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Found 20 results

  1. I was going to make hamburger Salad but recalled a mini burger receipe from a cook book I got from ketosummit. Modified slightly and made 2 regular size buns in 2 cup glass dishes. I have their permission to repost this. Today is also National Comfort Food Day....well not having ate a burger bun in 5 years I think this counts. (I made a extra bun and ate it mashed avocado) Makes 2 buns or 4 slider buns. 2/3 cup (70g) Almond Flour 1 tsp (4g) Baking powder 1/2 tsp salt 2 eggs 5 tbsp (75ml) Nutiva Butter Flavored Coconut oil 1. Put half of each dry ingredient in each dish (1/3cup (35g) almond flour, 1/2 tsp baking powder, 1/4 tsp salt) whisk. Now add 2.5tbsp Coconut oil, 1 egg to each and mix well. 3. Microwave on high 90 sec each and let set a min and they should pop out. 4. If using the 2 cup dishes cut in half, if using coffee mugs you get 4 slices for sliders each. Thrive Market 25% off http://thrv.me/gf25 https://thrivemarket.com/p/bobs-red-mill-super-fine-almond-flour https://thrivemarket.com/nutiva-butter-flavored-coconut-oil And Check out they have cook books and recipes that are pretty much all gluten free, low carb, and easily made dairy free https://ketosummit.com
  2. Stormy morning, can't bake most gluten-free recipes as weather prevents rising. So going testing a old recipe from a card (Families card box) I found. Amazingly this is a naturally gluten free, Grain free one. I modified it to be keto friendly and it turned out wonderful. Amaretti Cookies (card name) 100g Blanched Almond Flour 100g Swerve Sweetener 1/2 tsp salt 1/2 Almond Extract 1 Jumbo Egg White 60g 1. Preheat oven to 350f 2. Mix Flour and sweetener in one bowl 3. In another small bowl whisk egg white, extract, salt til lightly stiff 4. Fold the white mixture into the flour mix. 5. Form 1tbsp balls and place on parchment paper lined cookie sheet, flatten slightly as they do not spread. 6. Bake 18-25 min depending on if you want softer or crisper cookies. 7. Let set for 10 mins before removing to a cookie rack. 8. Dust with a bit of Swerve Confectioners Sweetener when Finished On another note, did it with vanilla extract and a bit more swerve over the tops for sugar free sugar cookies. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/p/bobs-red-mill-super-fine-almond-flour https://thrivemarket.com/p/swerve-granular-sugar-replacement https://thrivemarket.com/p/swerve-confectioners-sugar-replacement
  3. Vegan Bacon Bits Combine 4 tbsp Coconut Secret Coconut Aminos 4 tbsp Colgin Liquid Smoke 3 tsp Lakanto Maple 1 1/2 tsp Smoked Paprika 1. Preheat oven to 270F 2. Mix well then dump in 7-8 Oz of Let's do Organic Unsweetened Toasted Coconut Flakes make sure to mix and coat well then let set 5-10 mins 3. Place on foil lined baking sheets and turn the oven to 200F and bake 30-35 mins check then turn off oven and leave in there for a hour to dry out. NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/coconut-secret-organic-raw-coconut-aminos https://thrivemarket.com/lets-do-organic-toasted-coconut-flakes-unsweetened https://www.luckyvitamin.com/p-2001037-lakanto-maple-flavored-syrup-sweetened-with-monk-fruit-13-oz https://www.amazon.com/Colgin-Assorted-Liquid-Smoke-Gift/dp/B00H5WG6IG/ref=sr_1_7_a_it?ie=UTF8&qid=1512309885&sr=8-7&keywords=Liquid+smoke
  4. Southern Keto Coleslaw (Sweet with a tang) 2lb shredded cabbage 70g grated carrot (5 baby carrots) 1/4 medium onion sliced thin strip (Mandolin cutter on the shallow setting is perfect for this) 220g (about a heaping 3/4 cup) mayo 3 tbsp (45g) Apple Cider Vinegar 2 tbsp Mustard 2-6tbsp Swerve (or other erythritol like pyure, truvia adjust to taste) Combine and mix mayo, mustard, sweeteners, vinegar then add in the rest mixing til well combined. (I like putting on gloves and using a claw and twist like working burger) Let it set overnight, if it needs more tang or sweetener then add to adjust. I find it best served with a few cracks of black pepper. Extra 25% off your first order with Thrive Market http://thrv.me/gf25 https://thrivemarket.com/p/organicville-stone-ground-mustard https://thrivemarket.com/p/bragg-organic-apple-cider-vinegar https://thrivemarket.com/p/primal-kitchen-avocado-oil-mayo https://thrivemarket.com/p/swerve-granular-sugar-replacement
