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Category Archives: Bread and Baked Goods

Oopsie Daisy! Low-carb bread made of eggs and cream cheese…

Tuna Salad on an Oopsie roll!

Tuna Salad on an Oopsie roll!

Most people who consider going grain-free and low-carb shudder first at the thought of giving up sandwiches. Personally, I was never a big bread eater (wheat snuck into my food in other ways!) but there is no denying the convenience of being able to pick up a juicy burger layered with toppings! There are recipes out there that use almond flour, which are good… but some people don’t have easy access to specialty flours. Enter… the Oopsie Roll!

I will say straight away that this was NOT my invention. However, it’s such a great basic substitute for bread that I wanted to share it with you, just to make life easier for you! I was introduced to these by an online friend, and once I started googling, I found many recipes for them. The basics ingredients are eggs, cream cheese, cream of tartar, a little sweetener, pinch of salt, and some seasoning like garlic powder if you’d like them to be savory. The eggs need to separated and the whites beaten with cream of tartar until stiff… then beat the egg yolks, cream cheese, sweetener, salt and any seasoning you’re using… then fold whites into yolk mixture…

Large rectangluar Oopsie on parchment.

Large rectangular Oopsie on parchment. We’ll be cutting this into square burger buns for dinner tonight!

One of the best things about oopsies, is that you can shape them virtually any way that suits your needs. I have used bun pans for individual small buns; spread them into circles on a parchment-lined baking sheet for larger buns; spread a solid rectangle onto a parchment covered sheet and then cut them into square buns (my son uses them for peanut butter sandwiches) or larger pieces to use as wraps; baked them in large circles using a springform pan lined with parchment.

Whatever you decide to do, just make sure that you make them thick enough (about 1/’2″ or so) so that they are durable … and be careful of how long you cook them to preserve the flexibility. Many of the recipes I’ve found call for baking them about 30 minutes, mine usually come out after 20. I do have a convection oven, so that is likely a factor as well… so you will have to judge for yourself.

 

 

Enjoy your Oopsies!

 

Here are some Oopsie recipe links for you:

Large round Oopsie...

Large round Oopsie… why? I don’t know yet! 

From Your Lighter Side
On Food.com

I think this might be the original recipe link by Cleochatra… but I’m not quite sure! Apologies, as I like to give credit where credit is due 🙂

 

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Pumpkin Maple Spice Muffins {Grain free!}

Grain-Free Pumpkin Maple Spice Muffin with Cream Cheese Frosting

Grain-Free Pumpkin Maple Spice Muffin with Cream Cheese Frosting

 

These are moist, tender and full of flavor…
and best of all, no grain or gluten in sight!!!

Fall has officially begun, and the yearning for pumpkin flavored warm yummy goodness isn’t going to be derailed by our grain-free lifestyle! These pumpkin muffins are a cinch to make, and are a treat with a nice hot cup of coffee after spending the afternoon in the autumn sun, or on cool fall evenings. The maple extract is completely optional, but it added a nice depth of flavor to complement the pumpkin. The topping is also optional, but the slight crunch from the pecans was delicious.

Grain free pumpkin muffins fresh from the oven. A nice rise and crunchy topping make these hard to resist.

Grain free pumpkin muffins fresh from the oven. A nice rise and crunchy topping make these hard to resist.

 

After searching the net for grain-free pumpkin muffin recipes, I decided to take a bit from several and just give my own version a try. As luck would have it, these turned our great the first time around (AND the second!) My son can’t believe how delicious these taste, and at 4-5g net carbs per muffin, they are low-carb and Wheat Belly compliant!

Simply mix all ingredients together at once.

Simply mix all ingredients together at once.

Pumpkin Maple Spice Muffins

  • 2C almond flour
  • 2Tb coconut flour
  • 2/3C canned pumpkin (unsweetened)
  • 3 eggs
  • 1/4C cashew butter (or almond butter)
  • 1tsp baking powder
  • 1/2tsp salt
  • 1/2tsp baking soda
  • 2 tsp cinnamon (or 1Tb pumpkin pie spice;
    omit cinnamon, ginger and nutmeg)
  • 3/4tsp ginger powder
  • 1/4tsp nutmeg
  • 1/2tsp maple extract (optional)
  • 4Tb Swerve (or sweetener of your choice)
  • 20 drops liquid Stevia
  • 3Tb coconut oil (melted) or butter
  • 1Tb vanilla extract
  • 4-6Tb heavy cream
Pumpkin Maple Spice Muffins, au naturel!

