Category Archives: Breads

Breads

Fall is Pumpkin Bread Time!

Photo: Pumpkin Bread

Halloween is almost upon us and I’m just now getting my Pumpkin Nut Bread recipe out. This is a moist and delicious breakfast or snack bread. My secret ingredient in this to make it really rich-tasting is sugar-free vanilla pudding mix.

I used a combination of flour types to make this. Almond flour alone isn’t sturdy enough, so I reinforced it with gluten flour, DCC All Purpose Flour, and Carbquick Baking Mix. You can use any low carb flour options with this.

If you decide to use coconut flour, remember it expands up to 3 times it’s size, so 1/3 cup of coconut flour can equal 1 cup of the others. You also need to add additional eggs or egg whites when using coconut flour as it will not rise without the help.

If you like your bread really spicy, double the amount in the recipe. I usually add more than it calls for since I like to taste the cinnamon and cloves.

Pumpkin Nut Bread

1/2 cup Almond Flour
2 tablespoons Gluten Flour
1/2 cup All Purpose Low Carb Flour
1/2 cup CarbQuick or similar
1/2 tablespoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/2 cup Sugar Substitute
1/2 cup Vegetable Oil
2 Eggs, large
1 cup Pumpkin Puree
2 tablespoons Sugar-free Vanilla Pudding Mix
1/3 cup Water
2 teaspoons Pumpkin Pie Spice *
1/4 cup chopped Pecans or Walnuts

* If you don’t have Pumpkin Pie Spice, add 1 teaspoon Cinnamon, 1/2 teaspoon Nutmeg, and 1/4 teaspoon Ground Ginger, and 1/4 teaspoon ground Cloves.

Preheat oven to 350 degrees (F.) Spray 4-1/2 x 8-1/2-inch loaf pan with baking spray or cut a piece of parchment to fit the bottom and spray.

Whisk sugar substitute and oil in a large bowl to combine. Whisk in eggs and pumpkin.

In a separate small bowl, combine all the flour, baking powder, baking soda, salt and the seasoning.

Add 1/2 of the flour to the pumpkin mixture and stir to combine. Add 2 tablespoons water and stir. Add the rest of the flour and stir, then add the rest of the water and mix together. Stir in the nuts.

Pour the batter in pan to about 2/3rd full. If you have extra batter, bake in cupcake papers or a greased ramekin. Bake for 50 minutes to 1 hour until it is firm in the middle. (If you’re baking cupcakes or a ramekin, check them at 20 minutes, allow 5 minutes more if they aren’t done and check again.)

Let the bread cool in the pan for about 10 minutes, then turnout on a rack to cool completely. Cooling is important or the cake might crumble easily.

Makes 10 servings, about 3/4-inch slices.

Nutrition: Pumpkin Nut Bread

Happy Halloween!

Try these other pumpkin recipes:

Image: Pumpkin Loaf     

Pumpkin Cream Cheese Loaf              Pumpkin French Toast

     

Pumpkin Cream Cheese Cupcakes  Pumpkin Cinnamon Rolls

This recipe is a favorite. The only thing I would change is to use Swerve Brown Sugar.  Pumpkin Cheesecake Bars

 

Breads, Breakfast & Brunch, Desserts

Fall is coming and so are tasty Fall-flavored Donuts

In a spur of the moment decision, I bought a 32-oz container of unsweetened applesauce. I’ve used it a couple of times to make these breakfast bars, and I made a dessert sauce with them. (Recipe for that coming soon.) I’ve even added it to a hot cereal, like this one. But I still have more applesauce.

I decided to make these deliciously-tempting applesauce donuts with another portion of the fruity sauce. They’re easy to make and they come out tender and tasty. They don’t rise as much as I’d like, but they’re still a nice breakfast treat. At a little less than 3 net carbs per donut, you could splurge with two if you’d like. For me, one fills me right up.

Applesauce Donuts

1 cup Low Carb All Purpose Flour
2 tablespoons Coconut Flour
1/2 cup Sugar Substitute
1 teaspoons Baking Powder
1/2 teaspoons Cinnamon
1/4 teaspoons Nutmeg
1/4 teaspoon Salt
1/2 cup Cinnamon Apple Sauce
1/3 cup Unsweetened Almond Milk or Coconut Milk
1 Eggs, Lightly Beaten
1/2 teaspoon Vanilla
1/2 Tablespoon Butter, Melted

FOR THE GLAZE:
1/2 cup Powdered Sugar Substitute
½ teaspoons Maple Extract
1/2 tablespoon Unsweetened Almond Milk or Coconut Milk or 1 teaspoon Cream with 1/2 teaspoon Water

Preheat oven to 325 F.

Add the flour, coconut flour, sugar substitute, baking powder, cinnamon, nutmeg and salt to a large bowl and mix together with a whisk.

