High Protein Low Carb Waffles

If you’re familiar with this page then you know I love waffles and often experiment with new waffle recipes looking for a good low carb waffle that is crispy on the outside and fluffy on the inside. The addition of unflavored whey protein isolate makes these waffles almost perfect.

I served them with strawberries, homemade low sugar raspberry-blackberry syrup, and goat butter. I haven’t worked on a low carb faux maple syrup recipe, yet.

1 cup super fine almond flour
1/4 cup whey protein isolate powder, unflavored
2 eggs
3 Tbs butter, melted
3 Tbs water
2 tsp stevia-erythritol blend
1 tsp baking powder
1/4 tsp salt
1/4 tsp vanilla or almond extract (optional)

Pre-heat waffle iron and spray with avocado or coconut cooking spray. In a medium bowl, whisk together almond flour, whey protein powder, stevia-erythritol blend, baking powder, and salt until well combined. Add eggs, water, melted butter, and flavoring extract and whisk together. Pour or spoon batter into waffle iron and cook according to manufacture’s instructions. Serve with your favorite waffle toppings.

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Avocado Cilantro Lime Dressing

I use this simple dressing on tacos, salads, coleslaw, and other dishes that pair well with this flavor combination. Coconut milk can be substituted for the kefir yogurt to make it dairy free and other herbs can be used to change the flavor profile; I’ve used parsley, tarragon, basil, and/or fennel. A half cup plain yogurt and a half cup of milk can be used in place of kefir.

1 cup plain kefir yogurt
1 medium ripe avocado, diced
1/4 cup cilantro leaves
juice of one lime
salt & pepper to taste

Combine kefir, avocado, cilantro, and lime juice in a blender cup and puree until smooth. Add salt and pepper to taste. Serve on Mexican inspired salads or dishes. Store in the refrigerator for up to a week.

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Low Carb Grain Free Granola Bars

I found some great grain free chewy granola bars a couple of weeks ago, but they were sweetened with honey and maple syrup, which doesn’t fit very well into my eating plan. I decided to make my own based on my multi-seed cracker recipe and using unsweetened apple sauce to add the chewiness created by the honey and maple syrup.

I used the raw nuts and seeds I had on hand: cashews, walnuts, sunflower seeds, and pepitas along with unsweetened shredded coconut. I think the bars would have been better if I had lightly toasted the nuts and seeds first. I also didn’t like the pepitas in the bars so removed them from the recipe and increased the coconut. You can use any mix of nuts and seeds you like as long as the proportions stay the same. I plan to use almonds rather than cashews next time. For slightly sweeter, more sugar-like flavor 2-4 tablespoons of stevia-erythritol blend can be added.

1 cup unsweetened apple sauce
1 cup chopped walnuts
1 cup chopped cashews
1 cup sunflower seeds
1 cup unsweetened shredded coconut
1/4 cup flaxseed meal
1 egg
2 Tbs ground cinnamon
2 tsp salt
1 tsp stevia extract
1 tsp vanilla extraxt

Preheat oven to 350°F. Prepare a quarter sheet baking pan (13″x9″) with a silicone baking mat or parchment paper and oil the sides of the pan with coconut oil. In a medium bowl, add all the dry ingredients. Stir until well-combined and all the nuts and seeds are evenly coated in cinnamon. Add apple sauce, egg, stevia extract, and vanilla extract. Stir until well-combined. Turn the nut and seed mixture out on the prepared baking sheet, spreading it evenly with the back of a spoon or off-set spatula. Press down firmly to pack down the nuts and seeds. With a sharp knife, cut the dough into 16 even sized bars. Bake for 35-45 minutes until the bars are golden brown. Remove from the oven and allow to cool before turning out the bars and breaking them apart. Store in an air tight container for up to a week; refrigerate or freeze for a longer shelf life.

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Dairy Free Sugar Free Chocolate Truffles

This is my second and most successful attempt at making low sugar, dairy free chocolate truffles in the past week. I used Swerve sweetener the first time and didn’t add cocoa butter. They turned out okay, but the erythritol recrystalized upon cooling, giving the chocolate a gritty texture, and the baker’s chocolate was too bitter with just coconut cream and sweetener. The cocoa butter made a huge difference in flavor, making it more like milk chocolate. It also improved the texture, making it as smooth as silk. I probably could have reduced the cocoa butter to 1 ounce and/or the coconut cream to a 1/4 cup; at room temperature the truffles are a little soft, but the flavor is so good I don’t mind.