  5. Salmon Cakes, Grain Free Paleo Bit inspired by a few of our members and limitations I decided to combo and modify a few recipes to make this one without garlic, or onion in the base cakes. 3 6oz cans Salmon drained, crumbled 2 tbsp Fresh Dill minced fine (6 grams) 4 Eggs whisked (Room Temperature) 1/4 cup (28g) Coconut Flour 1/4 cup (20g) shredded Unsweetened Shredded Coconut 1/2 tsp Baking Powder 1/4 cup (60g) Unrefined Coconut oil (Melted) Black Pepper and Salt to taste (I omit salt) 2 tbsp coconut oil to fry them in 1. Whisk together your coconut flour, baking powder, shredded coconut, black pepper salt, 2. In another bowl mix your whisked eggs, coconut oil, salmon, and dill combining thoroughly with your hands or a spatula 3. Combine both bowls and mix well working like a meat loaf by hand. 4. Put in the fridge to set up for 30-60 mins, 5. Form into patties cooking 1-2 mins each side on medium heat adding more oil as needed between batches. These pair well with ranch, ketchup, or dill sauce. I can provide recipes for sauces if needed
  6. Some people ask what I use for breading that is gluten and grain free. Here are my top 3 Chip Breading Simple, preseasoned, 1bag of chips (I use https://eatprotes.com/products/chips as they are low carb the Zesty Nacho, BBQ, Chili & Lime and even the Toasted Coconut all have their own niche in breading foods) 1 cup Coconut Flour 4 eggs 2 cup almond or coconut milk Meat, shrimp, Or even Vegan cheese cut into sticks 4 Bowls/bowl plates for the line 1. Put your chips in a food processor and pules til crumbed Put this in a bowl 2. Now prep your other bowls 1 with whisked eggs, 1 with the coconut flour, 1 with the milk, 3. Dip the item to be breaded in the milk, then dredge in the coconut flour, dip in eggs, then roll in the crumbed chips 4. Cook either deep fry, air fry, or bake in a oven to crisp/cook. (Oven 400-425F 15-20mins depending on item) 5. BONUS when done combine the leftovers from the bowls add in some some more milk if you need....you got hush puppies that are great fried in a bit of coconut oil. Heavy Coconut breading (Fryer/Deep skillet and refined coconut oil fry) This is perfect for cutting chicken into nuggets, fish nuggets, shrimp etc. Small pieces 4 eggs 5 tbsp (35g) coconut flour 1/2 tsp baking powder salt&Pepper to taste 2 tsp seasoning of choice (try http://bigaxespice.com/shop.html here, choose the blend for your dish) 1 cup unsweetened shredded coconut (This can be skipped and just use the batter, I like the extra through with seafood) 2 bowls 1. Heat your oil to 325F 2. Whisk your eggs in a bowl 3. Now add in your coconut flour, baking powder, seasoning, salt & pepper, mix until smooth 4. In another bowl put your coconut flakes 5. Dip your food in the batter and mold it onto the item, roll in optional coconut flakes. dropping into the oil after 6. Flip once when the underside is golden, most foods will float up when done. I found these store bought nut based breading crumbs by https://nutcrumbs.com/collections/all that work great with everything. Choose your flavor and go, You take 2 eggs 1/4cup of almond milk" 1-2 cups of the crumbs 1. Mix your eggs and milk in one bowl, and dump the crumbs in another 2. Dip your prepared meat, veggies (cauliflower, zucchini etc) in the egg mix then dredge in the crumbs 3. Cook how ever you want, baked, fried, etc use like you would in any recipe you have for gluten breading or panko.
