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<blockquote data-quote="IanD" data-source="post: 315734" data-attributes="member: 6186"><p>Ground almonds & coconut flour - I sieve them together & use them as a low carb flour to make in effect a cake - cake-bread - but without sugar.</p><p></p><p>Approx recipe:</p><p>150 g (4 oz) mixed nut flour</p><p>1 1/2 teasp baking powder</p><p>1/3 teasp xanthan gum (optional, but strengthens the final texture)</p><p>30 g (1 oz) crushed seeds (or uncrushed seeds)</p><p>1 teasp cinnamon (good for blood glucose control)</p><p>Sieve together & add the residue</p><p></p><p>100 ml olive oil</p><p>30 g butter (melted into the oil)</p><p>3-4 eggs</p><p>beat together & add to the nut flour</p><p>beat well should be dropping consistency - add another egg if its too thick</p><p></p><p>Spread out in a 250 mm (9 inch) silicone baking dish</p><p>Bake at 170 deg C for 15-20 minutes.</p><p></p><p>Result is a sponge cake that I use instead of bread/potato/rice/pasta.</p><p>If I want sweet cake, I add sultanas and/or sweetener, cocoa powder, ad lib.</p><p></p><p>A basis for a nourishing drink is 2-3 teasp each ground almond & coconut, mix with cup soup, drinking choc, coffee, tea (fruit tea) made up with boiling water. Stir before you finish as it settles. It provides about 200 kcals - as much as a cereal b'fast, without the unhealthy refined carbs.</p><p></p><p>The same sort of mix is the basis for a "porridge" which I have every day. It is much more sustaining than cereal, providing similar calories in the form of slow-digesting healthy fats & proteins. Just mix 2 dspoons each with milk & microwave for about 2 minutes - or mix with dried milk & add boiling water.</p></blockquote><p></p>
[QUOTE="IanD, post: 315734, member: 6186"] Ground almonds & coconut flour - I sieve them together & use them as a low carb flour to make in effect a cake - cake-bread - but without sugar. Approx recipe: 150 g (4 oz) mixed nut flour 1 1/2 teasp baking powder 1/3 teasp xanthan gum (optional, but strengthens the final texture) 30 g (1 oz) crushed seeds (or uncrushed seeds) 1 teasp cinnamon (good for blood glucose control) Sieve together & add the residue 100 ml olive oil 30 g butter (melted into the oil) 3-4 eggs beat together & add to the nut flour beat well should be dropping consistency - add another egg if its too thick Spread out in a 250 mm (9 inch) silicone baking dish Bake at 170 deg C for 15-20 minutes. Result is a sponge cake that I use instead of bread/potato/rice/pasta. If I want sweet cake, I add sultanas and/or sweetener, cocoa powder, ad lib. A basis for a nourishing drink is 2-3 teasp each ground almond & coconut, mix with cup soup, drinking choc, coffee, tea (fruit tea) made up with boiling water. Stir before you finish as it settles. It provides about 200 kcals - as much as a cereal b'fast, without the unhealthy refined carbs. The same sort of mix is the basis for a "porridge" which I have every day. It is much more sustaining than cereal, providing similar calories in the form of slow-digesting healthy fats & proteins. Just mix 2 dspoons each with milk & microwave for about 2 minutes - or mix with dried milk & add boiling water. [/QUOTE]
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