Baking for paleo-deviants

[Bat Spit]

Yes, baked goods aren't paleo. No question.

But, I miss baking. I really miss the smell of something fresh and sweet and spicy making my house smell good all day. And I miss having something with a bready texture to eat with a mug of tea on a cold morning.

I don't miss this stuff at all in the warm months but yesterday we got 3 inches of snow.

I thought about putting this in the regular cooking forums, but traditional 'low carb' baking makes heavy use of gluten powder, whey protein, soy flour and cream cheese. I thought some of the people here in Paleoland were probably experimenting with some of the same things I am. I saw Nancy posting about a molten chocolate cake thing...

So, the challenge is:
Basically, adhering as closely as possible to the paleo ingredient guidelines while still coming up with something recognizable as a baked good.
Gluten Free
Soy Free
Minimal dairy-limited to ghee, small amounts of butter, maybe tiny amounts of cream.
Mostly grain free
at least moderately low carb

* * *

Muffins:
Blueberry Muffins (http://forum.lowcarber.org/showthread.php?p=7086889#post7086889)
Pumpkin Muffins (http://forum.lowcarber.org/showthread.php?p=7086287#post7086287)
Squash Muffins (http://forum.lowcarber.org/showthread.php?p=7087105#post7087105)
Honey Nut Muffins (http://forum.lowcarber.org/showthread.php?p=7103007#post7103007)
Fruit Muffins (http://forum.lowcarber.org/showthread.php?p=7294516#post7294516) (scroll down)
Banana Nut Muffins (http://forum.lowcarber.org/showthread.php?p=7380383#post7380383)
Creamsicle Cupcakes (http://forum.lowcarber.org/showthread.php?p=7478048#post7478048)

Cookies:
All-Purpose Cookies (http://forum.lowcarber.org/showthread.php?p=7086318#post7086318)
Lauren's Paleo Cookies (http://forum.lowcarber.org/showthread.php?p=7217482#post7217482)
Chewy Chocolate Chip Cookies (http://forum.lowcarber.org/showthread.php?p=7574918#post7574918)

Squares/Bars:
Pumpkin Pie Squares (http://forum.lowcarber.org/showthread.php?p=7086892#post7086892)
Brownies (http://forum.lowcarber.org/showthread.php?p=7254688#post7254688)

Cakes:
Coconut Cake (http://forum.lowcarber.org/showthread.php?p=7517248#post7517248)
Pumpkin Cake (http://forum.lowcarber.org/showthread.php?p=7574967#post7574967)

Bread/Biscuits:
Drop Biscuits (http://forum.lowcarber.org/showthread.php?p=7158505#post7158505)
Spongebob's Flaxmeal Bread (http://forum.lowcarber.org/showthread.php?p=7280383#post7280383)

Squishy Desserts:
Chocolate Souffle (http://forum.lowcarber.org/showthread.php?p=7190158#post7190158)
Zippy Pumpkin Custard (http://forum.lowcarber.org/showthread.php?p=7253996#post7253996)
Paleo Panna Cotta (http://forum.lowcarber.org/showthread.php?p=7496437#post7496437)
Christmas Pudding (http://forum.lowcarber.org/showthread.php?p=7294516#post7294516)

Other:
LC Paleo Granola (http://forum.lowcarber.org/showthread.php?p=7353875#post7353875)
Dark Chocolate Buttercream Frosting (http://forum.lowcarber.org/showthread.php?p=7279539#post7279539)
Rhubarb Crisp (http://forum.lowcarber.org/showthread.php?p=7089450#post7089450)
Egg Crepes With Berries (http://forum.lowcarber.org/showthread.php?p=7577954#post7577954)

[Bat Spit]

Pumpkin muffins

2 eggs
1/2 cup pumpkin
6 drops sweetzfree or sweetener of choice

mix well

in a separate bowl add
1 c almond flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp xanthan
1/2 tsp salt
1 tsp pumpkin pie spice and 1 tsp cinnamon (or equivalent)

mix, then add to wet ingredients

I bake at 350 for 20 mins. I live at 6500 ft, so adjustments may be needed at lower altitude.

This makes a very nice muffin, although I found it a little too wet.

Today I exchanged 1/4 c of gluten free bake mix for 1/4 c of the almond meal for texture plus 1.5 tsp molasses for richer flavor. They were closer but still not quite right. Next time I'll just exchange 2T of bake mix for 2T of almond meal and I think I'll use 1tsp maple extract instead of the molasses.

I think 2T of flax would be perfect, but my body hates flax.

[Nancy LC]

Food porn below! Stay away if you can't handle it.

WARNING: Not Paleo

Well, needless to say I stray away from Paleo land when I do low carb baking.

I have been using some Rice Bran in baking at times. It seems to be well-tolerated by me. Also I use flax meal and cocoa powder. My new chocolate cake in a bowl turned molten chocolate is insanely good and I feel great about using cocoa powder which is low carb and full of things that are good for you. Plus I got some unprocessed stuff from Whole Foods that is amazingly delicious. Quite reddish brown, unlike the Dutch process stuff which is super dark brown.

I'd be using coconut oil instead of butter but I'm out and really don't want to pay 8.00 for a bottle of the good stuff. I suppose I will though. I think Erythritol is probably a fine sweetener, health-wise, although it definitely isn't paleo in the sense that it requires a lot of processing to extract it from fruits. And I use a little splenda still as well.

I do bowl muffins now sometimes using half rice bran and half flax meal.

I'm trying to judge if there is any effect on my intestines. A lot of health things going on right now due to pernicious anemia caused by an arthritis drug I'm taking. I thinking that some of my diarrhea was caused by the anemia and now that I'm taking a whopping huge dose to folic acid, I seem to be getting constipated. *sigh* So when I opened my freezer and saw the rice bran I remember my bowl muffins -- which I had discontinued due to the intestinal issues -- and throught... hey, maybe I can do this now!

We shall see, I only use 1 Tbl. of the rice bran and so far everything is pretty quiet downstairs.

[Bat Spit]

My all purpose cookie recipe-

2c almond flour
1c unsweetened dried shredded coconut
3/4 c butter *melted*
12 drops sweetzfree or 1/3 cup honey or equivalents
3 eggs
2T vanilla
1tsp baking soda
1tsp salt
1sp xanthan

cream together everything from the butter down and let mix for several minutes to emulsify. Add the coconut. Add the almond flour. Add whatever else you like in your cookies.
Bake on a non-stick surface. The dough will be stiff and will stay in exactly the shape you put it in so rough it into shape with your fingers. I bake at 350 for 16 mins.

By adjusting the vanilla and using other extracts and spices this recipe can be made into almost anything. Good gingerbread. Use lemon and add macadamia nut pieces and dried blueberries. Banana extract and walnuts. If chocolate is one of your personal deviations, it makes great chocolate chip cookies.

I do better when I avoid dairy altogether so this baking season I'll be experimenting with replacing the butter with varying mixes of coconut oil, ghee, and organic lard. You *can't* replace all the butter for coconut oil. The profile is wrong and you get a greasy mess.

[Bat Spit]

Well, needless to say I stray away from Paleo land when I do low carb baking.

Absolutely. No question. That's why we're 'paleo-deviants', we're starting with paleo and straying, rather than starting with generic low carb and trying to incorporate paleo concepts (and account for food intolerances).

I have been using some Rice Bran in baking at times. It seems to be well-tolerated by me.

Ooooh! Thanks for reminding me. Way back when I tried some gluten free products (which were much too carby and weird) I bought some rice bran and when I ditched everything else I kept that because the carbs were tolerable. Must dig that out and try it instead of the bake mix, which has a slightly weird taste and some ingredients I don't love.

My new chocolate cake in a bowl turned molten chocolate is insanely good and I feel great about using cocoa powder which is low carb and full of things that are good for you.

Instructions please?

Plus I got some unprocessed stuff from Whole Foods that is amazingly delicious. Quite reddish brown, unlike the Dutch process stuff which is super dark brown.

mmmmm. Have to find some.

Did you have to give up coconut flour in the long run? I find it wrecks me but I may experiment with using smaller amounts. I just need something to dry out the pumpkin a little more. Maybe 1T might do the trick without the side affects.

[Nancy LC]

I have given up on coconut flour for now. Maybe there is some measure of it I can eat but I can't eat it too often. I am EAGER to try your cookie recipe. I get so crazy around things like cookies though... I'll have to be careful.

Today is Day 1 of NO SWEET FLAVOR. I intend to go for 3 days without anything sweet. My weight has bounced up and refuses to go back down, so perhaps this will get things jarred.

Here's the thread about the chocolate cake. It's towards the end I describe how to make it molten. http://forum.lowcarber.org/showthread.php?t=351805
The key is not overcooking.

[ProteusOne]

Nancy, I may join you, starting tomorrow (too late today - had a D. Coke for lunch) on avoiding the sweet taste. I can't even *think* about cookies right now.... :(

[Kskline]

I haven't had anything sweet for one and a half weeks except for a diet root beer last friday and it gave me heart burn. Nancy, the cake sound really good. May have to try it someday. Would be good for a once in a while treat.

Kim

[waywardsis]

Ooooh, I love me some deviant baking!

Blueberry muffins (or double it, and make blueberry loaf)

0.5 cup almonds ground
0.25 cup flax meal
1 tsp baking powder
0.25 cup Splenda
0.25 cup coconut milk
1.5 tbs almond oil
1 large eggs
0.5 cup blueberries
0.25 cup Bob's Red Mill all-purpose gluten-free baking flour
2 tbs maple syrup
0.5 tbs vanilla

Bung it all together in muffin cups or loaf pan, bake at about 425 for 15-30 minutes (15 for muffin, 30 loaf...but check beforehand, and maybe bake at lower temp for the loaf. Sorry, I'm a wing-it baker which is why I am not renowned for my baked goods. But this is good.)

You can sub in any berry, and basically muck about with it however you want. Carb count is about 11g net/muffin/slice.

Rice bran, eh? Not carby?
Will be trying both the Bat Spit cookie and the Nancy cake. I have heard amazing things about your bowl muffins. Oh...and I still adore you for your lemon curd. OMG. OMG. Lemon curd.