Pumpkin Maple Spice Muffins, au naturel! So tender and moist.

Pecan Topping (optional):

  • 1/3C chopped pecans (or walnuts)
  • 1-2 Tb butter, melted
  • 1Tb Swerve sweetener
  • pinch of salt

Cream Cheese Frosting (optional):

  • 4oz softened cream cheese
  • 1Tb Swerve
  • 1tsp vanilla extract
  • 1/3C heavy whipping cream, whipped
  • 6 drops liquid Stevia

Directions:

  1. Heat oven to 350°. Line muffin pan with paper liners.
  2. Mix together all ingredients and fill muffin liners.
  3. If desired, top with nut topping (mix all ingredients together.)
  4. Bake 15 minutes, rotate pan, and bake another 10 minutes for a total of 25 minutes.
  5. Remove and allow to cool. If desired, top with butter, cream cheese frosting (fold together all ingredients) or lightly sweetened whipped cream.
Grain-free Pumpkin Maple Spice Muffin

Grain-free Pumpkin Maple Spice Muffin; Simply delicious!

 

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Cinnamon Almond Snack Cookies {Grain Free, Vegan, Low Carb}

You know those roasted cinnamon almonds you find at festivals? The ones that make your mouth water just smelling them… but you know they are loaded with sugar and carbs, so you just pretend that smelling them is enough?

Well, you don’t have to fake it anymore! When these cookies were baking, my kitchen smelled just like cinnamon almonds, mmmm. They are made with almond butter and almond flour, as well as sugar substitutes to keep the carbs low. In fact, the carbs are SO low, that I added 70% dark chocolate, and they are still only 2.6g net carbs per cookie. No guilt or grain here!

I found that the dough was a bit sticky feeling, and slightly oily as I shaped the balls, but it turned out nicely. I tested a few different types in the batch I just made… one plain, cross-hatched like peanut butter cookies, one with chocolate pressed into the center, and one with chocolate and toasted almonds. No surprise that I liked that last version the most! I also sprinkled just a little large-flake kosher salt on them at the very end to set the chocolate off. If you like a mildly sweet cookie, I would start with the lower amounts of sweeteners, if you like it sweeter, adjust to your taste. I like mine a little less-sweet, as my tastes have changed over the past months. This is a slightly chewy, medium-dense cookie, pretty filling.

I’d also like to note that this is the first recipe that I have made with the blanched almond flour that I just bought at our local bulk store (Countryview for those in my area!) and so far I like it! The grind seems similar to the flour from Nuts.com, and the price is $4.79 per pound.

Cinnamon Almond Snack Cookies

  • 1/2 C almond butter
  • 1 tsp cinnamon
  • 2 Tb coconut oil (or butter if you prefer)
  • 2-3 Tb Truvia (I used 2)
  • 1.5 tsp vanilla extract
  • 1 egg
  • 1/2 tsp salt
  • 1 C almond flour
  • 2-3 Tb powdered erythritol (I used 2)
  • 1/2 tsp baking soda
  • 5 Dark chocolate squares (optional) or vegan chocolate
  • toasted almonds (optional)
  1. Preheat oven to 350. In a large bowl, combine first 6 ingredients and mix well.
  2. Sift together almond flour, erythritol, baking soda and salt, and add to almond butter mixture.
  3. Drop by tablespoonfuls onto cookie sheet lined with baking parchment.
  4. Flatten balls into discs with your fingers. Wet fingers slightly if the dough is too sticky.
  5. If using chocolate squares, chop each square into 4 quarters, and press one piece into each cookie.
  6. Bake for 3 minutes, and then remove from oven if using toasted almonds.
  7. Place nuts on top of the chocolate, rotate pan, and return to oven for 5-8 minutes for a total cooking time of 8-11 minutes.
  8. Remove from oven and cool on a wire rack.
    Makes about 20 cookies. 1.6g net carbs per cookie plain, 2.6 per cookie with chocolate pieces.

