Archive for September, 2013

Low carb grain free American pancakes

September 9, 2013

20130909-115339.jpgFor 4 people (or maybe 5..)

4 dl double cream (can substitute with half whole milk)

2 tbsp psyllium seed husk powder (e.g. “fiberhusk”)

4 eggs

1 tsp baking powder

Whip together. I also added 4 drops of stevia and a pinch of vanilla extract.. Let the batter stand for 5 minutes or so, to let the psyllium gel and fry (at fairly low temperature).

Serve with raspberry jam (sweeten berries with a few drops stevia and then erythritol sugar) and whipped cream or home made ice cream..

compound..http://en.wikipedia.org/wiki/Erythritol

product.. http://sukrin.com/se/sukrin/faq/

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Swedish lchf “tunnbröd” – low carb soft “tortilla”(?) bread – delicious!!

September 4, 2013

I’m really happy with how this bread turned out. It tastes like bread, slightly nutty. Not a hint of egg and the texture is soft and bread like.

Mix the dry ingredients in a small bowl. Turn on the oven and cover a pan with baking paper.
After this, whip up the egg with the stevia and water and blend in the dry ingredients, whip intensely for a few seconds then immediately (20 seconds) pour out on the pan and help smooth it out with a spatula, before it thickens. The dough will be roughly 0.2-0.5 cm thick (30*30 cm or so).

Ingredients:
1.5 tbsp almond flour
1.5 tbsp hemp seed four
1 tbsp psyllium seed husk powder (“fiberhusk”)
2 tbsp flax seed four – can be made in a coffee grinder (“linfrömjöl” in swedish)
1/2 dl seeds (e.g. mixed sesame, sunflower and puppy seeds)
1 dl whole flax seeds
1/2 tsp garlic powder
a dash of e.g. herbes de Provence..
1/2 tsp salt (or more)
1 tsp baking powder
1 egg
3 dl cold water

In total  500 kcal.  – 50 kcal per slice? (this is less then regular bred)

Bake in the oven at close to max temperature (maybe 200 C°?) until you see some very small patches of brown on edges etc. I use a gas oven so dont know for sure. Take out and let rest on a baking grid(?), remove the baking paper and cover it with a baking towel. The bread needs an hour of “rest” to be at its optimal consistency. If you don’t bake them enough, don’t worry; bake them a little more or freeze them and just toast them for a minute or two before serving.

Suggestions: The mix of almond and hemp seed four make the bread extra soft and juicy, but one can do on just plain almond flour too, that makes the bread a little tougher. (Pick up some hemp flour next time you are in Germany…)

Serve with philadelphia cheese, brittle matured cheeses or (liver) paté .

Keep in the freezer and either toast for 10 seconds or just leave to defrost 10 minutes.

Making these breads is really easy, once you got hold of the ingredients.. I usually prepare flour mixtures for up to 8 breads in small plastic bags while I bake. When I then want/need new bread it takes me roughly 5 minutes to make one with the premix, and then 10-15 minutes in the oven!  Done!

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Line seed with Greek yoghurt, for improved digestion…or supported peristaltic movements.

September 3, 2013

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4 raspberries

2 tbsp water

2 dropps of stevia

2 tbsp whole flax seeds (I add up to 1 dl flax seeds actually, and more water – just be sure to drink enough with them)

– blend together and let sit for a minute to thicken some (not necessary, but nice)

Then add 1-2 tbsp greek yoghurt

1 tbsp coconut flakes

Optional: add in a tbsp of MCT oil (or melted coconut oil) for brain support – for degenerative disease prevention

Add more water if it gets too thick.

– this gets the stomach in shape!

Suggestion: I keep my raspberries in the freezer. In the mornings I add about 4 or 5 raspberries in a little tea cup and pour over just a dash of boiling water to have them de-frosted. About 1-2 tbsp of water and i mash the raspberries to pieces with the teaspoon.  Then I add in 1-2 tbsp of greek yoghurt, 2 drops of liquid stevia (not too much, stevia is terrible if you add too much and it is so high concentration in many products!). Then I add in maybe 2-3 tbsp of whole flax seeds and 1 tbsp of shredded dry coconut and blend. My objective is to make it into almost a porridge like consistency. If I put the blend a side for a few minutes it thickens moderately which I like.  Again this really keeps the stomach in shape (helps peristaltic of the intestines).

I choose raspberries as they are delicious and so very low in carbohydrates. It is also  nice doing this on a little grated apple with a pinch of cinnamon. Btw. Remember to drink plenty (1-2 glasses of water) in combination with this little meal, especially if you go for adding the larger amount of flax seeds. The flax seeds helps the stomach by forming a gel in the gut which protects the intestinal lining and creates “bulk”. 

Regular bowel movements are good to reduce the risk of toxins reabsorbed in the lower intestines, which is typically the case in constipation.