Archive for the ‘Low carb snack’ Category

Homemade oat-milk with coconut and vanilla

April 12, 2013

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Fill the blender with roughly 2 dl oats (0.85 cup) and fill up the blender with water 8 dl or so (3.3 cups), let it sit for a while.

I made this batch a bit more rich and added a little less water, maybe 6 dl or so..

I also added 1 tbs of dried coconut, and I actually forgot to add the pinch of salt. Could be nice.

Blend well and filter through a sieve or nutbag (or those bags for the washing machine for the bra) and pour into a pot. Heat gently and add 1 tbs of coconut oil and a drop of stevia. Serve with a dust  of  vanilla extract.

Rich and creamy and delicious.

Thank you for the inspiration Anna Sparre

**low carb, vegan, gluten free (yes, oats is gluten free), creamy**

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Easy to make low carb coconut/coconut oil chocolate “balls”

December 16, 2012

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2 dl gram liquid virgin (non refined) coconut oil with taste of coconut

2 dl gram coconut flakes

1/2 dl crushed hazelnuts

1/2 dl chopped almonds

2 tablespoon cacao

2 tbs raw cacao nibs

A pinch of vanilla extract/powder (1 kryddmått vaniljpulver)

A pinch ground cardamum (1 kryddmått kardemumma, mald)

Some stevia (6-8 droops) or other sweetener such as Erythritol, after taste

A pinch or more of sea salt (preferably flakes) to enhance the chocolate taste

& 2 tsp of e.g. maca root powder if you have some, for adrenal gland support

Blend all the ingredients, the dry first then the liquid coconut oil, then  taste to see if you need any more stevia or possibly some sukrin (erythriol). The mix should be a little bit like porridge.. cover a tray with a baking paper, powder this with some ground coconut and spread out the mixture and flatten it so that it is roughly 1 to 1.5 cm high, powder with coconut again. Make some marks with a knife how large the pieces should be, making it easier to divide them later. Put in the fridge or your ice covered balcony and let stale. When it has hardened crack into pieces and put in a jar. Keep  refrigerated mainly.

You can also choose to put the bole with mixed ingredients in the fridge 20 minutes to then roll the solid “dough” into balls and cover them in ground coconut. -Rounder but obviously more work.

At the moment I buy my coconut oil here , when in Sweden.

Coconut/MCT oil with greek yogurt, low carb snack

December 13, 2012

Put your jar of coconut oil on the radiator for a few hours or just on top of the refrigerator (where it is a bit warmer) over night. Coconut oil melts at 24 °C (76 °F).

Add i table spoon Greek yogurt (or other rich yoghurt) to  a little bole or cup, some cinnamon and cardamom powder for taste. Sprinkle some coconut flakes and some whole flax seeds over and pour over roughly 1 tbs liquid coconut oil. Blend. The Coconut oil will be mixed in evenly in the cold yogurt. Add some hemp seeds, pumpkin seeds, chia seeds or more flax seeds.

You can also blend in 1 tsp maca root powder or other adaptogenic herb (adrenal gland support) of your choice.

Serve as a snack or before dinner for a way to ingest coconut oil regularly through out the day, without carbs.

Read here for some information on the properties of coconut oil and its effect on health such as heart disease. Read here for some information on coconuts effect on brain diseases and degenerative diseases (reading well worth your time).

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Low carb crackers/”hard bread”

December 2, 2012

Crispy nutty low carb crackers with garlic fresh cheese and parma ham.

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150 g sunflower seeds

60 g line/flax seeds

70 g sesame seeds

60 g pine seeds or hazelnuts (optional for flavor)

4 tbs “fiber husk” (ground psyllium seed husk)

0.5-0.75 tsp salt

5 dl water

Cover a pan with baking paper and put the oven at 160°C (320 °F).

Blend all the dry ingredients above and then add the water. Blend and wait roughly 1-2 minutes until the mix looks to have at least some tendency to keep together and then immediately pour out in the pan and spread out with your finger so that it is an evenly distributed 0.5 cm layer.

Cut lined in the dough, for making it easier to divide it into pieces after baking.

Bake for 1 hour and 15 minutes – until crispy at 160°C (320 °F)

Take the pan out of the oven, remove the baking paper and put it back into the oven at  roughly 40 °C for a few hours – to make it extra crispy