  7. Another almond Butter recipe, Almond Butter Fudge 1 cup (240g) Almond Butter (The 8oz tub of my Artisan Blends works great for this) 1 cup (240g, Coconut Oil 1/4 cup (60g) Coconut milk (Canned) 1 tsp Vanilla or extract of choice Stevia to taste, or a bit of maple syrup (Lakanto Sugar free can work) 1. Melt Almond Butter and coconut oil together 2. In a food processor or blender mix everything together. 3. Pour into muffin tins, or baking pan and refrigerate for 2-3 hours for it to set.
  8. I have created a pie crust before with almond flour, but it was more of a gram cracker. This time playing with one of my favorites, coconut flour, I have created more pastry like crust. 98g (3/4 cup) Coconut flour (Nutiva Organic is the best for this) 48g (1/4 cup) Erythritol like truvia, pyure, or now foods blend avoid swerve for this as granular worked best 1/2 tsp salt 1 tsp vanilla 7tbsp Nutiva Butter Flavored coconut oil melted. 2 large eggs room temperature (must leave out to get to room temperature or the oil will harden. 1. Preheat oven to 350F and lightly oil a pie pan 2. Mix dry ingrdients in a bowl 3. Combine eggs and liquid ingredients in other bowl and mix well then pour into the dry and mix well 4. Put dough into pie pan and using your fingers and hands work it out evenly spreading it to form your pie crust. 5. Bake for 10-12 mins 6. Take out of the oven and using the back of a spoon or spatula press the crust back down into the pan. NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://www.luckyvitamin.com/p-435169-nutiva-organic-coconut-flour-3-lbs https://thrivemarket.com/nutiva-organic-coconut-flour https://www.luckyvitamin.com/p-300938-now-foods-erythritol-100-pure-natural-sweetener-2-5-lbs
  9. Lemon Ricotta Scones (gluten free, sugar free, grain free, dairy free, Keto) 2 1/2 cups (280g) Almond flour 1/3 cup Swerve Granular Sweetener 1 tbsp baking Powder 1/2 tsp salt Zest of one lemon 2 large eggs 1/2 cup Kite Hill Ricotta 1/2 Tsp lemon extract Lemon Glaze 1/4 cup Swerve Confectioners 1 tbsp Lemon Extract Amusingly leaving out binders on this makes them a bit crumbly and is the perfect texture for scones and a great gluten free treat. 1. Preheat oven to 325F and line a baking sheet with parchment paper 2. In a large bowl whisk together almond meal, sweetener, baking powder, salt, use a sift to sift out into the bowl again and whisk in zest 3. In a separate bowl mix the eggs, ricotta, and lemon extract. 4. Combine the ricotta mix into the flour mix and stir until dough is well combined. 5. Divide the dough in half. and pat into two 6" diameter circles on the parchment paper lined sheet. 6. Cut each into 6 wedges with a dough knife or butter knife using a spatula you can spread them out on the pan a few inches apart 7. Bake around 25mins until golden brown and firm 8. Let cool and whisk the powdered sweetener and lemon juice and drizzle over the cooled scones. http://thrv.me/gf25 For 25% off your first order. https://thrivemarket.com/p/swerve-confectioners-sugar-replacement https://thrivemarket.com/p/swerve-granular-sugar-replacement https://thrivemarket.com/p/bobs-red-mill-almond-flour
  10. This is a fun one just a small bowl of sticky gooey dough fun to eat with a small spoon, its stretchy and oh so gooey. Careful though it is packed full of fiber. This is a acquired taste, I for one was the kid that ate the cinnamon rolls out of the oven before they were done...I loved that super gluten stretchy yeast doughy centers and that is what this replicates. 2 heaping scoops pure pea protein (36-40g) 1/2-1tsp pure cinnamon Pinch of baking powder 1/8th heap tsp pure uncut stevia (I use Nunaturals or Pyure for sugar one feel free to use 1-2tbsp of sugar and up the liquid the same amount) 1/2-1tsp unflavored psyllum husk (1/2 tsp is suggested for standard dough, if you want this to be super chewy like the center of pop can Pillsbury cinnamon roll half cooked raw then up it.) 8oz hot water Optional add 8 drops of a extract. 1. Wisk your protein, cinnamon, baking powder, and psyllum togheter 2. In a measuring cup put the stevia and optional extracts in the water and heat 2mins in a microwave 3. Stir the water then pour into the dry and fold well with a fork til it starts to get sticky and doughy, you can zap the mix for 10-12 seconds to make it super stretchy. https://www.amazon.com/Protein-Isolate-North-American-Farms/dp/B00NBIUGA2/ Comes in 5 and 1lb containers. The 5lb is the most cost effective proetin powder on the market https://www.amazon.com/dp/B00PHCD6OS/ Spicely Organics Ceylon certified gluten free https://www.amazon.com/Metamucil-Smooth-Texture-Sugar-Free-Unflavored/dp/B001H9X8IY This is one form, I get it from another brand local stores but you want unflavored/unsweetened powder. https://www.amazon.com/Nustevia-white-Stevia-NoCarbs-Ounces/dp/B000HC0M1S/ Pure Uncut NuNatural Steiva 1/8tsp is like a tbsp of sugar or more.
