)

2 cups diced chicken (500 mL)
2 tbsp bacon fat (30 mL)
1 large onion, diced
1 green pepper, diced
1 cup sliced, fresh mushrooms (250 mL)
Seasoning salt, to taste
Black pepper, to taste
4 oz regular cream cheese (250 g)
1 cup grated Mozzarella cheese (250 mL)

Preheat the oven to 375°F (190°C). 

In medium bowl, place chicken.  In nonstick frying pan, over medium heat and in 1 tbsp (15 mL) bacon fat, cook onion until turning translucent.  Add green pepper and cook until onions and green pepper are soft.  Add to chicken.  In nonstick frying pan in remaining bacon fat, cook mushrooms, until moisture evaporates and they begin to turn brown.  Add to chicken.

Prepare Miracle Dough.  Place half dough on parchment paper and cover with plastic.  Roll out into a 10-inch (25 cm) circle.    Repeat with the remaining dough (remember if the dough becomes resistant to rolling out, nuke 10 to 20 seconds and away you go again!).  Cut each circle in half and divide each of those halves into 6 triangles.  Place the triangles in a big circle on a large, greased pizza pan, with the pointed edges of the triangular pieces of dough facing the outside circumference of the pizza pan and the wider parts overlapping, leaving an open circle in the center.  Place the chicken and veggie filling on the overlapping dough close to the open (leave a tiny space), vacant circle in the center.  Dot with cream cheese and sprinkle with grated Mozzarella cheese.  Fold the pieces over the filling, pinching the dough where it meets with your fingers to seal.

Bake 20 minutes.  Loosen underneath the ring with a metal spatula and place back in the oven, position the part that is least brown towards the back of the oven.  Bake another 7 to 10 minutes, or until golden in color (not dark).

Helpful Hints:  For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour.  Use 3/4  cup (175 mL) of the mixture.  Or, simply use 2/3 cup (150 mL) almond flour and 2 tbsp (30 mL) coconut flour for each batch of Miracle Dough (I have not tested this smaller version, but the Grain-Free Bake mix - yes!). I still prefer the Miracle Dough goodies made with the Gluten-Free Bake Mix, however, this is an very lovely option.

Yield:  8 servings
1 serving
340.7 calories
24.5 g protein
23.2 g fat
0.6 g fiber
7.0 g net carbs


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BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


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Friday, January 22, 2016

CHEDDAR ROASTED CAULIFLOWER




CHEDDAR ROASTED CAULIFLOWER

Simple as can be but tasty as can be as well.  When time is a factor simple and quick rules...even in my house!  However, we also want to have a good result.  This is so good!!

1 lb cauliflower florets (0.45 kg)
2 tbsp melted butter (30 mL)
2 tbsp light olive oil (30 mL)
3/tsp salt (3 mL)
1/tsp black, OR white pepper (0.5 mL)
1/cup grated Cheddar cheese (125 mL) 


Preheat the oven to 400°F (200°C). 

In medium bowl, place cauliflower florets.  In small bowl, combine melted butter, olive oil, salt and black, OR white pepper.  Pour over cauliflower and toss to combine well.  Spread out on cookie sheet.  Bake about 25 minutes until almost fully tender.  Flip pieces and move them closer together.  Sprinkle each piece with Cheddar cheese and bake another 8 minutes.

Yield:  4 servings
1 serving
139.1 calories
2.3 g protein
12.8 g fat
2.0 g fiber
3.9 g net carbs 

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

BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


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

Sunday, January 17, 2016

SKILLET CHICKEN AND BROCCOLI



SKILLET CHICKEN AND BROCCOLI

Incredibly tasty!  The sauce is beyond delicious!  An easy supper for busy week nights. Begin with a store-bought rotisserie chicken and chicken stock, although if you have homemade chicken stock on hand, rather use it.  So easy to make chicken stock – I usually put two leftover rotisserie chickens in the crock-pot, cover with water completely, add salt, dried parsley, black pepper and an onion and perhaps a carrot and then I just leave it in the crock pot on low overnight.  Strain and freeze, if not using it soon.

2 tbsp bacon fat, divided (30 mL)
1 cup diced onion (250 mL)
1 tsp crushed garlic (5 mL)
  (I used the bottled kind)
4 cups diced, cooked chicken (1 L)
  (store-bought rotisserie chicken)
Seasoning salt, to taste
Black pepper, to taste
1 cup chicken stock (250 mL)
6 oz spreadable cream cheese, OR regular  (170 g)
1 tsp cornstarch (5 mL) - PLEASE NOTE: 1 tsp = 5 g carbs (1.3 g carbs per serving)
  (you can use xanthan gum, but use no more than 1/2 tsp)
8 oz broccoli florets, cooked (250 g)
3/cup grated Cheddar cheese, divided (175 mL)

In large skillet, in 1 tbsp (15 mL) bacon fat and over medium heat, cook onion until caramelizing.  Add garlic and cook another minute or two while stir frying.  Add remaining bacon fat and chicken; sprinkle with seasoning salt and black pepper and stir fry 3 minutes or so. 

