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Low Carb Baking

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This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
Vince_UK said:
@Mark Parrott
American keyboard configuration.
You sholdl find your quotes key gives you the @ sign
You may need to change the keyboard to PC British
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That's what I thought it was, but found out it is set up for UK keyboard. Then I restarted my laptop & it is now fine.🙂
 
Bubbsie said:
View attachment 8609 Okay just eaten the low carb pancakes for lunch...surprisingly good...an absolute doddle to make...I had them with cottage cheese & crispy bacon....but equally good for sweets desserts...recipe below
Ingredients
3 eggs
44g soy flour
150 g full fat Greek yogurt
2 tsp. baking powder
2 tbsp. olive oil
20g fructose ( I used xylitol if you use this or one of the other sugar substitutes use only 10 g )
For savoury pancakes omit the fructose/xylitol.

Preparation

Mix all the ingredients well and allow the batter to rest for 10 minutes.2. Heat small amount of olive oil (1 tsp. or using olive oil in spray is quite handy) on the medium heat. Pour about 2 tbsp. of batter on the hot pan and spread evenly. Pancakes should be about 10 cm in diameter.3. Fry about 30 second each side until golden brown

I'm sure these can be used as wraps too...just make them larger & take care as they can easily burn if you take your eye off the ball.

3.8g carbs per pancake
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Loving your recipes Bubbsie many thanks for sharing them 🙂
 
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My latest acquisition
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I need some proper measuring spoons. It's a bit of guesswork using dessert spoons all the time.
 
Mark Parrott said:
I need some proper measuring spoons. It's a bit of guesswork using dessert spoons all the time.
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Yes that is why I bought then actually lol When is a teaspoon a teaspoon etc. ?😱
 
This is why I just weigh lol (well I have to to be sure of my insulin anyway haha) we have various sets of measuring spoons, just plastic mind you but they haven't been used since we lost our dog a few years ago and even then it was only 1 used to measure her porridge! lol xx
 
Just made some Choc peanut cups lol waiting for them to set. I used 100% Absolute Black, 1 bar 100gr with Almonds and 1 bar 100gr with Orange and Cocao nibs
Will see what they are like
Flaxbread in the oven
God, this is ridiculous , me baking.😱
 
Mark Parrott said:
I need some proper measuring spoons. It's a bit of guesswork using dessert spoons all the time.
Click to expand...
Yes you should Mark...you can shell out on some fancy ones our needy POP has bought (on his limited budget as he keeps telling us)...or go to the pound shop...they usually have the plastic ones there...which are fine.
 
Vince_UK said:
Just made some Choc peanut cups lol waiting for them to set. I used 100% Absolute Black, 1 bar 100gr with Almonds and 1 bar 100gr with Orange and Cocao nibs
Will see what they are like
Flaxbread in the oven
God, this is ridiculous , me baking.😱
Click to expand...
You can recalculate the carbs Vince...possibly eat more for the same BG value...however I bet you can't eat more than one at a time...so yes amazing transformation...a confectioner & a baker to boot...who'd have thought.
 
Going to make some more cheese scones BUT i am going to make them thinner and flat so I can use then to put cheese on. LIke a cheese biscuit I think .
 
Vince_UK said:
Going to make some more cheese scones BUT i am going to make them thinner and flat so I can use then to put cheese on. LIke a cheese biscuit I think .
Click to expand...
Vince I put a recipe on here for savoury crackers...you can put chees in them & cheese on them...they are so low carb...you can eat plenty (not that I'm suggesting you would :D… but I bet you would:D)… I'll look it out for you it's so easy.
 
Especially for @Vince_UK ...Savoury Cheese & Flax Seed Crackers

Ingredients:
120 g ground flax seed
50g sunflower seeds
30g parmesan cheese (grated)
2 eggs
1 tsp. salt
1 tsp. fresh rosemary (chopped or minced)

Preparation:
1. Preheat oven to 180C.
2. In a medium bowl mix all the ingredients and leave to stand for about 10 minutes. Form a big ball with the dough.
3. Place the dough ball between 2 parchment paper sheets and roll it until quite thin (I like mine no thicker than 1/2 centimetre).
4. Remove the top sheet of the paper and cut the dough in squares.
5. Transfer the sheet with dough on the baking tray and bake for about 20 min. If you like your crackers crispy turn off the oven and leave them in there for an hour or so.

The whole batch are only 8.4 carbs.
 
:D:D:D:D
IMG_6153.jpg
 
Bubbsie said:
Very impressive Vince...now lets see how long they last you😉...and very neat too.
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They will last a while 100% is a little of an acquired taste.lol
 
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