Sweet and Spicy Pumpkin Bread

Sweet and Spicy Pumpkin Bread

This extremely dense and moist pumpkin bread is a delicious way to start your day and also makes a tasty snack. It will keep very well for up to a week if wrapped in plastic and stored in an airtight container.

• ¾ cup plain canned pumpkin   

• 1 teaspoon salt
• ¼ cup tahini   

• 1 teaspoon cinnamon
• 1 tablespoon canola oil   

• ½ teaspoon nutmeg
• 3 large eggs, beaten   

• ½ teaspoon ground ginger
• 1 teaspoon liquid stevia extract   

• ½ teaspoon baking powder
• ¼ cup almond meal   

• ¼ teaspoon baking soda
• ¼ cup arrowroot powder   

• ½ cup chopped walnuts

Preheat oven to 325 degrees and grease a 9 x 4-inch loaf pan. In a large bowl, combine pumpkin, tahini, stevia, and canola oil until well blended. Add eggs and beat with a hand mixer on low setting until eggs are well incorporated. Set aside.

In a separate large bowl, combine almond meal, arrowroot, salt, cinnamon, nutmeg, ginger, baking powder, and baking soda. Stir with a whisk or wooden spoon until thoroughly blended. Add in walnuts and again mix well.

Slowly add dry ingredients to wet ingredients, using hand mixer on low speed to incorporate all of the dry ingredients. Be sure to scrape any dry ingredients from the side of the bowl while mixing.

Continue to mix until all dry ingredients are incorporated, then pour batter into prepared loaf pan.

Bake on the center rack of the oven for 50 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool in the loaf pan for 15 minutes before turning out onto a wire rack to cool completely.

Serve as is or toast slices in a regular or toaster oven, and spread with whipped cream cheese.

Makes about 10 servings.

Dog treats - apple carrot bits

apple carrot bits

These apple carrot bits are a perfect size for a smaller dog or for use as training treats.

Ingredients
1 cup Apple Sauce (sugar free)
1/2 cup grated Carrot (approximately one medium carrot)
1 3/4 cup Whole Wheat Flour
1/4 cup Oats
1/4 cup Wheat Germ

Directions
1. Preheat oven to 350 degrees fahrenheit and line a baking sheet with parchment paper or a silicone baking mat
2. Mix all ingredients in a large bowl until well combined.
3. Knead dough into ball and roll onto a floured surface 1/4 inch thick and take a straight edge and score the dough horizontally and then vertically to make a grid (I used a pizza cutter). Be careful not to score the dough to completely cut through.
4. Place on prepared baking sheet and bake for 10 minutes. Cool and break into pieces, then refrigerate.

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Broccoli,cauliflower Salad

Directions

1. Mix all the veggies together.
2. You can add the dressing at this time.
3. Add your cheese, bacon,sunflower seeds and raisins just before you serve the dish or atleast within an hour of serving it.
4. Mix all together.

 

Ingredients

Nutrition

Servings 14-19 Units US

• 5 cups broccoli (cut up in small pieces the size of a nickle to a quarter. Do not use the stems.)
• 5 cups cauliflower (do the same as for broccolli)
• ²⁄₃ cup onion (or green onions)
• 2 cups cheddar cheese (shredded)
• 6 pieces cooked bacon
• ¹⁄₄ cup sunflower seeds
• ¹⁄₃ cup raisins or grapes

• Dressing

• ¹⁄₂ cup sugar
• 1 cup mayonnaise
• 1 tablespoon cider vinegar
• 1 tablespoon red wine vinegar
•  

 

 

 

pancake muffins

Cauliflower Tortillas (Paleo, Grain Free, Gluten free)

Cauliflower Tortillas (Paleo, Grain Free, Gluten free)

 

Prep time

10 mins

Cook time

17 mins

Total time

27 mins

 

Serves: 6-7

Ingredients

• ¾ a head of cauliflower riced or 2 cups riced and packed
• 2 eggs
• salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees and line a baking tray with parchment paper.
2. For these I actually rice my cauliflower slightly more fine that cauliflower rice. Toss ¾ a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it's riced measure it to make sure you have 2 cups packed.)
3. Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again then place in a dish towel and squeeze excess water out as hard as you can. (You're going to want to get out as much water as you can and be careful not to burn yourself because it's going to be very hot.)
4. Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well combined.
5. As a note it will be a little bit runny but shouldn't be pure liquid either. Spread mixture onto a baking sheet into 6 small fairly flat circles.
6. Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes.
7. Once they're done place them on a wire rack to cool slightly.
8. Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. (Don't skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste)

