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Fallen off wagon
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<blockquote data-quote="Robbity" data-source="post: 1367146" data-attributes="member: 93179"><p><strong>I don't!!</strong><img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" /><img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" /> I make it - one of the first recipes I adapted when I started low carbing:</p><p></p><p>200g ground almonds</p><p>75g (Kerrygold) butter</p><p>approx 40g Sukrin Gold (erythritol brown sugar replacement)</p><p>(optional) 2 teaspoons of Sukrin Fiberfin (a resistant starch flour which can help with binding ingredients in place of gluten)</p><p>(optional) teasp ground cinnamon, vanilla or almond extract/essence - but not necessarily all together...<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" /></p><ul> <li data-xf-list-type="ul">soften butter slightly <br /> </li> <li data-xf-list-type="ul">add Sukrin Gold and beat together with Fiberfin and other optional ingredient(s) if using<br /> </li> <li data-xf-list-type="ul">add ground almonds and mix with fork until crumbly then mould by hand until forms a nice solid ball <br /> </li> <li data-xf-list-type="ul">flatted out into a circle on greaseproof paper<br /> </li> <li data-xf-list-type="ul">score into 8 sections with knife <br /> </li> <li data-xf-list-type="ul">I usually prick round with fork (but again it's optional!) <br /> </li> <li data-xf-list-type="ul">add to silicone mat and pop into microwave on medium for approx 3 mins. Watch because cooking too long or using too high a setting can cause internal "burning"/browning! <br /> </li> <li data-xf-list-type="ul">remove carefully on to cooling rack, and slide out silcone mat. Leave to cool then re-score with knife</li> </ul><p>(Sukrin have their own UK website, but some items are usually available also from Amazon, or maybe Avidlite or Holland & Barrett.)</p><p></p><p>Robbity</p><p></p><p>PS I sometimes add orange zest, extract, and/or fresh juice but this last can make the mixture a bit wet...and probably slightly more carby.</p></blockquote><p></p>
[QUOTE="Robbity, post: 1367146, member: 93179"] [B]I don't!![/B]:D:D I make it - one of the first recipes I adapted when I started low carbing: 200g ground almonds 75g (Kerrygold) butter approx 40g Sukrin Gold (erythritol brown sugar replacement) (optional) 2 teaspoons of Sukrin Fiberfin (a resistant starch flour which can help with binding ingredients in place of gluten) (optional) teasp ground cinnamon, vanilla or almond extract/essence - but not necessarily all together...:D [LIST] [*]soften butter slightly [*]add Sukrin Gold and beat together with Fiberfin and other optional ingredient(s) if using [*]add ground almonds and mix with fork until crumbly then mould by hand until forms a nice solid ball [*]flatted out into a circle on greaseproof paper [*]score into 8 sections with knife [*]I usually prick round with fork (but again it's optional!) [*]add to silicone mat and pop into microwave on medium for approx 3 mins. Watch because cooking too long or using too high a setting can cause internal "burning"/browning! [*]remove carefully on to cooling rack, and slide out silcone mat. Leave to cool then re-score with knife [/LIST] (Sukrin have their own UK website, but some items are usually available also from Amazon, or maybe Avidlite or Holland & Barrett.) Robbity PS I sometimes add orange zest, extract, and/or fresh juice but this last can make the mixture a bit wet...and probably slightly more carby. [/QUOTE]
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