[waywardsis]

Pumkin pie squares (occasionally, pumpkin pie mush, but still yummy)

14 oz pumpkin
2 eggs
1/4 cup Splenda brown sugar blend
1/4 cup polyD
1/4 cup erythritol
2 tsp pumpkin pie spice
3/4 cup coconut milk
1/4 tsp salt


Mix and bake at 350° for about 40-45 min
Eat whole pan at one sitting OR sneak a square every time you enter the kitchen.

Net carbs - 11g

[Bat Spit]

Rice bran, eh? Not carby?

Wow. I just went to check my rice bran for carbiness. Its darn good!

1/2 cup serving
Total Fat 14g
Total Protein 10g
Total Carbohydrate 34g
Dietary Fiber 19g
net carb 15g

Which is much better than the gluten free bake mix which I think is 19 but without all the fat and protein. I can't wait to try it.


Ooooh, I love me some deviant baking!

Uh huh. I suspected as much about you.
;)

[Bat Spit]

**Food Porn Alert**

If you want to bake the worlds greatest gluten free cookies to take somewhere to impress people?

Make that cookie recipe with honey, then add butterscotch chips.

OMG!

I had several new love slaves volunteer offer themselves for those last year.
Of course, my husband made me send them back...

**End Food Porn Alert**

[Hybrid]

There are recipes for cookies and apple pie in the "Eater" link of my signature file. They don't involve shite.

This is a scary thread.

[Sandollar]

I am not "wise in the ways of Paleo," but what about a baked apple??

Just removed the core and fill the centre with butter and cinnamon and whatever you can have that's sweet...(honey?)

That will give you the smell of baking in your house with the cinnamon...but it's mmmmm-mmmmmm good! :yum:

[kallyn]

SQUASH MUFFINS

1 cup almond butter
1 cup cubed butternut squash
2 eggs
1/4-1/2 cup walnuts
1/2 tsp baking soda
1 tsp apple cider vinegar
honey/agave/any sweetener to taste
cinnamon, nutmeg, ginger to taste

mix all ingredients in the food processor to make a batter
bake at 400 for 12 minutes

[cnmLisa]

Sorry for the intrusion...just posting so that I can subscribe to this thread. I'll tip toe out now:wave:

[kshelia]

There are recipes for cookies and apple pie in the "Eater" link of my signature file. They don't involve shite.

This is a scary thread.

I agree.... VERY SCARY.... :yum:

[Nancy LC]

No hand-wringing allowed! :D

[MyraS]

Yes, baked goods aren't paleo. No question.

But, I miss baking. I really miss the smell of something fresh and sweet and spicy making my house smell good all day. And I miss having something with a bready texture to eat with a mug of tea on a cold morning.

I don't miss this stuff at all in the warm months but yesterday we got 3 inches of snow.

I thought about putting this in the regular cooking forums, but traditional 'low carb' baking makes heavy use of gluten powder, whey protein, soy flour and cream cheese. I thought some of the people here in Paleoland were probably experimenting with some of the same things I am. I saw Nancy posting about a molten chocolate cake thing...

So, the challenge is:
Basically, adhering as closely as possible to the paleo ingredient guidelines while still coming up with something recognizable as a baked good.
Gluten Free
Soy Free
Minimal dairy-limited to ghee, small amounts of butter, maybe tiny amounts of cream.
Mostly grain free
at least moderately low carb

I'm late to the party here, and I can't post any of my recipes, as they're going into a book, but I do all kinds of baking that meets your criteria and a bit beyond it.

Recently, I've begun doing some professional chefing on the weekends, and my clients have all kinds of restrictions (because I only take on clients with restrictions), and I do my best to give them back their favorite foods.

Myra

[bionda]

I posted this recipe on another board because I couldn't stop myself from buying rhubarb last month. I've always liked Rhubarb Crisp but of course the topping would not be paleo. I modified a recipe for Warm Rhubarb Cups with Whipped Cream as a base, located here (http://www.lowcarbluxury.com/newsletter/lclnewsvol04-no06-pg7.html).

Rhubarb (my version)

4 rhubarb stalks (about 3.5 cups)
1/4 water
stevia (two individual packets)

Slice rhubarb into 1/2 inch pieces. Put water and rhubarb in pan. Cook on low for about 15 minutes or until desired softness is reached. At the 10 minute mark I stirred in the stevia.

It tasted good though it was on the tart side but I like tart. This makes about three servings. I believe the carb rate is a little higher than stated in the recipe.

Next time I'll try using pecans, coconut and butter as shown in this cheesecake recipe (http://www.fitnessandfreebies.com/lc/recipe36.html) for the crisp topping.

Also, as someone else mentioned, make applesauce using sliced apples, a small amount of water and a lot of cinnamon (but no sugar).

I realize these aren't really baked goods, but they can still be satisfying on a winter day, especially if you add a little fresh whipped cream (without sweetner).

[Kskline]

Also, as someone else mentioned, make applesauce using sliced apples, a small amount of water and a lot of cinnamon (but no sugar).

A good applesauce is made from 3 apples and 6 fresh dates processed in the food processor.

Kim

[Bat Spit]

I tried the pumpkin muffin recipe using 1/4 cup rice bran instead of gluten free bake mix.

ewww.

Definitely not the right answer. My package was sealed, but may have been rancid, or it might just be the way that smells. I ignored that and made muffins anyway, but they did not turn out well. Just as mushy as when made with 100% almond flour and the flavor was a little odd, and most importantly, it makes my mouth and lips that tingly-numb feeling which usually means bad things.

Back to the drawing board.

[Heidihi]

some of the squash I dried yesterday I had sprinkled with fresh ground cinnamon and I also dried unsweetened cranberries to use as garnish on dishes ...some nuts in the crockpot with spices on them roasted and let me tell you it it is a paleo bake fest in here I think!!! I have some very nice fairly low carb very natural healthy treats and my whole house smells like I have been baking this morning!

[Nancy LC]

Sounds like you might have an allergy to rice bran! I don't recall my rice bran having an off smell. I found it at Netrition.

[Heidihi]

agar jells coconut milk dishes so beautifully you could make one in the mold of a cake and then decorate it some brilliant garnish ...light a coconut scented candle and pretend :)

[Xerxes]

I'm literally drooling. Thanks to everyone who posted these

[waywardsis]

Honey Nut Muffins

3 eggs
2 tb butter, melted
2 tb coconut milk
3 tb honey (or sub sweetener)
1/4 t salt
1/4 t vanilla
1/4 cup sifted coconut flour
1/4 t baking powder
1/2 cup chopped pecans

Mix eggs, butter, coconut milk, honey, salt and vanilla.

Mix flour and baking powder and add to batter - mix til there are no lumps. Fold in nuts.

Bake at 400 for 15 minutes - makes 6 muffins. I imagine you could double this and make a loaf/cake?

[Bat Spit]

I have discovered a new near-paleo baking ingredient that works really, really well. Powdered egg whites.

My new favorite treat is a biscuit. I started with this recipe (http://forum.lowcarber.org/showthread.php?t=233566) and adjusted it some to fit my criteria.

2 1/4 c almond flour
4T cold solid fat. I've been using lard, but plan to try palm oil soon.
1tsp baking powder
1/4 tsp salt
1/2 c powdered egg whites
1T liquid fat- I like macadamia nut oil
sweetener- I like 2 drops sweetzfree for an average batch
water

Cut the cold fat into the almond flour (well what do you know, my pastry blender is good for more than making egg salad!), then add the rest of the dry ingredients, mix. Add the 1T liquid fat, sweetener, and just a little water and start mixing, keep adding water in small amounts until you get a nice gloppy mixture that will make a good drop biscuit. Bake at 400 for 10-ish minutes.

I made some very thin ones and used them to make a really nice sandwich with uncured sliced ham.
I made some savory ones using olive oil and chicken stock instead of water and used them as a not-stuffing at Thanksgiving. They were excellent with gravy on them.
I made a sweet one using 5 drops of sweetzfree and cinnamon and used that as a 'shortcake' with berry puree and coconut milk.


I fixed my pumpkin muffin recipe by making that 1/4 cup 'other' flour into a scant 1/4 cup of powdered egg whites. Worked great.

Now I can give all my 'alternative' flours to my celiac friend, since my body doesn't like any of them.

[waywardsis]

Where oh where did you find powdered egg whites? Sounds fantastic!! I don't like most of the alt flours either, just bc they're usually way carby or made of stuff I don't want to eat much of (legumes, etc). Nut flours and egg flour...awesome. Bicuits...even awesomer.

[Bat Spit]

I can get powdered egg whites at my Safeway, in the baking aisle near the alternative flowers and the baking soda.

My King Sooper doesn't carry them. So, I'd just check a selection of your local supermarkets. A quick google shows that some people use them for protein shakes, so a local HFS or vitamin type store might have them also.

They do give the end product a certain texture, but the DH didn't notice at all, and it doesn't bother me a bit.

[Bat Spit]

Hmmmm.

It seems to me that if you substituted melted baking chocolate for the hard fat and maybe a T or 2 of nut butter (I'm thinking hazelnut personally) for the liquid fat, I'm guessing you might be able to make a really spectacular chocolate cookie.

Hmmm.

Next weekend's project...

[Nancy LC]

Have I shared this recipe? It's a chocolate souffle in a mug.

.5 oz of unsweetened chocolate
1 Tbl of fat (butter, coconut oil, palm oil, whatever)

Melt chocolate and fat in microwave in a mug.

Stir in 1 Tbl Erythritol

With a fork beat in one egg very well.
Add some SF syrup like Da Vinci or Torani, whatever flavor you want.

Microwave for 45-60 seconds. Do NOT overcook. It should still be a little bit gooey at the end.

