Crazy Bread » Low Carb » Gluten Free by Elizabeth Nimphius

Update: I have changed up a few ingredients in this recipe and created a fantastic cheese dough that holds more like pizza dough does.  If you’d like a more bread like recipe then please check out the Stromboli recipe. 

One of the things that happens when you realize you can have pizza again is you start to remember things like, “Pizza has a lot of calories” and “Almond flour sure is expensive!”

 I needed an alternative badly!  

Someone had mentioned they made the holy grail pizza crust with coconut flour and 3 cups of cheese instead of almond flour. I was out of cream cheese so I decided to use some heavy cream.  I also wanted to be able to eat it all in one sitting so I cut the amount of cheese in half.  It was one of those weeks.  It doesn’t happen often but when it does… I really need comfort food.  This was a god send for me!  You can watch a video tutorial showing how to bring together a cheese dough on my how to post for the Holy Grail Pizza.   (Do NOT add extra coconut flour to your dough like in the video with the almond flour crust. If you have any trouble incorporating the cheese with the flour then just reheat the cheese for 10 secs in the microwave. Coconut flour and almond flour act completely different). I also use this exact recipe to make quesadilla’s.  I just cut it in half and roll two tortilla shaped pieces and then fold them when they come out of the oven.  

That’s a little thin in the picture above.  You’ll want to roll it slightly thicker. My aim was to create something that could at least remind me of the crazy bread from Little Caesars. The best part of crazy bread is the way the parmesan cheese on top is mixed up with butter and garlic.  So I knew if I could get the coconut flour to work for me and if I portioned it right then I could seriously have some comfort food that I could eat ALL of in one sitting.  

Bread Sticks made with all coconut flour dough.

Bread sticks made with stromboli dough.

Garlic Breadsticks

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Breadsticks

1. 1 1/4 cups shredded mozzarella (140 grams)
2. 1 egg
3. 2 tbsp's coconut flour
4. 1 tbsp heavy cream

Garlic Parmesan butter

1. (disclaimer: I eyeball this part. Make sure that when you mix the cheese into the butter that it makes a sort of thick paste.)
2. 2 tbsp butter
3. 1-2 tbsp parmesan cheese
4. Garlic powder or minced garlic to preference

Instructions

1. Preheat oven to 350 degrees
2. Melt cheese in microwave making sure to not overheat.
3. Add egg, cream, and coconut flour.
4. You can add any spices you want at this point but I find it's just as easy to top with garlic butter after they are baked.
5. Knead your dough until the coconut flour/egg mixture is totally incorporated and roll out between two sheets of parchment paper. (If you have trouble with the dough reheat for 5-10 secs. until it easily comes together and is easy to roll out.)
6. With a pizza slicer slice into strips (about 6 strips) and bake for 10-15 minutes on the parchment paper.
7. Melt butter and mix with parmesan cheese and garlic.
8. Top with garlic butter and parmesan cheese.

Notes

1. No sugar added pasta or pizza sauce goes great with this for dipping!
2. Serves 1
3. 737.8 calories, 57.6 grams fat, 12.9 grams carbs, 6 grams fiber, 6.9 net carbs per serving
4. Share (serves 2)
5. 368.9 calories, 28.8 grams fat, 6.4 grams carbs, 3 grams fiber, 3.4 net carbs

Chocolate Chunk Almond Butter Cookies from the Iron You

                                                   Print this recipe!Barely adapted from SunnySideUps

Ingredients
Yields 16 cookies

1 cup / 8.5 oz / 240 gr almond butter
½ cup / 3.5 oz / 100 gr raw coconut palm sugar*
1 large free-range organic egg, at room temperature
2 tablespoons cocoa powder
1 teaspoon baking soda
½ teaspoon fine grain sea salt
¼ teaspoon vanilla extract
½ cup / 2.4 oz / 67gr coarsely chopped +70% dark chocolate

*if you don’t care about the paleo thing, you can use brown sugar.

