What have you eaten today? (Low carb forum)

[Goonergal]

No inulin - too expensive until I establish regular need/use.

I melted butter then added erythritol until it dissolved before turning up heat.

Googling offered some recipes without inulin but I followed the processes suggested rather than changing ingredients.

On the plus side the bars do smell good! Will be interested to try them tonight.

Could do with one right now - train is stuck outside London Bridge due to broken down train ahead. Will be late for book signing that won’t impress you - Alan Smith.

Just tried one. Not bad - a bit on the sweet side even though I used 100% chocolate drops. Think the erythritol will need reducing. Slight caramel taste coming through but no chewy toffee like texture. Pic attached with a bonus pic especially for @ianpspurs

Any tips on the making caramel front would be welcome.

 

[shelley262]

Thanks @DCUKMod - that’s helpful

Update on the baking front. @shelley262 I’ve identified a new section for the recipe guide: the idiots/beginners guide for those of us who weren’t bakers/cooks pre low carb.

Now have something approximating high fibre chocolate bars in the fridge, but doubt they bear any resemblance to those originally produced by @ianpspurs . First attempt at caramel resulted in smoke filled kitchen (which in my place means smoke filled flat) followed by rapid googling for help. Not sure second attempt was actually caramel, but wasn’t up for a third go.

However, half size lemon zucchini cake in small loaf tin appears to have been successful.

Reports on both tonight.

Oh no poor you think may need to change instructions a bit in this one @DJC3 also had a caramel prob and messaged me. I think saying caramel may be misleading as it’s more of a colour and a flavour that is mixed in so you don’t need it too long cooked just to the point of going brown. I’m also going to experiment without the butter as mine split although didn’t affect the taste and thought could melt butter and add as sep ingredient using the caramel just as a flavour. They set I think because of the chocolate and even though mine looked a bit dodgy when put in moulds they have set amazingly and taste delicious I’ve just eaten one and think they are worth effort.
I do need though to put a caveat on recipe I think of some sort re the caramel process. Thank you to all the experimenters especially as ingredients not cheap. But on the plus side carbs not much more than the chocolate used but you get a big reward in terms of its filling nature versus just choc!
It’s clearly been caramel meltdown day in the bake off tent!
Edit I think Inulin would be important for the Caramel

 

[shelley262]

Just tried one. Not bad - a bit on the sweet side even though I used 100% chocolate drops. Think the erythritol will need reducing. Slight caramel taste coming through but no chewy toffee like texture. Pic attached with a bonus pic especially for @ianpspurs

Any tips on the making caramel front would be welcome.

Just another thought inulin is a lot less sweet than erythritol so if this was upped and erythritol downed may be more caramel like and less sweet! Think I may need to experiment again if get time and then tweak instructions

 

[DJC3]

I agree with all your observations about the bars - thanks for your help with the caramel @shelley262 I also ended up with a very smoky kitchen @Goonergal( v embarrassing as neighbour had just popped round) also it was the devil’s own job to clean the pan and I only have 1 down here!
2nd attempt still not brilliant - I think my own fault as I added the caramel and dry ingredients to the choc when the caramel was still very hot and this caused the chocolate to seize I think - hard to say with all the other ingredients in there, but I should know better having lost a lot of chocolate ganache over the years because of this. My end products are crumbly rather than chewy.
I also found the quantity of erythritol too much for my taste - it makes my throat burn so I’d prefer a higher inulin ratio I think.
I think I will give them another go in a few days, but like you @Goonergal I can’t face it today.

 

[ianpspurs]

Just tried one. Not bad - a bit on the sweet side even though I used 100% chocolate drops. Think the erythritol will need reducing. Slight caramel taste coming through but no chewy toffee like texture. Pic attached with a bonus pic especially for @ianpspurs

Any tips on the making caramel front would be welcome.

Nice pics but the wrong Leicester striker and North London club - 2 W/C golden boots for us now Reading the conversation re caramel (flavour) it is definitely the inulin that is important and less erythritol which we add near the end. I really dislike erythritol taste generally. I also think the inulin mixed in with the flaxseed for a day or two before making the bars is a major factor in the flavour and texture.
Inulin, butter and eryth mixture needs heat lowering once it starts bubbling and lots and lots of stirring my expert says

 

[ianpspurs]

Just another thought on the bars - my bars are 108 gms each and the chocolate taste is about as bitter as I can stand.