[gfpaperdol]

I just caught this thread... Good thing I already had my cheat with the chocolate chip cookies that I made at Christmas :)

I have no idea why anyone would post & say that they have recipes but are writing a cookbook & cannot share. what is the purpose in that? I am also writing a cookbook, from 50 years worth of recipes - & it is a heck of a lot of work. But the reason that i am doing it is because my pieces of paper are starting to crumble. I do share my recipes, I figure that if on the odd rare chance that my book actually got in print for the general public, (which I think is not likely) that if you have tried one of my recipes & liked it then you might remember me & want to check out the cookbook. But then again I am double DQ1 so i know my brain is a little messed up ! :help:

I have been GF for over 3 years & now I am dairy free except for the occasional butter. I have the original recipes & the conversions, plus new GF DF ones, so I decided to just put them all in the cookbook. I am doing this cookbook with the intention that it is for my grandchildren. I happened to think that it would also be a good book to give to someone that is not gluten free but has family or friends that are!!! You know us Southerners and food... I have been trying to reform myself & not give food as gifts, but it is difficult...

And if you are still reading, I do not care if it is Paleo or not, but IMO I think that ya'll should not be eating ANY of that artificial sweetner stuff. OMG I think it is the worse thing in the world. If you do not want to eat sugar, can't you just use Honey? I wish some of you would really think about how BAD that artificial sweetner is.

[MyraS]

I have no idea why anyone would post & say that they have recipes but are writing a cookbook & cannot share. what is the purpose in that? I am also writing a cookbook, from 50 years worth of recipes - & it is a heck of a lot of work. But the reason that i am doing it is because my pieces of paper are starting to crumble. I do share my recipes, I figure that if on the odd rare chance that my book actually got in print for the general public, (which I think is not likely) that if you have tried one of my recipes & liked it then you might remember me & want to check out the cookbook. But then again I am double DQ1 so i know my brain is a little messed up ! :help:

I guess you must mean me, and I'm sorry you don't like my decision not to post recipes anymore. I used to post them on alt.support.diet.low-carb, and a lot of them are floating around on the Internet on various websites. I see them everywhere whenever I do a quick search for them. So, it's not like I haven't contributed my share over the years.

Normally, I don't post that much on this website, and what you were referencing was just about the first post I've done that even mentions that I create recipes. I only posted because Bat Spit wanted to know if there were recipes that met her requirements. I just wanted her to know that there are, and it's not impossible to do paleo-compliant baking within her restrictions.

[Nancy LC]

I don't think all artificial sweeteners are bad. Why lump them into one category? I think honey is a whole lot worse for me than artificial sweeteners are. And sugar... lets not even go there. They're not paleo, so I'm not going to try to defend them as such but many of them come from foods you eat every day.

[gfpaperdol]

It is probably just me & my family, we cannot tolerate artificial sweetners of any kind. I know it is the weirdiest thing. I just get carried away when i think what they do to my brain. I guess it is possible that some people eat them & nothing happens. I just cannot. Of course I have a ton of other food/checmical allergies so nothing that unusual that I cannot tolerate artificial sugar. Wouldn't it be odd if other people get a reaction to regular sugar but not the artificial stuff?

[Nancy LC]

Ok, definitely not paleo but I made a flourless chocolate espresso cake with black raspberry sauce for my NY Eves party. It was a huge hit. :) It had some semi-sweet chocolate chips in it, but I substituted out the sugar for a blend of other sweeteners and it came out great.

[lcstudent]

^^That chocolate souffle looks amazing, Nancy! Will have to try that.

Just made these today. As close to paleo as I have ever gotten with cookies, hah. They have great flavor and remind me of carrot cake. Texture is dense, like a date bar (not like traditional cookies, obv). The cauliflower was an experiment (think zucchini bread) and made 'em nice and moist. The raw cocoa nibs are a special ingredient I had on hand that add an interesting flavor. Lotsa iron and antioxidants. :D

Lauren's Paleo Cookies

4T coconut oil
2T almond butter
1/4c flax meal
1/2c pecan meal
1/4c organic xylitol (to avoid GMO)
3/4c organic erythritol
1/4t stevia (sweetleaf english toffee flavored is great)
1/4c chopped pecans
¼ cup raw pepitas (pumpkin seeds)
1/4c chopped almonds
6-8 raw cocoa beans chopped, or 1/8c raw cocoa nibs
1t vanilla extract or the inside of a bean
1c cauliflower
1 egg

Cream coconut oil, nut butter, and sugar replacers. Stir in the rest of dry ingredients. Cook 1c cauliflower until tender (eh, used the microwave), drain, and press moisture out of the florets with a paper towel. Puree. Add to dough with vanilla and egg.

Drop on baking sheet and press down with a fork. Bake 45 minutes at 300 degrees for cakier less "done" cookies. I guess you'd turn the over hotter and bake for a shorter time for crisper cookies. I didn't want to heat the dough up too much.

About 22g ECC for the batch. I got 12 cookies out of it.

[Nancy LC]

Do you know what equivalency of sugar the stevia would be? It seems like stevia blends range all over the place.

[lcstudent]

Honestly, I don't know if the stevia made much of a difference. Maybe the steviaplus packets would be better. I used 1/4t of the liquid. 1/2 or even a full t might be more potent. However, I don't think stevia is heat stable even though some literature says it is. The batter always tastes sweeter than the baked product. The blend of sugar alcohols would probably be sweet enough.

Major portion control issues with these babies. Will make them again at gw, maybe. :lol:

[Kskline]

Do you know what equivalency of sugar the stevia would be? It seems like stevia blends range all over the place.

From what I've read 6-9 drops of stevia = 1 T sugar, 2-3 drops of stevia = 1 ts sugar.

That's from the sweetleaf site.

[Nancy LC]

Ok, I've had to eliminate my chocolate desserts for awhile, I think chocolate is giving me intestinal issues :(

So I'm onto pumpkin!

I can't give you proportions because I didn't measure most things but try it yourself, the mistakes are pretty tasty.

Zippy Pumpkin Custard

Melt some butter in a microwavable bowl, like a soup bowl.
Add some sweetener, about 1-2 Tbl equivalent to sugar.
Mix well
Add in pumpkin. I'm guessing 1/3 cup.
Add in loads of cinnamon and ginger
Add some lemon juice (couple of teaspoons perhaps)

Mix very well.

Crack an egg on top and mix in thoroughly.
(Notice, this process uses only one dish!)
Sprinkle more cinnamon on top (if you're a cinnamon junkie like I am)
Microwave for 1-2 minutes but don't overcook!

[Bat Spit]

Nancy that sounds pretty good. I like

coconut oil
pumpkin
almond butter
maple extract
sweetener and salt, but not much of either
cinnamon, or apple or pumpkin pie spice blend

I just zap it until its hot and the coconut oil melts.
I expect an egg would be good, but I have to watch how many I eat.


I have a new favorite treat. Chocolate unfortunately.
Artisana coconut butter melted and mixed with Green and Black's organic baking chocolate. I like to make a big batch and add a smidge of vanilla and some salt for a richer flavor.

I call this stuff 'frosting' because it has that slightly gritty mouthfeel that some frostings can have, and it is excellent to spread on things.


Bummer about the chocolate. Do you think its the chocolate itself or cross contamination with something? I'm glad you posted about the Lindt 85% containing barley. I noticed my body didn't like it, but didn't expect wheat in my pure chocolate! I'm back to Green and Blacks. 72%

[Bat Spit]

Today was baking day.

Here's my 'brownie' recipe, finally. I'm very pleased with it. I think it might be good with honey to be more paleoish, but I bet date sugar or maple sugar would be better with the chocolate.

21/4 c almond flour (or, 50-50 with hazelnut flour)
56g cold lard (much easier to weigh this out.) Butter would probably work ok, but has to be very cold. I'm not sure ghee has enough structure.
1tsp baking powder
1/4 tsp salt
1/2 c powdered egg white
1/2 c less 1T dutch cocoa powder
1 whole egg
9 drops sweetzfree or other sweetener
2T macadamia nut oil or other neutral liquid oil
1T vanilla
1/2 tsp almond extract
1/2 tsp butter extract (if not using real butter)
Water


Cut cold fat into flour, add dry ingredients, mix well.
Separately beat egg and other wet ingredients. Add to dry ingredients.
Add cold water by T until you have a nice glopy batter. It should be wet, but hold its shape if dropped on a cookie sheet. Probably 2-5 T depending on a lot of variables.

Bake at 400 for 11 mins.

[Nancy LC]

Bummer about the chocolate. Do you think its the chocolate itself or cross contamination with something? I'm glad you posted about the Lindt 85% containing barley. I noticed my body didn't like it, but didn't expect wheat in my pure chocolate! I'm back to Green and Blacks. 72%

I don't know! I am hoping it is cross contamination. Actually I'm hoping it is something other than this chocolate. Trader Joe's had Belgium unsweetened chocolate. And I have about 10 12 oz bars in the cupboard. Nothing in it but chocolate. Anyway, there are a few other things I've eliminated as well so it could be something else. I decided to wait until things seem normal before trying again. That's taking a few days for my body to decide to try to go #2 again after that last episode...

Bat Spit, do drop the batter in your brownie recipe on a cookie sheet? Or pour it into a pan like normal brownies?

[Bat Spit]

Bat Spit, do drop the batter in your brownie recipe on a cookie sheet? Or pour it into a pan like normal brownies?

I've done them as drop biscuits (on silicon or parchment) and I did my latest batch in my silicon mini-muffin tin. I'll do them that way from now on. They might do ok in a pan. The texture is more like a chocolate muffin than a dense chewy brownie, but they're moist and chocolaty and have a nice bread-y texture, so 'brownies' they are.

For extra decadence slice in half and spread one side with a little SF jam. I really really like strawberry. I had to do something with the tail end of the last batch because they were getting a little stale! It makes quite a lot. I did a half batch today and that was a better amount. The doubled egg didn't make any difference, but don't use 'natural' cocoa, it needs the bite from Dutch.

For valentines I'm going to put chopped frozen dark cherries in half a batch for my DH who loves cherries best. Should keep us away from the endless chocolate displays.

[Nancy LC]

I had a "chocolate pate" at a restaurant once. It had the texture of a chocolate flourless cake but was made with cherries incorporated into it. It was wonderful.... I'm sure it could be made low carb.

If my gut weren't so touchy I'd be experimenting with totally low carb flourless chocolate cake recipes like that.

[lcstudent]

Today was baking day.