In a smaller bowl, add the applesauce, almond or coconut milk, egg, vanilla, and butter and combine using the whisk.

Make a well in the dry ingredients and gradually pour the wet ingredients in while you stir to mix. Beat until it is combined and you have a smooth batter. You may need to add another 3 to 4 tablespoons of water, depending on how much liquid your coconut flour absorbs. The batter should be easily spoonable, but not too runny.

Use grease or butter or baking spray to coat two 6-well each donut pans. Spoon 2 tablespoons of batter into each donut ring. Fill the rings half-full.

Put the pans in the middle of your oven and bake for 15 to 18 minutes. Donuts will be a light brown. If they are getting a darker brown around the edges, they are done.

Remove donuts and let them cool for about 10 minutes. Invert the pans over a wax paper covered baking pan or other surface. The donuts should fall out. If an don’t, try to encourage them by gently rocking them in the pan. If it still won’t release, then use a plastic knife to slide down and loosen the stuck donut.

You can place them on a wire rack to cool or leave them on the wax paper-covered surface.

Make the icing:

Put the powdered sugar substitute, maple syrup, and milk, adding a little at time, in a soup-sized bowl. Whisk until the glaze is smooth and about the consistency of syrup.

Dip each donut in the glaze to coat the top, then put them back on the rack or wax paper to dry for a few minutes.

Eat while fresh out of the oven or put them in an air-tight container and storage bag once the icing is completely dry. The donuts are okay for 2-3 days on the counter, then refrigerate.

Makes 12 donuts.

Note:  A single donut can be warmed in a microwave oven for about 10 seconds.

Breads, Breakfast & Brunch, Recipes

Keto Breakfast Bars with Variety

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Photo: Keto Breakfast Bars

This is a low-carb or Keto adaptation of an oatmeal breakfast bar recipe that has changed so much that it is really a new one.

Using a combination of flour products, I created a nice mix with great flavor but isn’t overly sweet. You can experiment with add-ins, but be aware of the added carbs in your additions. I recommend Carbquick or Bakesquick for the baking mix since they are both low in carbs. Other low carb baking mixes, such as Bob’s Red Mill and King Arthur Flour, also work. Add extra sugar substitute if you want your bars to be sweeter. I also add a simple icing for that purpose.

While I’ve used unsweetened almond or coconut milk to keep the carbs low, you can use whole or 2% fat milk or cream. The carbs will go up a little.

Blueberry Oatmeal Bars made in pan with separator.

These make eight breakfast bars that are filling and very satisfying with your morning coffee or tea. If you feel overly full or want to cut the carbs a little more, you can make a dozen by slicing 4 bars in one direction and three the other way. I have a Copper Chef 11×7-inch pan with separators to make 12 bars that I used, but you can also use an 8×8-inch pan and cut them yourself.

Keto Oatmeal Bar

Keto Oatmeal Breakfast Bars

1/4 cup old-fashioned Rolled Oats
1/4 cup Almond Flour
1/4 cup Golden Flax Meal
1-1/4 cup CarbQuik or other baking mixes
⅓ cup packed Swerve Brown Sugar
1 tablespoon White Sugar Substitute
1 ½ teaspoons Baking Powder
½ teaspoon Salt
½ teaspoon ground Cinnamon
1 cup Unsweetened Almond or Coconut Milk
2 Eggs
2 tablespoons Canola Oil
1 teaspoon Vanilla Extract or Almond Extract
1/4 cup Chopped Pecans or Walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.

Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon together in a bowl. Whisk milk, eggs, canola oil, and vanilla extract together in a separate bowl. Stir egg mixture into oats mixture until well combined; set aside until flavors blend, about 20 minutes. Spread oats mixture into a prepared square pan.

Bake in the preheated oven until edges are golden brown, about 30 minutes.

To make this using Coconut flour, replace the Baking Mix with 1/2 cup Coconut flour and add 1/4 cup Egg Whites. The extra egg whites will be absorbed by the flour and help it to rise.

Add-Ins: 1/2 cup chopped Pecans, 1/2 cup chopped Sugar-reduced Craisins, 1/2 cup Blueberries, or 1/2 cup Pumpkin Puree

This version is made with Coconut flour and uses pumpkin puree. You can use this as a base to make any of the bars using Coconut flour.

Makes 8 servings

Nutrition Info: Keto Oatmeal Bars

Image: Pumpkin Oatmeal Bar

Oatmeal Pumpkin Bars
With Coconut Flour

The pumpkin version is my favorite bar. It’s very moist and filled with spices.

