Low Carb Baking

[Kaylz]

I don't see why not Kaylz...flavoured coffee sounds good...even though the cocoa content with Farmfoods is higher...split between 24 truffles that's nothing to worry about...if you make them let me know how they taste...might try a flavoured coffee myself

Farmfoods is less, G&B's is 19g carbs per 100g of product, Farmfoods is just above 8g carbs per 100g product, I think I have some salted caramel coffee through the house, got nothing else in though and don't get paid for a week so wont be making them just now xx

 

[Bubbsie]

Farmfoods is less, G&B's is 19g carbs per 100g of product, Farmfoods is just above 8g carbs per 100g product, I think I have some salted caramel coffee through the house, got nothing else in though and don't get paid for a week so wont be making them just now xx

Kaylz the 4% I referred to is per serving...not per 100gs.

 

[Kaylz]

Kaylz the 4% I referred to is per serving...not per 100gs.

Yes I know but I go by per 100g, either way the farmfoods stuff still comes in less xx

 

[Bubbsie]

Sam Harris, 'Free Will' states that free will is an illusion. The evidence is compelling. Today while shopping at Morrison's I bought a packet of halloumi cheese. I've never bought halloumi before, I guess I will be making chips later in the week. This low carb thread is definitely exerting an influence. All for the better.

Benny they look amazing...I'd never thought of the coconut/nut coatings...will certainly be giving both of those a try.

 

[Vince_UK]

This low carb thread is definitely exerting an influence. All for the better.

Totally agree with that Benny.
Those truffles look terrific wil have to look into those for sure .
🙂

 

[Mark Parrott]

I always do a 'trio' of truffles just like @Benny G, using nuts & coconut. I also add some cacao nibs to the mixture for a bit of texture (and some rum). My recipe is more basic, but will have to give this recipe a go. Very messy job, making truffles.

 

[Bubbsie]

Universal recipe, that you can used as a base for many different bakes. Plain, with a bit of salt, can be used to make low carb quiche. If you add a bit of sweetener, it can turn out into delicious tart with filling of your choice.

Ingredients:
​

• 270 g ground almonds
  ​

• 
  
  ​
• 2 eggs
  ​

• 
  
  ​
• 3 tbsp. coconut oil
  ​

• 
  
  ​
• 1/2 tsp. salt
  ​

Preparation:
Preheat oven to 180C/356F. Place all the ingredients in a large bowl and mix well together. Form a ball from dough and refrigerate for about 20 min. Press evenly into 23 cm wide loose bottomed tart tin, pierce with fork and bake for about 15 minutes until very slightly browned.​

 

[Bubbsie]

I always do a 'trio' of truffles just like @Benny G, using nuts & coconut. I also add some cacao nibs to the mixture for a bit of texture (and some rum). My recipe is more basic, but will have to give this recipe a go. Very messy job, making truffles.

Part of the fun Mark & a great excuse to lick those fingers & clean out the mixing bowl

 

[Vince_UK]

Universal recipe, that you can used as a base for many different bakes. Plain, with a bit of salt, can be used to make low carb quiche. If you add a bit of sweetener, it can turn out into delicious tart with filling of your choice.

Ingredients:
​

• 
  
  
  • 270 g ground almonds​

• 
  
  
  • 2 eggs​

• 
  
  
  • 3 tbsp. coconut oil​

• 
  
  
  • 1/2 tsp. salt​

Preparation:​

Preheat oven to 180C/356F. Place all the ingredients in a large bowl and mix well together. Form a ball from dough and refrigerate for about 20 min. Press evenly into 23 cm wide loose bottomed tart tin, pierce with fork and bake for about 15 minutes until very slightly browned.​

Do I now need to BUY a round pie tin AND a rolling pin ?
🙄

 

[Bubbsie]

Do I now need to BUY a round pie tin AND a rolling pin ?
🙄

Vince you can use so many things to roll pastry...you don't have to buy a rolling pin & I didn't have a loose bottomed flan tin...so I used one of my cake tins...that was fine...but the next time I'm shopping I'll look for some foil disposable pie dishes...just make sure I oil it so its's non-stick...then these will be so easy to transport...I have a recipe for a covered minced beef pie...it needs a little work I may try that this week.

 

[Vince_UK]

2 questions if I may.
When recipes say eggs what size eggs? Large, medium etc. I only ever buy large.
Would it be possible to put a top on that pastry alternative and say, for example, make a steak pie?
I really miss my pies lol
No idea how to do that but maybe possible.

 

[Vince_UK]

Vince you can use so many things to roll pastry...you don't have to buy a rolling pin & I didn't have a loose bottomed flan tin...so I used one of my cake tins...that was fine...but the next time I'm shopping I'll look for some foil disposable pie dishes...just make sure I oil it so its's non-stick...then these will be so easy to transport...I have a recipe for a covered minced beef pie...it needs a little work I may try that this week.

Beat me to it lol

 

[Vince_UK]

I need to get some coconut oil today. The stuff I ordered from Amazon it no sitting in a locker at Morrisons which I will pick up after my bloods have been take at 1pm

 

[Bubbsie]

2 questions if I may.
When recipes say eggs what size eggs? Large, medium etc. I only every buy large.
Would it be possible to put a top on that pastry alternative and say, for example, make a steak pie?
I really miss my pies lol
No idea how to do that but maybe possible.

I'm not sure how that pie crust would be in a covered pie...you don't roll out the pastry you press it into a dish...and the bottom is 'blind baked' so how it would be with a double baking I'm not sure...I've just posted about a covered meat pie I'm thinking about trying this week...be patient Vince😉.

 

[Bubbsie]

Beat me to it lol

What I should have said was you don't roll this pastry...it's pressed into the tin...blimey all this talk this is making me hungry now!

 

[Vince_UK]

Pray explain "blind bake?🙄
Don't understand these techie terms

 

[Bubbsie]

Pray explain "blind bake?🙄
Don't understand these techie terms

Vince blind baking is when the crust is cooked without any filling first... the crust is partially or completely baked before the filling is added... to prevent the crust from becoming soggy & to keep the filling in... Mary Berry & Paul Hollywood would never accept a 'soggy bottom'

 

[Bubbsie]

2 questions if I may.
When recipes say eggs what size eggs? Large, medium etc. I only ever buy large.
Would it be possible to put a top on that pastry alternative and say, for example, make a steak pie?
I really miss my pies lol
No idea how to do that but maybe possible.

I use large eggs Vince...sometimes you just have to judge the texture of the mixture...the bran bread for example is quite a wet mixture similar to a cake mixture...so it may need two medium eggs...or a super large one...either way I'd still opt for two large ones Vince...make mine a G & T though.

 

[Mark Parrott]

I made this pastry once and got in a right mess as it kept falling apart. I found it very fiddly pressing it into the tin. Adding a bit of vital wheat gluten stops that.

 

[Bubbsie]

I need to get some coconut oil today. The stuff I ordered from Amazon it no sitting in a locker at Morrisons which I will pick up after my bloods have been take at 1pm

Vince check the prices...you can get some good deals on them...and might be better to buy a couple...you can get through them very quickly on this low carb baking lark...good luck at the 'vampires'