Posts Tagged ‘oat flour’

Homemade, Healthier Pop Tarts! A sugar-free and scrumptious low carb version of the breakfast treat.

If you haven’t heard yet, the E-Cookbook is up for sale! It’s $5.99 and stuffed full of printable recipes and sugar-free baking tips n’ tricks. To everyone who’s already gotten a copy: Thank you SO much for supporting my experiments in the kitchen! The Kindle and Ipad versions are in the works. You asked, and I shall deliver! Like my Facebook page and follow my Pinterest board for updates.

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Healthier Pop Tarts! Say what?!

It’s the breakfast I used to fantasize about as a little kid, walking hand-in-hand with my mom in the grocery store. She would always lovingly shoo me away from the sugary cereals and snacks, so these pre-packaged frosted hand pies were a rare treat for me.

Until college. Then, anything was game! Ever heard of the freshman 15 30? Yeah, that totally happened to me. Pop Tarts helped make it happen. That’s why I decided to give a Healthy Indulgences make over to Kellogg’s best selling junk food-for-breakfast product. My low carb version of the iconic pastry is gluten-free, no sugar added, and equally yummy!

Sugar-Free Homemade Pop Tarts
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Healthier Peanut Butter Cookies (aka Fresh Peanut Butter Cookies!) – A lower sugar, high protein version of classic PB cookies.

These peanut butter cookies are just like grandma’s, but changed up just a little to boost the protein and reduce the sugar. Oh, and they’re gluten-free. Make this one your new classic peanut butter cookie recipe!

Healthier Peanut Butter Cookies (Gluten-Free, Low Carb)

You’re still holding on to that old recipe card, aren’t you? Hmm, well, did I tell you that the dough is made in a food processor, so preparation is a breeze? Yup, it’s true.

Making fresh PB in my Kitchenaid food processor, a Christmas gift I’ve finally gotten around to using. Much more powerful than my smaller food processor, it makes nut butter in minutes. Love!

Freshly Ground Peanut Butter

 
Did I mention you can grab all of the ingredients for these healthier cookies during your next trip to the grocery store? Also true.

Sorry, grandma. I love ya, but that cup of sugar and white flour have gotto go!

 
Made with real butter, freshly ground peanut butter, oat flour, and a mere 1/2 cup of sugar, these cookies have half the carbohydrates of your old favorite recipe…
Healthier Peanut Butter Cookies, pt. 2

…and ALL of the addictive, salty n’ sweet peanut butter cookie taste.

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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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The Taste of Summer, pt. 2– Sugar-Free Blueberry Cheesecake Bars

This time of year, I like to cool off with my treats. My new Cuisinart ice cream maker has been running constantly lately. To mix things up and take a break from the brain freeze, I decided to try something new. Cheesecake is the ultimate cool, creamy indulgence that’s naturally low in carbs. There are tons of variations and different recipes out there for this classic dessert. I’ve never made it, though. The idea of using a whole pound of cream cheese, a giant round pan, and a water bath was always intimidating. It just sounds hard, worrying about cracks in the top and achieving the right consistency and whatnot. Though I’ve never experienced intense cravings for this particular food, cheesecake seemed like the perfect excuse to use up a CostCo-sized tub of blueberries sitting in my fruit bin.

Blueberry cheesecake called my name! It’s rather simple to de-carb cheescake–you simply remove the sugar. Erythritol (see the bold term for info) works like a charm for “wet” applications like cheesecake, so you don’t have to worry about using any special ingredients to offset its menthol-like “cooling” effect. Stevia rounds out the sweetness of these incredibly creamy bars. This sour-cream based cheesecake recipe posted in its original form here is a real winner. Thanks to BawdyWench for her simple, delicious recipe!

Even if you’re not a “cheesecake person,” you should definitely give this recipe a try. It takes minutes to whip up, and doesn’t have that thick, gummy mouthfeel elicited by a ton of cream cheese. The blueberries burst in your mouth as you bite through the silky base and nontraditional but oh-so-delicious gluten-free shortbread crust (check oats for gf label!). Get your brain-boosting antioxidants in for the day with these fresh blueberries. Studies show that blueberry consumption positively affects your memory. These delicious summer fruits are naturally low in carbs, so eat up! The batch of cheesecake bars from yesterday is almost gone. Some serious nibbling has been happening. I don’t blame the cheesecake bandit–it was love at first bite with these babies!

Creamy Blueberry Cheesecake Bars
Adapted from this recipe by BawdyWench

Makes eight servings

Ingredients:

Shortbread Crust:
3/4 cup finely ground almonds
2 tablespoons sifted oat flour (check for gluten-free certification if necessary)
1 tablespoon erythritol
1/8 teaspoon pure stevia extract
1/4 cup butter, melted

Filling:
1 egg
1/2 teaspoon pure vanilla extract
3/4 cup organic sour cream
1/4 cup plus 2 tablespoons erythritol
1/4 teaspoon pure stevia extract
8 ounces cream cheese (1 package), softened
1 tablespoon organic unsalted butter, melted
3/4 cup fresh blueberries

Preparation:
Preheat oven to 350 degrees Fahrenheit.

Whisk together dry ingredients for crust. Mix in melted butter and press into the bottom of a foiled lined 8 by 5 loaf pan. Bake for 15 minutes, or until golden brown around the edges. Let crust cool.

Turn oven down to 325 degrees Fahrenheit.

Blend together eggs, vanilla, sour cream, and sweeteners. Beat cream cheese and melted butter together until smooth, then add to first ingredients and beat until just combined and smooth. Stir in half of the blueberries. Pour cheesecake batter into loaf pan and sprinkle the rest of the blueberries over the filling. Bake for 35 minutes using the water bath method (see this post). Remove from oven and let the cheesecake bars cool completely, still submerged within the water bath. Remove the loaf pan from the water bath and move it to the refrigerator when the bars have cooled to room temperature. Cover with a layer of paper towels and plastic wrap. Refrigerate for four hours or until firm. Don’t sneak a bite until they have set up properly and attained the perfect creamy consistency!

~6 grams net carbs per serving

Cuts like a hot knife through buttah!