  11. Grain Free Keto Cookies 1/4 cup (52g) coconut oil 1/4 cup (60g) Sugar free Maple or Honey (Lakanto Maple or a similar honey) 1/2 tsp Vanilla Extract 1/4 tsp salt 1/4 tsp baking soda or 1/2 tsp baking soda sub 34g coconut flour 24g almond flour 45g chocolate chips (sugar free I used chopped up Lakanto Chocolate Bar, Lilly's or other sugar free would also work) 1. Preheat your oven to 350 and line a baking sheet with parchment paper 2. Mix coconut oil, maple, vanilla and salt and heat slightly (10-20 sec just above room temp) in the microwave mixing again. 3. In a separate bowel mix Baking Soda, Coconut Flour, Almond flour whisk together 4. Using a sifter if you have one sift the flour mixture into the liquid then stir in the chocolate chips, 5. Let the dough sit for 10 mins letting the coconut flour thicken 6. scoop the cookie dough onto the baking sheets 1heaping to 2 tsp portions and flatten a bit with the spoon. 7. Bake for 10-12mins remove and let sit on the sheets for 3-8 mins before moving them to cooling racks. In an attempt to recreate my grain free cookies without sugars or starches I have created a Grain free sugar free Cookie. These will soon be featured at my bakery with both a sugar and sugar free options. Feel free to test these at home. While not as rich and soft as my almond butter ones they are very cost effective.
  12. This is a fun blend, can be a bit thin, and consistency is dependent on a hand blender and how much you work with it. But easy to recall, and your choice of adding a extra extract and jam of choice changes it up. I made a orange one this morning. 2 cups milk of choice (or water) 2 tbsp coconut flour 2 tbsp ground flax 2 tbsp almond meal or butter 2 tbsp sweetener of choice (I use swere) 2 tbsp Jam of choice (I use sugar free smuckers) 2 tsp vanilla (Optional fun extracts for any dessert your desire, Look up http://www.lorannoils.com/1-ounce-larger-sizes[1/2tsp of their supers will do] for any flavor you could imagine cheap. Or for a premium look up https://www.capellaflavors.com/4oz) 2 ways 1. Blend water (not the milk), and all other ingredients in a 2 cups measuring cup 2. Heat 2 mins in the microwave, pulse with hand blender again and pulse heat til it starts to boil, blend again. 3.Pour into a large 4+cup pot and add your milk blending with the hand blender then simmer while stirring and it should thicken up. NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/nutiva-organic-coconut-flour https://thrivemarket.com/bobs-red-mill-almond-flour https://thrivemarket.com/p/swerve-granular-sugar-replacement https://www.luckyvitamin.com/p-299197-premium-gold-flax-products-100-natural-true-cold-milled-golden-flaxseed-24-oz https://www.luckyvitamin.com/p-435169-nutiva-organic-coconut-flour-3-lbs
  13. This was originally made by a accident, it is a wonderful loaf of lemon bread like those ones you used to buy presliced in the clam shell packages at bakeries....oh HOW I missed those and fell in love with this recipe. It has been a bakery only item in my bakery for awhile but Figured I would share this. It does Pair well with chia seeds in or over the top for a bit of crunch and is quite moist and soft. 72g sifted coconut flour 1tbsp Psyllium Husk 1/4tsp salt 1-2 packet Real Lemon Powder 2tbsp Sweetener (I used Swerve) 1/8tsp-1/4 of pure stevia 7 egg whites (420g) EggBeaters gives it a lovely yellow color 60g water 1tsp Ener-G Baking Soda Sub 1 tsp baking powder 2tsp lemon juice 1. Preheat oven to 350F 2. Grease a medium foil loaf pan 3.75x8" 3. Whisk the flour, salt, psyllium husk, lemon powder Stevia in a bowl, in a separate bowl mix the water, egg whites then combine and mix well 4. Add