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Is a tasty low carb bread possible?

27 Jan

When I first started this way of eating I remember sourcing a low carb ‘bread’ recipe from the internet. “You SEE” I remember shouting to my boyfriend as I raced to the kitchen, “you don’t have to give ANYTHING up for this diet! There are SUBSTITUTES!!!!”.  The recipe called for all kinds of things, ground almonds, about a million eggs and even garlic – and me? I was in a dream land of freshly baked loaves and serving sandwiches lovingly made by my own fair hands to my friends – “Oh this? Yes! Its Low Carb! I know, you can’t even tell!”…  Well as I’m sure you’ve guessed the results of that particular experiment were not a success and  learnt a hard lesson about falling for the hype and about being realistic about the limitations (and opportunities) of this way of eating.  While still woefully remembering this experience, this recipe for Flax Bread from About caught my eye.  Could there actually be a tasty low carb bread?  I didn’t think so until making some this weekend following a desire to use some of my ingredients from my visit to the health food shop.

I did fall somewhat at the first hurdle (tip – if you are looking for the milled version of flaxseed, possibly best to ask for it – or not buy one in a box as I did, to later get it home and find it is whole!). Anyway, a (good) few blitzes in the food processor sorted this out and I was ready to go.  As I said, I used the About recipe, which I amended slightly as below, but you may find it easier to watch their – very good – video, either on the VodPod section on the bottom left of this blog where I’ve included it, or here.

Please note the below has been amended and commented on by me, I also took the American cup measurements from the About recipe and approximated them – so no hard numbers here! If you need these, check out the video, or have a go without measuring – it is surprisingly liberating! And frankly this recipe is so quick and easy to do that even if the first attempt goes wrong it’s no problem…

FLAX SEED BREAD

  • Flax seed (milled if you’re sensible, but have since heard it doesn’t keep as well) – I used about a third of the box you can see in this picture.
  • Salt – couple of pinches of
  • 4 Eggs (beaten) – recipe called for five, I used four just because that’s all I had and it worked fine.
  • Olive Oil – I used three tablespoons, but you could adjust to taste I’m sure
  • Baking Powder – I used a couple of tablespoons, but admittedly it didn’t rise dramatically, perhaps it could use more? Experiment!
  • Tablespoon water
  • (Recipe also called for sweetener, but I hate the idea of it in bread – but your call to include as per your taste!)

Method:

Pour flax-seed into food processor and blitz until fine, mix in the rest of the dry ingredients (salt, baking powder)

Blitz with mixer.

Add in oil and beaten egg mixture.

Blitz with mixer.

Add in water (use in incremental tiny amounts, you don’t want this getting too gloopy) and by adding these after I find you stay in control.

By the end, your mixture should be looking like this:

Take out mixture and add onto a lined or greased pan. Now the About recipe says to flatten it out on a baking sheet, which I did – but was surprised it did not rise more.  If I tried again, I would either make a bit bigger or shape into rolls I think (they would be fairly heavy though, so don’t make them too big). Your mixture should be doughy and such that you can take it and shape it without being too sticky.

Pop into the oven at approx 200c for about 20 mins.   This is mine when it came out (my oven was uncooperative and did not seem to like cooking on top, but you get the idea – yours would hopefully be browned on top!):

Voila – enjoy!

Why did I not know about this sooner!!  OK so let’s be clear and manage expectations, this is not going to taste like a farmhouse loaf, so no reason to pretend otherwise, but I would liken it to Soda Bread – which I am particularly fond of anyway.  After munching through in amazement, one slice really fills you up and gets rid of any bread cravings!  I thought it was especially good toasted with Marmite or on its own with cream cheese and can’t wait to try it with soup – what are your experiences with flax bread?

Use your loaf and make this yummy low carb bread if the cravings hit!

Top 10 low carb cooking tools and gadgets

19 Jan

We all know (or at least I do), that low carb eating can be a faff.  Being prepared is almost a mantra for this way of eating –  and when you have done a lot of cooking or preparation starting the week then you do feel very smug and ability to stay on track is much better – but sometimes? Life gets in the way!

I am – by my own admission – a gadget fiend for all types, especially electronic, always on the look out for the next thing that’s going to make my life easier, do something faster or generally just look cool.  And cooking is no different, especially when it comes to low carb cooking – anything that makes it easier/faster/better is great because it helps you stay on the low carb path.  So here are products at the front of my mind or cupboard – what are yours?