Here's my 'brownie' recipe, finally. I'm very pleased with it. I think it might be good with honey to be more paleoish, but I bet date sugar or maple sugar would be better with the chocolate.

21/4 c almond flour (or, 50-50 with hazelnut flour)
56g cold lard (much easier to weigh this out.) Butter would probably work ok, but has to be very cold. I'm not sure ghee has enough structure.
1tsp baking powder
1/4 tsp salt
1/2 c powdered egg white
1/2 c less 1T dutch cocoa powder
1 whole egg
9 drops sweetzfree or other sweetener
2T macadamia nut oil or other neutral liquid oil
1T vanilla
1/2 tsp almond extract
1/2 tsp butter extract (if not using real butter)
Water


Cut cold fat into flour, add dry ingredients, mix well.
Separately beat egg and other wet ingredients. Add to dry ingredients.
Add cold water by T until you have a nice glopy batter. It should be wet, but hold its shape if dropped on a cookie sheet. Probably 2-5 T depending on a lot of variables.

Bake at 400 for 11 mins.

These sound great. What is the texture like?

I made a delish buttercream frosting with my magic bullet. It's better than the real thing. :D

Dark Chocolate Buttercream Frosting

Makes a little more than 1/4 cup

Ingredients:
*1/4 cup hazelnuts
2-3 teaspoons Hershey's special dark cocoa powder
1 teaspoon sweetener (I use powdered xylitol)
packet or liquid stevia (I used a squirt of english toffee Sweetleaf and a packet of Steviaplus)
**couple chunks of coconut cream

Prep:
Blend nuts into smooth nut butter. Add cocoa powder and sweeteners, blending again until smooth. Add chunks of coconut cream until lighter in color and creamy in consistency. Use immediately on a LC treat or eat with a spoon!

*Any type of lc nut would work. Macadamia nuts would be great too!
**Refrigerate your canned coconut milk and take out the hard chunks of cream from the clear liquid

Carb Count: 5g w/fiber and xylitol subtracted

[Bat Spit]

The texture is more like a chocolate muffin than a dense chewy brownie, but they're moist and chocolaty and have a nice bread-y texture, so 'brownies' they are.



Here's another frosting idea. Get a jar of Artisana Coconut Butter. Heat until soft and add melted baking chocolate, a smidge of vanilla, and a pinch of salt. Mix and let cool. It has a perfect frosting texture.

I use 1bar minus 3 rows of Green and Blacks baking bar to one jar of coconut butter.

It would also make a lovely truffle substitute. Once cool it could probably make into ball shapes very well to be rolled in coconut or something. It seems to hold its shape pretty well at cool room temperature.

[kallyn]

Oh no Bat, that coconut butter idea is dangerous! I happen to have half a jar of it sitting in my pantry...

[Nancy LC]

Sounds very dangerous indeed! How many oz in one of those jars of cocoa butter?

I wonder if my gut would be ok with cocoa butter? It sure doesn't like chocolate right now.

[lcstudent]

The texture is more like a chocolate muffin than a dense chewy brownie, but they're moist and chocolaty and have a nice bread-y texture

Darn. They sound tasty, but I really miss chewy baked stuff on this WOE. Everything I make with nut meals always turns out like a quick bread! Anybody have a tried and true recipe with chewy gooiness?

Those Artisana butters look great. How's the carb count?

Speaking of bread, here's an awesome quick bread made with flax. You can make it sweet or savory depending on what spices and nuts you use. I just made some with brazil nuts and raw sunflower seeds (they turned an unappetizing green color after baking, who knew?).

spongebob's flaxmeal bread (tweaked)

dry
===
2c golden flaxmeal
1/2c nut meal
1/2c nuts/etc. *
2T sweetener (erythritol, xylitol, etc.)
1t aluminum-free baking powder
1t baking soda
1/4t sea salt

*chopped almonds, pecans, unsweetened coconut, sunflower seeds, etc.

wet
===
5 eggs (beaten)
8T coconut or almond milk
5T oil (I like mac nut oil)

pre-heat oven to 350F

Mix together all dry ingredients in a bowl, then in a separate bowl, mix all wet ingredients. Fold dry ingredients into wet and mix well.

Immediately transfer batter to parchment paper lined loaf dish. Bake at 350F for 40-45min. or until it passes the knife/toothpick/etc. test.

Cool before slicing. Store in the refrigerator.

Carb count depends on the add-ins, but it's quite low. :)

[ruthla]

Some of these recipes look good!

What's hard is finding time to experiment with LC baking when I'm homeschooling a child who loves sugar- if she's helping me bake, chances are we're making something with real sugar in it. (She doesn't like the taste of stevia and none of us tolerate the other artificial sweeteners.) And if she's not helping me bake, how will I have any time to bake at all?

[Bat Spit]

Oh no Bat, that coconut butter idea is dangerous! I happen to have half a jar of it sitting in my pantry...

<insert gloating maniacal laugh here>

Sounds very dangerous indeed! How many oz in one of those jars of cocoa butter?

Not cocoa butter, coconut butter. Both tasty but very different.

My jar is 16oz and seems to be 1 carb per T after fiber is subtracted. Even with the added chocolate I never notice any effect on my blood sugar and I'm pretty sensitive.

I'm ordering some Walden Farms blueberry spread and some cocoa butter. I'm going to experiment with mixing that and adding it to the coconut instead of chocolate.

Anybody have a tried and true recipe with chewy gooiness?

Not quite gooey, but I've gotten the best texture match out of the coconut-almond cookie recipe already posted. All of my non-paleo friends adore those cookies.

I have noticed that if I bake them in muffin tins with butter instead of lard, I get a much denser result. I made a batch with maple sugar and butter with dried blueberries and they had the best chewy texture I've gotten out of anything so far. Adding xanthan might help too. I haven't been concentrating on that texture so I haven't taken my experiments in that direction. Worth giving a try. Even if they don't come out how you like, they'll still be tasty.

The 'frosting' texture is perfect if you miss things like fudge. It has just the right tooth scraping chew to it.

[ruthla]

I did some baking today. First I tried to make some LC meringues, so I separated an egg, poured into a bowl. Separated a 2nd egg and the yolk broke, so I decided to make a smaller batch of meringues and save the other egg and a half for something else.

So I whip up the egg white, cream of tarter, and some stevia for a while. It's getting fluffy, but the taste isnt' quite right. So I decided to add some cocoa powder to the mixture. I do so, and the whole thing falls flat. :( At this point, I decided to just make cookies, so I added the other egg and a half, some cinnamon, then some almond meal, and finally some coconut oil until it had a nice "cookie batter" consistency. I baked them at 350 until they smelled done.

They were "ok". Much of the coconut oil leaked out of the cookies during baking- most likely it melted before the dough started to really cook. I think I'll try baking these at 425 instead of 350 the next time I make them.

[Nancy LC]

Meringues low carb style are usually a disappointment. The sugar is a big part of making meringues crunchy and lofty and making the crystalline structures that just make it all work. I'm thinking with some less paleo ingredients like eryrithitol and polydextrose(PDX) one *might* be able to do it.

I really should try it. I have both ingredients on hand and I love meringues!

[anita45]

Does anyone eat creamed coconut? You know the stuff that looks a bit like a bar of soap?

I can't get enough of the stuff!! Well, I can't get enough of coconut in general!

[Nancy LC]

I am definitely going to have to order some. I doubt I could find it in a store.

[2bthinner!]

Here's a site with paleo recipes.

http://www.paleofood.com/

Some of the crusts will work out for me as I don't use the carbquick that's used in so many things. I'll have to see how I feel about figs.. It seems to be a common ingredient.

[Nancy LC]

New treat...

Hot coconut milk with a drop of sweetener. WOW! I think I like this better than when I added cocoa powder.

[Nancy LC]

Oops... I shouldn't have drank an entire can of coconut milk like that...

[ProteusOne]

Oops... I shouldn't have drank an entire can of coconut milk like that...
Time to clean house, eh?

[Nancy LC]

It made me feel really awful. My stomach hurt, I got too hot. I almost felt like I could throw up. I laid down for awhile and I'm better now. :) The house cleaning may come tomorrow...

[Blondie888]

I got too hot.

This is OT to this specific thread, but what is it about coconut products that produces that "hot" feeling? I get that when I use the oil.

[Tarlach]

Some great ideas in here for a newbie to the forum! I especially like where Bat Spit is going with cooking ideas (she seems nearly as anal as me about using only paleo ingredients for cooking ;) )

I personally agree with gfpaperdol and try to avoid sugar and sweeteners. I think the only sweeteners I would happily use (though rarely) are honey and stevia (if I could find one that tasted nice)

I'll have to ask the wife if she will consent to posting her boiled Christmas cake recipe. It is sugar (and sweetener), dairy, grain, and salt free. The batter also makes great muffins when baked in the oven.

...oh and about Coconut - It looks like coconut oil contains medium-chain fatty acids and lauric acid, both of which apparently have a thermogenic effect (from Here (http://www.acneboard.com/forum/viewtopic.php?p=5830&sid=2992ea3af35e2b8b8cffdffb5f3cf87d))

[~centa*of*]

The fruit pudding recipe is slightly different to the muffin recipe as I modified it over time while making the muffins...

Wheat, sugar and Dairy free XMAS PUDDING

Ingredients:

2 Oranges
200g Almond Meal
3 Tsp Spice
750g of mixed dried fruits
6 Eggs

Method:

1. Boil oranges in water for 2 hours. Ensure water doesn't boil dry by adding fresh boiling water from the kettle as it gets low. Allow to cool before removing from water.
2. Slice ends of orange and remove seeds.
3. Blend remaining part of the whole oranges (including peel).
4. Add Almond Meal, Spice and Eggs, blend until cake like consistency.
5. Stir through dried fruits into the mixture using a wooden spoon.
6. Pour mixture into a greased metal bowl. Cover bowl with aluminum foil and tie off with string.
7. In a large pot (large enough to hold the metal bowl with cake in it), place an inverted saucer (this keeps the metal bowl off the bottom). Then place the metal bowl (with cake) on top of the saucer. Fill pot with water until it comes up to 3/4 off the metal bowl. Cover with lid.
8. Boil for 5-8 hours ensuring to add boiling water as it gets low. I found boiling it for 5 hours and then letting it cool before boiling it for another 2-3 hours the next day works well...