 

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Sundried Tomato Basil Crackers with Almond Flour

Sundried Tomato Basil Almond Flour Crackers.

We haven’t had almond flour crackers in a while, so today I was thinking that I wanted to experiment with a different flavor combination. What came to mind was sundried tomato and basil, which is a classic pairing that we used to enjoy when we made home made bread (I know, I know… banish the thought!) The result was delicious! I also included homemade gomasio (sesame salt), since I just made a batch earlier today. This is a slightly chewier cracker than the ones I have done before that include shredded cheese, but very tasty and satisfying. They are super simple to make, I hope you enjoy!

Combine all ingredients in food processor.

 

Place dough between sheets of parchment, and roll out to 1/8″ thick

Cut into shapes, sprinkle with gomasio and bake per recipe instructions.

Remove from oven and cool on wire rack. Don’t they look yummy?!

Sundried Tomato Basil Almond Flour Crackers

  • 1 C almond flour
  • 1 Tb olive oil (or coconut oil)
  • 2 Tb water
  • 1/4 C sundried tomatoes, finely chopped
  • 2 tsp gomasio (or 1/4-1/2 tsp salt to taste)
  • 2 tsp dried basil
  • 1 tsp garlic powder
  1. Heat oven to 325.
  2. Combine all ingredients in a food processor and combine until the mixture comes together.
  3. Form dough into a ball and flatten between 2 sheets of baking parchment.
  4. Using a rolling pin, roll dough evenly until about 1/8″ thick.
  5. Leaving the dough on the parchment, smooth out the jagged edges, and cut the crackers into squares or rectangles, whichever you prefer. (If desired, sprinkle with more gomasio before baking.)
  6. Gently separate crackers, keeping them on the bottom parchment, and bake for about 6 minutes.
  7. Remove from oven, carefully turn each cracker over, and put back in oven for an additional 4-6 minutes. Watch crackers carefully, as almond flour can burn easily.
  8. Remove to wire rack to cool.

Serve with cheese or toppings of your choice. We used extra sharp white cheddar today.

 

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Celebrate National Cheesecake Day and Blueberry Season with a Low Carb, Grain Free Treat!

 

Cheesecake Bars with Blueberry Sauce

Blueberry Harvest

Happy National Cheesecake Day! Woohoooo!

OK, I honestly had no idea that there was such a day until I saw a few posts about it this morning on Facebook 😉 but as luck would have it, I had already baked low carb cheesecake bars this morning to have when my parents come over for dinner this evening. My cheesecake was inspired not by a national day for decadent desserts, but rather by wanting to celebrate our bountiful blueberry harvest. My husband and son and I went picking this past Saturday, and since the weather was so perfect (75, sunny and breezy) we ended up with 20 pounds of berries before we realized it!

This is an easy-peasy recipe. I promise.

I start with the same almond flour crust that I used in the raspberry streusel bars and the frozen raspberry cheesecake bars. Then I added a layer of cheesecake batter that I zipped up in the food processor. Super simple. Add to that a blueberry topping that consists of a few cups of blueberries simmered down on the stove until they thicken up, and sweetened with a couple tablespoons of erythritol. Delish!

Low-Carb Cheesecake Bars with Fresh Blueberry Sauce

Crust Layer:

  • Cheesecake out of the oven2C blanched almond flour
  • pinch of salt
  • 2T butter (or coconut oil )
  • 1T vanilla extract
  • 1T water
  • 1 tsp Truvia or other sweetener

Make the crust: blend all crust ingredients together in a food processor. Line a 9″ by 9″ baking dish with parchment and press crust mixture firmly into pan. Bake for 20 minutes at 350 (I turn my pan halfway through baking.) Remove from oven and set aside.

