This is not my recipe but is adapted from something I saw on Richard Nikoley's free the animal blog ( and it isn't his recipe either, but one of his commentors) An apology to both of them because this recipe is suppose to be completely primal and I have corrupted it by adding artificial sweeteners. LOL
1 cup virgin coconut oil
1/4 cup unsweetened cocoa powder-organic is best
1/2 to 1 cup sweetener equivalent--i use acouple of tablespoons of xylitol syrup and about 20 drops of liquid sucralose sweetener ( see side bar for post on sweeteners and ingredients) you can sub a couple of tablespoons of maple syrup or honey and adjust for taste. I like things pretty sweet!
1/2 cup or more of unsweetened coconut shreds.
melt the coconut oil in the microwave ( a couple of bursts of 30 seconds--you don't wat it too hot) mix in the other ingredietns--use enough hsreds to make it a little thick. refrigerate for 5 to 10 min until it is thick enough to roll into balls. roll the balls in more coconut sreds and freeze on a cookie sheet. once hard you can transfer them into a freezerbag or container. --coconut oil is pretty soft at room temperature so keep frozen or in fridge depending on your texture prefence
you can also just drop the thin mixture in little patties on parchment and then freeze.
I'm going to add some chopped macadamias to this recipe too and see how i like that. ( after the diet is over LOL)
Sunday, December 11, 2011
Monday, September 5, 2011
Chocolate Chip Cookies with Coconut Flour
I have been experimenting of late with new recipes using coconut flour instead of almond flour--lower in carb with a better fatty acid/nutreint profile and gives a very nice result too.
these turned out GREAT. the first chocolate ship cookie that is worthy of the name I think; better than any other on this site!
preheat oven to 375 F
1/2 cup oat flour
1/4 cup coconut flour plus 1 tablespoon
3/4 tsp baking powder
1/2 cup poly d fiber
1/2 cup salted butter
1/4 cup xylitol ( or erythritol)
12-18 drops liquid splenda ( 1/2 to 3/4 cup sugar equivalent)
scant 1/4 tsp molasses
1-2 teaspoons vanilla to taste
1 egg
approx 1 cup sugar free choc chunks--I used two chocoperfection dark choc bars cut into chunks
( all the "odd" ingredients are available at my local heath food store with the exception of poly D and the chcolate bars. I get these at netrition.com. The other ingredients are also available from that site if you cannot get them locally. chocoperfection has its own site as well but the shopping is higher than from netrition.)
combine oat flour, coconut flour, baking powder and poly D fiber in a bowl. Melt butter with xylitol and molasses ( i use the microwae for this), whisk together well , add the splenda then beat in the egg. Add wetingredients to the dry ones and stir well to combine. stir in the chocolate chunks. the dough will be fairly runny at this point. let the dough rest for several minutes till thick--it takes a minute or two for the coconut flour to soak up the moisture and thicken.
bake at 375F for 10 to 12 minutes until nicely browned. The cookies will spead a LOT so leave room. I baked only 5 at a time on parchment paper. When hot the cookies are a bit fragile so let them cool a bit before transferring to a cooling rack. Once cool these were a bit crunchy on the edges and a bit chewy in the middle and tasted--well--like chocolate chip cookies!!!!!!
these turned out GREAT. the first chocolate ship cookie that is worthy of the name I think; better than any other on this site!
preheat oven to 375 F
1/2 cup oat flour
1/4 cup coconut flour plus 1 tablespoon
3/4 tsp baking powder
1/2 cup poly d fiber
1/2 cup salted butter
1/4 cup xylitol ( or erythritol)
12-18 drops liquid splenda ( 1/2 to 3/4 cup sugar equivalent)
scant 1/4 tsp molasses
1-2 teaspoons vanilla to taste
1 egg
approx 1 cup sugar free choc chunks--I used two chocoperfection dark choc bars cut into chunks
( all the "odd" ingredients are available at my local heath food store with the exception of poly D and the chcolate bars. I get these at netrition.com. The other ingredients are also available from that site if you cannot get them locally. chocoperfection has its own site as well but the shopping is higher than from netrition.)
combine oat flour, coconut flour, baking powder and poly D fiber in a bowl. Melt butter with xylitol and molasses ( i use the microwae for this), whisk together well , add the splenda then beat in the egg. Add wetingredients to the dry ones and stir well to combine. stir in the chocolate chunks. the dough will be fairly runny at this point. let the dough rest for several minutes till thick--it takes a minute or two for the coconut flour to soak up the moisture and thicken.
bake at 375F for 10 to 12 minutes until nicely browned. The cookies will spead a LOT so leave room. I baked only 5 at a time on parchment paper. When hot the cookies are a bit fragile so let them cool a bit before transferring to a cooling rack. Once cool these were a bit crunchy on the edges and a bit chewy in the middle and tasted--well--like chocolate chip cookies!!!!!!