Add chicken stock and cream cheese, stirring well.  Cook until the sauce reduces some.  Spoon some of the sauce out into a cereal bowl.  Stir cornstarch into sauce in cereal bowl and add back to skillet.  Boil sauce on medium low heat until the sauce is thickened to your taste.  Add 1/cup (60 mL) grated Cheddar cheese and broccoli in the last 4 minutes of cooking. Stir the cheese into the sauce. When sauce is thickened to your liking, sprinkle with the remaining grated Cheddar cheese and serve.


Helpful Hint:  Depending on how salty your chicken stock is, you will need to moderate how much seasoning salt you use.

Yield:  4 servings
1 serving
480.3 calories
51.2 g protein
25.6 g fat
2.1 g fiber
7.5 g net carbs 

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Thursday, January 14, 2016

CABBAGE ROLL SKILLET DISH


CABBAGE ROLL SKILLET DISH

Aside from the bacon and cheese, this is similar to the taste of cabbage rolls, but a real easy, lazy way of making it.  You can use sliced sausage instead of the bacon, if desired. Or leave them both out.  I think the cheese is a must…real good with cheese.  But then I love cheese!  The black pepper makes this dish a bit spicy, so if you like, you can reduce it by half to suit your taste.

1 lb ground beef (0.45 kg)
1 tsp salt (5 mL)
1 tsp seasoning salt (5 mL)
1 tsp black pepper (5 mL)
1 tsp dried parsley, optional (5 mL)
1 tsp minced garlic (5 mL)
14.5 oz fresh tomatoes, blended (411 g)
  in blender, OR canned diced tomatoes)
3 oz tomato paste (90 g)
Liquid sweetener to equal 2 tsp sugar (10 mL)
2 cups water (250 mL)
1 small head cabbage, chopped (15 oz; 425 g)
1 cup grated Cheddar cheese (250 mL)
4 slices bacon, cooked crispy and chopped, OR
  cooked, sliced sausage

In large frying pan, brown ground beef.  Add salt, seasoning salt, black pepper, parsley (if using) and minced garlic.  Cook another minute or two.  Stir in tomatoes, tomato paste, liquid sweetener and water.  Add cabbage, lower heat , cover and simmer 30 to 40 minutes, or until the cabbage is very tender.  Stir from time to time and add more water as necessary.  Sprinkle with Cheddar cheese and bacon bits, OR cooked, sliced sausage.  Serve.

Yield:  5 servings
1 serving
381.0 calories
30.1 g protein
23.8 g fat
3.3 g fiber
9.4 g net carbs 

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GERMAN APPLE CAKE





GERMAN APPLE CAKE

What a delicious, moist cake – a lovely texture.  It has good flavor and color due to the extra cinnamon I added.  This is a great recipe to have on hand for those extra apples that last forever in the refrigerator drawer...especially when you know company is about to drop in!  Quick and easy to put together, as long as you already have the homemade bake mix on hand.

3 cups diced, peeled tart apples (750 mL)
  (like Granny Smith® apples)
2 tbsp water (30 mL)
4 eggs
Carb-free sweetener equal to 12/cups sugar (400 mL)
  (such as liquid sucralose or stevia)
  (if desired, 1/3 cup erythritol can make up part of it)
1 cup olive oil (250 mL)
1/cup low-carb milk, OR almond (125 mL)
  milk
11/tsp unflavored gelatin (7 mL)
1 tsp vanilla extract (5 mL)
21/cups Gluten-Free Bake Mix 2  (click)(625 mL)
2 tsp cinnamon (10 mL)
1/tsp baking soda (2 mL)
1/tsp baking powder (2 mL)
1/tsp salt (1 mL)
3/cup chopped pecans, optional (175 mL)
  (I didn’t use them)
Frosting:
8 oz regular cream cheese (250 g)
2 tsp unsalted butter (10 mL)
Carb-free sweetener to equal 1/cup sugar (125 mL)
1/cup powdered eryritol, OR (60 mL)
  more of your sweetener, OR 6 coffee sweetener packets

Preheat the oven to 350°F (180°C). 

