Low Carb Baking

[Bubbsie]

They will last a while 100% is a little of an acquired taste.lol

Even with the 85% they are so rich Vince...you could make a batch for your friend...particularly after his stay in hospital...I bet he's desperate for something that tastes good...although it'll ruin your street cred

 

[Pine Marten]

Gosh, Vince and Bubbsie, I am salivating at the thought of cheesy crackers and choc cups......must be time for lunch

 

[Bubbsie]

Gosh, Vince and Bubbsie, I am salivating at the thought of cheesy crackers and choc cups......must be time for lunch

I'm starving PM...but have to take Harry for walkies first...set myself a target to get back on track with weight & BG's...so nothing for me until after that...I'm so hungry now.

 

[Vince_UK]

Flax bread and sconey things
The bread wouldn't come out of the tin easily even though I greased it with 25 kilos of butter.

 

[Vince_UK]

Even with the 85% they are so rich Vince...you could make a batch for your friend...particularly after his stay in hospital...I bet he's desperate for something that tastes good...although it'll ruin your street cred

Had one and one only. They are very rich indeed but rather scrumptious. Could put a little mint flavouring in I guess and use them as after dinner treats.

 

[Bubbsie]

Flax bread and sconey things
The bread wouldn't come out of the tin easily even though I greased it with 25 kilos of butter.
View attachment 9139

Annoying when that happened Vince...I am using a lot silicone muffin trays for the burger buns & when I use the bread tins I use a paper liner...if you intend to make the bread regularly get some bread tin liners...they are dirt cheap.

 

[Vince_UK]

Annoying when that happened Vince...I am using a lot silicone muffin trays for the burger buns & when I use the bread tins I use a paper liner...if you intend to make the bread regularly get some bread tin liners...they are dirt cheap.

More expense

 

[Bubbsie]

More expense

Honestly Vince...they cost pennies...what a tight wad you are.😛

 

[Bubbsie]

Yes...success the birds have eaten every crumb of the 'purple bread rolls'...so not a complete waste of my time😛

 

[Mark Parrott]

Had one and one only. They are very rich indeed but rather scrumptious. Could put a little mint flavouring in I guess and use them as after dinner treats.

I've added mint & orange flavourings for a change. You could do them thin & add mint. Would make perfect after dinner mints.🙂

 

[Bubbsie]

I've added mint & orange flavourings for a change. You could do them thin & add mint. Would make perfect after dinner mints.🙂

Good idea Mark...no reason why you couldn't do that...a couple of drops of peppermint oil perhaps?...we could soon have an entire three course dinner party menu which is entirely low carb...now that would be a bonus?

 

[Bubbsie]

Parmesan Crisps...unbelievably easy.

Method
Prep:10min › Cook:4min › Ready in:14min

1. Preheat the oven to 210 C / Gas 6/7. Cover a baking tray with a silicone baking mat, or with baking parchment.
2. Sprinkle the Parmesan in 4 to 5cm circles onto the mat. Cook for 4 minutes in the preheated oven.
3. Remove biscuits from the mat with a palette knife. Take a rolling pin and roll each biscuit onto the pin whilst they are still warm. Let each biscuit cool on the rolling pin. The biscuits will take the shape of the rolling pin.
4. Serve once cooled and crisp.

These can be used with any dip of your choice...yes @Vince_UK even avocado😎

 

[Bubbsie]

@Vince_UK you have the pastry recipe already...thought you might want this quiche recipe (odd we used to call it egg & bacon pie) to fill that pastry base😉...just use it as a rough guide...but essentially use whatever extras you want to..

Filling:

1 tbsp olive oil
150g/51/2oz smoked bacon lardons
500g/17 1/2 oz leeks, washed and sliced (use whatever veggies you like or none at all)
3 large eggs
200ml/7 fl oz double cream
50g/13/4 oz cheddar cheese, grated
freshly ground black pepper and salt
Preparation:
Bake the quiche base reduce the oven temperature to 160C/325F/Gas 3
Heat a tablespoon of olive oil in a large frying pan. Add the bacon lardons and fry gently for 5-6 minutes until golden-brown. Add the leeks to the pan and cook gently for 15 minutes, stirring occasionally, until softened and starting to caramelise. Season with freshly ground black pepper.
Spoon the leek mixture over the bottom of the pastry case.
Mix the eggs, cream and a pinch of salt and pepper together in a bowl and whisk to combine. Pour into the pastry case and sprinkle over the grated cheese.
Bake in the oven for 25-30 minutes, or until the filling is just set. Leave to cool for a few minutes then cut into wedges and serve.

 

[Bubbsie]

Another low carb staple bread 'borrowed' from @Marsbartoastie … I have tweaked this slightly by adding some garlic puree (to taste) & some dried coriander...this mixture can be frozen.

1/2 cup oat flour
1 cup vital wheat gluten
1 cup almond flour
1/2 tsp sugar (I used icing sugar to make it more available to the yeast)
1/2 tsp salt
1 1/2 tsp baking powder
1 sachet 'easy bake' type yeast
2 tbsp coconut oil (you could use butter instead)
1 cup blood warm water
1/4 cup natural yogurt

Method

Melt the coconut oil (or butter) and add the water and yogurt. Make sure the mixture is blood warm.
Put all dry ingredients in the mixer, make a well and add the wet ingredients.
Mix using dough hook for 5-10 minutes until nice and stretchy. Alternatively, knead by hand.
Leave to prove for a couple of hours (will double in size).
Knock back and cut into six pieces.
Heat a big non stick frying pan until good and hot.
Flour a board and roll out your first naan (mine was not quite as fat as a £1 coin, but I'll make it a bit thinner next time). I had to stretch it with my hands as it was very springy.
Slap into the hot pan and watch it slowly swell. Leave for a few minutes without bothering it until it's puffed up and is nicely browned on the bottom.
Flip it over and do the other side.
Brush with melted butter or olive oil and sprinkle with seeds.
I need to work out the carb value...watch this space.