Wednesday, February 10, 2010
Crepes/swedish pancakes
I love these and make them pretty often. they can be used like crepes--rolled up with fruit and whipped cream, are delicious filled with pudding and drizzled with chocolate for an elegant dessert, or filled with savories like seafood, tomatoes, asparagus, cheese--you get the idea--for a brunch or light supper dish.
they taste almost exactly like the Swedish pancakes my Grandma used to make me when I was little--and aren't too dissimilar in texture. Slathered in butter and sprinkled with a little powdered splenda they are a dead ringer!
Crepes
makes four large crepes or a dozen small pancakes. recipe is essentially carb free and has about 30 grams of protein.
3 eggs
1/3 cup sour cream
1 Tablespoon water
1-2 Tablespoons whey protein powder (essential--without it they fall apart)
1 teaspoon baking powder
whisk the eggs into the sour cream one at a time until well incorporated. add water and whisk in then add the protein powder and the baking powder. Mixture will be pretty thin.
you can make these like crepes using a large ( 10 inch) non-stick frying pan--pour out about 1/4 of the batter and let it spread out. cook until it is pretty well cooked though before trying to turn it or it will tear. It will bubble up and look thick but after turning and finishing it will flatten out and be easy to roll. The recipe makes about four largish ones.
you can also cook these as small dollar size cakes on a griddle. they are very tender and extra good with fruit or jam.
they taste almost exactly like the Swedish pancakes my Grandma used to make me when I was little--and aren't too dissimilar in texture. Slathered in butter and sprinkled with a little powdered splenda they are a dead ringer!
Crepes
makes four large crepes or a dozen small pancakes. recipe is essentially carb free and has about 30 grams of protein.
3 eggs
1/3 cup sour cream
1 Tablespoon water
1-2 Tablespoons whey protein powder (essential--without it they fall apart)
1 teaspoon baking powder
whisk the eggs into the sour cream one at a time until well incorporated. add water and whisk in then add the protein powder and the baking powder. Mixture will be pretty thin.
you can make these like crepes using a large ( 10 inch) non-stick frying pan--pour out about 1/4 of the batter and let it spread out. cook until it is pretty well cooked though before trying to turn it or it will tear. It will bubble up and look thick but after turning and finishing it will flatten out and be easy to roll. The recipe makes about four largish ones.
you can also cook these as small dollar size cakes on a griddle. they are very tender and extra good with fruit or jam.
Almond Butter Pancakes
I make several different kinds of Low Carb Pancakes--these are particularly delicious--and more like "real " pancakes than any I have made. In addition to being very low carb, these are also gluten free and dairy free ( if you leave out the whey powder).
Pancakes
makes 6 three inch-ish pancakes--one serving
The whole recipe has about 4 impact carbs
and 2o grams of protein (25 if you add the powder)
2 Tablespoons almond butter
2 eggs
pinch salt
1 teaspoon baking powder
1 tablespoon whey protein powder *(optional)
Soften the almond butter slightly in microwave or by leaving out 'til it's at room temp ( if you keep it in the fridge--which you should)
Beat in the eggs one at a time--I just use a hand whisk-- till mixture has a batter consistency. You can use more eggs for a thinner batter and /or to adjust for different consistencies of almond butter--some are thicker than others.
add salt, baking powder, and protein powder, if using.
bake on a griddle or frying pan ( non-stick works best) just like "normal" pancakes.
These taste like hearty wholegrain (only better) pancakes, and have a great bread-y texture but are a bit drier than a grain based cake. Remedy this by slathering with lots of melted butter! I love them with fruit--blueberry syrup is awesome--and whipped cream. I also, when I have a yen for maple syrup, make a maple flavored butter with flavoring and splenda.
Have them with some bacon and you've got a fabulous breakfast!
* about adding protein powder , or not
Sometimes I have added a tablespoon of protein powder to boost the protein content a bit. It also makes the cakes puff up higher and hold their volume better--but also makes the cakes even drier in texture--so it's a trade-off.
