Saturday, February 15, 2014
Wednesday, February 5, 2014
I found a great way to make jam without any sugar or pectin. You simply add a tablespoon of chia seeds to stewed fruit. The chia seeds form a gel and thicken the jam whilst cooking the fruit, without adding any carbs or flavor. 1 tablespoon of chia seeds will thicken about 300grams of fruit. I used this method to make blackberry jam. You can add some water if it thickens too much.
2 Cups almond meal
2 teaspoons baking powder
2 tablespoons xylitol
3 tablespoons butter at room temperature
1 teaspoon vanilla bean paste
1 tablespoon lemon juice
whole fat milk as required
Cream together the butter and xylitol until light and fluffy. Beat in eggs, vanilla and lemon juice. Mix in the almond meal and baking powder. Add milk as required until you have a medium thick batter.
Fill half mini cake tins or muffin tins with the batter, then a layer of blackberry jam, followed with a layer of batter.
Bake in a moderate oven for about 30 minutes until golden.
Left over jam is good on low carb wheat free pikelets.
Monday, February 3, 2014
Sunday, February 2, 2014
To make almost zero carb healthy pasta, simply substitute zucchini. You can use a vegetable spiraler to create spaghetti threads, or a vegetable shredder device (it looks like a potato peeler with lots of serrations on the blade - got one from Daiso) Then just blanche the shreds in boiling salted water, just for about 1 minute or else it will become soggy. Top with your favourite pasta sauce and cheese. It's a fresh and flavoursome way to make pasta without shooting up your blood glucose levels. Remember that real pasta is just glucose molecules linked together - not good for you at all.