1/4 cup old-fashioned Rolled Oats
1/4 cup Almond Flour
1/4 cup Golden Flax Meal
2/3 cup Coconut Flour
⅓ cup packed Swerve Brown Sugar
1 tablespoon White Sugar Substitute
1 ½ teaspoons Baking Powder
½ teaspoon Salt
1 tablespoon Pumpkin Pie Spice
1 cup Almond or Coconut Milk
1/2 cup Pumpkin Puree
3 Eggs
2 tablespoons Canola Oil
1 teaspoon Vanilla Extract or Almond Extract
1/4 cup Chopped Pecans or Walnuts (optional)

Icing
4 tablespoons Swerve Confectioners’ Sugar
1 tablespoon Unsweetened Almond or Coconut Milk
1/2 teaspoon Vanilla Extract

Prepare according to the above instructions and add pumpkin puree with the wet ingredients. This recipe may take a little longer to cook, so check at 30 minutes, then extend by 5 minutes until a toothpick inserted in the middle comes out clean.

Makes 8 servings

Nutrition Info: Pumpkin Oatmeal Bar with Coconut Flour

Breads, Breakfast & Brunch, Pork, Recipes, Sandwiches

A Substitute for a McGriddles Pancake

Photo: McGriddles-style Pancake Sandwich

I found this recipe on Tova Foods website. They are the makers of Carbquik, but the recipe was submitted by a user who compared it to McDonald’s McGriddles pancake sandwiches. I’ve never eaten one from Mickey D’s, so I can’t say how close it is to theirs. However, I will say it tastes delicious and works well to hold the sandwich together.

In fact, you can use the pancakes with any combination you’d like for a sandwich. Not too sure about tuna, though it might work fine.
If you don’t like flax meal, you can make it with another low carb flour or all Carbquik. However, the carbs will go up to another .5 to 1 carb, depending on what flour you use.

McGriddles-Style Pancakes

1/4 cup Carbquik or other Low Carb Flour
1/4 cup Golden flax meal
1 teaspoon Sugar Substitute
1 teaspoon Vanilla Extract or Sugar-free Maple Syrup
1 Egg
3 tablespoons Butter, melted
2 tablespoons Cream plus 2 tablespoons Water

Filling:
3 Eggs
3 slices Ham or Sausage Patty or 6 slices Bacon
3 slices Cheese of choice

In a medium bowl, mix the ingredients together. The batter should be easy to scoop and spread in a skillet like most pancake batter.

Heat the skillet over medium-high heat and spray with cooking spray. Put about two tablespoons of batter in it and spread to make a 4″ circle. If there’s room for a second pancake, make another about the same size. Repeat until you’ve used all the batter.

Use two pancakes to make your sandwich. Cook the meat in the same skillet with a little butter. Place the meat on one pancake. Cook the egg to your preference (I like to break the yolk and mix it into the white.) Place on top of the meat. Repeat for other two sandwiches.

Makes 3 sandwiches. If you only want one, you can store the extra pancakes in the refrigerator for a few days or freeze them to use later.

Nutrition Info for Pancakes and Sandwiches

Breads, Desserts, Recipes, Vegetables & Salads

Thanksgiving is Upon Us

Amazingly, we have arrived at Thanksgiving in the USA. Canada celebrated a month ago. For everyone else, think of it as a prelude to the end of the current season. Here, in Reno, Nevada, our non-evergreen trees have dropped the last of their leaves signaling that Winter is coming. Snow is already on the Sierra Nevada Mountains. I can recall more than one snowy Thanksgiving here, so it could be a possibility.

Hope all of you are well. This has been a particularly tough year for everyone, but we are still surviving and are so thankful for it. For me and the friends I cherish, this is the one thing I am so grateful to say. Our hopes are to have a resolution to the pandemic soon, but until then, to continue to stay safe and healthy.

This message is a little late getting out, but if you are looking to keep your carbohydrates down over Thanksgiving, here are a few recipes I’ve published to help you do that:

 Happy Thanksgiving 2013 – Pumpkin Panna Cotta – has links to Smashed Turnips with Leeks, Irish Style Celery and Kohlrabi, and Butternut Turnip Mash.

 

Easy Low Carb Stuffing Bread

Use it in your favorite stuffing.

 

Traditional Pumpkin Pie 

Includes crust recipe.

 

 

 

 No Bake Pumpkin Cheesecake

 

 

 

 

Got leftovers?

Try this Turkey and Stuffing Pie

 

 

Use the search feature to find even more recipes for vegetables and desserts to compliment your feast.

I don’t have a new recipe for today because I’m scurrying to get everything prepped for Thanksgiving and doing NaNoWriMo (for those who don’t know, that is National Novel Writing Month, so I am writing as many words on a new novel as I can). I will have a recipe on Friday for low carb Pecan Pie. You won’t miss those carbs at all. Trust me.

Until then, have a very good Thanksgiving and stay safe.

Rene