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What have you eaten today? (Low carb forum)

DJC3 said:
Ihaven’t got inulin but think Ive seen it in small pots in Sainsburys - is it a sugar substitute too?
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@DJC3 Inulin seems to be the only low/no carb product to caramalise. It makes lovely toffee/caramel (sets hard) and a creme brulee topping. It turns flaxseed into digestive biscuits and with the 100% chocolate makes toffee chocolate digestives which are my high fibre bars. Like @shelley262 we have a very big bag from amazon. To really look after gut health I add plenty of psyllium husk powder to the flaxseed - I also have the psyllium mixed with chia seeds on salads - we have a bulk bag of that as well:banghead:
 
shelley262 said:
View attachment 27169
Hi @DJC3
I made a loaf tin version ie smaller with following ratios
75g butter
75g erythritol
2 eggs separated
34 mls espresso
75g ground almonds
1 and a half teaspoons baking powder
25g of walnuts
Beat butter and erythritol to pale yellow
Beat egg whites separately to soft peaks
Add yolks a bit at a time
Fold in dry ingredients followed by egg whites
Cook 160 fan
Cooked for 50 mins
Iced when cool with a mix of inulin, powdered erythritol, butter and coffee produced a fudge texture topped with walnuts
Hope you enjoy x
@DJC3 edited to add photo
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Looks amazing I definitely need to have a go at making this now :D
 
DJC3 said:
Thank you I’m going to try this today - Sunday without a walk with the dog is a very strange feeling so baking will keep me occupied I hope.
Have you worked out the number of carbs? And what proportions of ingredients do you use for the icing?
Ihaven’t got inulin but think Ive seen it in small pots in Sainsburys - is it a sugar substitute too?
Click to expand...
just spotted icing comment I just mix powdered ingredients with a small blob of butter and then use enough coffee to make it to the texture you’re looking for - I never weigh or measure for icings !
 
Yesterday.
2 slices of HiLo toast, fried egg, half avocado, black tea and black coffee. Then off on a 6-7 mile walk around gardens in South East London.
Lunch. My first Ethiopian food. Injera with selection of vegetarian dishes, mostly lentils and above ground vegetables. Traditionally injera (large, sour-dough flatbread) would be made with teff flour which is high protein, relatively low carb but I think it was probably made with wheat. I tried asking the cafe owner but his English was limited and my Ethiopian is non-existent! Food was delicious. Also diet coke.
Snack. Nuts, water
D. Cauliflower rice biriyani with chickpeas and spinach served with dahl. Greek yoghurt and rhubarb sweetened with stevia/erythritol.
 
ianpspurs said:
@DJC3 Inulin seems to be the only low/no carb product to caramalise. It makes lovely toffee/caramel (sets hard) and a creme brulee topping. It turns flaxseed into digestive biscuits and with the 100% chocolate makes toffee chocolate digestives which are my high fibre bars. Like @shelley262 we have a very big bag from amazon. To really look after gut health I add plenty of psyllium husk powder to the flaxseed - I also have the psyllium mixed with chia seeds on salads - we have a bulk bag of that as well:banghead:
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Hi @ianpspurs we need your recipe for digestive biscuits please how much inulin, flaxseed do you use and what else do you add? Love to know hope you can help would be great as a transportable snack !
 
shelley262 said:
Hi @ianpspurs we need your recipe for digestive biscuits please how much inulin, flaxseed do you use and what else do you add? Love to know hope you can help would be great as a transportable snack !
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Hi @shelley262 ATM we kind of do it by eye but will make some more next week and try to weigh up ingredients. We currently make them as bars using food grade soap moulds and proportions. I think I have posted an outline before so I will look that up and provide a link initially and ask my baker to do some weighing. I will also try to get some pictures. Page 724 of this thread and post 1447 has our current version.
 
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ianpspurs said:
Hi @shelley262 ATM we kind of do it by eye but will make some more next week and try to weight up ingredients. We currently make them as bars using food grade soap moulds and proportions. I think I have posted an outline before so I will look that up and provide a link initially and ask my baker to do some weighing. I will also try to get some pictures. Page 724 of this thread and post 1447 has our current version.
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Brilliant thank you would be great
 
@shelley262 and @ianpspurs thanks for your input on inulin. I eventually found it in H&B (was about £15 blimey!)
The thing I saw in Sainsburys turned out to be xanthan gum, not the same thing at all! It was needed for the almond flour scones which are also on my to do list. I get all these new ingredients in a muddle.