Fruit muffins

Ingredients:

1 Orange
200g Almond Meal
1 Tsp Spice
375g of mixed dried fruits
1 Egg

Method:

1. Boil orange in water for 2 hours. Ensure water doesn't boil dry by adding fresh boiling water from the kettle as it gets low. Allow to cool before removing from water.
2. Slice ends of orange and remove seeds.
3. Blend remaining part of the whole oranges (including peel).
4. Add Almond Meal, Spice and Egg, blend until cake like consistency.
5. Stir through dried fruits into the mixture using a wooden spoon.
6. Pour mixture into mini cupcake molds (must be mini or they don't cook properly)
7. Bake in oven at 180 Degrees Celsius (or 350 Degrees Fahrenheit) until brown (Usually about 30 minutes while rotating)

[lcstudent]

LC Paleo Granola

1/2c sunflower seeds
1/2c shredded coconut
1/4c chopped walnuts
1/4c chopped pecans
1/4c chopped almonds
1/2c coconut oil (or butter)
2T unhulled sesame seeds
2T ground flax meal
sweetener, to taste
sea salt, to taste
extracts/cinnamon/ground cacao nibs etc.

Melt coconut oil and coat mixture with flavorings and oil. Toast in oven at 325 degrees for 15-30 minutes, or until brown and crispy.

For chocolate granola, grind up 1/4-1/2c cacao nibs and mix in, omitting the ground flax meal. Vanilla extract complements it nicely.

For cinnamon granola, add in 2T ground cinnamon. Maple extract is great with the cinnamon.

This stuff is ADDICTIVE. Amazing with coconut milk for a breakfast cereal. I use erythritol and Nustevia to sweeten.

[Nancy LC]

I'm going to try using coconut flour again. Now that my gut is happy again, perhaps it'll be ok.

[lcstudent]

Have I shared this recipe? It's a chocolate souffle in a mug.

.5 oz of unsweetened chocolate
1 Tbl of fat (butter, coconut oil, palm oil, whatever)

Melt chocolate and fat in microwave in a mug.

Stir in 1 Tbl Erythritol

With a fork beat in one egg very well.
Add some SF syrup like Da Vinci or Torani, whatever flavor you want.

Microwave for 45-60 seconds. Do NOT overcook. It should still be a little bit gooey at the end.

Nancy, I just made this with Lindt 99%, Nustevia, and erythritol. So indulgent! I think I will magic bullet the batter before microwaving next time because of a few unappealing egg white chunks, but this is so good it's worth the extra effort. The key is definitely undercooking the ooey gooey chocolatey goodness. Thanks so much for sharing! ;)

[Nancy LC]

Glad someone else likes it!

I've had to stop making it because I think the unsweetened chocolate I bought might be contaminated with gluten. I get bad IBS symptoms after eating it.

Anyway, I'll try another brand of chocolate and hopefully can get back on track with this. It is SO good!

[PilotGal]

Does anyone eat creamed coconut?
i used creamed coconut instead of coconut milk. make all my curries with creamed coconut. make my almond bark coconut candy with creamed coconut.
i find it in the ethnic section of my market..
79 cents a box.

[lcstudent]

Glad someone else likes it!

I've had to stop making it because I think the unsweetened chocolate I bought might be contaminated with gluten. I get bad IBS symptoms after eating it.

Anyway, I'll try another brand of chocolate and hopefully can get back on track with this. It is SO good!

I think Lindt 99% and 85% bars are gluten-free (http://209.85.165.104/search?q=cache:m3vqkKTp8RQJ:www.lindt.com/public/switzerland/03_about_lindt/01_glutenfreie_lindt_produkte_jan_08_english.pdf+lindt+99%25+gluten+free&hl=en&ct=clnk&cd=4&gl=us). They are wonderful in this recipe! Good luck with that.

Made this again tonight, Nancy! I'm liking your souffle a bit too much methinks. It was absolutely divine with the eggs whipped in a magic bullet for 20 seconds. No stringy or white egg bits, with a really nice fluffy texture. Nuked it for 30 seconds and it was just perfect, with a bit of chocolatey "sauce" that I drizzled on top after inverting the mug and plopping out the cake. I was thinking of trying almond butter in place of the chocolate or the CO. Or maybe even peanut butter when I'm feeling naughty. The possibilities are endless... :yum: Certainly the tastiest way to get in your daily coconut oil! *does happy dance* :agree: I've seriously hated every microwaved low carb treat until trying this.

centa, your recipes are inspiring me to try this (http://www.martha-rose-shulman.com/recipes/flourless_cake.html) recipe, except with 1c powdered erythritol in place of sugar. The concept of boiling oranges sounded so weird until you posted your pudding recipe. That looks yummy except for the carbiness of the dried fruit. And it'd be even less carbs with lemons! What do you think based on your experience?

[Bat Spit]

I think Lindt 99% and 85% bars are gluten-free.

Nope. They contain barley, so have gluten. Very sneaky of them.

I currently use Green and Blacks 72%. Its a little carbier, but doesn't upset my system. I think they make a higher percentage, but I can't find it anywhere.

Some great ideas in here for a newbie to the forum! I especially like where Bat Spit is going with cooking ideas (she seems nearly as anal as me about using only paleo ingredients for cooking )

Thanks Tarlach. I do try to be crazy about it, although I've done some long term testing and my body doesn't mind butter, so I've been using that again in some of my baking. It gives me something to feed my vegetarian friends when they stop by!

I personally agree with gfpaperdol and try to avoid sugar and sweeteners. I think the only sweeteners I would happily use (though rarely) are honey and stevia (if I could find one that tasted nice)

I've found a new near-paleo sweetener. Its Agave Nectar. Its made by scooping out the center of an agave cactus, then coming back later, the plant will have filled itself with a sweet liquid. It seems to have a similar profile to honey in terms of sucrose/fructose. It has a very light flavor and it is very thin so its a little more pourable and mixes a little more easily.

When using it in baking though, remember that it browns VERY quickly and will cause things to burn if you don't lower the cooking temp a little and watch your time. I'm still figuring out how to adjust for this ingredient.

[~centa*of*]

lcstudent That recipe is very similar to the chocolate orange cake I based all my cakes on. I find if you use sweet oranges, you need a lot less sugar than it says. And thus, when I added the dried fruit to my cake, I didn't need sugar at all.

I don't really focus on carbs, I am paleolithic and thus my diet is naturally lower in carbs than many other diets, and I came to this forum board as there are many great ideas that are easily made paleo rather than for the low carb dieting for weight loss.

I like the idea of making a lemon cake, although I don't know how it will go in the pudding (as I already have a learned mindset on how I think it should taste)..

You've definitely inspired me to try a lemon cake (and I don't usually use any sweeteners of any sort - I use fruit to sweeten my foods). Maybe next time I make the pudding (or even my cupcakes that are similar to the pudding) I'll make them with Lemon (which will be great to have a recipe to use my lemon tree now!) and report back here!

[kallyn]

I've found a new near-paleo sweetener. Its Agave Nectar...It seems to have a similar profile to honey in terms of sucrose/fructose.

I had always read that agave was like 90% fructose. For example, here: http://www.chicagotribune.com/features/chi-0323deardorffmar23,1,7478086.story The fructose content concerns me a bit, so I try to severely limit my use of the stuff.

[lcstudent]

Nope. They contain barley, so have gluten. Very sneaky of them.

I currently use Green and Blacks 72%. Its a little carbier, but doesn't upset my system. I think they make a higher percentage, but I can't find it anywhere.

Ooh, okay. Good to know! I will use the G&B 85% (http://www.greenandblacks.com/uk/productdetails.php?pageid=27&cid=6&pid=86) then. It tastes just as good if not better than the Lindt 85%.


I've found a new near-paleo sweetener. Its Agave Nectar.

This blog post (http://abundantbearth.blogspot.com/2008/03/blowing-lid-off-agave-nectar.html) about agave nectar being processed by the body like high fructose corn syrup sounded scary, but it does seem to be the new "it" sweetener with raw vegans. It has 16g carbs per tablespoon.


Maybe next time I make the pudding (or even my cupcakes that are similar to the pudding) I'll make them with Lemon (which will be great to have a recipe to use my lemon tree now!) and report back here!

Please do! The orange cake sounds delicious. What kind of dried fruits do you use? I was thinking nuts might be good instead of fruits as well. When I'm carbing up, I will have to try it. Oranges are candy-sweet to me now. :yum:

[Bat Spit]

This blog post about agave nectar being processed by the body like high fructose corn syrup sounded scary, but it does seem to be the new "it" sweetener with raw vegans. It has 16g carbs per tablespoon.

Thanks for the interesting posts on Agave nectar Kallyn and lcstudent. I wonder where I got the idea that it was closer to honey. I guess I'll go back to gently warming my honey enough to blend properly!

My raw unfiltered honey tends to crystalize at the speed I'm not using it at. Its hard to use that way, but I don't want to heat it enough to damage the enzymes...

[Nancy LC]

Nope. They contain barley, so have gluten. Very sneaky of them.

A bunch of us GF folks emailed Lindt and they basically told us their stuff isn't gluten free. I was pissed because the stuff I had been eating had no gluten ingredients on the label, so they're either wrong and it is gluten free or else they're lying on their labels.

[bike2work]

And it'd be even less carbs with lemons!
1 cup of orange sections has 21 g carb
1 cup of lemon sections has 20 g carb

Not much difference. :)

Interesting that you found a flourless recipe from one of the masters of lowfat, high carb cuisine, though.

[lcstudent]

1 cup of orange sections has 21 g carb
1 cup of lemon sections has 20 g carb

Not much difference. :)

Interesting that you found a flourless recipe from one of the masters of lowfat, high carb cuisine, though.

