Tag Archives: low carb bread

Breads, Desserts, Recipes

Gingerbread Bliss

We are truly into the holiday season now and part of that season are the wonderful scents associated with the winter and cooking. Pine scents from the trees or scented candles, peppermint, cinnamon, clove and of course, ginger… specifically gingerbread. I haven’t enjoyed gingerbread in several years now and I was determined this year to make some while trying to keep it in the low carb column. Honestly, I’ve worked too hard for the past four years to get the weight off and I have no intention of letting the holidays un-do any of that effort. Besides, with the products available for baking and making sweets, there’s no reason you can’t have your gingerbread and not the carbs or calories.

This recipe is based on one from AllRecipes.com by Charles. All adjustments to make it low carb are mine and I can say it is very, very good. PK raved about it as well, so I think it is a great substitute for the original gingerbread. But if you are one of the lucky folk who have a metabolism that burns everything, you can find the original recipe here and make the full-bodied version.

For the rest of us, here’s the adapted recipe and also a recipe for a Simple Hard Sauce. Do let me know if you try it and how you like it. As usual, I use CarbQuick, which is the lowest carb flour mix I can find, but you can use any low carb flour as the main flour except coconut flour. Too much of it doesn’t make the best option and it requires at least 4 to 6 eggs to get a good rise. Bob’s Red Mill has a low carb baking mix that you can find in many stores that have a health food section and sometimes at Big Lots.

Old Fashioned Gingerbread

 

1/4 cup White Sugar Substitute
1/4 cup Brown Sugar Substitute
1/2 cup Butter, unsalted
1 Egg
1 Egg White
1 cup Sugar-free Maple Pancake Syrup
2 cups Carbquick or other low carb flour (almond flour will also work)
1/4 cup Coconut Flour or other low carb flour
2 tablespoons Vanilla Whey Protein Powder (optional)
1 1/2 teaspoons Baking Soda
1 1/2 teaspoon ground Cinnamon
1 1/2 teaspoon ground Ginger
1/2 teaspoon ground Cloves
1/2 teaspoon Salt
1 cup hot Water

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

In a large bowl, use a mixer to cream together the sugars and butter. Beat in the egg and egg white and mix in the syrup. Beat until smooth.

In a smaller bowl, sift together the flours, protein powder, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture in about three batches, mixing in before adding the next. Mix in the hot water until well blended. Pour into the prepared pan.

Bake 45 to 50 minutes or until a knife or toothpick inserted in the center comes out clean. Allow to cool in pan before serving. Cut into squares and serve with a dollop of whipped cream or with a hard sauce to add a little more spice.  Makes 16 2″x2″ servings.

Gingerbread nutrition per serving:
Calories: 99.6 Fat: 8.5 g Net Carbs: 1.4 g Protein: 3.4 g

Simple Hard Sauce

Makes two servings (increase as needed)

1 tablespoon Butter
1/4 teaspoon ground Ginger
1/4 teaspoon Cinnamon
1 tablespoon Sugar Substitute
1 tablespoon Rum or Bourbon

In a small sauce pan, melt the butter and sugar, stir in the spices, and stir until it is warmed up. Add the rum or bourbon, stirring in and letting it heat up a little.

With a fork or a toothpick, poke several holes in the top of the gingerbread servings, then slowly pour or spoon 1/2 of the syrup over each slice, allowing the syrup to soak into the bread.

Serve immediately.

Note: If you have a Gingerbread Sugar-free Syrup, you can use one ounce of that in place of half the sugar substitute, but I would still use the spices.