I use only whey based powders -- Designer Whey usually--though EAS has a nice one too. (18 grams protein and 1 or 2 carbs per serving ) Soy is unspeakable for many reasons!!! I won't touch the stuff.
Pancakes
makes 6 three inch-ish pancakes--one serving
The whole recipe has about 4 impact carbs
and 2o grams of protein (25 if you add the powder)
2 Tablespoons almond butter
2 eggs
pinch salt
1 teaspoon baking powder
1 tablespoon whey protein powder *(optional)
Soften the almond butter slightly in microwave or by leaving out 'til it's at room temp ( if you keep it in the fridge--which you should)
Beat in the eggs one at a time--I just use a hand whisk-- till mixture has a batter consistency. You can use more eggs for a thinner batter and /or to adjust for different consistencies of almond butter--some are thicker than others.
add salt, baking powder, and protein powder, if using.
bake on a griddle or frying pan ( non-stick works best) just like "normal" pancakes.
These taste like hearty wholegrain (only better) pancakes, and have a great bread-y texture but are a bit drier than a grain based cake. Remedy this by slathering with lots of melted butter! I love them with fruit--blueberry syrup is awesome--and whipped cream. I also, when I have a yen for maple syrup, make a maple flavored butter with flavoring and splenda.
Have them with some bacon and you've got a fabulous breakfast!
* about adding protein powder , or not
Sometimes I have added a tablespoon of protein powder to boost the protein content a bit. It also makes the cakes puff up higher and hold their volume better--but also makes the cakes even drier in texture--so it's a trade-off.
I use only whey based powders -- Designer Whey usually--though EAS has a nice one too. (18 grams protein and 1 or 2 carbs per serving ) Soy is unspeakable for many reasons!!! I won't touch the stuff.
Tuesday, June 2, 2009
Gingerbread Cookies
Makes a big batch of super yummy gingersnaps or gingerbread people. whole batch has under 30 grams effective carb ( total carb minus fiber) so assuming 60 cookies that is about 1/2 gram of carb per cookie. (this is with the liquid splenda option. If you choose to use spenda packets--or another sweetener option--be sure to adjust your carb total)
As always, please refer to "Know Your Ingredients" for an explanation of any ingredients you might have questions about.
Ingredients:
1 1/2 cup almond meal
1/2 cup flax meal
1/4 cup whey protein powder
1/4 cup powdered egg whites
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup xylitol or erythritol
(1/2 cup poly dextrose fiber optional-adds crunch)
2 T xanthan gum ( essential)
1 Tablespoon ginger
1 Tablespoon cinnamon
1/2 tsp cloves
2 Tablespoons Caffix or Pero instant coffee substitute powder.
1 egg
1/4 cup plain yogurt
1/2 cup butter (One stick) melted
1/4 tsp liquid sucralose based sweetener or 24 packets of splenda or the equivalent in the sweetener of you choice
2 tsp vanilla
Mix all dry ingredients together in large bowl. Mix eggs, liquid sweetener and yogurt in a second bowl and whisk well. Add to dry ingredients and then add butter. mix well. dough is thick so you have to work at getting the dry ingredients well in corporated. Use your hands and knead it a little if you want.
allow dough to rest for a few minutes to get good and thick. or cover and chill for several hours.
Roll teaspoons of dough into walnut sized balls or smaller--dime sized if you like, and place on a parchment covered baking sheet, then flatten the balls with a flat bottomed glass. (I put a plastic bag over the glass to keep it from sticking to the dough)I like these to be as thin as I can get them, as they do puff up some in the oven, but you can leave them thicker.
For a chewier, more traditional ginger cookie, you could also roll the balls in xylitol or even real sugar if you don't mind a little carb hit. bake them for 5 min , then take out of the oven and flatten slightly, then return to the oven to finish baking.
If you chill the dough, it can be rolled with a rolling pin and cut out with cookie cutters. Use a pastry cloth and either almond flour or oat flour (or rice flour)to keep it from sticking.
Bake at 350 for 8-12 minutes, (depending on their size) or until they begin to brown around the edges.
cool on wire cooling rack. The longer you let these set out in the air, the crisper they become--even as long as overnight. They don't become stale like a flour based cookie does, they just kinda dry out and get crisper.
these are great frosted with a cream cheese frosting ( coming soon!)
Once they are finished and frosted, I keep them in the freezer, and eat them frozen. They have a good crunch that way and plus don't spoil forever.
As always, please refer to "Know Your Ingredients" for an explanation of any ingredients you might have questions about.
