Low Carb Baking

[Vince_UK]

OOOO Look what I have found online today
@Heath o Definitely Food Of The Gods..

 

[Bubbsie]

@Bubbsie - You could fry your halloumi chips in chilly oil, which would definitely infuse into things. I sometimes use chilli oil to pan fry white fish (cod, haddock or sometimes hake), and it definitely infuses flavour into the fish.

That said, my chilli oil is very strong, but as it's home made, it needn't be, and if it turns out too strong, it can alwats be diluted down with uninfused oil.

(This is how I did my chilli oil. https://thewoksoflife.com/2015/08/how-to-make-chili-oil/ )

I have some chilli oil AndBreathe (but not home made)...I'll certainly try that...the crushed chilli was fine...strong but had them with some Greek yoghurt...with the coating you could use or add any seasoning you wanted to it...I added some Cajun seasoning.

 

[Bubbsie]

I've been meaning to make these for a while...since it's raining & we're staying in I've made good use of the time...Coconut Macaroons...a sweet treat...these are plain coconut...I intend to dip half in dark chocolate … if they last that long I will take them to our office on Friday...we'll shall see😉.



Ingredients (makes 24 macaroons):
250g desiccated coconut
140 g xylitol
· 100 g coconut oil
2 egg whites
4 tbsp. milk

Preparation:
Preheat oven to 170C and line baking tray with baking paper.
In a large saucepan melt coconut oil. Add xylitol and milk and stir until xylitol dissolved.
Add coconut and cook it for couple minutes but be careful not to burn it. Let it cool down a bit.
Whisk the egg whites to form soft peaks. Add coconut mixture and mix gently.

2 carbs & 118 calories per macaroon
Shape mixture into little balls. Use about 1 tablespoon of mixture for one ball. You can do it using ice cream scoop or just by hands. I used the biggest measuring spoon and it worked fine as well. Spaced them about 3 cm apart on a baking tray. Bake for about 15 minutes until golden brown. Let it cool down before serving.

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[Radders]

I've been meaning to make these for a while...since it's raining & we're staying in I've made good use of the time...Coconut Macaroons...a sweet treat...these are plain coconut...I intend to dip half in dark chocolate … if they last that long I will take them to our office on Friday...we'll shall see😉.

View attachment 8923

Ingredients (makes 24 macaroons):
250g desiccated coconut
140 g xylitol
· 100 g coconut oil
2 egg whites
4 tbsp. milk

Preparation:
Preheat oven to 170C and line baking tray with baking paper.
In a large saucepan melt coconut oil. Add xylitol and milk and stir until xylitol dissolved.
Add coconut and cook it for couple minutes but be careful not to burn it. Let it cool down a bit.
Whisk the egg whites to form soft peaks. Add coconut mixture and mix gently.

2 carbs & 118 calories per macaroon
Shape mixture into little balls. Use about 1 tablespoon of mixture for one ball. You can do it using ice cream scoop or just by hands. I used the biggest measuring spoon and it worked fine as well. Spaced them about 3 cm apart on a baking tray. Bake for about 15 minutes until golden brown. Let it cool down before serving.

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I love a nice macaroon. What function does the coconut oil fulfil please? It’s many years since I made macaroons but I don’t recall there being any added fat in them.

 

[Bubbsie]

I love a nice macaroon. What function does the coconut oil fulfil please? It’s many years since I made macaroons but I don’t recall there being any added fat in them.

One of the best coconut macaroons recipes I know of uses condensed milk to make then chewy...obviously I (we) wouldn't want to use that...so the coconut oil...milk & the melted xylitol is a good substitute...they are chewy & delicious...I sampled two purely in the name of quality control

 

[Radders]

One of the best coconut macaroons recipes I know of uses condensed milk to make then chewy...obviously I (we) wouldn't want to use that...so the coconut oil & the melted xylitol is a good substitute...they are chewy & delicious...I sampled two purely in the name of quality control

Now you are making my mouth water.

 

[Bubbsie]

Coconut heaven.
Do you think the macaroons would be OK if I swapped out the xylitol with truvia?
If so I could make some tonight.

I don't see why not Benny...both are sugar substitutes... once you work out the equivalent proportions I think that should be okay.

 

[Bubbsie]

These are my triple chocolate brownies a staple for my colleagues at our office...they are usually sugar heavy so off limits for most of us...for the first time I have made them with xylitol which although 100g carbs per 100gs very little if any is absorbed or digested...so I have counted the carb content of the xylitol at 10% per hundred grams used.