 

[DJC3]

Nice pics but the wrong Leicester striker and North London club - 2 W/C golden boots for us now Reading the conversation re caramel (flavour) it is definitely the inulin that is important and less erythritol which we add near the end. I really dislike erythritol taste generally. I also think the inulin mixed in with the flaxseed for a day or two before making the bars is a major factor in the flavour and texture.
Inulin, butter and eryth mixture needs heat lowering once it starts bubbling and lots and lots of stirring my expert says

Thanks Ian. How do you make the caramel with the inulin if its already mixed in with the flaxseed?
Also how long do you let it bubble for?My first attempt took ages to come to a simmer as I was scared of burning it but as soon as it did, it turned v dark brown and stuck like concrete round the pan.

 

[shelley262]

I agree with all your observations about the bars - thanks for your help with the caramel @shelley262 I also ended up with a very smoky kitchen @Goonergal( v embarrassing as neighbour had just popped round) also it was the devil’s own job to clean the pan and I only have 1 down here!
2nd attempt still not brilliant - I think my own fault as I added the caramel and dry ingredients to the choc when the caramel was still very hot and this caused the chocolate to seize I think - hard to say with all the other ingredients in there, but I should know better having lost a lot of chocolate ganache over the years because of this. My end products are crumbly rather than chewy.
I also found the quantity of erythritol too much for my taste - it makes my throat burn so I’d prefer a higher inulin ratio I think.
I think I will give them another go in a few days, but like you @Goonergal I can’t face it today.

I will give one more go probably - but zero carb caramel sauce looking attractive too! Presume that way choc wouldn’t split ? @ianpspurs has mrsP ever made with the low carb caramel sauce and does she think it would work? If it does I could add this option to recipe instructions as a shortcut to get the flavour without the hassle!

 

[DJC3]

it is definitely the inulin that is important and less erythritol which we add near the end.

Sorry, could you clarify this bit too? Near the end of which stage? Do you mean you add the eryth when the butter and inulin have already caramelised?
I’ll get there eventually....

 

[ianpspurs]

Thanks Ian. How do you make the caramel with the inulin if its already mixed in with the flaxseed?
Also how long do you let it bubble for?My first attempt took ages to come to a simmer as I was scared of burning it but as soon as it did, it turned v dark brown and stuck like concrete round the pan.

The inulin in the flaxseed is quite separate to that used in the caramel. I make up a big jar of flaxseed and inulin anyhow as that is how I like flaxseed in sweet things - worked a treat as part of crumble topping. The how long question is done by eye - you can see pieces Mrs P compared it to a lava lamp the pieces are like "globules" moving up and down. She says she doesn't wait this long now.

 

[ianpspurs]

Sorry, could you clarify this bit too? Near the end of which stage? Do you mean you add the eryth when the butter and inulin have already caramelised?
I’ll get there eventually....

@DJC3 Mrs P says she adds the eryth just after the inulin has dissolved. @shelley262 Mrs P has never made caramel sauce. In our last batch we added bulk powders chocolate caramel sauce to the mix - before the chocolate which is always last. You need to let the mix cool slightly before adding to the bowl or texture suffers. But I imagine I am teaching granny to suck eggs with that last part.

 

[DJC3]

The inulin in the flaxseed is quite separate to that used in the caramel. I make up a big jar of flaxseed and inulin anyhow as that is how I like flaxseed. The how long question is done by eye - you can see pieces Mrs P compared it to a lava lamp the pieces are like "globules" moving up and down. She says she doesn't wait this long now.

Oh blimey! Now I’m even more confused - so there’s 2 lots of inulin? And how do the globules float up and down - flaxseed and inulin are both dry ingredients?

This is a very steep learning curve. Would You and Mrs P like a weekend in Cornwall to give me a tutorial?

 

[shelley262]

@DJC3 Mrs P says she adds the eryth just after the inulin has dissolved. @shelley262 Mrs P has never made caramel sauce. In our last batch we added bulk powders chocolate caramel sauce to the mix - before the chocolate which is always last. You need to let the mix cool slightly before adding to the bowl or texture suffers. But I imagine I am teaching granny to suck eggs with that last part.

Cor think we need a video making!

 

[ianpspurs]

Oh blimey! Now I’m even more confused - so there’s 2 lots of inulin? And how do the globules float up and down - flaxseed and inulin are both dry ingredients?