Cheesecake Layer:

  • 12oz cream cheese, softened (1 1/2 packages)
  • 1/2C sour cream
  • 1T vanilla
  • 2 eggs, beaten
  • 4Tb erythritol
  • Zest of one lemon

Make cheesecake filling: In a stand mixer or food processor, beat softened cream cheese until smooth. Add sour cream and beat to combine. Add eggs one at a time, beating after each addition. Add vanilla, zest and erythritol and beat (on medium) until well-combined, but not whipped. Pour over crust and smooth out. Bake for 20 minutes, I turned pan halfway through baking to ensure even cooking. Remove and let cool completely. 12 servings, Less than 4 carbs per piece before adding topping.

Cut into serving size pieces and top with your choice of low carb toppings or just have plain.

Topped with fresh blueberry sauce

Blueberry Sauce

The blueberry sauce was made by simmering 2 C of fresh blueberries for 30 minutes or more, stirring occasionally, until the sauce is thickened and syrupy. I then stirred in about 2 Tb of erythritol to add a little sweetness. Cool and spoon over cheesecake bars to serve.

 

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“Candy Onion” French Onion Soup and {Grain Free} Flaxseed Meal Croutons

One of the things that we’ve always done, but that we enjoy even more now that we are low carb, is our Saturday morning trip to the Farmer’s Market in our small rural Michigan town. There are always such wonderful choices and sometimes there will be unexpected things to try among the fresh red tomatoes, green cukes, purple cabbages and farm fresh eggs. This week I bought a giant “Candy” onion. These things are just HUGE!! Seriously, it was *bigger* than a softball (unfortunately I forgot to take a pic first, but I did find one online at Jungseed.com just to show you the size. You can order seeds if you would like to grow your own!) It was so beautiful that paying $1.50 for one didn’t seem outrageous. From the second I hefted it into a bag, I knew that it was destined to become French onion soup, mmmm!

Since you all know that we are grain free, you may be wondering how I’ll pull off a REAL and indulgent French onion soup without including toasted French bread or croutons to hold up all that gooey cheese. Well, I wondered too! So, I decided to make a bread from ground flax seeds. It’s sort of foccacia style, more flat than a regular loaf of bread. After baking it up, I cubed some of it, spread it out onto a baking sheet with a little olive oil and garlic salt and toasted it up some into faux-croutons. I knew that it would make a bowl of soup even more filling than usual, but the flax meal (and coconut oil) in the bread are such healthy alternatives that I was excited to give it a try.

I am including the recipe for the soup I made as well as the flax bread. There are so many varieties of onion soup out there, and I have tried a lot of them… that I now just go with what I have on hand to determine the types of onion and whether I use red wine (I used Chuck’s Hard Cider instead today.) I usually include at least one variety of sweet onion, such as a Vidalia, and also sometimes use red onions or even jarred cocktail onions to mix things up a bit. This time I used just the Candy onion along with a hefty dose of garlic for flavor and all the wonderful health benefits. I hope that you are able to find a Candy Onion so you can try this version, but I think that most of the French Onion Soup recipes out there are naturally grain-free except for a few that might include some flour, which can easily be omitted. The choice of cheese is up to you, but we have used provolone as well as Swiss…. however, this time it was yogurt cheese that we purchase at the local bulk food store, which was very mild.

“Candy Onion” French Onion Soup

  • 4 Tb butter
  • 1 giant candy onion sliced into 1/4″ rings (or 4 medium onions)
  • 6 cloves garlic, sliced
  • 1 tsp salt (or to taste)
  • 32 oz beef broth
  • 32 oz chicken broth
  • 1 Tb Worchestershire sauce
  • 1 Tb Balsamic vinegar
  • 1/2 C Chuck’s Hard Cider (or red wine)
  • 1 Tb dried parsley
  • 3-4 sprigs of thyme, tied
  • 2 bay leaves
  • Croutons and cheese if desired

In a stock pan over medium/low heat, melt the butter and slowly cook the onions, garlic and salt until tender and almost gooey. This is best done slowly, stirring frequently, for 30-40 minutes.

Add the broth, worchestershire, cider and herbs and simmer another 20 minutes or so. Add the vinegar and remove thyme and bay leaves. Serve in bowls with croutons and top with sliced cheese, melted under the broiler.

