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Post Your Recipes Here!

Discussion in 'Food, Nutrition and Recipes' started by sugarless sue, May 26, 2008.

  1. Pipp

    Pipp Type 2 · Expert
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    @SueJB

    I notice the member posting this is not about, so I copied the relevant part of the Zuccini bread recipe from the link. Hope this is of use for you.

    Ingredients
    • 50 g coconut flour
    • 1 tsp baking powder
    • 4 tbsp granulated sweetener, of choice or more to your taste
    • 1/2 tsp salt or to taste
    • 1 tsp cinnamon
    • 1/4 tsp ground nutmeg
    • 1 tsp vanilla
    • 5 eggs - medium
    • 130 g grated/shredded zucchini (measure after squeezing out the water)
    • 30 g walnuts (optional)
    Steps
    • Step 1
      Place all the dry ingredients in a large mixing bowl. Stir gently.

    • Step 2
      Add the vanilla, eggs, grated/shredded zucchini. Stir gently.

    • Step 3
      Place into a lined loaf tin or silicon loaf tin, and bake at 180C/350F. Cooking times seems to vary considerably with this recipe. Depending on your oven, it may take anywhere between for 20-40 minutes. Always test the bread. You will know when it is cooked when a knife comes out clean when pushed into the centre
     
  2. SueJB

    SueJB Type 1 · Well-Known Member

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    Magic, thanks so much. I'm disappointed, I thought it would be savoury, not sweet
     
    • Hug Hug x 1
  3. Pipp

    Pipp Type 2 · Expert
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    • Informative Informative x 1
  4. SueJB

    SueJB Type 1 · Well-Known Member

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    • Friendly Friendly x 1
  5. Pipp

    Pipp Type 2 · Expert
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    Call it my good turn for today.
    Hope you find at least one you like.:)
     
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  6. Bishop

    Bishop · Well-Known Member

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    Hello guys
    Here is a nice low carb breakfast option.
     
  7. mymuk

    mymuk Type 2 · Member

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    Here is the 100% wholemeal Rye Sourdough loaf recipe I have settled on for now. It's no-knead and very easy, you just need time and patience. I find this does not affect my blood glucose anywhere near as much as wheat breads. You may differ, so test and see.

    1. Put 200g rye sourdough starter (mine is always 100% hydration, i.e. the same weight of water and rye flour in it) in a large bowl.

    2. Add 350g room temperature water.

    3. Mix and leave for an hour or two.

    4. Add 400g wholemeal rye (or "Dark" as it is often called) and 10g salt and mix to a wet dough.

    5. Cover and leave for 2 hours.

    6. Tip into a well greased and lined tin (it's very sticky and likes to stick to a tin when baked - I've been using a cake tin with easy release sides to help with this.) and with wet fingers lightly press to even out into the shape chosen.

    7. (Optional) Generously sprinkle the top with seeds of choice, this adds even more flavour and also prevents the top of the dough sticking to the cling film if it rises to touch it).

    8. Leave for about 8-12 hours - it should noticeably rise up the tin, though won't rise as much as a wheat bread.

    9. Heat your oven to 240C (or as near as it will get), chuck in some water to create some steam and put in the tin, then turn down to 200C and bake for 20 minutes.

    10. After 20 minutes, release the loaf from the tin (as it's quite a dense bread I usually turn it over at this point so the base gets a good crisping) and continue to bake for 20 more minutes.

    11. Let it cool on a rack then weigh it.

    To calculate the carbs, etc divide the nutritional content of the 500g of Rye (plus any seeds, etc you added) by the weight of the cooled loaf

    Rye flour Net Carbs 253g
    (Total Carbs 320.5g minus Fibre 67.5g)
    Calories 1520
    Protein 39g


    e.g. today's loaf was 870g once cooled, so 29.2 carbs per 100g of bread.

    It has a strong crumb, so you can slice it very finely indeed, making it easy to control intake.
     
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