This is a very steep learning curve. Would You and Mrs P like a weekend in Cornwall to give me a tutorial?

Yes to the 2 lots of inulin. The flaxseed for the bars is mixed before hand 3 tbls to 1 heaped tsp inulin and left in a jar in a dark cupboard - it goes crunchy like crumbled digestive. That mixture goes into a big bowl and the warm inulin/butter/erith then mixed in. The flaxseed never goes into the inulin mixture - the wet goes into the dry and is stirred well. That lot cools a little but would and does make flapjack at that stage. If you want the chocky bars you then add the melted chocolate.

 

[shelley262]

Yes to the 2 lots of inulin. The flaxseed for the bars is mixed before hand 3 tbls to 1 heaped tsp inulin and left in a jar in a dark cupboard - it goes crunchy like crumbled digestive. That mixture goes into a big bowl and the warm inulin/butter/erith then mixed in. The flaxseed never goes into the inulin mixture - the wet goes into the dry and is stirred well. That lot cools a little but would and does make flapjack at that stage. If you want the chocky bars you then add the melted chocolate.

Ah think I need to re write the instructions will have a go when have time and then issue a new revised booklet I will also suggest a zero carb caramel sauce as a possible replacement for making of caramel if anyone wants an easier recipe!

 

[bulkbiker]

Ah think I need to re write the instructions will have a go when have time and then issue a new revised booklet I will also suggest a zero carb caramel sauce as a possible replacement for making of caramel if anyone wants an easier recipe!

Think I'd just stick to a nice steak...

 

[PenguinMum]

@ianpspurs just when you thought the Masterchef cameras had stopped rolling...I am reporting back on the making of Helmsley x2 Flaxseed rolls. I had a 200g bagof organic seed so instead of measuring 150g I chucked it all in the bowl. I tweaked again by adding just 1 tabsp maple syrup but added an extra 2 tabsp of cold water for the extra seed. Whisked and left to stand for about 15/20 mins. There was no way it was going to be shaped To freestand on a tray so I buttered my muffin tin and poured it in. Sprinkled the sesame seeds and baked for recommended time. They rose and looked great when out of the oven. When they cooled slightly and removed from tray and put on cooling rack I though they felt a bit spongy so put them back in the oven on the wire rack for 10 mins. Outside firmed up like crust. 5 cooled and stowed in freezer and one ready for breakfast tomorrow. To be continued.....

 

[ianpspurs]

@ianpspurs just when you thought the Masterchef cameras had stopped rolling...I am reporting back on the making of Helmsley x2 Flaxseed rolls. I had a 200g bagof organic seed so instead of measuring 150g I chucked it all in the bowl. I tweaked again by adding just 1 tabsp maple syrup but added an extra 2 tabsp of cold water for the extra seed. Whisked and left to stand for about 15/20 mins. There was no way it was going to be shaped To freestand on a tray so I buttered my muffin tin and poured it in. Sprinkled the sesame seeds and baked for recommended time. They rose and looked great when out of the oven. When they cooled slightly and removed from tray and put on cooling rack I though they felt a bit spongy so put them back in the oven on the wire rack for 10 mins. Outside firmed up like crust. 5 cooled and stowed in freezer and one ready for breakfast tomorrow. To be continued.....

Sounds good @PenguinMum. We have never made rolls just large flatbread like loaf which we cut into rectangles and half. Hope the rolls work for you. H and H flaxseed bread seems to work for us. The bread we had a problem with was not theirs but Myhill PK one.

 

[ianpspurs]

Ah think I need to re write the instructions will have a go when have time and then issue a new revised booklet I will also suggest a zero carb caramel sauce as a possible replacement for making of caramel if anyone wants an easier recipe!

Originally, I wanted metal moulds and once the flaxseed mix had set sprinkle inulin and blow torch it to caramalise. That seemed so much easier Then cover with chocolate. Maybe you could take the set bars out of the moulds and do similar?

 

[PenguinMum]

Sounds good @PenguinMum. We have never made rolls just large flatbread like loaf which we cut into rectangles and half. Hope the rolls work for you. H and H flaxseed bread seems to work for us. The bread we had a problem with was not theirs but Myhill PK one.

The proof will be whether mine are too soft in the middle but if so I will do them in a flat tin as you did. I am hoping my FBG tomo allows me to eat one!