CC little chocolate pots are the Coconut Collaborative little chocolate pots. They are tiny, non dairy and vegan. They are a glorious chocolate fix though. 8g of carbs but on a not too carby day they are a delight (plus they are not doing much to my BGs). They make loads of things but some are a bit too carby. I do love their snowconut dipped sticks which are non dairy ice lollies as well. View attachment 58495
Hiya I've used oat fibre a lot when doing LC baking mainlyI seem to recall a couple of people on here experimenting with oat fibre in recipes. I have a packet but I’ve no idea why. I’m wondering if I can use it instead of flour to dust some pheasant portions before frying and adding to a casserole. Any thoughts?
Hiya I've used oat fibre a lot when doing LC baking mainly
to reduce the amount of almond flour used in baking so results not as heavy - it's particularly good in low carb bread I used to find although not made for a while! I also once experimented with a low carb berry crumble using half oat fibre and half almond to rub the butter in it worked well I seem to remember.i also used it to make LC seeded crackers but it's quite dry so use it conservatively at first and you'll need to adjust the water amount used! Gosh it's so long since I've had motivation and time to bake maybe back to it in 2023......
@DJC3 it's quite light and flyaway but as you are not serving them as fried portions but adding to casserole may be worth an experiment let us know
Success today at Sainsbury's managed to buy 2 loaves of hilo bread it's 5 gram of carb per slice so more than some low carb breads but it's a good thick slice. I take out of wrapper and cut strips of kitchen towel which I use to interleave between slices to keep slices separate then put back in bag interleaved and then freeze so can just toast a piece from frozen when needed.
Use my freezer a lot to portion so for example the chips I eat -I par boil new potatoes in their skins,cool them and then slice into chip shapes I open freeze them by using an oven tray lined with a reusable silicone sheet to place chips on.when fully frozen they can be put into a bag or container and keep separate. I can then just do a few chips which I cook usually in oven with some duck or goose fat.
10ish small amount of kefir with my supplements and coffee
12ish chicken leg leftover from yesterday and spoon of kimchi
3ish black tea and a DGF ginger cookie from freezer I prefer their LC cookies frozen more crispy
5ish a few of my hm oven chips,seabass cooked in corriander butter and green beans followed by DGF LC chocolate orange brownie warmed and served with yoghurt.
I tried first with two small chips and no spike now eat 4 chips IE about one or one and a half new potatoes cut into chips without any impact on my bgs But I also do cook them in fat which may help as well as the freezing effect. Test and see but I think if you control the amount it is less likely to impact. I do same with roast potatoes and stick to one as bigger.I’m going to try your chip method. I’ve read about the effect of freezing on starch but never been brave enough to try.
I also prefer the DGF cookies frozen.
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