In casserole dish, place apples.  Sprinkle water over apples and place lid on casserole dish.  Microwave 2 minutes or until apples are just barely tender.  Drain apples in colander over a bowl. Set aside.

In food processor, process eggs, sweetener, olive oil, low-carb milk, OR almond milk, unflavored gelatin and vanilla extract.  In large bowl, combine Gluten-Free Bake Mix 2, cinnamon, baking soda, baking powder and salt.  Add dry ingredients to food processor; process.  Stir in cooked, drained apples.  Spread batter in 9 x 13-inch (2 L) baking dish. Bake approximately 30 minutes, or until a knife inserted in cake comes out clean.  Frost when cool.

Frosting:  In food processor, process cream cheese, butter, sweetener and eyrthritol, or more sweetener.

Yield:  16 large servings
Without/with frosting
188.5/240.0 calories
3.8/5.2 g protein
16.2/21.1 g fat
0.5/0.5 g fiber
6.4/6.9 g net carbs 


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BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


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Tuesday, January 12, 2016

LEMON SQUARES




LEMON SQUARES

These have the most amazing texture straight out of the refrigerator.  My husband loved them!  There is a substantial lemon topping.  If you would prefer a softer set, leave the squares at room temperature for 10 minutes or more.  They will hold up at room temperature, but get progressively soft and creamy.  They firm up exactly the same way again once refrigerated. I actually used the juice from Seville Oranges or Bitter Oranges, which tastes like lemon, but does not have the same level of acidity as regular lemons have.  We have several of these fruit trees in our garden.

Crust:
2/cup Gluten-Free Bake Mix - CLICK for recipe (150 mL)
2/cup ground almonds (150 mL)
1/cup butter, melted (75 mL)
Sweetener to equal 2 tbsp sugar (30 mL)
Filling:
6 egg yolks
4 tbsp unsalted butter, softened (60 mL)
3/cup lemon juice (175 mL)
Sweetener to equal 1/cup sugar (125 mL)
1/cup powdered erythritol, OR (60 mL)
  6 sweetener packets (the kind used for coffee)
1/cup whipping cream (60 mL)
1/cup whole, OR skim milk powder (60 mL)
2 tbsp unflavored gelatin (30 mL)
1/tsp yellow food coloring (1 mL)

Preheat the oven to 350°F (180°C). 

Crust: In medium bowl, combine Gluten-Free Bake Mix, ground almonds, melted butter and sweetener.  Press mixture into 8-inch square baking dish, using plastic wrap over top.   Bake 10 to 15 minutes.

Filling:  In food processor, process egg yolks, butter, lemon juice, sweetener, powdered erythritol, OR 6 sweetener packets, whipping cream, milk powder, unflavored gelatin and yellow food coloring.  Pour over baked crust and bake 15 minutes.  Allow to cool and refrigerate.

Yield:  25 squares
1 square
97.5 calories
2.6 g protein
8.9 g fat
0.3 g fiber
2.1 g net carbs (3.2 g net carbs for 16 squares)


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

BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


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


Sunday, January 10, 2016

AVOCADO, EGG AND BACON SALAD



                          Here with orange bell pepper added for extra color and crunch!!



Here with orange bell pepper added for extra color and crunch!!


AVOCADO, EGG AND BACON SALAD

This is good for breakfast, or a snack anytime, as it satiates the appetite perfectly, making sure all cravings are gone!  You can serve this on its own, on a bed of lettuce or on low-carb crackers.  I normally eat it by itself. If you are only feeding two people or yourself, halve this recipe.  I actually like my egg salads with extra crunch, so I added the diced, orange bell pepper and then I was even happier.  You can definitely add some hot sauce to this salad for a little extra pep, if desired

12 hard-boiled eggs, chilled, peeled and diced
4 California avocados, peeled, pitted, diced
5 slices bacon, cooked crispy, and diced
  (or more!)
1 large orange or red bell pepper, diced 
2 tbsp chopped, fresh parsley (30 mL)
1/cup mayonnaise (75 mL)
3 tbsp Greek yogurt, OR sour cream, (45 mL)
  OR more mayonnaise
1 tbsp lemon juice, OR (15 mL)
  apple cider vinegar
11/tsp salt (6 mL)
1/tsp black pepper, OR to taste (1 mL)
Hot sauce, to taste, if desired

In large bowl, combine diced eggs, avocado, bacon and parsley, setting aside a small amount of bacon and parsley for garnishing the top of the salad.

In small bowl, combine mayonnaise, Greek yogurt, OR sour cream, OR mayonnaise, lemon juice, OR apple cider vinegar, salt and black pepper.  Add hot sauce, to taste, if desired. Stir into egg mixture to combine.  Place salad in a trifle bowl or a salad bowl.  Sprinkle top of salad with bacon and fresh parsley bits.

