Low Carb Nut Bread (gf)

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I threw this together today and really loved it so I’m posting it so I don’t forget it–it’s a keeper! What’s great about this recipe is that there’s no sugar in it, there is a decent amount of protein from eggs and lots of healthy fats. It’s baked in a 9 inch square pan so it’s not in loaf form, but you can figure this out for a sandwich or just butter it and enjoy alone or with a meal.
*for vegans – you can try this with flax eggs and see how it goes, I haven’t tried that yet.

Ingredients:

Makes 16, 2 1/4 by 2 1/4 inch squares. Cut it up how you like.

Wet:
4 large eggs
3 tbsp olive oil (or coconut oil, avocado oil)
2 tsp cider vinegar (or lemon juice)
I large apple, peeled and grated
3 tbsp almond milk (or other nut milk)
Dry:
2 cups ground almond meal
1 cup ground pecans
3/4 cup shredded unsweetened coconut
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp grated nutmeg

Instructions:

Preheat oven to 325F. Line a 9 inch square pan with parchment paper. Set aside.
Whisk eggs, olive oil, vinegar, almond milk until well blended, then stir in grated apple.
In separate bowl, mix almond meal, ground pecans, coconut, baking soda, salt and nutmeg.
Mix the wet into the dry ingredients until incorporated well. Pour/scrape it into pan. Bake 35-40 minutes until tester comes out clean. Cool, remove using parchment paper. Cut into squares once cooled, or into larger pieces as to your liking. Freezes well, wrapped individually.

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Cocoa-nana Cream Cheese Swirl Muffins (gf)

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I just created these as a handy snack for those of us trying to really keep processed sugar out of our diets. They turned out really well. I wrap them individually and freeze – just grab and go. Enjoy. (if not freezing, keep in fridge).

Cocoa-nana Cream Cheese Swirl Muffins

makes 12 regular sized muffins

Ingredients:

3 medium sized ripe bananas

1/3 cup coconut oil or butter, melted and cooled

1/4 cup real maple syrup

2 large eggs

1/2 tsp vanilla

1 cup finely ground almonds (or almond meal or flour)

1/2 cup all-purpose gluten-free flour (I use PC )

1/3 cup dutch-process cocoa powder

1 tsp baking powder

1/4 tsp salt

1/2 cup dark chocolate chips (optional)

Cream Cheese Swirl Mixture:

4 oz cream cheese, softened (1/2 of a regular sized block)

1 tbsp maple syrup

1/2 tsp vanilla

Directions:

Preheat oven to 350F.  Line a 12 cup muffin pan with muffin liners. Set aside.

In food processor pulse bananas until pureed.  Add coconut oil or butter, maple syrup, eggs and vanilla. Blend well.

In separate bowl, mix ground almonds, cocoa, flour,  baking powder and salt and when combined, add wet ingredient to this dry mixture and combine until well incorporated.  Fold in chocolate chips, if using.

Cream Cheese Mixture: Mix up cream cheese, maple syrup and vanilla.

In each muffin cup, place a heaping tablespoon of chocolate batter.  Using a small scoop or teaspoon, place about about a tbsp of cream cheese mixtue on top of chocolate batter.  Then place another blob of chocolate batter on top of the cream cheese and use a little spatula to spread over cream cheese mixture. (see photos for more insight).

Place into oven and bake for 25-30 minutes. Cool. Serve.  Will keep for 3-4 days, covered in fridge. Wrapped individually in plastic wrap and frozen, will keep for 2 weeks.

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