@1 year ago with 8 notes
#low carb #recipes #food
I finally tried my hand at this recipe again and after a couple of useful mistakes I love how it turned out!
Cauliflower Crust (original recipe from Your Lighter Side)
I highly recommend cheese cloth and parchment paper for this recipe.
1 12-oz package of frozen cauliflower, thawed
1/2 cup shredded mozzarella cheese
1 egg, beaten
1 tsp coconut flour (you can try subbing in another flour or just leaving it out)
Your choice of toppings
Place the baking rack just above the middle level in your oven and preheat to 450°F/232°C. Take the thawed cauliflower and using a grater (or knife - if you have the patience) shred just the floral. Pack up the stems for another meal. Squeeze the water out of the grated cauliflower. Cheese cloth will make it a lot easier to do this, however you can use a clean towel if you don’t have it. It should feel slightly moist and gritty when you’ve squeezed out enough water. Mix the cauliflower with the cheese and egg. Once combined sprinkle the flour on top and stir it into the mixture.
Line your baking sheet with parchment paper and drop the cauliflower mixture on top and spread it out. The thickness should resemble a thin crust. I managed to spread mine out almost 9 inches (23cm) wide. When you’re done you can brush on some oil or give it a couple blasts of cooking spray for a more golden top.
When the oven is ready, bake the crust for about 10 minutes. When done, remove it and lower the temperature to 350°F/177°C. Loosen the crust and add the toppings; I used pasta sauce, spinach and an Italian cheese mix. You will only be putting it back in long enough to melt the cheese so don’t overload it. If you want to use anything that requires time to warm up or cook (such as onions or bell peppers) you’ll need to cook it ahead of time. Once you have your toppings on, place it back in the oven and keep an eye on it. It should only take 3-5 minutes to finish.
@1 year ago with 622 notes
(Or chocolate peanut butter frosting!)
- 2 T peanut butter
- 2 T coconut butter or homemade coconut butter
- 2 T cocoa powder (10g)
- 80g very-ripe banana (1/2 a medium banana)
- 1/16 tsp salt (more if using unsalted pb)
- optional: feel free to add a little sweetener if your bananas aren’t ripe enough
Combine all ingredients in a food processor or blender (I use the Magic Bullet). Scoop into a container or even a little pie pan, and put in the fridge or freezer so it will firm up. (Alternatively, you can eat it soft, like frosting!)
Nutrition Info per 60g slice:
Added Sugars: 0g
Protein Grams: .5
I love you for posting this, especially the homemade coconut butter recipe. I keep trying to make it and failing, but maybe this one will work.
Unfortunately I was so busy during the holidays that I didn’t stop and think about trying all the recipes that have been building up. I tested a couple cookies which were rather so-so but perfected my low carb white cake. I have a huge list that keeps growing. Some are on the no-list until I’ve plateaued again for more than a month, then they’re freebies. Others I can try out whenever I get the ingredients. Here’s a preview of the top 10 if you’re looking for something new to try out. Some of them may require tweaks depending on your diet. Can you tell I have a horrible sweet tooth?
Eggplant french toast (via Primal Woman in the Kitchen)
Crunchy Nut Snack Bars (via Healthy Indulgences)
(Almost) Instant Low Carb Ice Cream) (via Healthy Indulgences)
Barbecue Glazed Meatballs (via Jan’s Sushi Bar)
Almond Butter Chocolate Chip Cookies (via Eat the Cookie)
Low Carb Waffles (via Eat the Cookie)
Thai Pork Patties (via Channel4)
Sigumchi Namul (Korean Seasoned Spinach) (via Maangchi)
*Actually there’s a lot of recipes on Maangchi’s site I want to try.
Cauliflower Pizza Crust (via Your Lighter Side…)
*I finally have parchment paper!
Low Carb Cinnamon Roll Scones (via All Day I Dream About Food)
@1 year ago with 11 notes
#food #recipes #personal