Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2024 »
Home
Forums
Food and Nutrition
Low-carb Diet Forum
What have you eaten today? (Low carb forum)
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="maglil55" data-source="post: 1994052" data-attributes="member: 52911"><p>Low Carb sweet chilli sauce - 1/2 cup rice wine vinegar, 1/4 cup water, 1/4 cup Lakanto Golden Monkfruit sweetener (or sub another sweetener but you may have to adjust the amount), 3 teaspoons or so red chilli flakes (adjust to suit the heat you want), 1 teaspoon xanthan gum. </p><p></p><p>Easy to make - put everything except the xanthan gum in a pot and bring to the boil while stirring. Slow boil for about 5 mins to reduce the water a bit. Turn off the heat and slowly add the xanthan gum bit by bit stirring all the time. Once it thickens remove from the cooker and decant into another container to cool. It keeps well in the fridge. 1g carbs per tablespoon. </p><p></p><p>Sesame crumb. I have a few variations on this depending on what I'm doing. Trouble is I do it by sight but I'll guess at it. I'd say it's 1 cup almond flour , 1/2 cup parmesan, 1/2 cup golden milled flaxseed and 2 tablespoons sesame seeds. Season with ground salt and pepper. This is the base. Things I add to it are lemon rind and chopped flatleaf parsley - goes well with fish and chicken. Paprika is another favourite for me to add - sometimes sweet sometimes hot. I've also added curry powder. This too keeps well in the fridge although I'd store without parsley or lemon rind. All kinds of seasoning works with the base. It gives you a really crisp crumb. This is the crumb I use on my fish with the DD curry tartare sauce and on that battered out chicken dish if I decide to crumb it. </p><p>Now that I have bamboo fibre I "flour" the protein first, then egg dip, then crumb and get it into the fridge for a wee while for it to really stick. I find one crumb dip is enough.</p></blockquote><p></p>
[QUOTE="maglil55, post: 1994052, member: 52911"] Low Carb sweet chilli sauce - 1/2 cup rice wine vinegar, 1/4 cup water, 1/4 cup Lakanto Golden Monkfruit sweetener (or sub another sweetener but you may have to adjust the amount), 3 teaspoons or so red chilli flakes (adjust to suit the heat you want), 1 teaspoon xanthan gum. Easy to make - put everything except the xanthan gum in a pot and bring to the boil while stirring. Slow boil for about 5 mins to reduce the water a bit. Turn off the heat and slowly add the xanthan gum bit by bit stirring all the time. Once it thickens remove from the cooker and decant into another container to cool. It keeps well in the fridge. 1g carbs per tablespoon. Sesame crumb. I have a few variations on this depending on what I'm doing. Trouble is I do it by sight but I'll guess at it. I'd say it's 1 cup almond flour , 1/2 cup parmesan, 1/2 cup golden milled flaxseed and 2 tablespoons sesame seeds. Season with ground salt and pepper. This is the base. Things I add to it are lemon rind and chopped flatleaf parsley - goes well with fish and chicken. Paprika is another favourite for me to add - sometimes sweet sometimes hot. I've also added curry powder. This too keeps well in the fridge although I'd store without parsley or lemon rind. All kinds of seasoning works with the base. It gives you a really crisp crumb. This is the crumb I use on my fish with the DD curry tartare sauce and on that battered out chicken dish if I decide to crumb it. Now that I have bamboo fibre I "flour" the protein first, then egg dip, then crumb and get it into the fridge for a wee while for it to really stick. I find one crumb dip is enough. [/QUOTE]
Verification
Post Reply
Home
Forums
Food and Nutrition
Low-carb Diet Forum
What have you eaten today? (Low carb forum)
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…