Sorry for the intrusion...just posting so that I can subscribe to this thread. I'll tip toe out now:wave:
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I agree.... VERY SCARY.... :yum: |
No hand-wringing allowed! :D
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I'm late to the party here, and I can't post any of my recipes, as they're going into a book, but I do all kinds of baking that meets your criteria and a bit beyond it. Recently, I've begun doing some professional chefing on the weekends, and my clients have all kinds of restrictions (because I only take on clients with restrictions), and I do my best to give them back their favorite foods. Myra |
I posted this recipe on another board because I couldn't stop myself from buying rhubarb last month. I've always liked Rhubarb Crisp but of course the topping would not be paleo. I modified a recipe for Warm Rhubarb Cups with Whipped Cream as a base, located here.
Rhubarb (my version) 4 rhubarb stalks (about 3.5 cups) 1/4 water stevia (two individual packets) Slice rhubarb into 1/2 inch pieces. Put water and rhubarb in pan. Cook on low for about 15 minutes or until desired softness is reached. At the 10 minute mark I stirred in the stevia. It tasted good though it was on the tart side but I like tart. This makes about three servings. I believe the carb rate is a little higher than stated in the recipe. Next time I'll try using pecans, coconut and butter as shown in this cheesecake recipe for the crisp topping. Also, as someone else mentioned, make applesauce using sliced apples, a small amount of water and a lot of cinnamon (but no sugar). I realize these aren't really baked goods, but they can still be satisfying on a winter day, especially if you add a little fresh whipped cream (without sweetner). |
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A good applesauce is made from 3 apples and 6 fresh dates processed in the food processor. Kim |
I tried the pumpkin muffin recipe using 1/4 cup rice bran instead of gluten free bake mix.
ewww. Definitely not the right answer. My package was sealed, but may have been rancid, or it might just be the way that smells. I ignored that and made muffins anyway, but they did not turn out well. Just as mushy as when made with 100% almond flour and the flavor was a little odd, and most importantly, it makes my mouth and lips that tingly-numb feeling which usually means bad things. Back to the drawing board. |
some of the squash I dried yesterday I had sprinkled with fresh ground cinnamon and I also dried unsweetened cranberries to use as garnish on dishes ...some nuts in the crockpot with spices on them roasted and let me tell you it it is a paleo bake fest in here I think!!! I have some very nice fairly low carb very natural healthy treats and my whole house smells like I have been baking this morning!
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Sounds like you might have an allergy to rice bran! I don't recall my rice bran having an off smell. I found it at Netrition.
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agar jells coconut milk dishes so beautifully you could make one in the mold of a cake and then decorate it some brilliant garnish ...light a coconut scented candle and pretend :)
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I'm literally drooling. Thanks to everyone who posted these
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Honey Nut Muffins
3 eggs 2 tb butter, melted 2 tb coconut milk 3 tb honey (or sub sweetener) 1/4 t salt 1/4 t vanilla 1/4 cup sifted coconut flour 1/4 t baking powder 1/2 cup chopped pecans Mix eggs, butter, coconut milk, honey, salt and vanilla. Mix flour and baking powder and add to batter - mix til there are no lumps. Fold in nuts. Bake at 400 for 15 minutes - makes 6 muffins. I imagine you could double this and make a loaf/cake? |
I have discovered a new near-paleo baking ingredient that works really, really well. Powdered egg whites.
My new favorite treat is a biscuit. I started with this recipe and adjusted it some to fit my criteria. 2 1/4 c almond flour 4T cold solid fat. I've been using lard, but plan to try palm oil soon. 1tsp baking powder 1/4 tsp salt 1/2 c powdered egg whites 1T liquid fat- I like macadamia nut oil sweetener- I like 2 drops sweetzfree for an average batch water Cut the cold fat into the almond flour (well what do you know, my pastry blender is good for more than making egg salad!), then add the rest of the dry ingredients, mix. Add the 1T liquid fat, sweetener, and just a little water and start mixing, keep adding water in small amounts until you get a nice gloppy mixture that will make a good drop biscuit. Bake at 400 for 10-ish minutes. I made some very thin ones and used them to make a really nice sandwich with uncured sliced ham. I made some savory ones using olive oil and chicken stock instead of water and used them as a not-stuffing at Thanksgiving. They were excellent with gravy on them. I made a sweet one using 5 drops of sweetzfree and cinnamon and used that as a 'shortcake' with berry puree and coconut milk. I fixed my pumpkin muffin recipe by making that 1/4 cup 'other' flour into a scant 1/4 cup of powdered egg whites. Worked great. Now I can give all my 'alternative' flours to my celiac friend, since my body doesn't like any of them. |
Where oh where did you find powdered egg whites? Sounds fantastic!! I don't like most of the alt flours either, just bc they're usually way carby or made of stuff I don't want to eat much of (legumes, etc). Nut flours and egg flour...awesome. Bicuits...even awesomer.
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I can get powdered egg whites at my Safeway, in the baking aisle near the alternative flowers and the baking soda.
My King Sooper doesn't carry them. So, I'd just check a selection of your local supermarkets. A quick google shows that some people use them for protein shakes, so a local HFS or vitamin type store might have them also. They do give the end product a certain texture, but the DH didn't notice at all, and it doesn't bother me a bit. |
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