3 lemons have 16g net carbs, while 2 medium oranges have 24g net carbs. Not a huge difference, but I like to spend my carbs on nut butters. :D

[lcstudent]

P.S. Your souffle is great with sunflower seed butter in place of chocolate, Nancy! Tasted close enough to peanut butter for me. :thup:

[ruthla]

LC Paleo Granola

1/2c sunflower seeds
1/2c shredded coconut
1/4c chopped walnuts
1/4c chopped pecans
1/4c chopped almonds
1/2c coconut oil (or butter)
2T unhulled sesame seeds
2T ground flax meal
sweetener, to taste
sea salt, to taste
extracts/cinnamon/ground cacao nibs etc.

Melt coconut oil and coat mixture with flavorings and oil. Toast in oven at 325 degrees for 15-30 minutes, or until brown and crispy.

For chocolate granola, grind up 1/4-1/2c cacao nibs and mix in, omitting the ground flax meal. Vanilla extract complements it nicely.

For cinnamon granola, add in 2T ground cinnamon. Maple extract is great with the cinnamon.

This stuff is ADDICTIVE. Amazing with coconut milk for a breakfast cereal. I use erythritol and Nustevia to sweeten.
I wonder how this would work without the flax meal. I avoid flax because it's a phytoestrogen.

[lcstudent]

I wonder how this would work without the flax meal. I avoid flax because it's a phytoestrogen.

Interesting. I try to eat it because of all the good stuff in it (lignans, ALA, etc.). Maybe it's helping me get waxed less frequently! :lol:

It would be just as tasty. The flax/sesame blend just forms a sort of coating on the granola.

[lcstudent]

SQUASH MUFFINS

1 cup almond butter
1 cup cubed butternut squash
2 eggs
1/4-1/2 cup walnuts
1/2 tsp baking soda
1 tsp apple cider vinegar
honey/agave/any sweetener to taste
cinnamon, nutmeg, ginger to taste

mix all ingredients in the food processor to make a batter
bake at 400 for 12 minutes

This is probably a really stupid question, but do you cook the squash cubes beforehand? I was thinking of this as I hacked into the squash. Can't wait to finish this recipe! :yum:

[kallyn]

OH man it's been a long time since I've made these. I think I use the squash raw. It might be good to puree the squash separately and squeeze some of the liquid out, too. They were very very moist IIRC.

[lcstudent]

Was the recipe not worth repeating or something? :O

Thanks for the advice! I think I will nuke the cubes until tender and squeeze the heck out of them between paper towels.

[Nancy LC]

I would think that you'd need to cook the squash first. It'd be really hard to incorporate into a batter if it was raw!

[kallyn]

Well you do the whole thing in the food processor, so everything gets pureed. :)

lcstudent, the recipe was tasty! It's just that my husband is not a fan of nut meal muffins in general so I have mostly stopped making them. I would make a batch and then have to eat them all myself, which just got to be too much.

[lcstudent]

Well you do the whole thing in the food processor, so everything gets pureed. :)

lcstudent, the recipe was tasty! It's just that my husband is not a fan of nut meal muffins in general so I have mostly stopped making them. I would make a batch and then have to eat them all myself, which just got to be too much.
They were great! I added a bit of golden flax and xanthan gum, along with some vanilla and orange zest. Tasted like a big hunk of gingerbread. Very filling, too. They'll be my pre-workout fuel. :D

Paleo bakers are amazing. Seriously, who else could think up this stuff? :p

[kallyn]

Awesome! I'm glad they worked out for you. :D

[anita45]

A bunch of us GF folks emailed Lindt and they basically told us their stuff isn't gluten free. I was pissed because the stuff I had been eating had no gluten ingredients on the label, so they're either wrong and it is gluten free or else they're lying on their labels.


Maybe it's a case of them making the chocolate on the same line that products containing gluten are produced rather than it having it in the ingredients? That or they're just trying to cover their backs - but then you would have thought it'd be on the label...

[waywardsis]

A bunch of us GF folks emailed Lindt and they basically told us their stuff isn't gluten free. I was pissed because the stuff I had been eating had no gluten ingredients on the label, so they're either wrong and it is gluten free or else they're lying on their labels.

There's nothing on the labels here in Canada either. I am so upset about this. How dare they? I am seriously speechless. I wouldn't have even thought to email them about this. Now I know better. There is no mention of barley malt or anything remotely gluteney on the labels at all, those bastards. (I am really, really upset)

ETA: Apparently their bars sold in Switzerland are gluten-free? I'm emailing, now that I finally found the addy. I had some Lindt 70% on the weekend, and was wondering why I've felt extremely tired and run down, and I just had D this evening and couldn't figure out why. Sorry if I'm threadjacking here but I am so, so pissed.

[Nancy LC]

Maybe it's a case of them making the chocolate on the same line that products containing gluten are produced rather than it having it in the ingredients? That or they're just trying to cover their backs - but then you would have thought it'd be on the label...
They said something about using barley or wheat malt to sweeten things. But it isn't listed on the dark chocolate bars.

[anita45]

They said something about using barley or wheat malt to sweeten things. But it isn't listed on the dark chocolate bars.


Erm - if that's true, isn't it really dodgy as surely they have to list it in the ingredients by law?

[frankly]

Erm - if that's true, isn't it really dodgy as surely they have to list it in the ingredients by law?

I don't know how they get away with not listing an ingredient like BME in Canada, though there are funny exceptions on some "candies", alcoholic bevs, etc. Nevertheless, like NancyLC was saying, I just found this on on another forum (http://www.glutenfreeandbeyond.org/forum/viewtopic.php?p=7960&sid=ee34b4cbe9d1f4658e2a563002e6800b):

"Thank you for your response. Our products are not Gluten free because we use Barley Malt in all of our cocoa for the chocolate. We need our malt in a certain form and broken down using a specific process to adhere to the Lindt’s recipe guidelines. Due to the availability of malt under these standards, Barley Malt is currently our only option.

Our white chocolate products by nature do not contain Malt Barley and are therefore, Gluten free. However, because they are run on the same lines as our other products, there is a chance for cross contamination.

Lindt is aware of the growing awareness of Celiac Disease and other conditions. We are sensitive to the fact that these large groups of consumers are unable to enjoy our chocolate at this time. We hope in the future to be able to accommodate the needs of all our consumers and offer options to satisfy varying dietary requirements.

I have also included the nutritional facts for our 70% and semisweet (bittersweet) bar. They do not have milk in them, however, they are manufactured on the same lines as products that do and may contain cross-contamination traces.

Lindt does not have products suitable for “lactose intolerant people”.

Some of our products do not contain milk in the recipe, but because we use the same manufacturing installations for all of our products, cross contamination can occur.

As a rule, dark chocolate does not contain milk. Concerning milk allergies, where the milk protein is the antigen, we have to tell the customers that dark chocolate could contain traces of milk, because of cross contamination. The “may contain “wording informs the customer of the possibility that the product may contain traces of milk.

Please let me know if you have any further questions. I may be contacted via email or at the phone number below.

Kind Regards,

Liz Lindahl

Consumer Affairs Specialist

603-778-3498"

[Nancy LC]

Erm - if that's true, isn't it really dodgy as surely they have to list it in the ingredients by law?
That's what I asked them, I didn't get an answer back. I'll dig up that thread and you can read yourself.

[Nancy LC]

Ah here is something new: http://www.glutenfreeandbeyond.org/forum/viewtopic.php?t=1276&highlight=

Thank you for your response. Our products are not Gluten free because we use Barley Malt in all of our cocoa for the chocolate. We need our malt in a certain form and broken down using a specific process to adhere to the Lindt’s recipe guidelines. Due to the availability of malt under these standards, Barley Malt is currently our only option.

Our white chocolate products by nature do not contain Malt Barley and are therefore, Gluten free. However, because they are run on the same lines as our other products, there is a chance for cross contamination.

Lindt is aware of the growing awareness of Celiac Disease and other conditions. We are sensitive to the fact that these large groups of consumers are unable to enjoy our chocolate at this time. We hope in the future to be able to accommodate the needs of all our consumers and offer options to satisfy varying dietary requirements.

I have also included the nutritional facts for our 70% and semisweet (bittersweet) bar. They do not have milk in them, however, they are manufactured on the same lines as products that do and may contain cross-contamination traces.

Lindt does not have products suitable for “lactose intolerant people”.

Some of our products do not contain milk in the recipe, but because we use the same manufacturing installations for all of our products, cross contamination can occur.

As a rule, dark chocolate does not contain milk. Concerning milk allergies, where the milk protein is the antigen, we have to tell the customers that dark chocolate could contain traces of milk, because of cross contamination. The “may contain “wording informs the customer of the possibility that the product may contain traces of milk.

Please let me know if you have any further questions. I may be contacted via email or at the phone number below.

Kind Regards,

Liz Lindahl

Consumer Affairs Specialist

603-778-3498

And here's the initial contact:
http://www.glutenfreeandbeyond.org/forum/viewtopic.php?t=1275&highlight=lindt

When I specifically asked about why barley malt, or even malt, wasn't listed on the label I didn't get a reply. It was like they were too scared to respond to that question.

[anita45]

Wow that is truly dodgy... I've always been too scared to try the stuff mainly because of my nut and dairy allergy though.

I was doing some research for my biology coursework which was on casein coagulation and came across something (admittedly on Wikipedia) that stated that below a certain percentage, they can claim that a product is dairy free (can't remember what it was, I think 5-2.5%... probably lower actually but still enough to cause problems). As someone with a severe dairy allergy that seems insane to me - even my tutor was astounded.

I can't find the page it was on though... poo.

[waywardsis]

I emailed them, and they sent me a chart regarding their Excellence products - apparently all gluten free, in that they don't use any gluten ingredients, but they can't guarantee that they don't contain any. From their ingredients table:

AUGUST 2005 - This table is indicated according to the directive 2000/13/CE, IMPORTANT "Non" means that the ingredient is not used in the recipe. We must however consider the possibility of its fortuitous presence, even with the state of traces. From where our messages "Can contain traces of,,," on the labels. Lindt & Sprüngli S.A. reserve the right to modify the receipes of its chocolates, without notice. The list of the ingredients on the labelling of the chocolate remains the reference to be consulted, if necessary, to question us as for the possible presence of other allergens. However, we cannot, a priori, guarantee their absence.