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle. Line two baking sheets with parchment paper. Set aside.
In a large bowl lightly beat the egg. Add almond butter, sugar, cocoa, baking soda, salt and vanilla.
With a wooden spoon mix ingredients very well until combined. The dough will be very thick, that’s how it’s supposed to be.
Scoop one heaping tablespoon of cookie dough and using your hands roll into a ball.
Place onto the lined baking sheets (place 8 balls on each baking sheet.)
Using a spatula, gently press down balls to form a more flat, circular cookie (the cookies will not spread much when baked.)
Bake, one baking sheet at a time, for 8 to 9 minutes - the cookies will look underbaked, that’s okay.
Remove from the oven and let cool on the baking sheet for 15 minutes.
With the help of a spatula transfer cookies to a rack and let cool completely.

Nutrition facts

One cookie yields 119 calories, 10 grams of fat, 7 grams of carbs and 4 grams of protein.

Lemon Meringues from Cor Winckler on Facebook

Cor Winckler Banting Lemon Meringue
Crustless cupcakes

by Cor Winckler

Filling Ingredients:
4 egg yolks + 2 eggs
1 cups Xylitol (or your sweetener) - you may consider using a bit less, it comes out very sweet!
1/4 cup coconut flour
1 teaspoon baking powder
5 tablespoons fresh lemon juice
1 tablespoon lemon zest

Meringue Ingredients:
1/2 Cup powdered Xylitol (I made it by grinding Xylitol in my coffee grinder till a fine powder)
4 egg whites

Heat oven to 160 Celcius.

in a large bowl lightly beat the egg yolks with a whisk. Add the remaining filling ingredients and beat with a whisk until combined. Pour filling into 12 prepared muffin foil or paper cups. bake for an 15 minutes.
.
Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add powdere xylitol gradually, and continue to whip until stiff peaks form. Spread meringue over each pie, sealing the edges at the crust.
Return to the oven at 175 and bake for 8-10 more minutes, or till merengues are golden brown

Low Carb cake from the Banting Blondes

CREAMY (but light) LOW CARB CAKE WITH CINNAMON CREAM CHEESE FROSTING - to die for!

Cake:
•6 eggs
•1/2 cup butter
•1/2 teaspoon salt
•1 teaspoon baking powder
•3/4 cup coconut flour
•1/2 can coconut milk
•2/3 cup xylitol

Frosting:
•200g cream cheese
•2 Tbs Xylitol (or more if you prefer a sweeter icing)
•2 tsp cinnamon

1. Set the oven to 180° and butter a baking pan.
2. Melt the butter, and mix in the xylitol until it dissolves. Let it cool slightly.
3. Separate the eggs, adding the yolks to the melted cooled butter.
4. Sieve the coconut flour, salt, and baking powder togther in a large bowl.
5. Add the yolk and butter mixture to the dry ingredients. Mixture will be dough-like. 
6. Add in the coconut milk, and stir till smooth - now mixture will be lighter and creamy.
7. Whip the egg whites until it forms stiff peaks in a seperate large bowl.
8. Mix a little of the whipped egg whites into the yolk mixture to lighten it.
9. Gently fold the yolk mixture into the egg whites, being careful not to deflate the whites too much - this is more important than having the mixture fully mixed with the egg whites.
10. Spread the batter into the baking tray gently, and bake for 35 minutes. Let it cool.

For the frosting:
11. Mix the cream cheese, xylitol and cinnamon together until smooth.
12. Ice the cake.
13. Top with fresh berries of your choice (make sure not to over do your daily carb allowance).
14. Slice a piece and eat it all up!

Enjoy!!

♡ The Banting Blondes

Banting seed loaf – Lite

Hilton Ratcliffe

Finally, after 20 loaves, I think I have my Banting seed loaf down pat. The colour and consistency are more like ordinary bread, and it's much lighter than my earlier recipes. Here it is:

Banting seed loaf – Lite
Mix together:
1 cup coconut flour
½ cup psyllium
½ cup flax seed
½ cup sesame seed
1 cup (100g) Omega 3 seed mix
1 heaped tsp salt
1 Tbs xylitol
1 level tsp fresh baking powder
Mix well in a food processor. Then add
5 Jumbo eggs
3 Tbs olive oil
½ cup cream
1 ½ cups full cream milk
Optional: 1 cup cranberries.
Mix thoroughly until all ingredients are evenly distributed. The dough should be just pourable. Put the dough into a lined bread pan and bake at 160 degrees for 1 hour ten minutes. It’s done when a knife comes out dry. Allow to cool before slicing. It slices and toasts beautifully and is almost a meal on its own with lots of butter.
Enjoy!

