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Category Archives: Bread and Baked Goods

Chocolate Cake for Breakfast?! Low-carb, Easy Variations on the MIM (muffin in a minute/microwave)

Chocolate Cake for Breakfast?! Low-carb, Easy Variations on the MIM (muffin in a minute/microwave)

 

Hot Chocolate MIM!

Hot Chocolate MIM!

It’s been FAR too long (again) since I’ve written, I KNOW! Life is busy, which is a huge part of it… and I’m sure that’s not surprising to anyone 😉 What might be more surprising is that I just haven’t been cooking or baking very much at all! I have been off wheat since March, which is 9 months now, and I have to say that never in my life has my interest in food and appetite been lower! I still enjoy and focus on HEALTHY foods, but the urgency of meals has just sort of faded away… if it wasn’t for feeding a teenager, I doubt I would be in the kitchen at all these days. We eat plenty of salads, grab quick snacks of cheese, nuts or veggies and call it good quite often.

(Now you are wondering, WHO IS THIS WOMAN??)

I want to reassure you though, that I am still as enthusiastic as EVER about being free from wheat and its terrible inflammatory effects, weight issues and health consequences. My husband and I meet new people all the time who are interested in this way of eating (maybe some of our new friends are reading right NOW!), and we are more than happy to fill them in on our transformation! I kind of look at this blog as my pet charity, because it’s not something I do to create an income (unfortunately), but I do it because I am passionate about educating people and providing them with the resources to try this lifestyle on for size and see if it helps them with those stubborn weight issues as well as other chronic long term problems.

Today I am posting a favorite recipe for a MIM… muffin in a minute, or muffin in a microwave. If you google the term, you will likely find all sorts of variations on this theme. I didn’t invent this by any means, and it’s been around for awhile… it is one of the staples around here for hot breakfast, especially for my son, he LOVES these.

The great thing is that this breakfast sticks with him and fills him up because he is getting a whole egg, a handful of almonds and some healthy fat, all in one DELICIOUS piece of cake! WIN/WIN baby!!! Oh, and I have no problem whipping it up at 6:30 am when my eyes are still half-closed, before I’ve even had coffee 😉 Pretty key for a staple weekday breakfast recipe!! 

You can fool around with the recipe and get all sorts of wonderful variety, it really is a very forgiving concoction. This particular version is a result of going back and forth with a friend of mine to tweak a chocolate MIM. I used some flax in mine, and she omitted it… and my son preferred it like this, all almond flour. She wins!

This one happens to be chocolate (oh believe me, it’s YUMMY!) I will give you the recipe that I am using right now, but after I will also give you some suggestions for tweaking this to your liking and mood!

 

HOT CHOCOLATE CAKE (MIM)

  • 1 large egg
  • 1-2 TB mayonnaise
  • 4 TB almond flour
  • 2 tsp sweetener (or to taste, I used Truvia)
  • 1/2 tsp baking powder
  • 1 TB dark cocoa
  • pinch of salt (optional)
  • optional add-ins: 1TB dark choc chips, 1TB chopped walnuts or pecans

Mix all ingredients together in a flat-bottomed cereal-sized bowl until well combined. (The ones I use are about 5-5.5″ in diameter) Microwave for 2-2.5 minutes (depending on your microwave.) Remove, loosen the edges with a knife, and flip out onto a plate. (Be sure to scroll down to the bottom, past the pictures, for some alternative ingredients!)

I usually top with a pat of butter and a little Truvia, and presto! You have warm, delicious (low carb) chocolate cake. If we are having this as a desert, I top with a little whipped heavy cream. For us, one is enough to split as a desert serving, but for breakfast my son easily polishes off a whole one.

MIM batter, ready for the microwave.

MIM batter, ready for the microwave.

After nuking for 2.5 minutes.

After nuking for 2.5 minutes.

Flipped onto a plate, with a pat of butter and a little sweetener... YUMMY!

Flipped onto a plate, with a pat of butter and a little sweetener… YUMMY!

NOW, if you want to change things up, here are some suggestions:

  • Use coconut oil in place of mayonnaise. I usually do this for mine.
  • Use half almond flour and half ground flax. It will be a bit softer, more like a baked pudding. I prefer golden flax over the brown flax, but you can experiment and use whichever you have or like.
  • Add a TB of heavy cream and/or softened cream cheese for a different consistency.
  • Omit cocoa and add a few blueberries and a dash of cinnamon, or sliced strawberries.
  • Add 1-2TB of pumpkin puree and a tsp of pumpkin pie spice! This is delicious. I’ve done it by omitting the cocoa, and with keeping the cocoa. Both are great. When adding pumpkin, I sometimes have to increase the cook time.
  • Add 1/4 mashed banana, a little vanilla and walnuts, omit cocoa or not.
  • Omit sweetener and cocoa, sub 1TB of the almond flour for flax or buckwheat flour, add any seasonings of your choice (such as a little garlic powder, salt, pepper, herbs) and once cooled, slice in half and use as sandwich bread.

You can see by now that this is an extremely versatile recipe, and I am sure than you can think of all sorts of ways to make this recipe your own by adding, omitting and tweaking! I hope you enjoy and that this addition to your recipe arsenal makes this way of eating a little easier for you, and gives you some more ideas for breakfast and dessert!

