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Thread: Carb free

  1. #105
    Bill HH's Avatar
    Bill HH is offline Early Fruiter
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    Quote Originally Posted by Plot10 View Post
    Is the flavour of almond flour very strong? I can eat almonds whole but dislike the flavour of ground almonds and anything almond flavoured esp. marzipan. I'd like to try the low-carb recipes but I don't want to buy almond flour that ends up being chucked out because I can't stand the taste

    Thanks
    Well in most almond recipes there are sweeteners and that seems to take the marzipany flavour away. Try a small amount before buying a sack full. From a diabetics viewpoint low carb is compensated by the fact you can have lots of cream, butter and some cheese. But a diabetic low carb diet is not automitacaly a weight reducing diet. If I couldnt have meat i would find it very hard to stay low carb myself.

  2. #106
    julesapple's Avatar
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    Low Carb Fauxnuts

    Low Carb (4g net per fauxnut), Gluten Free, Dairy Free, Sugar Free.






    Ingredients

    Cup coconut flour
    4 Tablespoons almond flour
    Teaspoon baking soda
    2 to 3 Teaspoons cinnamon (optional)

    6 Eggs
    1 Tablespoon Stevia extract or 25 drops (Adjust to taste)
    4 Tablespoons coconut oil, melted
    4 Tablespoons almond milk
    1 Teaspoon vanilla extract (if you omit the cinnamon, use more vanilla)


    Combine all of the dry ingredients in a mixing bowl.

    Combine all of the wet ingredients in a smaller bowl.

    Add the wet stuff to the dry stuff and mix well.

    Pour the mixture into a standard 12 hole doughnut pan (that has been lightly greased or sprayed with oil spray) to full. I got 16 out of the mixture. It's quite runny so a jug might help here.

    Bake for 15 to 20 minutes (or until a toothpick comes out clean) in an oven preheated to gas 3 or 4, 160c, 345f.

    Chocolate Topping (optional, not dairy free)

    100g dark chocolate (I used 74%)
    50g butter
    4 Tablespoons double cream
    Stevia to sweeten if desired.

    Place ingredients in a small saucepan and heat gently, when butter and chocolate are melted, stir to combine into glossy chocolately blissfulness. Add Stevia at this point if you want it. Dip cooled fauxnuts into the chocolate sauce and leave to set. You'll have quite a lot of sauce left over so you could half the recipe.

    2g carbs (net) per fauxnut. If you use the chocolate topping, this increases to 4g.

    If you haven't got a doughnut pan, you can use a muffin tin. If you want, you can cut holes out of the middles after baking. Don't throw the hole away! Dip them in the excess chocolately goodness!


    For authenticity, you can fry your fauxnuts in a good quality oil after baking. Groundnut is recommended for taste (but not if you have a peanut alergy!) Do not attempt to fry the mixture before baking - you'll just get hot oil full of greasy crumbs!

    If you don't fancy chocolate sauce, then mix some Total Sweet xylitol sweetener granules with cinnamon and toss your fresh-from-the-oven hot doughnuts in the mixture!

    The fauxnuts in the photos were made with double cream, substituted for the almond milk. If you don't have almond milk you could use any other milk sub, or even ordinary milk if an extra carb or so doesn't bother you.
    Last edited by julesapple; 16-01-2014 at 01:38 PM.
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