That is some bad, bad English. Drives me crazy, as a writer. Anyway. The rest of the email:

Dear Ms. Bradley:

Following your request, we have pleasure to inform you below about the content of gluten, cereal and malt of the chocolates actually produced by our factory. Also please find below the product information table for our Excellence Dark chocolate.

1. MEDICAL COMPETENCE
Our Company satisfies, of course, the general obligations of food safety. However, we do not have the right to give information concerning human health. This must remain the domain of the medical profession.

2. GENERAL INFORMATION
Within the context of the ISO 9001 certification, our products are only commercialised after have been subjected to rigorous physical, chemical, microbiological and taste controls.

We must however take into account every eventuality when consumer health is concerned, including those suffering from allergies. For these reasons, we inform you of the following situation:

· Raw materials of agricultural origin present, naturally, variations in their composition of which our knowledge is imperfect
· One must, equally, be aware of the phenomenon of crossed allergies which can occur when a person becomes sensitive to a food allergen, after having reacted to a similar protein

· In spite of our Quality Assurance and traceability, the industrial organisation of our factories does not allow us to satisfy the demands of specific alimentary diets.

The risk of alimentary allergies exist, in particular for the following ingredients:
· Arachide (peanuts)

· Hazelnuts

· Almonds

· Milk

· Soya lecithin


To improve food security for people with allergies, we have decided to reinforce consumer information.
Two cases are possible:

(a) The ingredient is systematically necessary in the elaboration of the chocolate. It is indicated in the ingredient list, visible on the packaging

(b) The ingredient is not used in the recipe. We must however consider the possibility of its fortuitous presence, even as traces, due to the multiplicity of our productions. Hence our messages « Can contain traces of peanuts, etc. » on the labelling.

This has to be the weirdest response to a gluten query I've ever received. And this was from the Canadian office. I've emailed her back to clarify some things and ask if the recipes are different in Canada vs the U.S. Regardless, I don;t think I'll bother using Lindt anymore - Cocoa Camino is a tasty option, and gluten-free. Green & Black too, I think?

[~centa*of*]

I'd like to know why they say "may contain traces of nuts or dairy" on our packets in Aus, but not a mention of gluten....

[waywardsis]

Recipe time! I made a small batch of these just winging it, and they're awesome. This made me 3 good-sized muffins so if you want more, double up on ingredients. I am going on memory here so hope I didn't leave anything out.

Banilla Nut Muffins

1/2 c almond flour
1/2 c hazelnut flour
2 extra large eggs
veggie gum thickener - about a tbsp (used Not/Sugar)
1/2 t liquid stevia (may use a tad less next time)
1/2 vanilla extract
1/2 banana extract
1 T hazelnut butter (roughly)
1 T sunflower seed butter (roughly)
1 T butter, soft/melted (roughly)

Mix together and bung into muffin tin. I filled the cups to almost overflowing, and they rose pretty nicely, if a tad oddly shaped.

[lcstudent]

Photos (http://healthyindulgences.blogspot.com/2008/06/taste-of-summer.html#links) at my blog!

http://i290.photobucket.com/albums/ll272/lbenning88/BLOGSTUFFcreamsicklebite2.png

Just leave off the cream cheese icing and use the orange glaze if you don't do dairy. You could sweeten the cupcakes with honey if you're into that, but I prefer erythritol (from non-GMO corn) because it has zero cals and carbs.

Healthy Creamsicle Cupcakes
adapted from this recipe by Martha Rose Shulman

Makes 20 cupcakes

Ingredients:
1 1/2 cups almond meal, ground fine
6 eggs
sugar substitute, to taste
-1 cup erythritol
-1/2-1/4 teaspoon pure stevia extract (I use NuNaturals)
4 teaspoons pure vanilla extract
2 medium thin-skinned organic oranges (yielding 1 1/4 cups fruit puree)
1 1/2 teaspoons aluminum-free baking powder
1/4 teaspoon sea salt

Preparation:
Wash orange well and boil for 20 minutes in a microwave safe dish with a cover until fork tender. Wait until orange is cooled, then slice it into sections and remove seeds. Puree in food processor until smooth. Measure out 1 and 1/4 cups of the puree and reserve the rest for a glaze to go with the cream cheese icing.

Preheat oven to 350 degrees fahrenheit.

Beat eggs and sugar substitute until batter is thick and golden. Beat in vanilla extract. Stir in fruit puree, almond meal, baking powder, and sea salt. Pour into buttered silicone muffin cups (filled at least 3/4 way full) or bundt pan and bake for 40 minutes or until slightly browned. Test with a toothpick for doneness.

[selfmyth]

Those look great, making em soon. I love your blog, the photos are so nice, its like the food is jumping through the screen :yum:

[kallyn]

The muffins look pretty much awesome. I'm worried about the number of eggs though. I make some almond flour muffins and they only use 2 eggs. Does using 6 make it taste eggy? Also it seems like a lot of vanilla. Is the measurement for vanilla extract (like the alcohol kind) or is it that vanilla flavoring for baking that is way cheaper but you have to use more of it?

[lcstudent]

Thanks, selfmyth! Lemme know how you like them. :)

The muffins look pretty much awesome. I'm worried about the number of eggs though. I make some almond flour muffins and they only use 2 eggs. Does using 6 make it taste eggy? Also it seems like a lot of vanilla. Is the measurement for vanilla extract (like the alcohol kind) or is it that vanilla flavoring for baking that is way cheaper but you have to use more of it?
It does not taste eggy at all with the erythritol in there acting like sugar. And the orange flavor kind of dominates. I used 2 teaspoons Williams Sonoma vanilla bean extract for a half recipe of the cupcakes, so I'm assuming four teaspoons for the whole recipe would be correct. They did not taste too vanilla-y at all. :D

[Nancy LC]

Ok, I made Panna Cotta with coconut milk. Super easy! I substituted coconut milk for cream, vanilla extract for vanilla bean. http://www.lowcarb.ca/karen/recipe016.html I nuked it in the microwave instead of cooking on the stove top. Made it in about 5 minutes.

It is really tasty with berries!

[bcdevany]

Hi everyone. I know that I am coming in here a little late, but you guys should check out www.elanaspantry.com. She has alot of great recipes on her site. I have made her blueberry muffins, the blondie's, and her cupcakes with frosting. All were really good.

[lcstudent]

^^Her site is beautiful! I just can't tolerate the carbs she can. Agave has a ton of fructose. :(

That panna cotta looks delicious and easy, Nancy. I've never had it. Is it like pudding?

[Nancy LC]

Karen describes it as "vanilla ice cream on the verge of melting". Which it is like, well the one made with cream is, once you set decant the ramikin (after putting it in a hot bath for a minute). The geletin loosens and melts just a bit.

For the coconut one though I liked it colder, it covered the coconut flavor a bit and let the vanilla come through. So it was more like a cross between pudding and jello.

[bike2work]

I made this cake yesterday and I think it's exceptionally good. I used toasted unsweetened coconut (from King Arthur Flour), toasted almond flour (also from KAF) and four tablespoons of powdered erythritol. The recipe calls for three tablespoons of sweetener, but that would be barely sweet. Even with four it's lightly sweet.

If you make it, line the base of the springform with parchment in addition to greasing the pan.

link to recipe for coconut cake (http://www.expertfoods.com/Recipes/coconut-cake.php)

Coconut Cake

Ingredients

* 1 cup egg whites (approximately 8 eggs, or use Just Whites)
* 1 tablespoon ThickenThin not/Sugar thickener
* Sweetener equivalent to 3 tablespoons sugar
* Pinch salt
* 1 teaspoon vanilla extract
* 1 3/4 cups dried unsweetened coconut
* 1/4 cup ground blanched almonds

Directions

Makes 16 servings.

Preheat oven to 350°F and grease an 8-9 inch springform pan.

1. Beat egg whites with ThickenThin not/Sugar thickener, sweetener and vanilla until stiff. Fold in remaining ingredients as gently as possible.

2. Place in preheated oven, turn off heat and leave to bake overnight.

Note: ovens vary in the rate at which they lose heat so, if it comes out too moist, give it more time at no more than 300°F and next time, allow it to bake for a few minutes before turning off the oven.

If you want a smooth-textured cake like a birthday cake, use the finest-ground unsweetened coconut you can find, or run it through a food processor or blender; it will work even if it feels wet. Coarser flakes makes something more like a coffee or snack cake.

Store under refrigeration.

Nutrition

Nutrition* (per serving, as calculated by Mastercook): 66 calories; 6g fat; 2g carb (of which 1.5g is fiber); 3g protein.

*based on no-calorie sweetener

[alisbabe]

OK, I'm not really into baked goods but I'm going to have to learn. I've just started my 19 month old at playgroup and within 20 minutes of arriving she was given full sugar squash (diluted fruit syrup) and several biscuits. I had no idea that they'd be shovelling them full of sugar and she'd been given it without permission from me :(

So I need to come with my own biscuits and ask for water next time.

Thing is I've got to make them dairy free and ideally grain and soya free too, and a lot of the recipes on the general recipe forums contain dairy. The only gluten free dairy free stuff I can find in the shops usually contains soya and buckets of sugar (and often corn syrup too).

I've seen Nancy's almond thins recipes but does anyone have any other recipes, for cookie, cake and bread substitutes. I thought maybe you guys could point me in the rit direction.

[alisbabe]

Oh I've found the paleo deviants thread :lol:

[Bat Spit]

Bumping this for easier retrieval.

Its getting to be baking season!

[jschwab]

Why do you have to provide biscuits? We send our kids to playgroup with beef jerky - it keeps just as well as biscuits.

Janine

[Nancy LC]

Should we ask this thread to be stickied? Maybe that other recipe thread too?

[Citruskiss]

Also - check out this wonderful blog, "Healthy Indulgences" - it's all low-carb, and it's gluten free. Plus, she takes the time to provide dairy-free alternatives in her recipes as well. It's a beautiful blog.

http://healthyindulgences.blogspot.com/

She posts here as 'lcstudent' and some of her photos of her recipes are in the recipes/food section of the gallery on here.

[alisbabe]

Why do you have to provide biscuits? We send our kids to playgroup with beef jerky - it keeps just as well as biscuits.