Ingredients:
1 1/2 cup almond meal
1/2 cup flax meal
1/4 cup whey protein powder
1/4 cup powdered egg whites
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup xylitol or erythritol
(1/2 cup poly dextrose fiber optional-adds crunch)
2 T xanthan gum ( essential)
1 Tablespoon ginger
1 Tablespoon cinnamon
1/2 tsp cloves
2 Tablespoons Caffix or Pero instant coffee substitute powder.
1 egg
1/4 cup plain yogurt
1/2 cup butter (One stick) melted
1/4 tsp liquid sucralose based sweetener or 24 packets of splenda or the equivalent in the sweetener of you choice
2 tsp vanilla
Mix all dry ingredients together in large bowl. Mix eggs, liquid sweetener and yogurt in a second bowl and whisk well. Add to dry ingredients and then add butter. mix well. dough is thick so you have to work at getting the dry ingredients well in corporated. Use your hands and knead it a little if you want.
allow dough to rest for a few minutes to get good and thick. or cover and chill for several hours.
Roll teaspoons of dough into walnut sized balls or smaller--dime sized if you like, and place on a parchment covered baking sheet, then flatten the balls with a flat bottomed glass. (I put a plastic bag over the glass to keep it from sticking to the dough)I like these to be as thin as I can get them, as they do puff up some in the oven, but you can leave them thicker.
For a chewier, more traditional ginger cookie, you could also roll the balls in xylitol or even real sugar if you don't mind a little carb hit. bake them for 5 min , then take out of the oven and flatten slightly, then return to the oven to finish baking.
If you chill the dough, it can be rolled with a rolling pin and cut out with cookie cutters. Use a pastry cloth and either almond flour or oat flour (or rice flour)to keep it from sticking.
Bake at 350 for 8-12 minutes, (depending on their size) or until they begin to brown around the edges.
cool on wire cooling rack. The longer you let these set out in the air, the crisper they become--even as long as overnight. They don't become stale like a flour based cookie does, they just kinda dry out and get crisper.
these are great frosted with a cream cheese frosting ( coming soon!)
Once they are finished and frosted, I keep them in the freezer, and eat them frozen. They have a good crunch that way and plus don't spoil forever.
Friday, May 29, 2009
Chocolate cookies
These were great. Nice chocolaty taste. Good texture. They were especially good as the cookie part of an Ice Cream Sandwich with No Sugar Added ice cream. Yummy!
This recipe makes about 50 big 3 1/2 inch diameter cookies at about 1 gram of carb each.
1 1/2 cup almond meal
1/2 cup flax meal
1/2 cup unsweetened cocoa powder
1/4 cup powdered egg whites
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup xylitol or erythritol
(1/2 cup poly dextrose fiber optional-adds crunch)
2 T xanthan gum ( essential)
1 Tablespoon powdered instant coffee substitute ( Caffix or Pero)
1 eggs
1/4 cup plain yogurt or sour cream
1/2 cup butter (One stick) melted
35 drops ( 3/8 tsp) liquid sucralose based sweetener or 24 packets of splenda or the equivalent in the sweetener of you choice ( about 1 1/2 cup sugar equivalent)
1 tsp vanilla
1 tsp chocolate extract if you have it--adds a little dimension to the chocolate flavor.
Mix all dry ingredients together in large bowl. Mix eggs, liquid sweetener and yogurt/sour cream in a second bowl and whisk well. Add to dry ingredients and then add butter. mix well. dough is thick
allow dough to rest for a few minutes to get good and thick. or cover and chill for several hours.
Roll teaspoons of dough into walnut sized balls or smaller--dime sized if you like, and place on a parchment covered baking sheet, then flatten the balls with a flat bottomed glass. (I put a plastic bag over the glass to keep it from sticking to the dough)I like these to be as thin as I can get them, as they do puff up some in the oven, but you can leave them thicker, or even leave them as unflattened balls for a different texture and look.
bake parchment paper at 350 for about 10 min.
keep in freezer and they will be very crunchy if you eat them before they thaw out.
they are very decadent with some chopped chocolate added to the batter or with a drizzle of melted chocolate on top.
This recipe makes about 50 big 3 1/2 inch diameter cookies at about 1 gram of carb each.