Ingredients

300gms of 75% dark chocolate (you can use 85 or 90% if you wish & this will lower the carb count further)
175gs Xylitol
160gs Butter
1 tbs Ground Almonds
1 tsp Vanilla Extract
1 tbs Coffee ( a good instant is fine)
6 Medium Eggs or 5 Large ones

Method

Pre-heat your oven to 180c

Break the chocolate into small pieces, cube the butter, combine both with the vanilla extract, coffee & xylitol in a glass bowl & melt over simmering water, or a microwave safe jug and microwave until you have dissolved the xylitol as much as you can, taking care not to burn the mixture if you are using the microwave.
Add the ground almond to the eggs, beat together thoroughly, trying to get as much air into the mixture as you can.
Let the chocolate mix cool, then fold in the eggs carefully, this will incorporate more air into the cakes, giving them their rise, so gently does it.
Divide between 18 cup cake cases, you can make larger ones if you use muffin trays around 12, or cook as a whole cake in a 2lb bread tin, use a liner.
Bake at 180c for thirty minutes checking after approximately 25 minutes since oven temperatures will vary.
The cake will be quite soft/ moist at this stage, leave to set in a cool place , I let them cool for around 20 minutes then popped them in the fridge for a further 15.
This recipe gives a good soft/moist chewy texture.
I have calculated these are approximately 7.7 carbs per brownie.

Enjoy

 

[Sally W]

I used truvia and erythritol mix and had a go. Perhaps I over heated the mixture while still on the hob. In any case the mixture was very soggy when on the baking sheet.
After cooking and cooling down I tasted one and it was sweet and crispy all over. The inside was crispy too. Not overcooked, just crispy.
I covered them in chocolate and sprinkled on some hazelnuts. They tasted super sweet, more like a bounty bar, after adding all the chocolate.

Did you get the mix of sweetener right? Xylitol is one to one measurement for sugar. Truvia needs to be a third of measurement to xylitol as it’s a lot sweeter.

 

[Sally W]

Thanks, my cooking skills are basic, and my errors are basic too. The super sweetness does imply too much sweetener. I will Google the correct ratios for sugar substitution.

Well I think your cooking looks pretty impressive! I only know about ratios as I’m a regular baker.🙂

 

[Bubbsie]

I used truvia and erythritol mix and had a go. Perhaps I over heated the mixture while still on the hob. In any case the mixture was very soggy when on the baking sheet.
After cooking and cooling down I tasted one and it was sweet and crispy all over. The inside was crispy too. Not overcooked, just crispy.
I covered them in chocolate and sprinkled on some hazelnuts. They tasted super sweet, more like a bounty bar, after adding all the chocolate.

Benny did you adjust the quantities of Truvia...I think erythritol is equivalent to sugar but Truvia should be used in reduced measures...

I used truvia and erythritol mix and had a go. Perhaps I over heated the mixture while still on the hob. In any case the mixture was very soggy when on the baking sheet.
After cooking and cooling down I tasted one and it was sweet and crispy all over. The inside was crispy too. Not overcooked, just crispy.
I covered them in chocolate and sprinkled on some hazelnuts. They tasted super sweet, more like a bounty bar, after adding all the chocolate.

Benny I did ask if you knew the equivalent measurements for using Truvia...my fault I'm not sure I made it clear enough...yes @Sally W is right...you need to check how much Truvia or whichever sweetener you are using is needed...it's all a learning curve & what you made didn't go to waste.

 

[HOBIE]

Bakers R US ? You lot 😎

 

[Vince_UK]

You Guys and Gals really, sincerely impress me with your skills.
I could more than quite happily chomp away on everything I have seen here.

 

[Bubbsie]

You Guys and Gals really, sincerely impress me with your skills.
I could more than quite happily chomp away on everything I have seen here.

Vince you'll have to make them first😉.

 

[Vince_UK]

Vince you'll have to make them first😉.

Killjoy

 

[Bubbsie]

Killjoy

Realist Vince...you do have to make them.

 

[Vince_UK]

Realist Vince...you do have to make them.

I will talk to @Benny G when we meet in Newcastle later this month. I haven't worked in China for 16 years and not learned how to "oil wheels" 😉

 

[Bubbsie]

I will talk to @Benny G when we meet in Newcastle later this month. I haven't worked in China for 16 years and not learned how to "oil wheels" 😉

They're easy...try it...even a POP can do it.

 

[Vince_UK]

They're easy...try it...even a POP can do it.

Electricity is expensive lol
Actually I have most of the stuff to make them in the cupboards, now that is being totally lazy.

 

[HOBIE]

Vince you'll have to make them first😉.

I am sure Vince is capable. Many talents 😉