Thursday, 26 November 2015

Cranberry Cake

Yet another version of the lemon cake, by far the most popular cake on my blog. This time with cranberries, the most Christmassy fruits I can think of. Classic combination of ground almond and soy flour which I like the most. Not too rich but still dense and packed with almonds flavour. I’m quite pleased I could enjoy it this morning, nearly a month before Christmas :-)


Ingredients (makes about 15 slices):
  • 80g Soy flour, sieved
  • 100g Ground almond
  • 85g butter, softened
  • 200g erythritol (ground in a coffee grinder)
  • 5 eggs, separated
  • 2 tsp. baking powder
  • Pinch of cream of tartar
  • 1 tsp vanilla extract

Cranberry filling:
  • 200g cranberries
  • 2 tbsp erythritol

Preparation:
  • Place the berries with erythritol in the saucepan. Add few tablespoons of water and cook for couple of minutes until cranberries have popped. Set aside to coll down a bit.
  • Preheat oven to 170C and line little baking tin (19cm long, 8cm wide) with baking paper.
  • In medium bowl mix soy flour, ground almond and baking powder.
  • In a large bowl whip egg whites with cream of tartar (with electric mixer it takes only few minutes).
  • In a separate bowl, using electric mixer, beat eggs yolks with butter until yellow and fluffy. Add vanilla extract, sweetener and mix all together well.
  • Add 1/3 of whipped egg whites to the eggy mixture and using spatula fold it in as gently and slow as possible. Fold the whole mixture into remaining egg whites and again, fold it in as gently as possible.
  • Add half of mixed flours and fold it in gently. Add remaining flour and repeat folding in.
  • Pour the batter into a cake tin and spread the cranberry sauce on top of the cake. You may gently push the cranberries  into the batter.
  • Bake for about 50 min. Check with a skewer if the cake is baked (the skewer should come out clean).

Enjoy :)

Nutritional values:

Whole Cake
1 slice
Carbohydrates
47g
3.1g
Protein
94g
6.2g
Fat
170g
11g
Calories
2010 kcal
134 kcal
 Please note that this carbohydrate count does not include the erythritol. Studies have shown that erythritol has little to no affect on blood glucose levels.


Thursday, 19 November 2015

Chia Seed Chocolate Pudding

New discovery in a healthy food world - Chia Seeds. Little, tasteless grain which can be used in many different ways. It was my first cooking experience with Chia seeds and I must say I’m quite impressed. Lovely, creamy pudding, that can be eaten as a breakfast too. It’s incredibly easy to make, but its a pudding for well organised as you need to soak it over night.  The cherry topping is optional (it will add few carbs) but it gives nice, sharp flavour. Worth adding, even if it is just a little bit ;-)

Ingredients (2 portions):

Chia pudding:

Cherries topping:
  • 50g sour cherries (I used frozen)
  • 1 tbsp erythritol
  • Pinch of Xantan Gum 

Preparation:
  • Mix the coconut milk, milk, cocoa powder and chia seeds together and leave it for 20 minutes.
  • Add erythritol and strir well. Cover the bowl with cling film and refrigerate overnight.
  • For the topping:
  • Boil cherries with erythritol for a couple of minutes (add one or two tablespoons of water if needed). Sprinkle with Xantam Gum and stir well. Let it cool down before serving
  • Serve the pudding in a glass with a bit of cherries on the top.

Enjoy :)


Nutritional values (including cherry topping, without it carb count is 7.5g per portion): 


Per portion
Carbohydrates
9g
Protein
10g
Fat
23g
Calories
295kcal

Sunday, 15 November 2015

Orange and Poppy Seeds Cupcakes

Its only November, but we can already feel Christmas around us. All the marketing efforts seem to do a good job, and I can hear many people around talking about buying Christmas presents and decorations. I'm not that well organised, but I know many of you surely is. I realized, that if I want to give you some baking ideas for festive season I should start now. No point to post a recipe on Christmas day, as many of you will have be done with baking by then (I think I did it last year!). Lets start Christmas a bit earlier this time :) I have decided to open festive season with this lovely orange and poppy seeds cupcakes. Classic combination and rather typical flavours for Christmas. Baked with almonds, which guarantee moistness and characteristic for almonds sweetness. Diabetic friendly, but surely will be loved by everyone.




Ingredients (make about 8 large cupcakes):
  • 180g ground almond (sieved)
  • 85g butter, softened
  • 240 g erythritol (ground in a coffee grinder)
  • 5 eggs, separated
  • 3 tbsp. poppy seeds
  • 2 tsp. baking powder
  • Pinch of cream of tartar
  • 3 tbsp. orange juice
  • Zest from 1 orange
Frosting:
  • 180g philadelphia cheese
  • 60g butter
  • 2 tbsp. erythritol
Preparation:
  • Preheat oven to 170C.
  • In medium bowl mix ground almond, poppy seeds and baking powder.
  • In a large bowl, using electric mixer, beat eggs yolks with butter until yellow and fluffy. Add orange zest, orange juice, erythritol and mix all together well.
  • In a separate bowl whip egg whites with cream of tartar (with electric mixer it takes only few minutes).
  • Add 1/3 of whipped egg whites to the eggy mixture and using spatula fold it in as gently and slow as possible. Fold the whole mixture into remaining egg whites and again, fold it in as gently as possible.
  • Add half of ground almonds and fold it in gently. Add remaining almonds and repeat folding in.
  • Pour the batter into a cupcakes cases and bake for about 25 min. Check with a skewer if the cupcakes are baked (the skewer should come out clean). Let it cool down.
  • Mix cream cheese with butter with erythritol. Decorate the cupcakes with frosting and sprinkle with poppy seeds and orange zest.

Enjoy :)





Nutritional Values: 

1 Cupcake
Carbohydrates
6g
Protein
10.5g
Fat
35.7g
Calories
383kcal

Please note that this carbohydrate count does not include the erythritol. Studies have shown that erythritol has little to no affect on blood glucose levels.

Tuesday, 10 November 2015

Bacon and Leek Quiche

One of the best friends of low carbers - quiche. The most versatile dish I can think of and very easy to make too. Today, one of my favourite versions, bacon and leek quiche. Creamy, warming with a crust (!) which isn't worse than the traditional one. You can easily serve it at the party dinner. I'm sure your guests will love it too :)


Ingredients (12 portions):


Base:


Recipe of base here


Filling:

  • 1 tbsp olive oil
  • 150g/51/2oz smoked bacon lardons
  • 500g/17 1/2 oz leeks, wasked and sliced
  • 3 large eggs
  • 200ml/7 fl oz double cream
  • 50g/13/4 oz cheddar cheese, grated
  • freshly ground black pepper and salt
Preparation:
  • Bake the quiche base from this recipe. Reduce the oven temperature to 160C/325F/Gas 3
  • Heat a tablespoon of olive oil in a large frying pan. Add the bacon lardons and fry gently for 5-6 minutes until golden-brown. Add the leeks to the pan and cook gently for 15 minutes, stirring occasionally, until softened and starting to caramelise. Season with freshly ground black pepper.
  • Spoon the leek mixture over the bottom of the pastry case.
  • Mix the eggs, cream and a pinch of salt and pepper together in a bowl and whisk to combine. Pour into the pastry case and sprinkle over the grated cheese.
  • Bake in the oven for 25-30 minutes, or until the filling is just set. Leave to cool for a few minutes then cut into wedges and serve.