 

[Bubbsie]

Not exactly baking...but possibly an opportunity to make some pasta sheets for a good lasagne...a future project for the low carb cooks?

Low Carb Carbonara another recipe from @Marsbartoastie … two versions you can make.
1/2 cup soya flour
1/2 cup ground linseed (you can substitute this with oat flour which give a more flexible smooth texture)
1 egg (I use Burford Browns because they have a lovely yellow yolk)
1 tblsp oil (I used light olive oil)
2 tblsp cold water
1/2 tsp salt

Combine all of the above. Wrap the ball of dough in clingfilm and rest. Lightly flour a board, roll out and cut into strips. Leave to dry a bit (I left mine overnight)

Sauce
2 rashers of smoked streaky bacon (chopped finely and fried)
1 egg
2 tblsp double cream
1 tblsp finely grated pecorino cheese (or parmesan)
Lots of freshly milled pepper

Mix together egg, cream, cheese and seasoning.

Bring a large pan of salted water to a good boil. Drop the pasta into the water and cook for 3-4 minutes. Drain, quickly return pasta to the hot pan and add the bacon. Mix in the other ingredients and the residual heat in the pan will cook the sauce. Eat immediately.

Surprisingly like whole wheat pasta.

 

[Vince_UK]

@Vince_UK you have the pastry recipe already...thought you might want this quiche recipe (odd we used to call it egg & bacon pie) to fill that pastry base😉...just use it as a rough guide...but essentially use whatever extras you want to..

Filling:

1 tbsp olive oil
150g/51/2oz smoked bacon lardons
500g/17 1/2 oz leeks, washed and sliced (use whatever veggies you like or none at all)
3 large eggs
200ml/7 fl oz double cream
50g/13/4 oz cheddar cheese, grated
freshly ground black pepper and salt
Preparation:
Bake the quiche base reduce the oven temperature to 160C/325F/Gas 3
Heat a tablespoon of olive oil in a large frying pan. Add the bacon lardons and fry gently for 5-6 minutes until golden-brown. Add the leeks to the pan and cook gently for 15 minutes, stirring occasionally, until softened and starting to caramelise. Season with freshly ground black pepper.
Spoon the leek mixture over the bottom of the pastry case.
Mix the eggs, cream and a pinch of salt and pepper together in a bowl and whisk to combine. Pour into the pastry case and sprinkle over the grated cheese.
Bake in the oven for 25-30 minutes, or until the filling is just set. Leave to cool for a few minutes then cut into wedges and serve.

Ta B

 

[Bubbsie]

Ta B

When you've done it Vince...a photo please before you tuck into it...well I mean before you finish it...please.

 

[Vince_UK]

Parmesan Crisps...unbelievably easy.

Method
Prep:10min › Cook:4min › Ready in:14min

1. Preheat the oven to 210 C / Gas 6/7. Cover a baking tray with a silicone baking mat, or with baking parchment.
2. Sprinkle the Parmesan in 4 to 5cm circles onto the mat. Cook for 4 minutes in the preheated oven.
3. Remove biscuits from the mat with a palette knife. Take a rolling pin and roll each biscuit onto the pin whilst they are still warm. Let each biscuit cool on the rolling pin. The biscuits will take the shape of the rolling pin.
4. Serve once cooled and crisp.

These can be used with any dip of your choice...yes @Vince_UK even avocado😎

That means I need buy more stuff. Palette knife and rolling pin. Oooo my poor pension

 

[Vince_UK]

@Vince_UK you have the pastry recipe already...thought you might want this quiche recipe (odd we used to call it egg & bacon pie) to fill that pastry base😉...just use it as a rough guide...but essentially use whatever extras you want to..

Filling:

1 tbsp olive oil
150g/51/2oz smoked bacon lardons
500g/17 1/2 oz leeks, washed and sliced (use whatever veggies you like or none at all)
3 large eggs
200ml/7 fl oz double cream
50g/13/4 oz cheddar cheese, grated
freshly ground black pepper and salt
Preparation:
Bake the quiche base reduce the oven temperature to 160C/325F/Gas 3
Heat a tablespoon of olive oil in a large frying pan. Add the bacon lardons and fry gently for 5-6 minutes until golden-brown. Add the leeks to the pan and cook gently for 15 minutes, stirring occasionally, until softened and starting to caramelise. Season with freshly ground black pepper.
Spoon the leek mixture over the bottom of the pastry case.
Mix the eggs, cream and a pinch of salt and pepper together in a bowl and whisk to combine. Pour into the pastry case and sprinkle over the grated cheese.
Bake in the oven for 25-30 minutes, or until the filling is just set. Leave to cool for a few minutes then cut into wedges and serve.

I assume you take the lardons out of the pan before frying the leeks?

 

[Bubbsie]

I assume you take the lardons out of the pan before frying the leeks?

You can do it either way Vince...cook them separately or together...there are no rules...but if you'd like to taste the ingredients individually then it might be preferable to cook them one after the other changing the oil in between...wow you are on a mission...you'll miss this back in Shanghai.