Phoopsies (Pysllium Husk & Oppsie)
56g Ground Almond
3 tsp Psyllium Husk
3 tsp Baking Powder
35g Melted Butter
6 lg Eggs
35g Soft Full Fat Cream Cheese
¼ tsp Cream of Tartare
Pinch Salt
Mix Ground Almond. Psyllium Husk, Baking Powder & Pinch of Salt together in a bowl
Beat eggs together with Cream of Tartare
Add dry ingredients to slowly to egg mix, add melted butter, and cream cheese, which
will probably go a little lumpy but it does five a good delicate flavour.
Spoon onto a tray to the size you want and cook at same temperature as for Oopsies
take around 30 minutes to cook.
I now use an electric Brownie maker, and get flat type 'bread' the above is enough for
3 loads, each making 3 slices which are now large enough for me and ... they don't
disintegrate like the original Oopsies.
The photo shows a BLT sandwich - which is divine. Makes a good pizza base, also great for
cheese and ham on toast, egg and bacon, breakfast lunch or dinner, oh the list i endless.
I use the same basic mix but add cocoa powder and Tevia/or/ Stevia or whatever ones choice,
and make small chocolate cakes and brownies, but I add 3 to 4 frozen blueberries once they
are in the moulds. Can of course be cooked in the oven.
I usually have two for breakfast, buttered and spread with full fat cream cheese. They are delicious.
And most important, they do not spike my BG one little bit.
It is best to freeze them if you won't be eating them within a couple of day, because they only
last a couple of days even in the fridge.
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