Candy Onion Soup

Flax Seed Bread (For Croutons)

  • 2 C ground flax seed
  • 1 Tb baking powder
  • 1 tsp salt
  • 1 Tb erythritol (or sweetener of choice)
  • 5 eggs, well-beaten
  • 1/2 C water
  • 1/3 C coconut oil
  • 1 Tb dried thyme
  • 1 tsp garlic powder
  • ground pepper to taste

Heat oven to 350. Combine dry ingredients in a large bowl and combine well using a whisk. Add eggs, water and oil, combining completely. Stir in seasonings. Let sit for a couple minutes to thicken slightly. Grease a baking pan with butter (I used a 9″ by 9″ stone baking dish.) Spread batter evenly and bake for about 20 minutes.

To make croutons: Cut bread into 1/2″ cubes and spread on a baking sheet. Spray with olive oil spray and add seasoning if desired (I used garlic salt.) Bake at 275 for another 20 minutes, stirring the pan occasionally to dry them more evenly. Because the egg content is so high, these will not be the dried out and hard croutons that you might be used to, but they will work well for holding up the cheese on the French Onion soup.

 

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Chocolate Chip Cookies with Almond Flour {Grain free and Low Carb!}

Almond Flour Chocolate Chip Cookies

Even those of us enjoying a grain-free and low-carb lifestyle have a hankering for a classic treat from time to time! The trick is to minimize the damaging ingredients (such as grains and sugar) and maximize the flavors. Almond flour is a natural fit for this recipe, as the nuttiness matches well to the dark chocolate. To keep the carbs low, be sure to get chips with as high of a cocoa content as possible, aiming for 85% (you may even want to buy a dark chocolate bar and break into small pieces.)  As many of us also have children and teens in the house (not to mention husbands!) it’s helpful to be able to provide “sweets” that make them feel a little more normal, while knowing that we are supporting good health at the same time!

I adapted this from a recipe from the extremely talented Elana, and you can find it here on her blog. The changes I made were to switch away from grapeseed oil, as it’s not compliant with the Wheat Belly eating plan, and to switch out the agave syrup as well, for the same reason. Hope you enjoy these as much as we do!

Baked on ParchmentAlmond Flour Chocolate Chip Cookies

  • 2 1/2 C blanched almond flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 C healthy oil (I used half butter and half virgin coconut oil)
  • 1 Tb vanilla extract
  • 1/2 C powdered erythritol
  • 1/2 C dark chocolate chips
  • 1/4 chopped walnuts (optional)
  1. Preheat oven to 350. In a large bowl, mix together dry ingredients.
  2. In a medium bowl, mix together wet ingredients. If you are using butter and/or coconut oil, be sure they are melted into liquid form.
  3. Mix the wet into the dry, combine completely. Fold in chocolate chips and nuts (if using.)
  4. Place in flattened circles on a parchment-lined sheet, using about 1 Tb per cookie.
  5. Bake for about 7 minutes, or until the edges are browned. The original recipe suggests 7-10 min, but they get dark very quickly, so do keep an eye on them.
  6. Remove whole sheet of parchment to a wire rack to cool, or set the entire pan in a safe place to cool. If the cookies are moved before they cool 10-15 minutes, they will crumble and fall apart. They firm up as they cool though. Makes 18 cookies.

Note: Made with 60% cocoa Ghirardelli chocolate chips, there are about 4.4 net carbs per cookie. If you use a higher cocoa chocolate chip, you can get that number even lower.
***Adding an egg is optional, if you would like. It does help the cookie hold together a little easier, but I think it makes it a little softer. Great either way!

Gooey Goodness

 

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Socca Saga! Or Chickenpea Flat Bread Pizza Crust (tried and tried again…)

Socca pizza is new to me, but I think I may be on the tail-end of this trend, as I found numerous recipes and blog entries about this flatbread style pizza made from chickpea flour. The quest for socca actually started out as a quest for a good grain free pizza crust recipe using garbanzo bean flour, as I scored a nice bag of organic at a local bulk store, and was interested in using it in recipes. Chickpea flour is one of the healthier alternatives on my flour chart, because it is low in net carbs and has a decent amount of fiber and protein.