To sweeten unsweetened chocolate the ratio is 1 tablespoon of sugar per ounce of chocolate. I used the same ratio for cocoa butter. In this recipe I used my favorite brand of stevia-erythritol blend that I powdered in a spice grinder so it didn’t become grainy upon cooling instead of Swerve. Since stevia-erythritol blends are twice as sweet as sugar, I used 3 tablespoons per 6 ounces of chocolate and cocoa butter.

I didn’t temper the chocolate so it doesn’t have that beautiful shine of tempered chocolate. You can find two methods of tempering chocolate at the Ghirardelli website. This recipe has optional macadamia nuts since I had them on hand and I love the combination of macadamia nuts and chocolate; they can be eliminated or substituted with another variety of nut. I plan to make low sugar peanut butter cups with this recipe in the near future. I used an ice cube tray with a silicone bottom sprayed with coconut oil as a mold for these truffles; the chocolate was too soft to roll into balls until it cooled down.

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4 oz baker’s chocolate, finely chopped
2 oz cocoa butter, finely chopped
3/4 cup macadamia nuts, optional
1/3 cup coconut cream
3 Tbs stevia-erythritol blend, powdered
1 tsp vanilla extract
1/2 tsp salt

Combine all ingredients except nuts in a heat safe bowl or a double boiler. Bring a small pot of water or bottom of a double boiler with 2-3 inches of water in it to a low simmer and place the bowl/pot on top of it; the water should not touch the bottom of the bowl. Stir frequently with a silicone or metal spoon until the chocolate and cocoa butter are completely melted and the texture is smooth. Remove from heat and stir in the nuts. Spoon chocolate mixture into prepared molds. Chill until completely cool before removing from mold. Store in the refrigerator or a cool, dry place.

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No Bake Non-Dairy Tahini Cheesecake

I based this recipe on the Knox gelatin no bake It’s a Snap Cheesecake recipe that has been popular in my household(s) for over 40 years. To make the recipe as easy as possible, I used commercial tahini (sesame paste) and plain nom-dairy yogurt. I used Kite Hill brand almond yogurt, but there are many other brands available. I suspect that cashew butter would be a good alternative to tahini, but I couldn’t find any locally. Since I also follow a low sugar, grain free diet I used Swerve sweetener, which measures 1:1 ratio with sugar, and made a faux graham cracker crust. It would be easy to adapt this recipe to use real sugar and graham crackers rather than my alternatives. Agar agar powder can also be used in place of gelatin for those who follow a vegan diet. To obtain coconut cream, refrigerate a can of full fat coconut milk overnight, open the can, and scoop out the thick coconut cream that has separated from the water. If using a springform pan, rub the sides of the pan with coconut oil and line with parchment paper to ensure clean removal of the pan from the cheesecake.

This cheesecake is very rich so I cut it into 12 pieces rather than the usual 8. I served it with low sugar cherry pie filling and coconut non-dairy topping. I think it would also be excellent with chocolate ganache.

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Low Carb Faux Graham Cracker Crust

1 cup almond flour or meal
1/2 cup unsweetened shredded coconut
6 Tbs coconut oil, melted
2 Tbs Swerve sweetener
1 tsp molasses (optional)
1/2 tsp salt

Preheat oven to 375°F. Add dry ingredients in a 9 inch pie pan or a small mixing bowl for a 10 inch springform pan and whisk until well-combined. Add melted coconut oil and molasses. Mix ingredients together with a fork until the oil and molasses are evenly combined with the dry ingredients. Press the crust in the bottom of a springform pan or the bottom and sides of a pie pan using an offset spatula, the back of a spoon, or the bottom of a measuring cup. Bake the crust for 10-12 minutes, until lightly browned. Remove from the oven and let cool.

No Bake Non-Dairy Tahini Cheesecake

3/4 cup tahini
3/4 cup plain non-dairy yogurt
3/4 cup boiling water
1/2 cup coconut cream
1 envelope Knox gelatin
6 Tbs Swerve sweetener
2 Tbs lemon juice
1 tsp vanilla extract
1 tsp salt
1/2 tsp almond extract (optional)

In a mixing bowl add tahini, yogurt, coconut cream, lemon juice, flavoring extracts, and salt. Beat with an electric mixer until smooth. In a small bowl, whisk together Swerve sweetener and gelatin. Add boiling water and whisk until all the gelatin has dissolved. Slowly pour the gelatin mixture in with tahini mixture, mixing on low until well combined. Pour the cheesecake into the prepared crust and refrigerate uncovered for 30-60 minutes before covering to reduce condensation. Chill for 4-6 hours before serving.

