Posts Tagged ‘baking powder’

Almond Flour Biscuits + Pumpkin Apple Butter (aka Fall In a Jar!)

These paleo biscuits will rock your world.

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 Slathered with Pumpkin Apple Butter, which tastes like a cross between pumpkin pie and apple pie, these biscuits will satisfy the fiercest of carb cravings.

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Sugar-Free Pumpkin Apple Butter make your house smell the best it’s ever smelled, getting you in the mood for pumpkin spice lattes and color changing leaves and knit scarves and all of the other seasonal accoutrements taking over storefronts and Pinterest.

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Indulge in Healthier Baked Oatmeal for breakfast! Comfort food that’s low carb and protein-packed.

Baked oatmeal reminds me of college. Those mornings when I had a few minutes to hit up the hippie dippy vegan-friendly eatery on campus for their beloved brunch, I would make beeline for one of their giant portions of aromatic cinnamon-sprinkled carby goodness.

Being home in Florida I no longer have access to those bowls of manna, so I recreated their baked oatmeal with a protein-packed twist. It’s lower in carbs with a creamier, richer mouth feel and an added touch of vanilla to kick up the flavor and make you feel like you’re eating dessert for breakfast. Isn’t that why people eat breakfast in the first place?!
With eggs, sliced almonds, and blended up cottage cheese (shh! you’ll never know it’s in there) this meal will stick with you longer than the couple of hours that oats and sugar would take to digest and leave you ravenous before noon. My favorite way to eat this oatmeal is cold, in bar form, driving to class or munching the first few minutes of lecture.
Delicious Sugar-Free Baked Oatmeal

Healthy Chocolate Whoopie Pies are here! Sugar-free, gluten-free, and finger-lickin’ good.

Merry Christmas and Happy Holidays, Healthy Indulgences readers! School’s out and baking season is here. After a semester of new beginnings during which I moved back home to Florida and started my post-baccalaureate coursework, it’s time to get back in the kitchen and go on a baking spree. I’m trading in my calculator for my camera and ditching the library for the kitchen these next few weeks, bringing you holiday sweets and a couple of GIVEAWAYS!

Update: The lemon curd post and Gary Taubes summaries are on hold until the new year. We have many seasonal goodies to make over! Stay tuned…
To kickstart the baking bonanza, here are some sugar-free, gluten-free Healthy Whoopie Pies to satisfy your sweet tooth.

Gluten-Free Low Carb Whoopie Pies!

They’re all the rage, and perfect for an easy, kid-friendly holiday dessert. My version of these cakey cookie sandwiches with a sweet buttercream filling tastes every bit as good as the traditional dessert chock full of flour, sugar, and shortening! Made with ground almonds, a little oat flour, pure unsweetened cocoa powder, and natural sweeteners, you can feel good about indulging in these treats after your holiday feast. Actually, they’re wonderful any time of the year. In fact, you should make these right now. You need fuel to get through all that gift-wrapping and baking, right?!

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I’m lovin’ it– The Healthy Egg McMuffin made with Coconut Flour (Gluten-Free, Low Carb, Diabetic-Friendly)!

I really like breakfast food, and in my previous unhealthy life, didn’t always make time for a delicious and healthful breakfast. Me and Mickey D’s, we go way back. During my crazy mornings senior year of high school, a quick stop at McDonald’s took 5 minutes on a good day. You could chow down in your crappy space in the parking lot until the first bell rang, or just sneak the McMuffin in between your books if you had the cool teacher. They are unbelievably sturdy little buggers, and you ever notice how they don’t even mold… but I digress. Ah, fond memories… until the GERD set in before 2nd period.

Fast forward to now, where I still get a hankering for a fast food-style breakfast sandwich every once in awhile. With my gluten-free low carb english muffin recipe, you can enjoy the McMuffin and the period after consumption! The only hard part of this operation is the bun. Make up a batch and keep ’em in the fridge for food emergencies. I like organic or imported cheddar (no rBGH!), free-range organic eggs, and uncured pork sausage. I cheated this time and bought the round little patties from a box (they photograph better, nyah nyah!), but you could snag a tube of organic pork and make ’em yourself! Finances permitting, I ususally go that route and cook up a giant batch at once. They keep in the freezer and reheat just the pre-cooked kind for breakfast in a pinch.

Now don’t give me that look. Quit making excuses for running out the door with a donut clutched in your teeth. Instead of hitting the snooze button, get out of bed 10 minutes earlier to assemble this made over breakfast classic that will satisfy the convenience food junkie inside you.

Made-over Breakfast Sandwich

English Muffins
adapted from a recipe by Bruce Fife, N.D.

Makes five muffins

Ingredients:

1/4 cup (half a stick) butter, melted
1/3 cup coconut flour (Bob’s Red Mill preferred)
4 eggs
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon aluminum-free baking powder
1/2-3/4 cup sharp cheddar cheese, finely grated

Preparation:

Preheat oven to 400 degrees Fahrenheit.

Beat together eggs, butter, salt, pepper, and garlic powder. Add coconut flour and baking powder, whisking into the batter until there are no lumps. Stir in the cheese. Spoon batter into 5 buttered ramekins. Bake for 15 minutes or until firm. Let cool completely before cutting into. For best results, make these the night before you plan on eating them. Store in the fridge.

~4g net carbs per muffin

Sandwich Assembly Instructions:

Slice muffin in half and toast until heated through. Top one half with slice of cheddar cheese. Reheat sausage per package directions and place on top of cheese. Cook egg in a buttered ramekin or other circular muffin-sized microwaveable dish, covered in plastic wrap, on 50% power for 1 minutes 15 seconds, or until yolk is firm (remember to poke a hole in the yolk before cooking!). Slide egg out carefully. Sprinkle on sea salt and pepper to taste. Place the egg on top of the sausage and top with other muffin half. Consume immediately, or wrap in a napkin and get going!

~5g net carbs

Don’t have the time or the will to press buttons and get multiple items out of the fridge? Make a sweet variation of the muffins for spreads that don’t play well with garlic!

Sweet Variation of Breakfast Muffins:

1/4 cup (half a stick) butter, melted
1/3 cup coconut flour
4 eggs
1 teaspoon pure vanilla extract
1/8 teaspoon sea salt
1/4 teaspoon aluminum-free baking powder
1/2-3/4 cup mozzarella cheese, finely grated

Throw some peanut butter on your sweet buns, or better yet, bust out PB’s healthier twin sister– almond butter! AB is packed full of monounsaturated fats and flavor, with a distinct natural sweetness. For these reasons, no jar of almond butter lasts long enough to actually put it on something in my house.