1 1/2 cup almond meal
1/2 cup flax meal
1/2 cup unsweetened cocoa powder
1/4 cup powdered egg whites
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup xylitol or erythritol
(1/2 cup poly dextrose fiber optional-adds crunch)
2 T xanthan gum ( essential)
1 Tablespoon powdered instant coffee substitute ( Caffix or Pero)
1 eggs
1/4 cup plain yogurt or sour cream
1/2 cup butter (One stick) melted
35 drops ( 3/8 tsp) liquid sucralose based sweetener or 24 packets of splenda or the equivalent in the sweetener of you choice ( about 1 1/2 cup sugar equivalent)
1 tsp vanilla
1 tsp chocolate extract if you have it--adds a little dimension to the chocolate flavor.
Mix all dry ingredients together in large bowl. Mix eggs, liquid sweetener and yogurt/sour cream in a second bowl and whisk well. Add to dry ingredients and then add butter. mix well. dough is thick
allow dough to rest for a few minutes to get good and thick. or cover and chill for several hours.
Roll teaspoons of dough into walnut sized balls or smaller--dime sized if you like, and place on a parchment covered baking sheet, then flatten the balls with a flat bottomed glass. (I put a plastic bag over the glass to keep it from sticking to the dough)I like these to be as thin as I can get them, as they do puff up some in the oven, but you can leave them thicker, or even leave them as unflattened balls for a different texture and look.
bake parchment paper at 350 for about 10 min.
keep in freezer and they will be very crunchy if you eat them before they thaw out.
they are very decadent with some chopped chocolate added to the batter or with a drizzle of melted chocolate on top.
Friday, May 1, 2009
Scones and Variations
Makes 24-48 depending on the size
Scones ( or biscuits) (when I have perfected the cheese herb variety I'll post it!)
2 cups almond meal
1/4 cup flax meal
1/4 cup oat flour, or rice flour ( i actually use wheat flour but that's me)
1/4 cup powdered egg whites
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 T cup xylitol or erythritol
1 1/2 T xanthan gum ( essential)
1 stick of butter cut into 8 or so pieces
1/2 an egg seems silly but it works
1/4 cup plain yogurt or sour cream ( very yummy and rich with sour cream)
1 tsp vanilla
1/2 tsp lemon juice
Mix all dry ingredients together in food processor add cut up butter and process till like rough coarse crumbs transfer to mixing bowl. Mix egg, and yogurt/sour cream and flavorings in a second bowl and whisk well. Add to mixture and mix together and knead slightly add more almond flour if needed add optional fruit or other additions.
pat into a circle about 1 inch or bigger think and cut with a 2" cutter
bake at 350 for 20-25 minutes, or til golden brown. ( this could vary widely depending on the size you make them)
Lemon--add more lemon maybe a Tablespoon? and some lemon zest
Blueberry--add blueberries--duh! about a cup should do it
Cranberry/orange: 1 tsp grated orange peel and some chopped dried or fresh cranberries--sweeten them if you like by tossing them with some xylitol or splenda packets before adding to the dough.
other variations include:
chocolate chip (obvious)
plain orange ( like the lemon above but with orange
sweet cherry almond (chopped cherries plus almond flavoring)
almond ( sliced almonds plus almond flavoring)
Scones ( or biscuits) (when I have perfected the cheese herb variety I'll post it!)
2 cups almond meal
1/4 cup flax meal
1/4 cup oat flour, or rice flour ( i actually use wheat flour but that's me)
1/4 cup powdered egg whites
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 T cup xylitol or erythritol
1 1/2 T xanthan gum ( essential)
1 stick of butter cut into 8 or so pieces
1/2 an egg seems silly but it works
1/4 cup plain yogurt or sour cream ( very yummy and rich with sour cream)
1 tsp vanilla
1/2 tsp lemon juice
Mix all dry ingredients together in food processor add cut up butter and process till like rough coarse crumbs transfer to mixing bowl. Mix egg, and yogurt/sour cream and flavorings in a second bowl and whisk well. Add to mixture and mix together and knead slightly add more almond flour if needed add optional fruit or other additions.
pat into a circle about 1 inch or bigger think and cut with a 2" cutter
bake at 350 for 20-25 minutes, or til golden brown. ( this could vary widely depending on the size you make them)
Lemon--add more lemon maybe a Tablespoon? and some lemon zest
Blueberry--add blueberries--duh! about a cup should do it
Cranberry/orange: 1 tsp grated orange peel and some chopped dried or fresh cranberries--sweeten them if you like by tossing them with some xylitol or splenda packets before adding to the dough.
other variations include:
chocolate chip (obvious)
plain orange ( like the lemon above but with orange
sweet cherry almond (chopped cherries plus almond flavoring)
almond ( sliced almonds plus almond flavoring)
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