Panda Express Kung Pao Sauce

Panda Express

Kung Pao Sauce

COOKING METHOD:

Stir Fry

INGREDIENTS

:

• 1 lb

Boneless Chicken Thigh Meat

• 2 oz

(about 1/2 cup)

Diced Red Bell Pepper (1/2” Squares)

• 2 oz

(about 1/2 cup)

Diced Green Onions

• 2 oz

(about 3/4 cup)

Diced Zucchini (1/2” Squares)

• 2 oz

(about 1/3 cup)

Peanuts

• 8 pcs

Dry Whole Chili Peppers

• 1 Tbsp

Cooking Oil

• 3/4 cup*

Panda Express Kung Pao Sauce

*(Use 1/2 cup sauce for marinade and 1/4 cup for stir fry)

PREPARATION:

1. Dice chicken, r

ed bell peppers, green onions, and zucchini

(to size desi

red).

2. Marinade 1 lb Boneless Chicken Thigh Meat with

1/2 cup sauce. Cover and r

efrigerate for 30mins.

DIRECTIONS:

1. Heat 1 Tbsp cooking oil in fry pan or wok.

2. Stir in whole chili peppers and cook till peppers

turn dark in color.

3. Add marinated chicken. Stir fry till chicken is cooked.

4. Combine

r

ed bell peppers, g

r

een onions, and zucchinis to pan.

5. Pour ¼ cup sauce into pan. Mix well with ing

r

edients. Stir fry

till sauce slightly thickens. Do not over boil sauce.

6. Mix in peanuts. Remove promptly.

7. Ready to serve with your favorite rice or noodles

Buffalo Chicken Wing Sauce

Ingredients

• 8 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
• 8 tablespoons unsalted butter or margarine
• 1 1/2 tablespoons white vinegar
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• 1/2 teaspoon Worcestershire sauce
• salt to taste
• 2.5 pounds chicken wings

Preparation

Mix all the ingredients in a saucepan, and over low heat bring to a simmer, stirring occasionally, and then turn off.

After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.



slow cooker 3 to 3.5 hours

Buffalo Chicken Wing Sauce

Ingredients:

2/3 cup hot pepper sauce (such as Frank 's RedHot®) 1/2 cup cold unsalted butter 1 1/2 tablespoons white vinegar 2.5 pounds chicken wings

1/4 teaspoon Worcestershire sauce 1/4 teaspoon cayenne pepper 1/8 teaspoon garlic powder salt to taste

Directions:

1.

Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use. slow cooker 3 to 3.5 hours

oopsie rolls

They’re called oopsie rolls because they were first made by mistake, but what a fortunate mistake that was! Oopsie rolls are almost-zero-carb “rolls” that are flourless and gluten-free, and they are all over the low-carb blogosphere, so of course I had to try them. While not truly bread – oopsie rolls are softer and spongier and are more like a thick savory crepe in texture – they can definitely fill a void for someone who misses sandwiches, or holding a burger in their hands.
Their texture is actually fairly similar to spongy white bread or bun, and their taste is neutral, so they can go with either savory dishes (sandwiches, burgers) or dessert (just like crepes, you could fill them with whipped cream and berries). My only complaint is that oopsie rolls are on the delicate side and tear quite easily, so using them as a bun substitute for a burger is even messier than usual.

Oopsie Rolls

 

Print

Prep/Rest

20 mins

Cook time

40 mins

Total time

1 hour

 

Author: Vered DeLeeuw

Recipe type: Low Carb

Yield: makes 6 oopsie rolls

Ingredients

• Nonstick cooking spray
• 3 large eggs
• ⅛ teaspoon cream of tartar
• 3 ounces (100m grams) full-fat cream cheese, cold, cubed
• ⅛ teaspoon salt

Instructions

1. Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper and lightly spray with nonstick spray.
2. Separate the eggs, making sure no yolk gets into the whites and placing the whites in a clean, non-greasy bowl.
3. Using a clean, non-greasy electric whisk, whip the egg whites and the cream of tartar until stiff.
4. In a separate bowl, use the same whisk to whisk together the yolks, cream cheese and salt, until smooth.
5. Using a spatula, carefully fold the egg whites into the cream cheese mixture, working in batches. Work by placing a mound of egg whites on top of the yolk mixture, then gently fold the yolk mixture from under and over the egg whites, rotating the bowl, again and again until the mixture is incorporated. You want to use the folding technique because you want to keep the air bubbles intact in the egg whites.
6. Spoon 6 large mounds of the mixture onto the prepared baking sheet. Gently press with a spatula on the top of each mound to flatten just slightly.
   