This is the “flopped” version. Still delicious!

The concept of this crust is pretty simple, but it took me a couple tries to get a pan that cooperated with my intentions 😉 The recipes that I found all called for a cast iron skillet, but the only cast iron one I have is enameled, and unfortunately it didn’t work the way I had hoped. The flatbread wouldn’t come loose from the bottom to be flipped, so I ended up broiling it for a couple minutes to get the top set before adding toppings and baking it. It turned out more like a pizza casserole, but my son was totally thrilled with it, and thought it tasted like lasagna!

 

 

The next attempt was MUCH better (at least in terms of making a flippable crust), as I used a stainless steel Cuisinart skillet that I have had for ages (it is really heavy and beautiful); it was a garage sale score for just a few dollars! I have been very lucky to combine retail purchases with amazing finds at thrift stores, garage sales, and flea markets to help outfit my kitchen with the essentials (and NON essentials as well!)

 

Basil fresh from the garden

Basil and Mozzarella

For toppings, use whatever you wish that fits into your dietary plan. I love tomato sauce, but am careful to choose those that are low in carbs. Organicville Gluten Free tomato basil sauce has only 6g of  carbs per serving, while many others are well into the teens… so be sure to read labels! I love garden fresh basil on pizza, so I combined chopped basil with the mozzarella cheese to be sure the flavor was infused into every bite!

 

Tomatoes on my half!

Socca Pizza Crust (Chickpea)

  • 2/3 C chickpea flour
  • 1/2 tsp salt
  • 1 C cold water
  • 1 Tb olive or coconut oil
  • optional: add seasonings such as garlic powder, cracked pepper and dried herbs
  1. Mix all ingredients together and let sit for 30 minutes, then whisk in the oil. The batter will be relatively thin.
  2. Batter

    Heat skillet over medium/high and grease well with oil (I used coconut oil.)

  3. While skillet is heating, also preheat oven to 400 degrees.
  4. Gently pour the batter into the pan in a round shape, smoothing out if needed. It’s best to do this quickly, as the batter will begin to cook as soon as it hits the heated surface.
  5. As the edges start to get set, I worked a sharp spatula underneath to keep it from becoming too stuck. When the edges are browned and it seems set (a few minutes), carefully flip. I used two spatulas to make this easier.
  6. You can bake on the same pan if it is oven proof, or transfer to another baking sheet. Add whatever toppings you desire and bake until the cheese is melted and starting to brown.

Delicious with crispy edges!

 

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Recipe: Frozen Raspberry Cheesecake Bars {Gluten Free}

How would you like a decadent frozen treat that adds up low in carbs, but high in taste and satisfaction? Just in time for the holidays? I used my 9″x9″ square stone baking dish for this, and cut it into 20 bars. By my calculations, following this recipe, that is under 4g of carbs per piece! Guilt-free and perfect timing for your 4th of July celebrations.

It seems that lately, I’ve been focusing a lot more on information about the wheat free, low carb lifestyle, than I have about the food! Trust me folks, I am still cooking and baking… and taking pictures and writing notes, but with summer so busy, I haven’t had as much time to pass the recipes along to you! Well, sometimes it just takes something REALLY special to break a pattern, and this recipe is it! MMMMM.

I had been thinking for a while that the crust recipe in Raspberry Streusel Bars would be a fabulous cheesecake crust, and that became the first layer in these yummy bars. Made with almond flour, butter and Truvia, it makes for a delicious cookie-style crust that stands up well to the other ingredients. Layer 2 is all about cheesecake! Rich and thick, it gives the real substance to this treat. The 3rd layer is where the raspberry comes in, though you could certainly change this up with your favorite flavors or experiment. Top it all off with a layer of sweetened whipping cream, and you have an amazing summer treat. While serving it chilled would be great, frozen was fabulous!

And don’t fret….. it may seem like a long list of ingredients at first glance, but you will notice that several of the ingredients (whipping cream, sour cream, vanilla, sweeteners) are used in more than one layer. It was just easier to list them separately for assembly purposes.