Nutrition Info per serving:
Calories: 68.5   Fat: 5.8 g   Net Carbs: 0.2 g   Protein: 0.1 g

Originally POSTED BY RENE AVERETT AT 12/12/2013 12:58 PM

Breads, Recipes

The Flat Scone Revealed

Back many moons ago, when I was a kid, I loved reading Walt Disney Comic Books. My favorites were Mickey Mouse and Donald Duck and I really enjoyed stories with Uncle Scrooge and his nephews. I learned things from the comics, although they may have steered me wrong on the Terries and the Firmies causing earthquakes, even though the two types of quakes may have been pretty much on target. But one of the things that really stayed with me was the story of Uncle Scrooge cravings scones, saying he’d give a fortune for a “bucket of scones”. Donald and the nephews, thinking he said stones, brought him a bucket of rocks. Scrooge then explained that scones were a thin, flat cake eaten in Scotland.

Fast-forward many years and I was finally in Great Britain and there were scones all over the places, but none of them were the ones described by Uncle Scrooge. The wonderful baked scones I encountered became a favorite, especially slathered with clotted cream. Even in Scotland and Ireland, I didn’t encounter the scones of which the old duck had quacked poetic. But recently, I have seen a few recipes from Ireland and Scotland for a griddle scone that does sound a bit like the one described. Reading though a recipe for Potato Scones, I thought, “Ha! I can make this using mashed butternut or acorn in place of the mashed potatoes. So, I did… and the result was wonderful. The scones are “baked” on the griddle, much like a pancake or crumpet. The flavor is absolutely delicious. Add a little butter and jam and you have a real treat. I added a little sugar substitute to mine to make them sweet, but you can leave it out for a scone that goes well with soups and stews.

My only complaint is that the scones are a bit too small, so it takes two to make a nice serving.

Butternut Griddle Scone

A variation on an Irish Potato Scone using Butternut or Acorn squash instead of potatoes. I use Vanilla whey protein powder in the recipe to help with the texture, but it is optional. If you don’t use it, add one more tablespoon of coconut or 2 tablespoons of almond flour.

1 cup cooked and mashed Butternut or Acorn Squash
2 tablespoons Butter
1/2 teapoon Salt
3/4 cup Carbquick baking mix or other low carb flour
2 tablespoons Carbquick (for rolling out)
3 tablespoons Coconut or Almond flour
2 tablespoons Vanilla Whey Protein Powder (optional)
1/2 teaspoon Baking Powder
1/4 cup Sugar Substitute

Combine the squash, butter, sugar and salt together in a bowl, mixing thoroughly. Mix the flours (except the 2 tablespoons of Carbquick), whey powder and baking powder together, then stir in the butternut mix to make a pliable dough.

Spread 1 tablespoon of the Carbquick on a cutting board or bread board and push about 2/3 aside. Divide the dough into three parts. Put one section of dough on the bread board and shape into a round. Press it out to about 5″ in diameter and round out the circle. Cut the circle into quarters. Repeat with each section of the dough.

Heat a flat griddle or frying pan on medium heat and lightly butter. Cook each wedge for 5 to 6 minutes, turning once. Serve hot with butter or clotted cream.

Makes 12 scones.

Nutrition Info per scone:
Calories: 58 Fat: 3.9 g Net Carbs: 2.5 g Protein: 2.2 g
The acorn squash is slightly lower in Net Carbs at 2.2 g

Originally POSTED BY RENE AVERETT AT 12/9/2013 6:09 PM

Breads, Recipes

Spiced Persimmon Bread

My roomie’s mom used to make persimmon bread – or persimmon cake, it was so moist – every fall when a neighbor’s tree was harvested and freeze a few loaves. We really loved this bread and looked forward to getting one of those loaves. Sadly, we haven’t had the joy of this in several years, but I went on a persimmon hunt this year and found a few at a local market. This recipe is a close recreation of Toni Kelly’s recipe using low carb flours. With Thanksgiving just a few days away, this bread would be a great brunch item or even a mid-morning snack before the main meal. If you don’t have persimmons, substitute in peaches. (And peaches are lower in carbs.) Neither fruit is on the first phases of the Atkins plan, but if you’re mindful of the carb count, you can fudge a little.