Almond Flour Yogurt Waffles from alldayidreamaboutfood.com

Cauliflower Bagel BLT's from "The Iron You"

The Iron You

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Cauliflower Bagel BLTs

Posted: 05 Sep 2014 03:19 AM PDT

Can we all agree that it's pretty hard to improve upon a BLT?
I mean, the BLT is a classic combination that just works.
Smoky bacon, sweet tomatoes, a nice crunch of lettuce, some really good bread, brought together with a little mayonnaise love.
An awesome sandwich, really.
That being said, I’m here to kick BLT into another dimension.
Ready?
First off, let me introduce you to my latest obsession. Cauliflower bagels.
BAM! There you go.

Looks good, innit?
Can you believe that these bad boys are just made with cauliflower (a lot of cauliflower, actually), eggs, almond flour and coconut flour?
So easy. Super easy.
And good for you. Like they’re low carb with very few calories and zero gluten. Plus there’s a whole serving of cauliflower per bagel and a good amount of protein.

What’s most surprising it’s the texture, just like bread (okay, almost like bread).
And the taste, oh so good.
You know what’s even better? That when making these bagels you don’t have to deal with thermonuclear hot cauliflower rice nor squeeze the bejesus out if it - like in all of the recipes for cauli crust I post here. None of that hassle, I promise.
This time around, you just have to mix all the ingredients in one bowl, form into shape and bake. SIK.

BLT on cauliflower bagels...that’s where it gets exciting.
The classically American bacon, lettuce and tomato sandwich, just got healthier and tastier.
I put my own little twist on it to make it an even better sandwich and remind everybody what’s so awesome about the BLT.
Crispy bacon (not too crispy though, otherwise one bite and you lose the bacon), big slices of juicy tomatoes, crunchy lettuce, rich with mayo on a thick cauliflower bagel. It’s veggies (a lot of them) and meat in one bite.
Let me tell you guys, this is an absolutely delicious take on the BLT.
So hurry. Make yourself this great BLT. Because you deserve it.

Cauliflower Bagel BLTs                                                                                    Print this recipe! 
Cauliflower bagels inspired by Lexi’s Clean Kitchen

Ingredients 
Serves 4

1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice) 
3 tablespoons almond flour (I used Bob’s Red Mill)
1 tablespoon coconut flour (I used Nutiva)
2 free-range organic eggs at room temperature
½ teaspoon garlic powder
½ teaspoon fine sea salt
¼ teaspoon baking powder
Pinch of ground black pepper
Poppy seeds, sesame seeds, minced garlic or minced onion for topping

8 slices organic uncured thick cut bacon
1 large ripe tomato, sliced
4 leaves crispy leaf lettuce
4 tablespoons mayo (make your own paleo mayo with this recipe)

Directions

Preheat oven to 400°F (200°C) and place a rack in the middle.
Line a baking sheet with foil. Arrange bacon strips about 1 ½ inches apart and bake 12 to 14 minutes until bacon is browned but not too crisp. Transfer to paper towel; cool. Halve slices and set aside.
In the meantime make the cauliflower bagels.
In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
In a large bowl combine 3 cups of cauliflower rice, eggs, almond flour, coconut flour, garlic powder, salt and pepper. Mix well.
Refrigerate the cauliflower mixture for 5 minutes - this will allow the almond flour and coconut flour to soak up some of the moisture.
Take out the fridge and give it another good stir.
Line a baking sheet with parchment paper and lightly grease with olive oil.
Using your hands form 4 even sized buns (squeezing the mixture so it holds together) and lay onto the lined baking sheet.
Sprinkle toppings and lightly press them into the top. With the handle of a spoon/fork/knife the making a big hole in the middle of each bun.
Bake in the oven for about 16 to 18 minutes, or until it reaches a bread-like consistency.
Turn on the broiler on high, and broil for further 2 to 3 minutes until the top is golden.
Remove from the oven and let cool completely on a rack before peeling them off the parchment paper.
Cut the cauliflower bagels in half and spread bottom with mayo. Divide the lettuce between 4 bagels. Add 2 slices of bacon, tomato and drizzle with remaining mayonnaise, then top with the other cauliflower bagel half. Secure with a cocktail stick and serve.

Nutrition facts

One cauliflower bagel BLT yields 190 calories, 14 grams of fat, 5 grams of carbs and 12 grams of protein.