Tuesday, 29 October 2013

Apple and Bran Muffins

If you run out of ideas for a low carb breakfast ideas here is something for you. Delicious, very filling muffins that are full of healthy ingredients. Perfect not only for breakfast but also as an afternoon snack. I made it using mix of Splenda and Xylitol (cheaper version) and I used wheat bran (much lower in carbs than oat bran).  

Ingredients (for about 14 muffins):
·         75 g wheat bran
·         100 g Xylitol, powdered
·         10 g Splenda
·         60 g dry poppy seeds
·         3 tbsp. ground almond
·         3 tbsp. soy flour
·         100 g walnuts, roughly chopped
·         150 g coconut oil, melted
·         1 big braeburn apple, grated (about  120g)
·         4 eggs
·         1 and 1/2 teaspoon baking powder
·         Pinch of cream of tartar
·         1 tbsp. Cinnamon
·         All of the ingredients should be at room temperature.
·         Preheat oven to 180C. Seperate egg whites from yolks and using electric mixer beat them with cream of tartar until soft peaks form.
·         Slowly add Xylitol and Splenda and continue whisking. Add the egg yolks and beat. Add bran, poppy seeds and mix using spatula.
·         Pour coconut oil into the mixture and mix all together. Fold in ground almond, soya flour, cinnamon and baking powder.
·         Fold in walnuts and apple.
·         Divide butter into muffin cases and bake for about 15-20 minutes ( check with the skewer if its baked)

Enjoy :-)

Carbohydrates and Calories (using mix of Splenda and Xylitol):
1 Muffin
5.7 g

Thursday, 24 October 2013

Chocolate Souffles

I have always thought that making soufflé is extremely complicated and reserved only for very experienced pastry chefs. I was wrong. Soufflé is incredibly easy to make and if you follow few easy steps you can create deliciously indulgent dessert, perfect for a dinner party. It tastes delicious with few spoons of double cream or scoop of vanilla ice-cream.
Soufflés get their height and volume from the beaten egg whites so it is important to beat the eggs stiff and very gently fold in the chocolate mixture so no air is lost. Be careful though and don’t overbeat the egg whites. I found a good video on youtube on how to beat egg whites. You may find it useful.
I made my soufflés using Xyltol and I’m not sure if any other sugar substitute would work well here (but maybe I’m wrong?!) Please let me know if you have any experience of making soufflés with sweeteners.
Happy baking to everyone J

Ingredients (make 4 soufflés):
·         140g dark chocolate, chopped (I used Menier 30g carbs in 100g)
·         3 tbsp. Xylitol (powdered)
·         90 ml double cream
·         3 eggs at room temperature
·         1 tbsp. vanilla extract
·         Pinch of cream of tartar
·         Butter at room temperature for greasing ramekins
·         Xylitol (not powdered) for coating ramekins (about 1 tbsp.)
·         Butter 4 ramekins and coat inside with Xylitol. Preheat oven to 180C.
·         Combine cream, xylitol, chocolate and vanilla extract in a heavy, medium saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat and cool down a bit.
·         Whisk egg yolks into chocolate mixture.
·         Using electric mixer beat egg whites with cream of tartar until soft peaks form.
·         Fold whites into chocolate mixture in 3 additions. Remember to do it gently and slowly. Do not overdo it.
·         Pour the mixture into ramekins filling them nearly to the top (leave about half centimetre). Bake for about 15 minutes.
·         Decorate with powdered xylitol and serve immediately.

Enjoy J

Carbohydrates and Calories:
1 portion

 Adapted from epicurious

Monday, 14 October 2013

Cappuccino Cake

If you like coffee and chocolate you will love this beautiful, layered cake that imitates cappuccino. Chocolate cake combines nicely with coffee flavoured cream and a layer of whipped cream. The cake is very moist and rich. Tastes delicious with a cup of hot and strong coffee.

Chocolate Cake:
·         90 g ground almond
·         30g soya flour
·         5 big eggs
·         125 g unsalted butter (softened)
·         150 xylitol (powdered)
·         100 g dark chocolate (I used Mernier dark chocolate)
·         1 tsp. baking powder
·         ½ tsp. bicarbonate soda
Coffee cream:
·         250g mascarpone cheese
·         200g whipping cream
·         4 tsp. instant coffee
·         3 tsp. powdered gelatine
·         4 tbsp. xylitol
Top layer:
·         250 g whipping cream
·         1 tbsp. xylitol (or more if you wish)
Chocolate cake:
·         Preheat oven to 170 C and line spring form tin with baking paper.
·         Melt the chocolate in a bowl over simmering water and set aside to cool down a bit.
·         Using electric hand mixer beat the butter. Add Xylitol and melted chocolate.
·         Separate egg yolks from whites. Add yolks to the chocolate mixture, one at the time mixing continuously.
·         Sift the ground almond, soy flour, baking powder and soda and add to the mixture.
·         Beat the egg whites and mix very gently with the chocolate mixture.
·         Bake for about 25 – 30 minutes. Check with a skewer if the cake is baked (the skewer should come out clean). Let it cool down and cut in half lengthwise.

Coffee cream:
·         Dissolve gelatine in ¼ cup of hot water. Let it cool down slightly.
·         Dissolve coffee in one tablespoon of hot water and mix with mascarpone cheese.
·         Whip the cream and add Splenda together with dissolved gelatine mixing continuously.
·         Add the cream mixture to the mascarpone cream.
Top layer:
·         Whip the cream and add Splenda.

Assembly of the cake:
Spread the coffee cream on a layer of the chocolate cake. Cover with the second layer. Spread the whipped cream on top and sprinkle with cocoa powder or coffee.

Enjoy :)

Calories and Carbohydrates:
Whole Cake
1 slice (1/14 of the cake)
114 g

Source: Adapted from moje wypieki