1) Courgette Splicer – I have mentioned this in previous posts, but it is brilliant – you must must must buy one if you haven’t because it creates a great way to eat courgettes, creates substitutes for pasta or noodles, and even impresses dinner guests who have only ever seen courgette cooked a couple of ways.   Definitely a winner.

2)  Flask – Yes, it does make you feel like you are back in a past family picnic – however, it is a brilliant tool for the low carb office lunch.  As past posts show I am rather partial to soup from the local sandwich eaterie (completely admit convenience and laziness make this an ever appealing option).  BUT, if you can make your own soups (totally easy, will post more soon on this) and can spare a mere two mins in the morning to heat up… with the addition of a flask (which doesn’t have to be the best or most expensive version!), you can have hot soup for lunch without the need to queue for the microwave at lunch and be the envy of the office.

3) Food Grill – As a result of some vouchers my very clever other half won as a result of doing well at work, we recently purchased a ‘health grill’ – (and after much debate, one with cleanable trays, which has proved valuable!).  Think I’m coming very late to the party with this, but I’m loving it.  Not so much for the fat reducing aspect as on low carb that’s not so much a problem, but because it provides a really quick and easy way to cook the low carb staple of meat well – especially sausages which I always seem to have a problem with!

4)  Food Processor – OK, I love love love my food processor.  Ours is possibly one of the cheapest on the market, but I use it constantly (and its been going for a long while!).  Especially good for our old friend the cauliflower. Cauliflower mash? Never going to taste as good as when its been blended by the food processor.  Cauliflower pizza? Complete nightmare to grate cauliflower by hand, but with the grating attachment, you can get everything sorted easily – and even better quickly – important when you are replicating fast food!

5)  Steamer Bags – Not really a tool or gadget as such, but these are so brilliant and the biggest bargain ever. I brought ten at Poundland for (as the name suggests!) a pound, in a slightly scary pre Christmas experience in Poundland Camden Town.  Just pop them in the microwave with some chopped veg for a couple of mins and you’re ready to go.  I have even since found that you can wash them out after use! All the benefits of low cost and convenience, with the added benefit of no cauliflower smell in your living space – buy them. If only for the last reason (and to reduce moaning of your OH). Those versions are clearly a bargain, but think you can also get upper class zipped versions at outlets such as Lakeland should you prefer to spend more!

6) Silicon Cake Tray – I was anti this at first.  I mean, what does a rubberised cake tray have to offer in a world of lovely looking kitchen equipment? How wrong I was.  Whatever you are making, after cooking, you can simply tip the recipe out of the tray – and crucially without the need for greasing them and adding more time to your recipe – ready to cool and eat. There are lots of good cake recipes for the typical sweet need for this equipment, but it also great for low carb breakfast muffins, using it for portions of low carb Quiche… the list goes on!  Have added some versions of these on my online shop – but you can get some great value (but not as sturdy!) versions, again from Poundland.  I use one of each type!

7) Hand Blender – As have said previously soups are a great asset for low carb eating. Again, we have the cheapest version, and it works just fine! Am aware that you can definitely use your food processor/blender to help with this very easily.  However, the hand bender is a brilliant asset for helping with the final stages of soup.  Just plug it in, blend, then a quick wash of the blade means there’s not even much washing up to contend with. It is not always the easiest to transfer soup to different receptacles for blending, so bringing the blender to the soup is a brilliant time – and stress! – saver.)

8 ) Shake mixer – I have no time in the mornings – or maybe what is more true is that I prioritise sleeping in my morning routine and with the time spent getting ready for your day ahead, you are left with precious little time for prepping a low carb day! Before this diet I thought protein shakes were the domain of muscley weight lifters, but I digress and feel the need to tell you more soon, but if you are in the market for taking a protein shake to work in lieu of your otherwise regular coffee, its brilliant. With the mixer ball inside to shake the drink all the way to work in your bag, simply add a scoop of protein shake, some ice cubes and some soy milk and breakfast is served – at your desk!