7. Bake 30-40 minutes, until golden-brown.
   
8. Cool a couple of minutes on the cookie sheet, then gently transfer to a wire rack to cool completely. Store leftovers in a slightly open Ziploc bag in the fridge for a couple of days.

Notes

The original lucky mistake that resulted in oopsie rolls was made by Kimber from Your Lighter Side.

Nutrition Per Serving

Serving size: 1 oopsie roll; Calories: 91.3 Total Fat: 8.1 g Saturated fat: 3.6 g Carbohydrates: 0.8 g Sugars: 0.6 g Sodium: 124 mg Fiber: 0 g Protein: 4.2 g

Almond Flour Sandwich Buns

 

Mix all of the dry ingredients together.

perfect for breakfast sandwiches, open faced sandwiches or as a burger bun.

Ingredients

• ¾ Cup Bob's Red Mill Almond Flour
• 2 Large Eggs
• 5 Tbsp Unsalted Butter
• 1.5 tsp Splenda (optional)
• 1.5 tsp Baking Powder

Instructions

1. Combine the dry ingredients in a bowl
2. Whisk in the eggs
3. Melt butter, add to mixture and whisk
4. Divide mixture equally into 6 parts, place into a Muffin Top pan or equivalent
5. Bake for 12-17 minutes at 350 degrees (varies by oven, watch the first time)
6. Let cool on a wire rack.

Any other faux breads I should try?  Leave a comment either here or on reddit and I’ll give it a whirl and let you know the results!

Focaccia-Style Flax Bread

This flax bread makes great toast!.  Photo © Carolyn Ketchum of the great All Day I Dream About Food blog.

Updated December 20, 2014.

User Rating

I call this "focaccia" because it is baked in that style -- flat on a sheet pan, and then cut up into whatever sized pieces you want. It works for toast, sandwiches, and other bready uses. It is "rough" in texture like heavy whole grain breads. Since it isn't made with wheat, it doesn't have the same kind of grain as wheat breads, but the carb in flax is almost all fiber. Flax is very useful on a low carb diet, as well as being amazingly good for you.  Learn more about the health benefits of flax seeds.

Ingredients

• 2 cups flax seed meal
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1-2 Tablespoons sugar equivalent from artificial sweetener
• 5 beaten eggs
• 1/2 cup water
• 1/3 cup oil

• Prep Time: 15 minutes
• Cook Time: 20 minutes

• Total Time: 35 minutes

Preparation

Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.
1) Mix dry ingredients well -- a whisk works well.
2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.
3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)
4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
5) Bake for about 24-28 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.
6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.
Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.
Interested in resistant starch ? Try Flax Bread with Resistant Starch

User Reviews Reviews for this section have been closed.

User Rating:

None

Great basic recipe! I added some Italian herbs and a bit of parmesan cheese to it and it was very good. Next time I will probably add some more flavor to it in the way of more herbs, etc. As an experiment I put some thinly sliced cheddar cheese layed on top of a slice and microwaved til it melted. That was delicious!!

source:  http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm

Greek Frittata with Feta and Dill

Ingredients

	2 spray(s) cooking spray
	1 medium uncooked onion(s), chopped
	2 cup(s) regular egg
	2/3 cup(s) crumbled feta cheese
	1 Tbsp dill, fresh, minced
	1/2 tsp kosher salt
	1/8 tsp black pepper

	did not add - 5 oz fresh spinach, baby variety
	did not add - 1/2 cup(s) roasted red peppers (packed in water), well-drained, diced
	did not add - 2 medium plum tomato(es), seeded and diced

 

 

Instructions

• Preheat oven to 350°F.
  
• Coat a 10-inch ovenproof skillet with cooking spray and set over medium-high heat. When hot, add onion and sauté until softened, about 5 to 7 minutes.
  
• Add spinach, roasted peppers and tomatoes; toss and cook until spinach has wilted, about 5 minutes.
  
• Meanwhile, whisk together egg substitute, feta, dill, salt and pepper. After spinach has wilted, pour egg mixture into skillet. Cook until bottom of eggs begin to set, about 5 to 7 minutes.
  
• Transfer skillet to oven and bake until center is set, about 15 to 20 minutes. Remove from oven, cut into 6 pieces and serve warm. Yields 1 piece per serving.

Notes

• If you prefer to use regular eggs for this recipe, use 2 large eggs plus 9 egg whites instead of the egg substitute (could affect the recipe’s PointsPlus value).