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.

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

 

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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

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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

Copycat Texas Roadhouse Bread Rolls

Copycat Texas Roadhouse Bread Rolls
makes 48 rolls

4 ½ teaspoons active dry yeast (2 packets)
2-1/2 cups warm milk (110° to 115°)
1/2 cup good honey
8 tablespoons butter, melted (divided)
2 large eggs, room temperature
1 tablespoon kosher salt
8-9 cups all-purpose flour

In the bowl of a stand mixer, add yeast, milk and honey.  Swirl with your fingers or a spoon to dissolve the yeast.  Allow the yeast to bloom.  It will start to bubble and become aromatic, about 5 minutes.

Add 6 tablespoons butter, eggs and 4 cups of flour, mix on low using dough hook, until smooth.  Add enough remaining flour to for the dough to come together (mine takes the whole 4 1/2 additional cups) add salt.  Allow to knead for about 7-9 minutes until dough is tacky, but not sticky.

Turn onto a floured board; knead a few turns. Place in a bowl with 1 tablespoon butter bowl, turning once to grease top. Cover with a damp cloth and let rise in a warm place until doubled, about 1 hour.

Meanwhile brush 2 cookie sheets with melted butter.

Punch dough down and turn out onto a floured board.  Roll dough into a rectangle, about 1” tall.  Cut into 48 pieces, (6 rows cut into 8 rolls each).  Place rolls on buttered cookie sheets about ½ - 1” apart.  Cover and let rise until almost doubled in size, about 45-60 minutes.

Preheat oven to 350°.

Bake both pans together.  12-15 minutes or until golden brown.  Brush with remaining melted butter.  Serve and enjoy.