Frozen Raspberry Cheesecake Bars

Crust Layer:

  • 2C blanched almond flour
  • pinch of salt
  • 2T butter (or coconut oil )
  • 1T vanilla extract
  • 1T water
  • 1 tsp Truvia or other sweetener

Cheesecake Layer:

  • 8oz package cream cheese, softened
  • 1/2C sour cream
  • 1T vanilla
  • 2 eggs, beaten
  • 4Tb erythritol

Raspberry Layer:

  • 1/2 C heavy whipping cream
  • 1/4 C sour cream
  • 1T erythritol
  • 1C Smucker’s low sugar raspberry preserves

Whipped Topping:

  • 1/2C heavy whipping cream
  • 2 tsp Truvia
  • 1T vanilla

1. Preheat oven to 350 degrees.

2. Make the crust: blend all crust ingredients together in a food processor. Line a 9″ by 9″ baking dish with parchment and press crust mixture firmly into pan. Bake for 15 minutes (I turn my pan halfway through baking.) Remove from oven and set aside

3. Make cheesecake filling: In a stand mixer, beat softened cream cheese until smooth. Add sour cream and beat to combine. Add eggs one at a time, beating after each addition. Add vanilla and erythritol and beat (on medium) until well-combined, but not whipped. Pour over crust and smooth out. Bake for 20 minutes, turned pan halfway through baking to ensure even cooking. Remove and let cool completely.

4. Make raspberry layer: Whip the cream until it begins to get stiff. Add sour cream, and erythritol and beat to combine. Fold in the raspberry preserves. Spread over the cooled cheesecake layer. Chill for 15 minutes to firm up.

5. Make the topping: Whip the cream on medium high until soft peaks begin to form. Add vanilla and Truvia and continue whipping until firm. Spread over raspberry layer. Chill or freeze completely before serving. Cut into 20 bars. (Tip, To cut while frozen, I scored the top and then used my food blade to press through.)

Makes 20 servings; 4g carbs each.

 

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Super Moist Orange Cake (GF) Recipe Review

Super Moist Orange Cake (GF) Recipe Review

Life has been so busy now that S.U.M.M.E.R is officially here… along with yard and garden work, my son being off school, and the fun things to do as well! I haven’t taken the time to post as much as usual, and I do need to get to work on fixing that!

This orange cake is wonderfully moist, a definite must-try!

I am always on the look out for good almond flour recipes, as that has certainly become my favorite flour to work with on a gluten free diet. This recipe is basically a review of one posted by Elana on her gluten free baking blog. (Hers was a twist on a recipe that Nigella featured, and who knows where it came from before that!) Apparently Starbuck’s had a version of this cake in their shops as well, though not sure if it is still available. Once you try this, you will know why this recipe has made the rounds!!! It is delicious, orangey, and seriously moist! Like really, really, wonderfully moist. I may add a glaze when baking it for company or an event (dark chocolate? orange vanilla? cashew cream?) BUT, it absolutely doesn’t need a topping at all.

I normally tweak and adjust recipes depending on what mood strikes me and which ingredients I have on hand, however, I actually followed this one exactly! I know, I was shocked too, hehe. BUT, it was perfect as is! I am so glad that I didn’t alter it to begin with, because now I have a few ideas brewing as to how I can use this recipe as a base for other concoctions.

Boiling oranges for this recipe was a new idea to me, and the results were amazing!

I can’t say that I have ever boiled oranges before, so that was definitely something new to add to the cooking repertoire. My oranges were smallish, so I used 2 1/2 instead of the 2 that the recipe called for. Agave is new to me as well, and was terrific in this recipe. I imagine that honey would be a fine substitute, but the glycemic index of agave is much lower, so I chose to stick with Elana’s version. Also, I used a spring form pan, and greased it with coconut oil, then dusted it with rice flour in order to keep the cake from sticking. I did refrigerate the leftovers, and the cake is fabulous a day or two old, and delicious cold as well. I hope you try it and enjoy as much as we did!

And if you missed the link above, the recipe is HERE.

I baked the cake for 40 minutes instead of 45-50, and as you can see the outside is slightly dark, but not burned. It didn’t seem to affect the taste.

 

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