in the lemon juice, apple cider vinegar, stir a few times then add in the baking powder and baking soda sub and mix quickly in well. (should have mashed potato consistency) 5. Pour into the loaf pan and tap it out to level then bake for 50-60mins til brown over the top. NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://thrivemarket.com/swerve-granular-sugar-replacement https://www.luckyvitamin.com/p-435169-nutiva-organic-coconut-flour-3-lbs https://thrivemarket.com/nutiva-organic-coconut-flour https://www.amazon.com/Metamucil-Daily-Supplement-Natural-Psyllium/dp/B06W2PJCVP/ref=sr_1_72_a_it?ie=UTF8&qid=1512413813&sr=8-72&keywords=psyllium https://www.amazon.com/True-Lemon-Crystallized-Pack-2-82/dp/B002NSE684/ref=sr_1_3_s_it?s=hpc&ie=UTF8&qid=1512486661&sr=1-3&keywords=Real+lemon https://www.amazon.com/Ener-G-Baking-Soda-Substitute-5-3/dp/B001GZ30F0/ref=sr_1_2_a_it?ie=UTF8&qid=1512486822&sr=8-2&keywords=baking%2Bsoda%2Bsubstitute&th=1
  14. Need a gluten free and keto friendly dinner roll? I made some that are a bit like those ones your used to buy in the square packages and finish off right before thanksgiving dinner. Chewy texture, bit moister, slight buttery, nuttiness Perfect to serve with gravy and turkey for thanksgiving. 86g coconut flour sifted 2 1/2tbsp nutritional yeast 2tbsp psyllium Husk 1tbsp sweetener (I used Swerve sugar substitute Feel free to double for a sweeter roll just add a extra tbsp water) 1 tsp Ener-G Baking soda sub OR 1/2tsp baking soda 1 tsp baking powder 30g water 30g melted Nutiva Coconut Oil Butter Flavored (give it that buttery flavor 420g room temperature egg whites 2tsp Apple Cider Vinegar 1. Preheat your oven to 350F and Grease a muffin pan 2. Mix all dry ingredients and whisk well, then mix the liquid ingredients in another bowel. 3. Combine liquid into dry and whisk until it mixes well should have a mashed potato consistency. 4. Fill your muffin cups 3/4full pressing the mix into them, I used a muffin scoop to measure them out. 5. Bake in the oven for 25-30mins until the tops are light brown and they start to pull away from the sides. These should pop right out when done to be cooled on a wire rack. NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://www.luckyvitamin.com/p-435169-nutiva-organic-coconut-flour-3-lbs https://thrivemarket.com/nutiva-organic-coconut-flour https://www.amazon.com/Metamucil-Daily-Supplement-Natural-Psyllium/dp/B06W2PJCVP/ref=sr_1_72_a_it?ie=UTF8&qid=1512413813&sr=8-72&keywords=psyllium https://www.amazon.com/Ener-G-Baking-Soda-Substitute-5-3/dp/B001GZ30F0/ref=sr_1_2_a_it?ie=UTF8&qid=1512486822&sr=8-2&keywords=baking%2Bsoda%2Bsubstitute&th=1
  15. Keto Gram Crackers This was inspired by the vegan protein chips made by Tom Kiryu 2/3 (75g) Cup Sancha Inchi Protein https://julianbakery.com/…/pegan-protein-powder-sacha-inch…/ 1 tbsp chia seeds 1-2tsp cinnamon 2tsp Erythritol 1/4tsp pure monk fruit or uncut stevia 1/2 cup warm water 2tbsp coconut oil 1. Preheat oven to 375F with a Pizza stone or baking sheet in it. 2. Prepare a sheet of foil with a bit of oil on it 3. Whisk your dry ingredients til well incorporated, then add in your liquid and whisk well. then transition to a spatula to fold the dough a bit and dump onto the foil sheet. 4. Using wax paper over the top flatten out the dough into a even sheet, then thinner the crisper, thicker you get chewier. Then using the spatula or dough knife (nothing sharp) Make lines cutting the sheet into 1.5-2" squares. 5. Place the foil on top of the pizza stone/sheet in the oven and bake for about 20mins then turn off the oven open to check on it then shut it again and leave it in their to crisp up for 20-45mins.
