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"technically" a disaster, but I do really like it lol.
Did you ever have bread pudding? The 100% stodge one .. not bread and butter pudding.
Once me and my brother discovered it, my mother had to bake one regularly, with a nice bit of fruit in it and a dollop of mixed spice.
This accidental result reminds me so much of that bread pudding - yummy
As a bonus - knowing I'm aiming purely for a stodgy 'fake bread pudding' I could cut more carbs off the recipe
Although it has loads of fruit in it, this weighs in at 31.5 carbs, has 8.4g fibre, and only 0.5g saturated fat per 100g
It can of course be made lower carb using artificial sweetener, and tweaking the fruit or the amount of fruit used.
It does look very like bread pudding. Not my favourite dessert but my husband absolutely loves it. I am very impressed with your baking experiments. It's such a shame we can't actually taste them. I would volunteer
It does look very like bread pudding. Not my favourite dessert but my husband absolutely loves it. I am very impressed with your baking experiments. It's such a shame we can't actually taste them. I would volunteer
Thanks, hopefully my comments on potential ingredients will help out any folks considering their own bakes using their own flour/sweetener choices.
For example I would never originally have thought of dried prunes, but currents/raisins/sultanas are approx 69-74 carbs per 100g, whereas the dried prunes are approx 43 carbs per 100g (apricots approx 44). Little tweaks like that can make a big difference when adding fruit to a bake.
@everydayupsanddowns
If moderators/admin have no objection I can add a signature link to a PDF file where I can update working recipes (once I work out the kinks), and strategies to reduce available carbs. The file would include a prominent note that the recipes are reduced carb, not low carb, and could direct people to sugarfree londoner (or other) sites for specifically low carb.
I've been feeling pretty rubbish, not sleeping too well due to my meds being messed around... but due to the lack of low saturated fat deserts in sainsbury's I threw these together as a friend was popping over for lunch.
I'm giving these am OMG rating as the muffin texture turned out so very soft and fluffy. This will be my go to flour mix unless I find a better one.
For anyone who can tolerate oats and is only seeking reduced carb this is a totally uncomplicated bake. These used a basic muffin recipe but replaced the flour with 50% self raising wholemeal flour and 50% oat flour - apparently you can just use a blender to turn oats into a flour suitable for muffins, but I was lazy and bought some. You may need to add a bit more baking powder/bicarb as appropriate to your recipe as the oat flour is not self raising.
I reduced the sugar, and also replaced some of the sugar with a low sugar apricot jam, and threw in some chopped apricots.
As always my bakes are reduced carb (not low carb), therefore not so good for anyone eating very low carb.
Today I made Spiced coffee and pecan muffins, they have black treacle and pumpkin spice in them. Very autumnal.
These are approx 33 carbs per 100g making them approx 25% less carbs than the average supermarket blueberry muffin (the supermarket had no similar muffin I could compare with).
So sorry to hear you have not been feeling great. I hope things are getting better. Your apricot muffins look luscious. Not normally a fan of apricots as I find they can be a bit dry but your recipe sounds great. Keep on baking. I look forward to reading and viewing your latest recipes.
Years back I made a cinnamon oat cake just using whole porridge oats and it was lovely (I still have the recipe), so I figure I'll do it with muffins. This would save faffing about making oat flour.
So my next muffin test will either be one where I just throw in oats rather then turn them into flour - based off this guy's recipe but reducing carbs further - https://preppykitchen.com/oatmeal-muffins
Years back I made a cinnamon oat cake just using whole porridge oats and it was lovely (I still have the recipe), so I figure I'll do it with muffins. This would save faffing about making oat flour.
So my next muffin test will either be one where I just throw in oats rather then turn them into flour - based off this guy's recipe but reducing carbs further - https://preppykitchen.com/oatmeal-muffins
Sounds good. Might even be able to persuade hubby to eat oat muffins. He is not a fan of oats and calls my porridge "wallpaper paste". I only have plain and add my own fruit.
Sounds good. Might even be able to persuade hubby to eat oat muffins. He is not a fan of oats and calls my porridge "wallpaper paste". I only have plain and add my own fruit.
To be honest if going 50/50 with regular flour he'd be unlikely to notice as oats do not have a specifically noticeable taste of their own. You could wait until after he'd said the muffin was nice
I plan on sticking to 50/50 atm as the site on oats baking said freeze if not eating 100% oat muffins quickly as they don't keep fresh so well
Bad baking day, tried some biscuits, I wanted them dry/crispy, but left 'em in too long, ok, it wasn't this bad, but they did catch a bit, and just don't taste good enough to want to eat. I may try again tomorrow.
so, I tried biscuits again ...
I used about 25% each of: oats (blitzed), wheat bran, wholemeal flour, ground almonds
then oil, egg, sugar, fruit, spices, and some baking powder
I baked them to a dry crisp biscuit, but they are rather hard/dense. Probably good for dunking, but I'm not much of a biscuit dunker.
I've always made cakes, not biscuits ...does anyone have biscuit baking experience? I wanted the bran in for fibre (I read livers like fibre), but I'd like to lighten the biscuits up a bit.
i know I can reduce cooking time to keep them a bit softer, but is there a way to get them less dense other than removing some fibre from the mix?
Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