9)  Netbook – OK, stay with me on this one! The internet (as hopefully this blog proves) can provide a lucrative, much needed, source for low carb recipes. In fact, recent research shows that consumers in the UK are now turning more towards the internet as a source of recipe inspiration than cookery books. Yes, of course you can print these out, or commit them to memory, but I love taking my little (or littler than a laptop) netbook into the kitchen to sit away from the prep as a reassurance am following the recipes to plan.  With Nigella et al now providing videocasts of recipes and ipads, smart phones and ever more amazing technology more accessible, I think this type of cooking is only going to become more popular.

10) Cheese Grater – Yes.  Cheese is a massive staple of the low carb lifestyle and many low carb recipes demand a lot of it.  I have got – more than one! – ‘normal’ cheese graters to do the deed, but they can be troublesome… and messy.  Which is why having one which contains all the cheese in a box attached is great.. especially when you plan to use a certain amount – less is more!

New dawn, new day, new low carb year! Crustless Quiche for a low carb lunchbox

9 Jan

Happy new year everyone! And as a new year begins, I start with an apology for being away for so long.  My absence results not from any desire not to be in touch, but conversely because of my love of being in touch from a digital space… Since my last entry I have been submerged in a digital marketing diploma course to learn and understand all about communicating digitally – what I didn’t anticipate was that it would take me so far out of all the things I would be doing normally!  It has been brilliant and a massive learning curve, but for a novice (as opposed to all the true experts on my course who do this in their day-to-day careers!) a real slog to get myself up to speed alongside my working life, meaning my hours in front of the computer have been dedicated to learning, researching and coursework rather than communicating.  So for being quiet for a bit I apologise, but what I can confirm is that feeling on top of things now, I am so ready and can’t wait to get back in touch and continue the low carb experience with you!

Anyway – a new year begins!  And with it comes a new resolve for low carb living and sharing the experience.  What is different – and great! – for me at this time of year is that there are many more people I meet who are open to talking about the low carb experience and way of eating.  In my office environment nearly everyone is on a diet or detox right now and eager to hear about other ways of eating, so there is a lot of room to explain why low carb works well!

And like many others I’m sure, I have started the new year with an eagerness to save money (do I *really* need that pret salad for lunch every day?! – well maybe not in January…), so lots of packed lunches.  I have been no different and have been diligent in packing my salad in a Tupperware box every day.  Except for me, salad just doesn’t quite cut it.  No matter how many lovely additions I pack into the salad, I still feel a bit like I’m being robbed of a ‘proper’ lunch.  So enter the Crustless Quiche – I can not emphasise how much of a bonus this addition is to your working lunch – it makes a salad extra special, if you make a big dish to ration throughout the week it is economical and the added protein from the eggs ensures you’re kept full until dinner.  And add an extra Tupperware box of coleslaw to the mix and you might not even want/need a salad dressing – brilliant!

Crustless Quiche – (I’m giving you my measures here, but the beauty is, you can add as much – or little – as you want.. experiment!)

  • 6 Eggs (yes it does seem like a lot, but remember this is going to last you a few lunches!)
  • Slug of double cream / creme fraiche
  • 2 Rashers bacon(chopped)
  • Chopped mushrooms
  • Handful chopped Leeks and leafy veg
  • 1 Onion (chopped finely)
  • 2 blocks of frozen Spinach
  • Handful of your favourite type of grated cheese (I used Cheddar on this occasion, because it was all I had, but does tend to influence the overall flavour – I find Emmental great as more delicate)
  • .. any other leftover ingredients which might work well – they all work well here!

Method:

Add the chopped onion into a pan with a small blog of butter, soften for a couple of minutes

Add the chopped bacon rashers, and stir so they start to cook, keep stirring for around a minute

Add the frozen spinach and leafy veg, stir in then turn heat down low and leave (stirring occasionally) for about 5 mins – if you have a cover for the pan, use this as will allow to steam.

Turn off the heat and add the mix to a largish dish – perspex works well here.

Beat eggs and cream in bowl – I find it makes a big difference if you used a hand mixer to do this. Pour the egg and cream mixture on top of the other ingredients in the dish.

Sprinkle in your grated cheese of choice and move the mixture with a spoon for space as opposed to stirring it to allow everything to get coated.

Leave in oven for 15-20 mins, or until golden and risen on top.

Try to resist eating a spoonful as it come out of the oven – this is very tempting and great if you need some food on the run, but ruins your portion control if you’re planning for lunchbox action later in the week! W

low carb crustless quiche

Low carb crustless quiche - try to save it for the lunchbox!

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