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Guilt-free Chocolate! Brownie Nut Energy Bars {Grain-free, Low-carb}

Grain-free Brownie Nut Bars

Grain-free Brownie Nut Bars layered between parchment

These bars are a happy combination of deep chocolate flavor, a touch of saltiness and a blend of nuts and seeds. Perfect for a small, filling snack or to sate your craving for chocolate on a low-carb diet! They are mildly sweet, so if you prefer a stronger dose of sweetness, you can adjust the recipe accordingly. The nuts, eggs and flax help by providing natural dietary fat and protein, while the chocolate, coconut and seeds make it a satisfying treat. If you are missing one of the seeds or nuts, feel free to substitute or omit as desired.

Grain-free Brownie Nut Bars

Grain-free Brownie Nut Bars

 

Brownie Nut Bars {Grain-free, Low-carb}

  • 1C raw cashews blended with 1Tb coconut oil to make smooth cashew butter
  • 4 whole eggs
  • 4Tb Truvia (or preferred sweetener)
  • 1/4tsp kosher salt
  • 4Tb Coconut oil (I used Nutiva virgin)
  • 1Tb vanilla

    Chopped chocolate chips

    Chopped chocolate chips

  • 2C almond flour
  • 1/2C golden flax meal
  • 1C flaked coconut, processed slightly
  • 1/2C walnuts, chopped
  • 2Tb chia seeds
  • 2Tb sesame seeds (I used white and black seeds)
  • 2Tb cocao nibs
  • 4Tb dark cocoa powder
  • 2/3C chocolate chips, coarsely ground
  • 1/3C Swerve (or preferred sweetener)

Directions: Preheat oven to 325 degrees. Line baking dish (9″ by 13″) with parchment and butter lightly. Combine first 6 ingredients in a food processor until smooth. In a large bowl, combine remaining ingredients and mix completely. Add the egg mixture into the dry ingredients, mixing thoroughly until a sticky dough/batter is formed. Press into lined baking dish and distribute evenly. Sprinkle additional chocolate chips over top and lightly sprinkle with kosher salt. Bake for a total of 20 minutes, turning once halfway through baking. Makes 32 brownie nut bars. Store in sealed container in refrigerator or wrap tightly and freeze.

Egg mixture and almond flour mixture

Egg mixture and almond flour mixture. The dry ingredients look a lot like DIRT! 🙂 

 

Combining wet and dry ingredients

Combining wet and dry ingredients

 

Pressing batter into parchment-lined pan

Pressing batter into parchment-lined pan. You can see the great texture from the seeds, nuts and coconut.

 

Brownie Nut Bars pulled from the pan whole, to cool.

Brownie Nut Bars pulled from the pan whole, to cool. Cashew Sandies in the upper left! 

Brownie Nut Bars, cut and ready to be stored.

Brownie Nut Bars, cut and ready to be stored.

 

 

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Cashew Sandies {Grain-free, Sugar-free, Egg and Dairy-free}

Grain-free Cashew Sandies

Grain-free Cashew Sandies

 

These Cashew Sandies are my take on a traditional Pecan Sandie that I often baked at the holidays. The cashews do a wonderful job of standing in for the sweetness of pecans in this recipe, and it’s a good thing I made them small, as they are quite rich! It’s a lightly sweet cookie, much like a shortbread.

There are times when recipes take lots of tweaking and fussing, and other times where they are the result of happy experimentation… this is the latter  😉  I was using lovely raw cashews to make cashew butter for a brownie recipe (that I will be posting soon), and after processing about a cup of raw cashews to the point of being finely ground, I added 1Tb of Nutiva coconut oil and continued to process until the mixture came together as a “nut butter”. One thing that I noticed right away, was that the texture of the cashew butter was smooth and very similar to the finished dough for pecan sandies… so I added a few more ingredients to add bulk, lift and flavor, and the following recipe is the result. I’ll be adding them to my holiday baking this year, and I hope you do too!

Note: I would normally sift powdered sugar over the top of a pecan sandie, but I didn’t have any powdered Swerve or erythritol on hand, so I just sprinkled a little granulated Swerve on top. Next time I make them, they will definitely look more festive!

Cashew Sandies

  • 1C raw cashews finely ground into nut butter
    with 1Tb coconut oil added for smoothness
  • 1/2 tsp baking powder
  • 3Tb Swerve sweetener (or your choice to taste) plus more for sprinkling
  • 4Tb almond flour
  • 1tsp vanilla extract
  • 1Tb Nutiva virgin coconut oil (can use refined or butter in its place)

Directions:
Preheat oven to 325 degrees. Line baking sheet with parchment paper. Using a food processor, combine all ingredients until a soft dough forms. (I made the cashew butter in the food processor and then added the remaining ingredients.) Form into 1” balls, and flatten slightly on baking parchment. Bake for 12-15 minutes, until the cookies are just starting to brown delicately at the edges (I turn pan once during baking.) Remove to a rack to cool. Sprinkle sweetener over the top or sift with powdered sweetener. Do not try to lift cookies from parchment until they have cooled and become more sturdy. Makes about 24 cookies.

Cashew butter made from raw cashews and coconut oil

Cashew butter made from raw cashews and coconut oil.

Slightly flattened 1" balls on baking parchment

Slightly flattened 1″ balls on baking parchment

Cooled and delicious Cashew Sandies

Cooled and delicious Cashew Sandies

Cashew Sandies: Perfect after-school treat for my hungry teen!

Cashew Sandies: Perfect after-school treat for my hungry teen!

 

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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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