Saturday, 15 June 2013

Chocolate Brownie

I’ve been thinking about making low carb chocolate brownie for a while. There are many different versions but I decided to go for brownie with ground almond. I ate something very similar in Costa coffee shop and it was very nice. The problem is that Costa uses regular sugar, so their brownie (even though there is no flour in it) it’s still quite high in carbohydrates. My brownie is much lower in carbs and testes same delicious. Rich chocolate flavour with a hint of coffee blends nicely with almonds and nuts. Be careful though! Calorie content is quite scary so don’t treat yourself with more than one piece at the time J 

·         90 g  ground almonds, sifted
·         4 large eggs, beaten
·         Equivalent of 250g sugar (I used 25g Splenda)
·         225g unsalted butter
·         120 g dark chocolate (I used Menier with 30g carbs per 100g)
·         2 tsp. vanilla extract
·         1/2 tsp. baking powder
·         2 tsp. instant coffee
·         1/2 tsp. salt
·         100g nuts (I used mixed nuts), roughly chopped                                                                                           

·         In a large bowl, over simmering water, melt the butter and chocolate until smooth. Add the coffee and stir until dissolved. Leave the mixture to cool to room temperature.
·         Preheat oven to 170C and line squared cake tin (20cmx20cm) with baking paper.
·         In a medium bowl mix sweetener, ground almond and baking powder. Add it all to chocolate mixture followed by eggs and vanilla extract. Beat until well blended. Add the nuts and mix all together.
·         Pour the batter into prepared cake tin and bake for about 20 minutes. The brownie should be still slightly wobbly in the middle. Be careful and don’t over bake it. Brownie doesn’t like it! Let it cool down before serving. I like it the most on next day.

Enjoy J

Carbohydrates and Calories:
Whole brownie
1 square
Source: I took it from forum ages ago. Sorry but I can’t find the topic now. 

Friday, 7 June 2013

Flax Seed Crackers

Another great idea for snack that won’t affect your sugar levels too much. I love these thin and crispy crackers topped with creamy cheese or slice of salami. I recommend doubling the recipe and saving some for later. You can store them in a biscuit tin or air-tight container (not sure for how long as mine always disappear quite quickly!).

120 g ground flax seed
50g sunflower seeds
30g parmesan cheese (grated)
2 eggs
1 tsp. salt
1 tsp. fresh rosemary (chopped or minced)

1.    Preheat oven to 180C.
2.    In a medium bowl mix all the ingredients and leave to stand for about 10 minutes. Form a big ball with the dough.
3.    Place the dough ball between 2 parchment paper sheets and roll it until quite thin (I like mine no thicker than 1/2 centimetre).
4.    Remove the top sheet of the paper and cut the dough in squares.
5.    Transfer the sheet with dough on the baking tray and bake for about 20 min. If you like your crackers crispy turn off the oven and leave them in there for an hour or so.

Enjoy J 

Whole batch

 Source: Own recipe