  16. Vegan Protein Chips This recipe is initially from Tom Kiryu a ketogenic diet body builder friend of mine. I modified it to make it simpler, crispier, and to work with my seasonings. 2/3 Cup Unflavored Pea Protein 1 tbsp chia seed 1/2 cup water 2 tbsp coconut, olive, or avocado oil 2tsp seasoning of choice divided 1. Put a baking sheet or pizza stone in the oven and preheat to 375F 2. In a mixing bowl put 1tsp spice, 2/3 cup pea protein, 1tbsp chia seeds and whisk together well incorporating the mix. Then add in the 1/2 cup slightly warmed water (45 sec in the microwave) and the oil and mix well 3. On a sheet of double covered foil dump your ball of dough. using a sheet of wax paper over this and either you palms or a dough roller spread out into a thin sheet evenly. (the thinner the crispier) 4. Using a dough knife cut the sheet into squares1.5-2" be sure your not cutting the foil only slight pressure should be used and a non sharp dough knife. Now sprits with a bit of spray oil and sprinkle the other tsp of seasoning of the top 5. Place the foil on the stone/cookie sheet that is preheated in the oven and let cook for 15-20mins, Then turn off the oven and crack the door slightly and let dry out for 30-45mins 6, When dried out and crsipied you should be able to peel back the foil from under neath and remove the sheet of chips breaking them along the lines you made. If you find them to be soft or chewy you need to increase the bake time The edge should be a bit "extra" crispy and browned. I loved using my Chili & Cheese vegan seasoning on this, you will soon be able to purchase this in stores if everything goes right. My nacho or ranch seasoning also go great with this. OH if you want a "Cheeze It" like flavor use 1-2tbsp nutritional yeast, and Nutiva Butter flavored coconut oil
  17. Modified a recipe I was given a bit, made up a cake you can make in under 5mins Grain Free Microwave Chocolate Mug Cake 1 egg whisked (works with egg beaters and I have since tested with a flax egg 1tbsp ground flax +3tbsp water) 1/4 cup almond flour (30g) 1/4 tsp baking powder 1/4 tsp vanilla extract 1 1/2 tbsp cocoa powder (9g) 1 tsp ground cinnamon (2g) pinch of stevia or you can add 1tbsp sweetener of choice dash of salt 1. Mix dry ingredients in a mug well, whisk egg and wet in a small bowl or vise versa combine and put in mug 2. Microwave on high for 2 mins, enjoy out of the mug or dump it on a plate and dizzle with syrup of choice >.< I drizzled nunaturals chocolate syrup on it. NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/bobs-red-mill-almond-flour
  18. Vegan Cheddar Biscuits (based off my garlic bread) 1/2 cup almond flour (60g) 1/4 cup coconut flour (36g) 2 tsp baking powder 1 tsp dried chives 1/2tsp rosemary 1/4 tsp salt 1 1/2 cups shredded vegan cheddar cheese sub (6oz) 6 tbsp virgin coconut oil , melted (Nutiva Butter Flavored) 1/4cup apple sauce 1. Preheat oven to 350F and line a large baking pan with parchment paper 2. In a medium bowl, combine almond flour, coconut flour, baking powder, chives, rosemary, and salt. 3. In a large saucepan, melt cheese over low heat until it's melted and can be stirred together. 4. Add oil, apple sauce, and stir to combine. Stir in almond flour mixture until dough comes together (keep heat on low). It will still have some large streaks of cheese. Turn out dough onto a parchment-lined surface and kneed it a bit 5. Divide dough into 8-12 equal balls placing a few inches apart for roll texture, for layered biscuits make into 8 balls, press each out in you palm and fold in half and repeat 5-8 times then cup into balls placing a few inches apart. 6. Bake 15-20mins til golden I pulled mine out a bit early then put them back in for a tad more after pictures. Testing used lisanatti cheese due to how it melts. also works with daiya shreds NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/bobs-red-mill-almond-flour https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://www.luckyvitamin.com/p-435169-nutiva-organic-coconut-flour-3-lbs https://thrivemarket.com/nutiva-organic-coconut-flour
