For me it needs toffee or something to make high % chocolate half way palatable. Cream would do it but ATM I am finding that very hard to tolerate. We have some 0 carb and cal syrups so may need to aerate and drop some in. I'll suggest that to the staff.Thank you. The toffee one looks great. Mine look like the all in one version. Not sure I have the patience for layers though.
It seems a fairly forgiving recipe, doesn’t mind being played about with a bit, so I am indebted to you for original posting
Excellent article thank you for this @Brunneria particulary interested in the bits about ketones and what high levels mean @Goonergal think you’ll be interested in this article if you haven’t seen it before. I found article very reassuring and backed up my experience I think.
So just to clarify. Protein is ok this week?Have read it now. Very interesting and backed up by my experience while doing carnivore - the higher FBG I used to see the morning after eating larger amounts of protein than normal have disappeared - the past week in particular I’ve eaten loads of protein with all BG levels being lower than normal. Doesn’t seem to have impacted on ketones either.
@DJC3 hope the IF goes well
@shelley262 thanks for the advice re lemon and butter. Sounds like too much lemon tonight. Tasted good but sauce a bit runny.
So just to clarify. Protein is ok this week?
Eggs and ham for breakfast, Chicken wings with a mixed salad for lunch, salmon leeks broccoli cauliflower for dinner
berries - snack
Logically shortbread should be easy to do. Very few ingredients in the original recipe. A mix of almond with some fine milled flaxseed might work. I'd use Monk Fruit classic for The sugar substitute.I didn't make the shortbread, but I'm sure it must be possible. I served it with some spiced Swiss biscuits (Ottolenghi recipe), they were lovely but not particularly crisp. I think I recollect you're not keen on coconut, but is almond flour / ground almonds okay?
I agree and will give it a whirl. I think ensuring the almonds are very finely milled will help too. I always blitz ground almonds in the nutribullet before I use for baking, as I think gives better results.Logically shortbread should be easy to do. Very few ingredients in the original recipe. A mix of almond with some fine milled flaxseed might work. I'd use Monk Fruit classic for The sugar substitute.
I have all my hopes pinned on the low carb cooking demos!!!Evening all. Very quick post as have to head out to Pilates. Will catch up properly later. @shelley262 @Brunneria article looks interesting, will read once back home.
A fishy day today. Lunch was smoked salmon and some of the delicious M&S whipped creamy cheese.
Dinner was pan fried Dover sole with a lemon butter sauce followed by , you’ve guessed it, extra thick double cream. Need some advice on the lemon butter sauce - can’t quite get the lemon/butter balance right. Either too thin or not lemony enough. Thoughts?
On another note, this might be of interest to people on this thread - being promoted by David Unwin on Twitter. @Debandez and I are both signed up.
https://realfoodrocks.co.uk/about/
do you put lemon zest in the sauce?
So today was the day of wildly fluctuating bg’s as well as the feeling awful. Who knows what’s going on.
Bet it will be like bread in that saying it works would be alternative facts but hope someone proves me wrong.Logically shortbread should be easy to do. Very few ingredients in the original recipe. A mix of almond with some fine milled flaxseed might work. I'd use Monk Fruit classic for The sugar substitute.
No, just the juice. That’s a good idea about the zest to intensify flavour without liquid as I prefer to fry the fish for a crispy skin and add a separate sauce.
Sorry to hear that. Hope it’s just one of those days.
I've just had the SAF yeast delivered with vital wheat gluten but I'm still struggling to get this sprouted whole wheat flour. Can't say I fancy sprouting it myself. I have ordered some but the order just says Pending. Other suppliers have replied to say they can't get it.I agree and will give it a whirl. I think ensuring the almonds are very finely milled will help too. I always blitz ground almonds in the nutribullet before I use for baking, as I think gives better results.
I'm still trying to overcome my excitement at finding some Keto yeasted bread recipes on gnom-gnom.com. They look too good to be true, but will definitely give them a go. I really miss that yeasty flavour, as someone who used to bake bread from scratch every week.
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