When I got home with all the supplies I realised Ive only got a couple of spoonsful of erythritol left in my pack, not enough to do the cake. I’ll have to put in an Amazon order after all and leave cake making for now.
 
DJC3 said:
@shelley262 and @ianpspurs thanks for your input on inulin. I eventually found it in H&B (was about £15 blimey!)
The thing I saw in Sainsburys turned out to be xanthan gum, not the same thing at all! It was needed for the almond flour scones which are also on my to do list. I get all these new ingredients in a muddle.

When I got home with all the supplies I realised Ive only got a couple of spoonsful of erythritol left in my pack, not enough to do the cake. I’ll have to put in an Amazon order after all and leave cake making for now.
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I feel your pain, all these new ingredients have very strange names that don’t naturally provide a clue as to what we use them for. I have xantham gum in my special cupboard but now can’t remember what I was going to do with it :arghh: like you I was going to bake something today and then realised I’m an ingredient missing, oh well, can pick it up on my way home tomorrow and then bake.
 
Bed 5.7 FBG 6.4 so a degree of normality although good old DP still kicked me up to 8.6. Still , I've been worse.
A day of tradesmen for my niece's house. It's all coming together though. Plasterers are messy so and so's. Just as well it's a building site currently. Need another skip though.
B. Tassimo Americano grande with a dash of cream after a bit of a lie in and a nice peaceful shower.
L. 3 of these buffalo and mozzarella sausages with a fried egg and 4 Santini tomatoes.
D. Slow cooked lamb shank with a red wine (suppose I should be posh ) jus, celeriac mash and either cauliflower, green beans or both.
I'm going to mix up a chia pudding. Haven't had one for ages.
@DJC3 - my tastes have changed beyond belief. First noticed it with a less sugar latte which I loved yet now it tastes horrible. I loathed mint and now I actually want mint at times (especially mint halo top). I was seriously weird with nuts. I couldn't go near nuts that were not in their natural state. Salted , honey roasted whatever just the smell made me violently sick and don't get me started on cashews. Horrid things. Yet now I love these nutty Adonis bars.
I also get what you mean about the 'special' cupboard although my 'special' cupboard is the main baking cupboard now. It's taken a while to convince the family that it is just different flours/sweeteners and not a product brewed by Macbeths witches! Now they know , the 'normal' flours are disappearing.
 
ianpspurs said:
@DJC3 Inulin seems to be the only low/no carb product to caramalise. It makes lovely toffee/caramel (sets hard) and a creme brulee topping. It turns flaxseed into digestive biscuits and with the 100% chocolate makes toffee chocolate digestives which are my high fibre bars. Like @shelley262 we have a very big bag from amazon. To really look after gut health I add plenty of psyllium husk powder to the flaxseed - I also have the psyllium mixed with chia seeds on salads - we have a bulk bag of that as well:banghead:
Click to expand...

Do you have a recipe for these flaxseed digestive biscuits? I am just starting to learn how to bake the low carb way, and so far have just been working on bread recipes. It would be great to be able to make low carb biscuits and cakes for the family.
 
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maglil55 said:
Bed 5.7 FBG 6.4 so a degree of normality although good old DP still kicked me up to 8.6. Still , I've been worse.
A day of tradesmen for my niece's house. It's all coming together though. Plasterers are messy so and so's. Just as well it's a building site currently. Need another skip though.
B. Tassimo Americano grande with a dash of cream after a bit of a lie in and a nice peaceful shower.
L. 3 of these buffalo and mozzarella sausages with a fried egg and 4 Santini tomatoes.
D. Slow cooked lamb shank with a red wine (suppose I should be posh ) jus, celeriac mash and either cauliflower, green beans or both.
I'm going to mix up a chia pudding. Haven't had one for ages.
@DJC3 - my tastes have changed beyond belief. First noticed it with a less sugar latte which I loved yet now it tastes horrible. I loathed mint and now I actually want mint at times (especially mint halo top). I was seriously weird with nuts. I couldn't go near nuts that were not in their natural state. Salted , honey roasted whatever just the smell made me violently sick and don't get me started on cashews. Horrid things. Yet now I love these nutty Adonis bars.
I also get what you mean about the 'special' cupboard although my 'special' cupboard is the main baking cupboard now. It's taken a while to convince the family that it is just different flours/sweeteners and not a product brewed by Macbeths witches! Now they know , the 'normal' flours are disappearing.
Click to expand...
Love the reference to Macbeth’s witches, I often get looks from people that makes me think I’ve sprouted horns and a tail when I talk about some of the concoctions I eat now, however once they try it they tend to be converted, most recent example was my olive oil chocolate cake, took some for my manager to try, admittedly I added temptation with some clotted cream, herb devoured it in 2 bites, I rest my my case :joyful:
 
