Saturday, November 5, 2011
Update to the donut recipe I created - which miraculously turned out pretty good when I just threw several ingredients together! This recipe was found online somewhere and altered to make it more friendly to hCG Phase 3 Ingredients (makes 6 to 8 donuts or cupcakes) 1/2 cup of coconut flour 1/4 teaspoon of sea salt 1/4 teaspoon of baking soda 1/4 cup of cocoa powder (add more if you want them darker) 6 eggs 1/2 cup of sweetener (if youre using something granular, make sure you turn it to powder in your blender first!) 1 tablespoon of vanilla 1/2 cup of unsalted melted butter, plus 1 tablespoon (or coconut oil) Method Preheat oven to 350 degrees F. If you’re making donuts, generously grease the donut pan holes with oil or butter. Blend all the dry ingredients together in a bowl. Using a whisk, or mixer on a low setting, blend in all the wet ingredients into the dry ingredients. Mix until well-blended. Let the batter sit for a few minutes and the coconut flour will absorb the moisture and become easier to blend. Fill the donut pan circles about 2/3 of the way full with batter. Bake for about 20 minutes, or until a toothpick comes out clean. Cool them. Top each doughnut or cupcake with cream cheese icing, chocococo candy, or YUM, almond butter frosting! Enjoy! I store these in the refrigerator so they last a bit longer, but you can store them covered, at room temperature as well.
3 eggs 4 Tablespoons coconut flour 4 Tablespoons canned Parmesan cheese 1 teaspoon garlic 1/4 teaspoon salt Beat eggs. Stir in coconut flour to incorporate. Add in cheese, garlic and salt, stirring well. Place the dough between two sheets of plastic wrap. Roll into rope shapes about 1/2 inch wide. Chill dough. Bring water to a full rolling boil in a saucepan. Remove the gnocci dough from the fridge and cut it into bite size pieces. Immediately plunge 8-10 pieces into the water. The dough will sink then rise. Cook for 3-4 minutes, then remove with a slotted spoon. Repeat with the next batch until all the gnocci are cooked. Top with your choice of sauce.
12 muffins: 7 Tablespoons unsalted butter 1/3 cup half and half or heavy cream 4 large eggs 1 1/2 teaspoon vanilla extract 1/2 cup coconut flour 1/2 cup splenda or powdered stevia blend 1/4 cup xylitol (whirl it in the blender if it's granular) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups fresh or thawed frozen blueberries Preheat oven to 375F Line muffin pan with paper liners(or spray with nonstick cooking spray if you don’t want to use liners). In a small sauce pan heat butter. Keep a very close on eye the butter and cook until you start to see the butter brown. Again keep a close eye on and don’t over heat! Remove from heat when you see it started to get a little brown, and let slightly cool. In small bowl sift together coconut flour, baking powder and salt. Set aside. In a large bowl whisk half and half or cream, eggs, splenda or stevia, xylitol and vanilla. Mix in melted browned butter. Add flour mixture. Lastly fold in blueberries. Divide batter equally between muffin cups. Bake at 375F for 20-25 minutes or until done.
Ingredients: 1/4 cup + 2 Tablespoons cocoa powder 1/4 cup unsalted butter 8 drops liquid Stevia Instructions: In heat proof bowl, melt butter in microwave. Add cocoa. Stir until smooth. Add liquid stevia and stir well. If you want a little sweeter, you can add a few more drops. 8 is enough for me though. Put chocolate mixture into a pipping bag, and pipe out chips on a parchment or silpat lined cookie/baking sheet. You can pipe as small or large as you like. I make about the size as a normal chocolate chip. Put the cookie sheet in the freezer for at least 30 minutes to set up chips. Peal off chips and store in air tight container or baggie in the freezer until you need to use. Makes approx. 3/4 cup of chocolate chips
Makes 28 cookies Ingredients: 1/4 cup(2oz) unsalted butter 1/2 cup(4oz) natural peanut butter(no sugar no salt added) 4 large eggs 1 teaspoon pure vanilla extract 1/2 cup granulated splenda (or equivalent sweetener) 2 Tablespoons xylitol sweetener 1/4 cup coconut flour 1/4 cup dutch process cocoa powder 1/4 teaspoon salt 1/2 teaspoon baking soda 1 recipe Low Carb Sugar Free Chocolate Chips(optional) In small bowl sift together cocoa powder, coconut flour, salt and baking soda. Set aside. In mixer bowl, combine butter and peanut butter. Cream on med/high until smooth. Add splenda and xylitol. Mix until well combined. Add eggs & vanilla. Scrape down side of bowl and mix until smooth. Last add cocoa mixture. Turn mixer on low until combine then turn up to med/high and beat until completely smooth. Fold in chocolate chips by hand. Place cookie dough into an air tight container and store covered in refrigerator for about 1/2 hour or until dough has firmed up enough to make easier to handle. Preheat oven to 350F Line cookie sheet with parchment paper Scoop with a 1 Tablespoon cookie scoop(#60), if you don’t have one, scoop 1 Tablespoon then roll in your hand to make ball. Press down cookie with palm of your hand, just enough to flatten slightly. Bake @ 350F for 8-10 mins
4 eggs ¼ cup butter, melted ¼ teaspoon salt 2 teaspoons garlic powder ¼ teaspoon onion powder ⅓ cup coconut flour ½ teaspoon xanthan gum ¼ teaspoon baking powder ½ cup sharp cheese, shredded Whisk together eggs, butter, salt, garlic powder and onion powder. In separate bowl, mix coconut flour with baking powder and xanthan gum. Whisk dry ingredients into egg mixture. Stir in cheese. Drop by tablespoonfuls onto greased baking sheet. Bake at 400 degrees F for 15 minutes. Makes 10 biscuits