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Baking

A

aqualung

Well-Known Member
Messages
695
Type of diabetes
Prediabetes
Treatment type
Diet only
I bought some coconut flour during the week and had my first attempt at low carb baking. First I made chocolate cupcakes...the mixture was very thick and when they were cooked they came out in lumps and very dry. They are edible but will need to be eaten with something else. Next I made banana cake. I added an extra egg so the mixture was not so dry. This came out a bit better but still not perfect. More practice needed I think :)
 
hehe, well done you :)

yes coconut flour is incredibly absorbent, you need lots of eggtra eggs, i have made a book with all the recipes ive tried in there, theres a special section for things that didnt work hehe, the didnt work section is only just smaller than the dids, but its very satisfying when you get it right and what you made is better than the naughty version

keep trying :thumbup:
 
I have seen a chocolate roulade which I really want to make for Christmas so will have to keep practicing. It didn't help that both recipes were from the states and in cups. I think the texture takes a bit of getting use to as it is quite grainy.
 
aqualung said:
I have seen a chocolate roulade which I really want to make for Christmas so will have to keep practicing. It didn't help that both recipes were from the states and in cups. I think the texture takes a bit of getting use to as it is quite grainy.
Click to expand...



http://www.sainsburys.co.uk/sol/global_ ... 6441374177

the second thing on the list, the conicle thing has american cups as well as english cups and other stuff, i have a couple they are very useful
 
Andy12345 said:
aqualung said:
I have seen a chocolate roulade which I really want to make for Christmas so will have to keep practicing. It didn't help that both recipes were from the states and in cups. I think the texture takes a bit of getting use to as it is quite grainy.
Click to expand...



http://www.sainsburys.co.uk/sol/global_ ... 6441374177

the second thing on the list, the conicle thing has american cups as well as english cups and other stuff, i have a couple they are very useful
Click to expand...

thank you! my american friend told me that 1 cup is 8 ounces which worked till I got to the sweetener. I needed 1/4 of a cup and 2 oz of sweetener is alot!
 
Have a look here, some tried and tested recipes, I have made these again and again.

viewtopic.php?f=18&t=23840

Soft coconut cake

ingredients:
75 g butter (at room temperature or warm in the microwave for 15-20 sec)
0.5 dl Splenda
1 egg
1.5 cups almond flour
1 cup coconut flakes, preferably toasted
1 teaspoon baking powder
0.5 tsp vanilla powder or essence/extra
about 1 cup 40% cream

Preheat the oven to 175 degrees

Beat butter and sweetener. (I preferto use an electric mixer)
Add the egg and whisk to a batter.
Mix in almond flour, coconut, baking powder, vanilla and cream. Continue to whisk for a further 5 -10 minutes.
Grease and cake tin with butter, sprinkle with coconut flakes. The tin I use is about 20cm in diameter.
Bake in the oven for 30-35 minutes.
Serve with whipped cream or make up a chocolate ganache or orange flavoured mascarpone is good as well.

http://www.lchfrecept.com/ShowRecepy.aspx?ID=1214
-------------------------------------------------- ------------------------------

Swiss roll LCHF style
The base:
8 egg whites
100 g nuts, ground (we used hazelnuts and almonds)

The filling:
200 g mascarpone
2 cups cream
1 teaspoon vanilla extract or essence
Frozen berries (we used raspberries)

To decorate:
20 g dark chocolate (= at least 86%)

Grind nuts and almonds to a flour. This is done most easily with a coffee mill.
Beat the egg whites until stiff, mix together, very gently the nutflours and eggwhites
Spread the mixture over a swiss roll tin, lined with parchment paper.
Bake at 175 degrees in oven for 15 minutes.
Turn out onto another sheet of parchment paper, then brush the parchment paper with cold water, this will help to remove the paper easier.

Filling:
Whisk together the mascarpone, cream and vanilla until it is really creamy.
Spread the filling on the filling, add the frozen, well drained berries, now very gently, using the paper on the underside roll up, doesn’t matter if you use the long side or the short.

Melt chocolate in microwave or over a pan with hot water. Drizzle the melted chocolate over cake roll into any pattern.

Keep cool if not eaten immediately, you can also freeze it and then let defrost at room temperature.


http://www.lchfrecept.com/ShowRecepy.aspx?ID=1007
 
WhitbyJet said:
Have a look here, some tried and tested recipes, I have made these again and again.

viewtopic.php?f=18&t=23840

Soft coconut cake

ingredients:
75 g butter (at room temperature or warm in the microwave for 15-20 sec)
0.5 dl Splenda
1 egg
1.5 cups almond flour
1 cup coconut flakes, preferably toasted
1 teaspoon baking powder
0.5 tsp vanilla powder or essence/extra
about 1 cup 40% cream

Preheat the oven to 175 degrees

Beat butter and sweetener. (I preferto use an electric mixer)
Add the egg and whisk to a batter.
Mix in almond flour, coconut, baking powder, vanilla and cream. Continue to whisk for a further 5 -10 minutes.
Grease and cake tin with butter, sprinkle with coconut flakes. The tin I use is about 20cm in diameter.
Bake in the oven for 30-35 minutes.
Serve with whipped cream or make up a chocolate ganache or orange flavoured mascarpone is good as well.

http://www.lchfrecept.com/ShowRecepy.aspx?ID=1214
-------------------------------------------------- ------------------------------

Swiss roll LCHF style
The base:
8 egg whites
100 g nuts, ground (we used hazelnuts and almonds)

The filling:
200 g mascarpone
2 cups cream
1 teaspoon vanilla extract or essence
Frozen berries (we used raspberries)

To decorate:
20 g dark chocolate (= at least 86%)

Grind nuts and almonds to a flour. This is done most easily with a coffee mill.
Beat the egg whites until stiff, mix together, very gently the nutflours and eggwhites
Spread the mixture over a swiss roll tin, lined with parchment paper.
Bake at 175 degrees in oven for 15 minutes.
Turn out onto another sheet of parchment paper, then brush the parchment paper with cold water, this will help to remove the paper easier.

Filling:
Whisk together the mascarpone, cream and vanilla until it is really creamy.
Spread the filling on the filling, add the frozen, well drained berries, now very gently, using the paper on the underside roll up, doesn’t matter if you use the long side or the short.

Melt chocolate in microwave or over a pan with hot water. Drizzle the melted chocolate over cake roll into any pattern.

Keep cool if not eaten immediately, you can also freeze it and then let defrost at room temperature.


http://www.lchfrecept.com/ShowRecepy.aspx?ID=1007
Click to expand...

Thank you for these. I like the look of the filling for the swiss roll, it looks nicer than the one I found. I am looking forward to lots of practising :)
 
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