It can be made with almond flour and coconut flour, but if you are going to go for low carb baking, I really recommend using a low carb baking mix like CarbQuick or LC Foods or Bob’s Red Mill, even if you have to order it. The actual carb count varies with the flours used. I use CarbQuick for most of my baking and I am happy with the flavor and texture. All low carb flours tend to be pricey, but Netrition has the best prices on Carbquick that I’ve found so far. For the gluten free readers, they also have gluten free flours that can be substituted. Use at least two flours to get a flavor mix. I also use vanilla whey protein powder often in my baking. It’s not required, but it helps with texture as well as flavor. If you like the taste of soy flour, which I don’t, you can also substitute it for one of the flours. Peanut flour brings a peanut flavor with it and I wouldn’t use it in most recipes unless you want the peanut taste. Most other nut flours have a mild flavor and aren’t as noticeable in the recipe.

For this recipe, I used a combination Hachiya persimmons for 1/2 cup of the pulp and Fuyu persimmons for the other 1/2 cup. The Hachiya are baking persimmons and need to be ripened until they turn to a jelly consistency before using. The Fuyu are eating persimmons, but work wonderfully in baking and can be used as soon as they are just slightly soft.

Spiced Persimmon Bread

1 cup Persimmon pulp
3/4 cup Carbquick
1/4 cup Coconut Flour
1/4 cup Vanilla whey protein powder (optional)
1 teaspoon Baking Soda
1 tsp Baking Powder
1/2 cup Coconut Oil
3 large Eggs
1 tablespoon Cinnamon, ground
1/2 tsp Nutmeg, ground
1/2 tsp C love, ground
1 teaspoon Vanilla Extract
1/2 cup Sugar Substitute
1/2 cup Brown Sugar Substitute
1/2 cup Pecans or Walnuts, chopped

Peel about 3 persimmons and cut into cubes. Put in food processor to puree. Measure out. Should not be more than one cup.

Preheat oven to 350 degrees F. Lightly grease or spray with baking spray a small loaf pan.

In a bowl, mix together the dry ingredients – flours, protein powder, coconut flour, baking soda and baking powder. In a separate larger bowl, mix the liquid ingredients – eggs and coconut oil – with the white and brown sugar substitutes and the vanilla. Add the persimmon pulp and seasonings, then mix in the flour. If the batter is too thick to stir easily, add enough water to make it easy to stir. Then stir in the nuts. Pour into the bread pan.

Bake for 45 minutes, then test with a toothpick inserted in the middle. The toothpick should come out clean. If not, bake another 5 minutes and retest. You want it to be moist, but not undercooked. Let cool for about 15 minutes. Run a knife around the edge of the pan, then turn out onto a cooling rack or a plate.

Makes about 14 slices.

Nutrition Info per slice:
Calories: 148   Fat: 12.9 g   Net Carbs: 3.4 g   Protein: 4.3 g

Originally POSTED BY RENE AVERETT AT 11/24/2013 10:30 AM

Breads, Breakfast & Brunch, Recipes

Easy, Delicious Baked French Toast

I love French toast and I love bread pudding. Sadly, those are almost a no-no if you’re trying to keep your carbohydrates low. Man, I wish I could eat about double the net carbs that I am forced to stay at because my metabolism is so slow. If I could, these things wouldn’t be a problem. So I have to look for alternatives.

Fortunately, a low carb bread will work in this recipe that combines French toast and bread pudding in an easy bake option. For this I used only two slices of New Hope Mills Cranberry Orange bread that I made a couple of weeks ago. You can order the mix from NewHopeMills.com or Netrition.com. LC Foods and Bob’s Red Mill also have low carb bread mixes. Or you can make your own low carb muffins and use two (regular sized ones) of those for the bread in this recipe.

One half of one of these small cassoulets of this was like a muffin and enough, with a couple of slices of bacon, to make a satisfying breakfast, but most people will want more.