Janine

It's more that if I supply baked goods then my little one is eating something similar to the other children. She only came to us a month ago (we're adopting) and is used to eating baked goods, even though she's supposed to be fed dairy free due to allergy.

[JLx]

Should we ask this thread to be stickied? Maybe that other recipe thread too?

What other recipe thread?

[Nancy LC]

What other recipe thread?
The other thread that just got stickied. :p

[JLx]

The other thread that just got stickied. :p

I thought you meant there was another paleo baking sticky. :D

[xta]

I don't have time to bake alot, but I found a pretty good website to order some things. Not totally Paleo, but gluten free.
The blueberry muffin, pancake and chocolate chip cookie are my favorites that I save for special occasions. check out www.authenticfoods.com Let me know what you think!

[lcstudent]

Also - check out this wonderful blog, "Healthy Indulgences" - it's all low-carb, and it's gluten free. Plus, she takes the time to provide dairy-free alternatives in her recipes as well. It's a beautiful blog.

http://healthyindulgences.blogspot.com/

She posts here as 'lcstudent' and some of her photos of her recipes are in the recipes/food section of the gallery on here.

Thanks, Citruskiss! I always think of you when I try to tweak recipes to be dairy-free. :)

Here are some chocolate chip cookies I made for my blog (http://healthyindulgences.blogspot.com/2008/09/taking-study-break-with-chocolate-chip.html). 'Spose you could use cacao nibs instead of chocolate to make it more paleo. You need to use another sweetener besides stevia to make these sweet enough. Erythritol is natural enough for me. It doesn't have carbs like honey, agave, etc. so I use it.

Chewy Chocolate Chip Cookies

Makes about 18 large cookies

Ingredients:
-1/2 cup unsalted organic butter OR coconut oil
-2 cage-free organic eggs
-3/4 cup erythritol (use whatever sweetener you like)
-1 cup unsweetened shredded coconut
-2 cups blanched almond flour
-1 teaspoon baking powder (don't have to use this)
-1 teaspoon organic blackstrap molasses (not necessary for drop cookies)
-1/4 teaspoon sea salt
-1/2 teaspoon pure stevia extract
-1 teaspoon xanthan gum (necessary if you use erythritol)
-4 teaspoons pure vanilla extract
-1 heaping cup homemade chocolate chunks OR chocolate disks with 73 % cacao, such as El Rey or Dagoba (or your preferred low carb chocolate)
-1/2 cup chopped walnuts (optional)

Preparation:
Preheat oven to 350 degrees Fahrenheit.

Powder erythritol with sea salt in coffee grinder or magic bullet (use the flat blade). Melt butter or oil in mixing bowl with the microwave, using 15 second intervals. Whisk in eggs and vanilla. Whisk in erythritol, sea salt, stevia extract, and blackstrap molasses. Pulse coconut flakes into a powder in magic bullet, if desired. Mix the rest of the dry ingredients together and stir into wet ingredients, adding nuts and chocolate chunks after the dough comes together. Shape dough into balls and squish on an ungreased cookie sheet with the clean bottom of glass--these cookies will not spread. If you are making the drop cookies, press chocolate drops into the tops of your cookie dough rounds, smoothing the edges with your fingertips if they crack.

Bake for 10-12 minutes, until light brown around the edges. Let cool completely on the cookie sheet, then remove from the pan and store in an airtight tupperware container. Nuke in the microwave before consuming for maximum enjoyment and gooeyness! Serve with unsweetened almond milk, flavored with a touch of stevia.

~3 grams net carbs per big cookie! (with homemade chocolate chunks)

http://farm4.static.flickr.com/3072/2853503243_92ab265efe.jpg

[Nancy LC]

Wow, so pretty!

[superbug]

Ok, I've been experimenting lately for my daughters up and coming birthday (I'm going to make a gf/healthier cake for her b-day) and I made this pumpkin cake today-Oh my, heaven!

3 extra large organic free-range eggs
1 cup organic light brown sugar, 3/4 cup agave nectar (you could play with artificial sweetener here, but baking for kids I went for it)
1/2 cup virgin coconut oil
1 15-oz can cooked pumpkin (or two cups of fresh cooked pumpkin)
2 teaspoons vanilla extract
1 cup almond flour, 1 cup sorghum flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon Pumpkin Pie Spice
1/2 teaspoon sea salt


Preheat oven to 350 degrees F. Line a 10 x 13" baking pan with greased foil or parchment.

Beat the eggs in a large mixing bowl till light and frothy; add the brown sugar, beat till smooth; add the oil, pumpkin, and vanilla; beat to combine.

In a separate bowl, whisk together the dry ingredients (the GF flour mix through sea salt). Add the dry ingredients into the wet mixture a little at a time and beat to combine- for two minutes.

Pour the batter into the prepared baking pan. Bake in a pre-heated oven for 30 minutes, or until the cake is firm and a wooden pick inserted into the center emerges clean.

I frosted with a vanilla spice frosting that most definitely was not paleo, but was oh so good and this is for a bday party of little girls after all :)
Overall much healthier than aything they would get in a grocery store and best of all gluten free (for the gluten sensitive one sitting here)
My house smells divine :)
I got the idea from karina's kitchen, and modified from there
Becky

[Nancy LC]

Ok, how about these? They're my egg crepes with blackberries. A staple in my diet these days:

http://4.bp.blogspot.com/_iw6HlHHGwrs/SM_8vXgJvLI/AAAAAAAAABM/8SSPs50SO7A/s320/eggcrepes.jpg

2 Eggs
1 non-stick pan
Cooking oil
Frozen or fresh berries
[optional] A bit of sweetener, I use liquid splenda.
Butter

In a small non-stick pan I add some cooking oil and let it get hot.

The berries are easy. If they're frozen, pop them into the microwave for 30-45 seconds until they're heated and juicy. Add in sweetener and mix.

Meanwhile I break 2 eggs into a bowl and add a few Tablespoons of water, to thin the egg. I beat it very well with a fork. Then pour enough egg into the pan to just cover the bottom. I let it cook until fairly well set-up. Flip it over and just let it cook for a few seconds on the other side. Flip onto your plate and top with butter and berries.

[kallyn]

Looks delish Nancy. :yum:

[lcstudent]

Yummy! I can never get 'em to flip right and stay intact, though! :(

[alisbabe]

Wheat, sugar and Dairy free XMAS PUDDING

Ingredients:

2 Oranges
200g Almond Meal
3 Tsp Spice
750g of mixed dried fruits
6 Eggs

Method:

1. Boil oranges in water for 2 hours. Ensure water doesn't boil dry by adding fresh boiling water from the kettle as it gets low. Allow to cool before removing from water.
2. Slice ends of orange and remove seeds.
3. Blend remaining part of the whole oranges (including peel).
4. Add Almond Meal, Spice and Eggs, blend until cake like consistency.
5. Stir through dried fruits into the mixture using a wooden spoon.
6. Pour mixture into a greased metal bowl. Cover bowl with aluminum foil and tie off with string.
7. In a large pot (large enough to hold the metal bowl with cake in it), place an inverted saucer (this keeps the metal bowl off the bottom). Then place the metal bowl (with cake) on top of the saucer. Fill pot with water until it comes up to 3/4 off the metal bowl. Cover with lid.
8. Boil for 5-8 hours ensuring to add boiling water as it gets low. I found boiling it for 5 hours and then letting it cool before boiling it for another 2-3 hours the next day works well...


I just made this today. The oranges were quite small so I used 3, plus I was a little short on almond meal, so I added 2 heaped table spoons of shredded coconut to bulk it out, but it came out well (if very orangey!). I'll definitely make this again (I'll just make sure to have the right ingredients next time!

Thank you for the great recipe. I'll also try the muffins sometime soon.

[lcstudent]

Made these muffins today. If you don't like olive oil, you could use a nut oil, but you'll miss out on the awesome flavor EVOO imparts.

Berry Crunch Top Muffins

Makes 12 muffins

Ingredients:
2 cups blanched almond flour
1/8 to 1/4 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon lemon zest
1/2 cup extra virgin olive oil
3 cage-free organic eggs
1/2 cup erythritol or preferred sugar-free sweetener
1/2 teaspoon pure NuNaturals stevia extract
1 teaspoon lemon extract
1/8 cup lemon juice
1/8 cup lite coconut milk
1 cup blueberries or raspberries
oat flour, for dusting (optional)

For Crunch Topping (optional):
2 tablespoons non-hydrogenated shortening or unsalted butter
2 tablespoons coconut milk
1/2 cup blanched almond flour
2 tablespoons golden flax meal
2 tablespoons erythritol
1/4 teaspoon blackstrap molasses
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon stevia extract

Preparation:
Preheat oven to 350 degrees Fahrenheit.

Mash together the ingredients for the topping with a fork, then stick it in the freezer while you make the muffins. Whisk together wet ingredients plus the erythritol in one bowl. Stir together the dry ingredients in a different bowl. Add the wet to the dry ingredients, whisking until incorporated. Coat berries with a light dusting of oat flour (to keep them from sinking), and gently fold 3/4 of them into the batter. Fill muffin cups 3/4 of the way full, and sprinkle remaining berries over the tops. Pinch off bits of the cold topping, dropping them over the tops of the muffins. Bake for 25 to 30 minutes, or until puffed and golden brown. Let cool until lukewarm, then turn muffins out of the silicone muffin cups (if using) so the tops are facing down. After completely cooled, store in baggies or tupperware with paper towels.

http://i35.tinypic.com/292btvs.jpg

[alisbabe]

I made this recipe last night and it came out very well.
http://thai-laos-food.blogspot.com/2006/09/coconut-custard-dessert.html

I halved the amount of sugar as I thought it would be too sweet and then substituted with splenda as I don't have stevia. The sweetness was about right, to my taste.

You could also use honey as I have seen recipes for this using honey.

(I wasn't sure whether to put this on baking or on ordinary recipes)

[bike2work]

Yummy! I can never get 'em to flip right and stay intact, though! :(
Slide it onto a plate and then flip the plate over the skillet. Otherwise, finish 'em under the broiler.