AllieRainbow said:
Do you have a recipe for these flaxseed digestive biscuits? I am just starting to learn how to bake the low carb way, and so far have just been working n bread recipes. It would be great to be able to make low carb biscuits and cakes for the family.
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Hi @AllieRainbow Currently we make these as bars in moulds so tend to judge quantities by depth of mould filled. The best I can give is in this thread Page 724 of this thread and post 1447 has our current version. We are making another batch this week so hope to have more detailed amounts.
 
@AllieRainbow This is the current recipe
Still in development but at present 100% chocolate; flaxseed; psyllium husk powder; butter; inulin; stevia. In my opinion they are much better left in fridge for a few days.
Melt butter (I think about 100 gms but we didn't weigh first ime and mix in flaxseed and psyllium husk powder ( amount judged by size of moulds to leave space for layers of toffee and chocolate) and press down hard into moulds. Place moulds in fridge to set. Mix butter, inulin and stevia in a saucepan and heat - whisking constantly - it will very suddenly go toffee colour - strain off some butter as it will separate the butter and/or toffee could be mixed with flaxseed psyllium combo at this stage; This time we used about 100 gms butter, 2 tsp inulin and 1 tbl spoon stevia but next time will use much more inulin as we have bigger moulds; melt chocloate again depends on mould size - add sweetner if you want; remove bars from moulds carefully; Next time I think take out base and put chocolate in bottom then put base onto the chocolate; Place toffee on top of flaxseed base quite quickly as it goes hard; Keep chocolate warm or reheat and coat tops of bars; I add raspberries sometimes -when dehydrator comes that will be even better. They are crisper and nicer for me if left in the fridge a few days.
Quantities depend on mould size really. We have now bought food grade soap moulds which are deeper and will allow raspberries, nuts etc much better. Hope this helps
 
ianpspurs said:
Hi @AllieRainbow Currently we make these as bars in moulds so tend to judge quantities by depth of mould filled. The best I can give is in this thread Page 724 of this thread and post 1447 has our current version. We are making another batch this week so hope to have more detailed amounts.
Click to expand...

Thank you, Ian, I will wait with some excitement as I have some food grade soap moulds in my garage, so should be able to get some made as soon as you post some more details. I have ordered some Inulin and have all the other ingredients - what % chocolate do you use? I have just tried 100% chocolate from M&S and couldn't eat it as it was far too high. I think I need to look at 85% to make it edible.
 
AllieRainbow said:
Thank you, Ian, I will wait with some excitement as I have some food grade soap moulds in my garage, so should be able to get some made as soon as you post some more details. I have ordered some Inulin and have all the other ingredients - what % chocolate do you use? I have just tried 100% chocolate from M&S and couldn't eat it as it was far too high. I think I need to look at 85% to make it edible.
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We have a huge - 2.5 kg - bag of Callebaut pure cocoa mass which we got from amazon.
 
Good evening all, unless you are German or excellent one if you are Mexican. Some very odd readings today if they are all accurate but who knows. No food today so not very exciting menu but here it is:
B: 3 pints tea with h/m almond milk
MMS Bone broth with ACV; This was the most amazing version of BB yet; Heston’s IP setting has cracked that one; Morrisons meaty bones and marrow bones are now a staple; also enough meat for a meal for 2 doddery old gits left after straining
L: Mug French vanilla coffee with double cream
MAS:2 mugs tea with homemade almond milk
D: Bone broth with acv
 
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