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Unkosher Chopped Liver with Bacon

I love traditional chopped liver with schmaltz and gribenes (chicken fat & crispy chicken skin) and usually use this recipe. I picked up chicken livers the other day, but forgot to ask the butcher for chicken skin and fat so I could make those two important flavor components. Instead of returning to the store, I pulled a package of pork jowl bacon from my freezer and used it instead. Any type of bacon can be used in this recipe as long as it’s cooked extra crispy.

Instead of chopping the liver by hand, I usually pulse it in the food processor to save both energy and time. While the onions are cooking I boil, cool, and peel the eggs. For an additional layer of flavor you can deglaze the pan with a few ounces of red wine before cooking the onions, if desired.

My favorite way to eat chopped liver is with slices of a tart apple, though it’s also good with multi-seed crackers or as a spread in lettuce wraps. Yesterday I had it in banh mi inspired lettuce wraps with marinated pork, cucumber, pickled carrots, cilantro, and green onion.

1 1/2 lbs chicken livers, cleaned & trimmed
6 oz bacon, diced
4 eggs, hard boiled & peeled
1 medium onion, diced
1 tsp salt
1/2 tsp black pepper

In a large saute pan over medium heat add the diced bacon and cook until crispy, stiring frequently. Remove the bacon bits from the pan and reserve the fat. Return approximately 2 tablespoons of bacon fat to the pan and add the diced onions. Reduce heat to medium-low and cover for 10 minutes. Uncover and stir just often enough the onions don’t stick until the onions are caramelized, about 20-30 minutes. Boil, cool, and peel the eggs and trim the livers while the onions are cooking. Remove the onions from the pan and add another 2 tablespoons of bacon fat to the pan and add the chicken livers. Cook until the livers are brown on the outside and slightly pink in the center; do not over cook the livers. Combine the cooked livers, hard boiled eggs, bacon, onions, salt, pepper, and any pan drippings to a food processor. Pulse in 30 second increments until rough chopped. Spoon the chopped liver into a bowl or storage container, seal, and refrigerate. Serve once cold.

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Low Sugar Sweet & Spicy Pickled Carrots

Recently I’ve been too busy to cook every day so I make a pork roast seasoned simply with black pepper and smoked salt and eat roasted pork for a week or so. This has lead to some creative uses of leftover pork. My current favorite is Asian inspired Savoy cabbage wraps with Asian plum sauce, pickled carrots, cilantro, and green onion; sometimes I also add cucumber. Savoy cabbage leaves, when cut down the center and the heavy center vein removed, are tender and flavorful. I also love the crunchiness they add to the wraps. I use the canned homemade Asian plum sauce from this recipe and pickle my own carrots.

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To make the quick pickled carrots I used pre-cut matchstick carrots instead of julienning carrots myself; shredded carrots can also be used. I prefer julianned carrots for texture and appearance. I used seasoned rice wine vinegar and homemade red jalapeno chili sauce because that’s what I had on hand; Thai chili sauce or red chili flakes can be used. Allulose or granulated sugar can be used in place of erythritol.

10oz matchstick/julienned carrots
2 cups rice wine vinegar + extra to top off jars
1/4 cup erythritol
2 Tbs fresh ginger, finely grated
2 garlic cloves, finely grated
4 tsp salt
2 tsp Thai chili sauce

Sterilize one quart or two pint canning jars; this can be easily done in a dishwasher. Loosely pack the jar(s) with julianned carrots. If using pre-packaged carrots, rinse them well in cold water and white vinegar before adding them to the jar(s). In a small pot, combine vinegar, erythritol, ginger, garlic, salt, and chili sauce. Bring to a simmer and stir until the salt and erythritol is dissolved. Simmer for approximately 5 minutes and then pour the hot vinegar mixture over the carrots, dividing the ginger, garlic, and peppers between two jars if using more than one. If the carrots aren’t completely covered, add top the jar(s) off with additional vinegar. Cover the jar(s) and refrigerate. The carrots are ready to eat once chilled.

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