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Low Carb Recipes

they sound scrummy and think I have worked them out to be around 4 carbs per cookie?
 
Even better then! Duh! didn't notice it gave info...

I did use online info to add up lol

Will have a go at making them but with lo carb maple I think
 
Have you got the recipe for the Brussels pâté please

Can I just say that the cauliflower rice is scummy x
 
I tried the peanut cookies, they were nice, but for my taste a little too strong in the peanut dept. Next time I will try using less.

I also tried the crackers and they were delicious, I'll certainly make them again.

S
 
ewelina said:
For anyne who likes some baking. Lovely crackers http://www.diabeticgoodbaking.com/2015/02/pumpkin-and-sunflower-seeds-crackers.html
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Hi ewelina, your recipes look amazing. I have just one question about those crackers if you don't mind.

The ingredients include: "100g Almonds 50g Sunflower Seed and 50g Pumpkin seeds" - and the method just says: "Mix dry ingredients".

Am I right to assume that the nuts and seeds are first ground up in a blender or similar. Also, are all of them ground up, or are you leaving some of the seeds whole to give the crackers more texture. In the pics it looks like there might still be some unbroken pumpkin seeds in there.

Sorry about the noob questions, but this is going to be my first attempt at low carb baking. I'd really appreciate it if you could elaborate slightly on exactly how the nuts and seeds are processed before mixing.

Thanks.
 
Update: I just read the comment section on ewelina's blog and I notice that someone else also asked about the almonds being ground first, so that part of the question is sorted. (they are ground)

I'm still wondering about the seeds though, are they also ground up, or are they left whole?
 
How embarrassing, mine don't look anything like the ones on ewelina's blog.

I didn't roll them out, I just made like little patties and squashed them onto some baking paper. Also I didn't know what temperature to bake biscuits, so I just took a guess. And whoops, it looks like I made them a wee bit too fat.

Oh well, everyone has to start somewhere.

They still taste delicious.


 

I don't find I need to add egg to burger mince. In fact your recipe sounds a lot more like the recipe I use for meatballs I do find adding Worcester sauce and Maggi's sauce to the mince helps a lot. I prefer not to use pork mince - why dilute the flavour of the beef? I do add finely chopped onion but not garlic - that's meatball territory again! Black pepper is important as well as salt. I find grilling works best and finished off with some melted cheese on top. Yum!
 

Hi Uart
Sorry for a late reply. I haven't seen your post. I meant ground almonds, but sunflower and pumpkin seeds whole. it gives nice crunch to the crackers. I need to make it clearer in my posts!
 
Hi Everyone. I'm new to the forum but not new to diabetes. After years of neglect and basically not accepting it I've reached a point where I am fed up with feeling so **** all the time and have decided to give low-carbing a go. I've been having a look through the forums and I'm feeling really inspired and positive, I've seen cocoa chia seed pudding being mentioned several times but I can't find the recipe. Would any of you lovely people have the recipe to hand? Many thanks in advance.
 
Low Carb Gluten Free Pizza (FATHEAD PIZZA)


I have included some nutritional information which you may find helpful.

Ingredients

  • 4 cups mozzarella cheese
  • 4 oz. Cream cheese
  • 1.5 cups almond flour
  • 2 whole. Large eggs.
  • 1/2 cup of pizza sauce or spiced tomato sauce (I thinly sliced plum tomatoes, like two of them, and seeded them. Then placed them evenly over the crust with some olive oil, salt and Italian seasonings. This will lower the carbs slightly more)
  • One-Teaspoon gluten free baking powder.
  • Garlic powder
  • (Optional) Dried ground oregano
  • (Optional) Dried parsley
  • Pinch of chili flakes (optional)
Steps

  1. Preheat oven to 425f degrees. Just over 218c, or convection oven 200c
  2. Line a baking sheet with parchment paper. Recipe will fill over half a baking sheet, or make a fairly large round pizza.
  3. In a microwave safe bowl, combine 3 cups (436g) of mozzarella cheese and 4 oz. of full fat cream cheese. Microwave 30 seconds and stir – repeat until cheese mixes smooth (I use dough hooks and my electric mixer)
  4. Add seasoning & spices
  5. Add 2 whole eggs and 1.5 cups of almond flour. (I use dough hooks on my hand mixer.
  6. Dump out onto your lined baking sheet.
  7. Now spread out the dough to make a crust. ¼ to ½ inch thick I coat my hands with a little olive oil to keep from sticking.
  8. Bake for 10 minutes. If you see major bubbles, feel free to attack them with a fork.
  9. Continue baking about 4-6 minutes, until the crust fully cooked and slightly brown on top.
  10. Add toppings, and cheese.
  11. Place back in the oven under the broiler for 2-3 minutes, until the cheese is melted and bubbly brown.
  12. Remove from the oven and let stand for a couple of minutes, cut and enjoy! This is a sturdy, bready-like crust, and very yummy!
Nutritional Information


Based on 8-10 servings.

Calories - 159
Total fat - 11.7g
Saturated Fat - 4g
Trans Fat - 0
Cholesterol - 39mg
Sodium - 352 mg
Total carbohydrates - 3.8g
Net carbohydrates- 2.6 g
Fiber - 1.2g
Carbs from natural sugars - 0.7g
Protein - 10.6g

FAT - 67%
CARBS - 7%
PROTEIN - 27%

The totals vary depending on toppings.
 

If you have an amazon account, check on their Kindle downloads each day. They often have free low carb and paleo recipe books! I have loads of them now

Congrats to going low carb. I've been LC for 2 years now and happy with the awesome results!
 
Any idea what the nutritional information of this cake is?.... i.e. carbs per serving/100g?
 
shedges said:
Any idea what the nutritional information of this cake is?.... i.e. carbs per serving/100g?
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You could look up the ingredients individually and do the arithmetic. Best to get into the habit for your own benefit.
 
Not quite the answer I wanted

Is it as simple as that or does the cooking process affect, eg the carb values?
 
shedges said:
Not quite the answer I wanted

Is it as simple as that or does the cooking process affect, eg the carb values?
Click to expand...


From my calculation the recipe totals around 70g of carbs. So depending on how many portions it makes you should be able to calculate from there
 
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