  19. Flat Bread/Pancake/Pizza base 120g egg whites (about 4 large/jumbo whites) 14g coconut flour (about 2 tbsp) 1. Preheat pan on low heat and oil it 2. Whisk ingredients well add seasonings like sweetener for a sweet version, or herbs for what ever flavor you want (comment on what works and give ideas) 3. Pour in pan coating the bottom of the pan, cook covered for 4mins then flip it and cook another 2-3 mins. Very versatile recipe, I find pizza seasons and herbs make a pizza crust, a garlic/parsley/chive version makes a good flat bread, add a tbsp or 2 of sweetener like maple and a 1 tsp of baking powder for a bit of a pancake mix. Adding a 1/2-1tsp of psyllium husk can make it hold up better if you want something firmer also adjusting the flour up. Updates with testing, it works also with hemp flour/protein powder and makes firmer more grainy bread. I have been experimenting with different sized eggs, with the whites weight going from 120-160g the more whites in it the softer, fluffier the end product and more eggy. I have also experimenting with different seasonings. Flavor god seasonings or seasonings with salt will cause a bit of rise, but 1-2tsp gives great flavor I loved the pizza seasoning, Honey BBQ seasonings in it and using Spicely organics I have used Churichuri for a spicy herb, italian herb is alright, 1 tsp each of freeze dried chive, parsley and 1/4tsp garlic powder made a great one that pairs well with butter flavored coconut oil, Other ideas I have on my line up to try in them and have not yet, Just plain crushed red pepper, bit of adobe seasoning I think could be good, and I imagine using taco seasoning would be awesome. TIP to seasoning this put your egg whites and seasoning together whisk and leave in the fridge for 15-20 min to let it infuse, then add your flour whisk well to combine then cook. Also cooking the first side 4-5 mins til firm enough to flip, then 2-3mins just to finish it up, I then dump these on a plate. I cut them into 4ths or freeze whole, they reheat great on a pizza stone like a frozen pizza or in a toaster, I love putting toppings on, or dipping them in things. NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://www.luckyvitamin.com/p-435169-nutiva-organic-coconut-flour-3-lbs https://thrivemarket.com/nutiva-organic-coconut-flour
  20. Need a gluten free and keto friendly dinner roll? I made some that are a bit like those ones your used to buy in the square packages and finish off right before thanksgiving dinner. Chewy texture, bit moister, slight buttery, nuttiness Perfect to serve with gravy and turkey for thanksgiving. 86g coconut flour sifted 2 1/2tbsp nutritional yeast 2tbsp psyllium Husk 1tbsp sweetener (I used Swerve sugar substitute Feel free to double for a sweeter roll just add a extra tbsp water) 1 tsp E-ger Baking soda sub OR 1/2tsp baking soda 1 tsp baking powder 30g water 30g melted Nutiva Coconut Oil Butter Flavored (give it that buttery flavor 420g room temperature egg whites 2tsp Apple Cider Vinegar 1. Preheat your oven to 350F and Grease a muffin pan 2. Mix all dry ingredients and whisk well, then mix the liquid ingredients in another bowel. 3. Combine liquid into dry and whisk until it mixes well should have a mashed potato consistency. 4. Fill your muffin cups 3/4full pressing the mix into them, I used a muffin scoop to measure them out. 5. Bake in the oven for 25-30mins until the tops are light brown and they start to pull away from the sides. These should pop right out when done to be cooled on a wire rack.
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