Post by chestertonian on May 13, 2016 20:35:46 GMT -5
This is a recipe for a "bread" the right texture for sandwiches.
1 ¼ cup blanched almond flour (Honeyville Grain brand works best)
2-5 tablespoons* psyllium husk powder (no substitutes – must be husk powder, not whole psyllium or psyllium seed)
1 teaspoon baking powder
1 teaspoon Celtic sea salt
4 ounces cream cheese
3 tablespoons butter
1 large egg
1 cup BOILING water
Optional addition:
4 tbsp non carb oat fiber (makes a denser, less sticky bread)
Preheat the oven to 350 degrees F. In a medium sized bowl, combine the flour, psyllium powder, baking powder, salt and oat fiber, if using. Whisk until dry ingredients are well combined.
In a separate glass bowl, soften the cream cheese and butter in a microwave or in a saucepan on the stove.
Remove from heat and whisk until glossy. Allow to cool for a few minutes. Add in the eggs and whisk until smooth. Add the wet ingredients to the dry ingredient and mix until a firm dough is created. Now use a fork to break up the dough into small chunks, so that it is easier to mix with the boiling water.
Add boiling water all at once into the bowl. Whisk/stir until well combined and dough starts to firm up. After a moment or so, the dough will become very stretchy and sticky.
Use a small measuring cup (such as a 1/4 cup) or a spoon, scoop the dough out and form into desired shape and place onto a parchment paper lined baking sheet. While baking, the dough will double or triple in size depending on how much psyllium you used.
Bake for 45 to 55 minutes. Remove from the oven and allow the bread to cool completely. Cut open with a serrated knife.** Toast or eat as is, or use as bread for small sandwiches.
2-5 tablespoons* psyllium husk powder (no substitutes – must be husk powder, not whole psyllium or psyllium seed)
1 teaspoon baking powder
1 teaspoon Celtic sea salt
4 ounces cream cheese
3 tablespoons butter
1 large egg
1 cup BOILING water
Optional addition:
4 tbsp non carb oat fiber (makes a denser, less sticky bread)
Preheat the oven to 350 degrees F. In a medium sized bowl, combine the flour, psyllium powder, baking powder, salt and oat fiber, if using. Whisk until dry ingredients are well combined.
In a separate glass bowl, soften the cream cheese and butter in a microwave or in a saucepan on the stove.
Remove from heat and whisk until glossy. Allow to cool for a few minutes. Add in the eggs and whisk until smooth. Add the wet ingredients to the dry ingredient and mix until a firm dough is created. Now use a fork to break up the dough into small chunks, so that it is easier to mix with the boiling water.
Add boiling water all at once into the bowl. Whisk/stir until well combined and dough starts to firm up. After a moment or so, the dough will become very stretchy and sticky.
Use a small measuring cup (such as a 1/4 cup) or a spoon, scoop the dough out and form into desired shape and place onto a parchment paper lined baking sheet. While baking, the dough will double or triple in size depending on how much psyllium you used.
Bake for 45 to 55 minutes. Remove from the oven and allow the bread to cool completely. Cut open with a serrated knife.** Toast or eat as is, or use as bread for small sandwiches.
I have also tried this very rich brownie cheesecake and thought it turned out well. This is something I would only make on special occasions.
Ingredients
Brownie Base:
½ cup butter
2 oz unsweetened chocolate, chopped
½ cup almond flour (Honeyville)
¼ cup cocoa powder
pinch salt
2 large eggs
¾ cup Swerve Sweetener or granulated erythritol
¼ tsp vanilla
¼ cup walnuts or pecans, chopped
Cheesecake Filling:
1 lb cream cheese, softened
2 large eggs
½ cup Swerve Sweetener or granulated erythritol
¼ cup heavy cream
½ tsp vanilla extract
Instructions
For the brownie base, preheat oven to 325F and butter a 9-inch springform pan. Wrap bottom of pan in foil.
In a microwave safe bowl or glass measuring cup, melt butter and chocolate together in the microwave in 30 second increments. Whisk until smooth. Alternatively, you can melt them together over low heat in a small saucepan.
In a small bowl, whisk together almond flour, cocoa powder and salt.
In a large bowl, beat eggs, Swerve and vanilla until smooth. Beat in almond flour mixture, then butter/chocolate mixture until smooth. Stir in nuts.
Spread evenly over bottom of prepared pan. Bake 15 to 20 minutes until set around edges but still soft in the center. Let cool 15 to 20 minutes.
For the filling, reduce oven temperature to 300F.
In a large bowl, beat cream cheese until smooth. Beat in eggs, Swerve, cream and vanilla until well combined.
Pour filling over crust and place cheesecake on a large cookie sheet. Bake until edges are set and center just barely jiggles, 35 to 45 minutes. Remove from oven and let cool.
Run a knife around edges to loosen and then remove sides of pan. Cover with plastic wrap and refrigerate at least 3 hours.
Serve with sugar-free chocolate sauce or ganache.
Notes
Serves 10. Each serving has 6.2 g of carbs and 2.1 g of fiber. Total NET CARBS = 4.1 g.
Read more at alldayidreamaboutfood.com/2013/02/brownie-cheesecake-low-carb-and-gluten-free.html#27MqppTabP07wwfy.99
Brownie Base:
½ cup butter
2 oz unsweetened chocolate, chopped
½ cup almond flour (Honeyville)
¼ cup cocoa powder
pinch salt
2 large eggs
¾ cup Swerve Sweetener or granulated erythritol
¼ tsp vanilla
¼ cup walnuts or pecans, chopped
Cheesecake Filling:
1 lb cream cheese, softened
2 large eggs
½ cup Swerve Sweetener or granulated erythritol
¼ cup heavy cream
½ tsp vanilla extract
Instructions
For the brownie base, preheat oven to 325F and butter a 9-inch springform pan. Wrap bottom of pan in foil.
In a microwave safe bowl or glass measuring cup, melt butter and chocolate together in the microwave in 30 second increments. Whisk until smooth. Alternatively, you can melt them together over low heat in a small saucepan.
In a small bowl, whisk together almond flour, cocoa powder and salt.
In a large bowl, beat eggs, Swerve and vanilla until smooth. Beat in almond flour mixture, then butter/chocolate mixture until smooth. Stir in nuts.
Spread evenly over bottom of prepared pan. Bake 15 to 20 minutes until set around edges but still soft in the center. Let cool 15 to 20 minutes.
For the filling, reduce oven temperature to 300F.
In a large bowl, beat cream cheese until smooth. Beat in eggs, Swerve, cream and vanilla until well combined.
Pour filling over crust and place cheesecake on a large cookie sheet. Bake until edges are set and center just barely jiggles, 35 to 45 minutes. Remove from oven and let cool.
Run a knife around edges to loosen and then remove sides of pan. Cover with plastic wrap and refrigerate at least 3 hours.
Serve with sugar-free chocolate sauce or ganache.
Notes
Serves 10. Each serving has 6.2 g of carbs and 2.1 g of fiber. Total NET CARBS = 4.1 g.
Read more at alldayidreamaboutfood.com/2013/02/brownie-cheesecake-low-carb-and-gluten-free.html#27MqppTabP07wwfy.99
I can't make that, I don't have Celtic sea salt