Yield:  8 servings
1 serving
354.1 calories
15.0 g protein
30.3 g fat
2.4 g fiber
5.4 g net carbs

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

BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


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

Saturday, January 9, 2016

CHICKEN STRIPS WITH MEXI-CALI DIP




CHICKEN STRIPS WITH MEXI-CALI DIP
Spicy chicken strips with a cool, creamy Mexican-style dip.  Very good.  You can control the level of heat by reducing the hot pepper sauce and using medium or mild salsa.  

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/cup sour cream (175 mL)
1/cup medium or mild Salsa (50 mL)
1/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


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

BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)


For other great Low-Carb, Gluten-Free recipes by the team & me:
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Friday, January 8, 2016

HAND-HELD MINI APPLE OR PEACH PIES






HAND-HELD MINI APPLE OR PEACH PIES

These are the cutest little pies and super-tasty.  A tiny hint of cheese is barely noticeable, but goes so well with fruits in any case.  The pastry is light,  crispy and flaky. You have to taste it to believe it!  I knew I could make a nice sweet pastry dough based on the principles of the Miracle Dough. You can also use fresh or canned peaches (in fruit juice or water, drained).  Going to the trouble to make these little pies for a family gathering spells love!

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 Central (technically South America) 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.

Miracle Dough Sweet Pastry:
6 oz grated Mozzarella cheese (180 g)
  (about 13/cups (425 mL)
21/cups Gluten-Free Bake Mix - click (no gelatin required)  (625 mL)
   COULD USE THE GRAIN-FREE OPTION - SEE BELOW
Powdered sweetener, OR Liquid sweetener
  to equal 6 tbsp sugar (90 mL) 
1/cup unsalted butter, melted (60 mL)
11/tsp vanilla extract (6 mL)
Apple Filling: (if using canned peaches, you don't need anything but the peaches, diced)
2 cups finely chopped apples, OR peaches  (500 mL)
  (a little extra to be on the safe side)
2 tbsp water (30 mL)
Granular or liquid sweetener to equal 1/cup sugar (60 mL)
2 tbsp cold, unsalted butter (30 mL)
Glaze:
1 egg yolk
1 tbsp water (15 ml)

Preheat the oven to 425°F (220°C).  Grease a large cookie sheet.

In medium large bowl, place Mozzarella cheese and microwave (MINE IS POWERFUL - 1200 WATTS) on high about 2 minutes, until melted.  To molten cheese, add Gluten-Free Bake Mix 2, powdered sweetener, OR liquid sweetener, melted butter and vanilla extract.  Stir with a fork to combine.  Keep stirring until it all comes together.  Then place on a cutting board and knead until you have nice ball of dough.  Pinch off pieces to weigh approximately 0.68 oz (19 g) to 0.7 oz (20 g). 

Place ball on parchment paper, flatten with hand into a round disk and cover with plastic wrap.  With rolling pin, roll dough out to 4-inch (10 cm) circle (if the dough ball resists rolling, nuke 10 seconds).  In center of circle, place about 1 tbsp (15 mL) apple and dot with 1/tsp (1 mL) butter.  Using a metal, flat spatula, fold the top half of the dough over the filling.  Press down on the edges to seal (fold up where necessary – make a nice edge, but it doesn’t have to be perfect) and then use a fork to make a nice, decorative edge.  Place pies on cookie sheet.  Brush each pie with egg yolk glaze (in small bowl mix egg yolk and water).  Bake 9 to 10 minutes, or until golden brown underneath.  Remove to wire rack to cool.

Apple Filling:  In medium, shallow casserole dish with lid place apples and sprinkle with water. Cover and microwave 2 minutes, or until the apple is tender.  Drain.  Sweeten with granular or liquid sweetener.

Helpful Hint:  If using canned peaches, no sweetener is necessary.  If you need to reheat the pies the next day.  325 deg. F. or 350 deg. F. for about 5 minutes...check after 5 minutes...and they will be just like fresh out of the oven again.  Do keep an eye on them.  Set the timer!

GRAIN-FREE BAKE MIX:  For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour.   (DOUBLE OR TRIPLE THIS RECIPE as you will only be using 2 1/2 cups for this recipe, or keep the remaining 2 tbsp (30 mL) for adding in as necessary to make the dough malleable/pliable.

Yield:  24 apple pies (peach pies are about the same)
1 apple pie
108.6 calories
3.6 g protein
8.6 g fat
0.2 g fiber
3.9 g net carbs 

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