Quick Baked French Toast

2 slices (1/12th of loaf each) of New Hope Mills Cranberry Orange or Blueberry Bread or other low carb bread (approx. 2 net carbs per slice)
2 large Eggs
1 1/2 ounces Heavy Cream
2 teaspoons Cinnamon, ground
1/2 teaspoon Vanilla Extract
1/4 teaspoon Clove, ground

Break bread slices into pieces. In a small bowl, mix eggs, cream, cinnamon, clove and vanilla until well blended. Add bread pieces. Cover with plastic wrap and put in refrigerator for at least one hour (or overnight) to allow bread to soak up the egg mixture.

Preheat oven to 350 degrees (F). Prepare two cassoulet dishes by spraying with cooking spray or butter lightly.

Spoon the French toast mixture evenly into each of the two dishes. Bake for about 25 minutes until the egg bread is firm and lightly browned. Allow to cool for a few minutes, then serve with butter and sugar free pancake syrup.

Makes 2 large servings

Nutrition Info: 1 serving
Calories: 333.1 Fat: 13.6 g Net Carbs: 3.8 g Protein: 14.8 g

Originally POSTED BY RENE AVERETT AT 11/11/2013 9:52 PM

Breads, Recipes

Tea Time Is Scone Time

Typical High Tea with scones on the middle tray.

Warm days are a great time for a nice English tea, but keeping within the carb count can be challenging. I have gone to a few at one of our local Irish shops that has a yummy High Tea on Sundays, but all the little bread sandwiches and scones can be a challenge for controlling the intake. I talked to the owner and asked if I could get lettuce roll-ups instead. Most of the fillings in the sandwiches work well with roll-ups and it was a delicious solution to that problem. The scones, on the other hand, are more of an issue. I have made my own low carb ones and taken them to the tea with me, but it isn’t normally something a person wants to do. So, you either confine your scone eating to one scone (or less) or you save scones as an option you can make and eat at home.

This is my basic low carb scone recipe. While I use a combination of Carbquick baking mix and almond flour, the scones can be made with all almond flour. They are delicate and need to cool before you try to move them.

 

I made my scones in my 3″ round cake pans, so they look a lot like my bread rounds, but the taste is definitely a scone.

Cream Scones

1 cup CarbQuick
1 cup Almond flour
1/4 cup  Sugar Substitute
3 teaspoons Baking Powder
1 teaspoon Baking Soda
1/8 teaspoon Salt
1/3 cup Butter
1 Egg
1 teapoon Vanilla
1/4 cup Heavy Cream

Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a cookie sheet with parchment paper.

In a large bowl, whisk together the two flours, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry cutter, a fork or two knives or you can use a food processor. The mixture should look like coarse crumbs. In a small bowl, combine the whipping cream, beaten egg, sugar substitute and vanilla, mixing well. Add mixture to the flour mixture. Stir just until combined. Batter should be thick and lumpy.

Knead dough four or five times, adding a little more Carbquick if the dough is too sticky. On a lightly floured pastry board, pat the dough into a 7″ circle. Use a 2 1/2 inch round cookie cutter or glass to cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart. Gather excess dough and pat it out to about the same thickness and cut again. Shape the remaining dough into a single round. Brush the tops of the scones with a little cream.

Alternately, you can pat the dough into a 1/2 inch thick x 7″ round on the prepared baking sheet, then cut it into 4 quarters, then cut each of those in half. separate slightly to cook. Brush the tops with cream.

Bake for about 15 – 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven, let cool about 10 minutes before transferring to a wire rack to cool. Serve with Devon cream or softly whipped cream and your favorite jam. Low carb Strawberry and lemon curd work especially well.

Makes about 10 – 2 1/2 inch (6.5 cm) round scones or 8 triangles.

Nutrition Info per scone. (1/10th of recipe)
Calories: 128.2    Fat: 12.2 g    Net carbs: 2.2 g    Protein: 3.2 g
POSTED BY RENE AVERETT AT 7/29/2013 4:55 PM