COOKIES: BISCOTTI RECIPES

Mocha Chip Biscotti, Chocolate Hazelnut Biscotti, Cinnamon Roll Biscotti, Maple Walnut Biscotti.


Biscotti recipes from:
www.alldayidreamaboutfood.com

BREADS: CINNAMON ROLLS (click here to print)

                                                                                    

                                                 picture by Billie Marie

Tip:  these taste best warmed up in the microwave the next day



Ingredients:

- 3.5  cups of shredded Mozzarella Cheese

- 1.5 cups of Almond Flour

- 4 Tablespoons of Cream Cheese

- 2 eggs

- 1/2 cup of Erythritol (sweetener of choice)

Filling

- 2  Tablespoons of Cinnamon (+/- to your preference)(I do 4tbs because I love cinnamon)

- 1/2 cup butter, softened (microwave helps if not fully softened)

- 1/2 cup erythritol (+/- to your preference)(add a few tbs. maple syrup for brown sugar flavor)

-

Glaze

- 4 Tablespoons of cream cheese

- 1 teaspoon of vanilla extract

- Erythritol (the amount will vary depending on how thick you want your glaze.

Instructions

1. Preheat oven to 375. In a large bowl, melt mozzarella cheese in microwave for 1 minute. Stir and if stringy, microwave for another 30 seconds. Stir. Continue this process until melted and of a doughy consistency.

2. Add in cream cheese, flour, eggs, and sweetener and mix in. This should still look like dough. If it gets stringy, microwave for 20-30 seconds and stir again.

3. (Optional: Lay out parchment paper) Spread dough out into a rectangle. Try not to flatten it out too thin, because you may have difficulty when rolling up). The thickness is up to you, I didn't measure, I just know that if too thick, you won't have much of a rectangle, and if it's too thin, it won't hold the filling very well. 

4. Spread the softened butter over the top of the crust. Sprinkle cinnamon, sweetener,  evenly over the dough. (This is where you will determine if you want to add more cinnamon and sweetener...it is up to you).

5. Carefully, roll up, lengthwise, into a log. Take your time with this.  Seal the end.

6. Line baking sheet with parchment paper (if you like a danish style roll) or a 8x8 square pan (for a more cinnamon roll shape) and use a sharp knife to cut into 12 equal parts

7. Bake for 15-20 minutes. PLEASE WATCH CLOSELY! Oven temperatures and altitudes cause a variation to what you need to set your oven to. A good way to tell when done, is when they are a golden brown. Take out, and let cool for about 5 minutes.

8. Glaze with Icing, or top with toppings of choice (pecans.coconut, preserves) and Enjoy! 


12 servings: 4.9 carbs per serving

TIP: If you find the dough to be too sticky to roll up just flatten out and cut into square like the picture above.
To cut into rolls...roll up the dough using the parchment paper.  Put roll in freezer. Once frozen, cut into rolls and bake.




adapted from:






http://renewedjoy.wixsite.com/ketorenewed/single-post/2017/01/11/Fathead-Cinnamon-Rolls

SOUPS: UNSTUFFED CABBAGE ROLL SOUP (click here to print)

Slow Cooker Unstuffed Cabbage Roll Soup     

Ingredients

• 2 pounds ground beef
• 1/2 large cabbage, sliced
• 1 (16 oz.) can marinara sauce
• 5 cups low-sodium beef broth
• 4 cloves garlic, minced
• 1 yellow onion, finely chopped
• 1/2 head cauliflower, grated or riced
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes, optional
• kosher salt and freshly ground pepper, to taste

 

https://www.verywell.com/recipe-nutrition-analyzer-4129594

Nutritional values for this recipe:

  

Preparation

1. Heat olive oil in a large pan or skillet over medium-high heat and sauté onion until softened and translucent. 6-8 minutes.
2. Add garlic and cook for 1-2 minutes, or until fragrant, then add in ground beef. Season generously with salt and pepper, along with parsley, oregano and red pepper flakes, if using, and cook until browned on all sides.
3. Using a large slotted spoon, transfer mixture to slow cooker, then stir in marinara sauce beef broth, cabbage and grated cauliflower. Mix until everything is evenly coated.
4. Cover slow cooker and cook on high for 3 hours (or on low for 6), or until cabbage is tender.
5. Taste and adjust seasoning, if necessary, then serve hot and enjoy.
6. serves 8

source: www.12tomatoes.com

ARTICLE: THE BENEFITS OF FLAX SEED/FLAX MEAL

For Newbie Flax Consumers

If you've never used flax seeds as part of your diet, here are some things to consider:

• There is so much soluble fiber in flax, it is important to drink plenty of water, otherwise, constipation might result.
• If you aren't used to a high-fiber diet, start slowly.
• In order to get the full benefit of everything flax has to offer, you need to grind whole seeds or purchase flax seed already ground (flax seed meal).
• For people who can't or choose not to eat eggs, flax is a good egg substitute. It's often used in baked goods because the soluble fiber adds structure to the food.
• Grinding about 2/3 to 3/4 cup of flax seed will yield 1 cup of flax meal. With my grinder, it’s 3/4 cup.

All Aboard the Flax Seed Train

If you're not sure how to start incorporating flax seeds into your diet, try the suggestions below:

• Raw or toasted: Sprinkle over cottage cheese, ricotta, yogurt, breakfast cereal, put in shakes (thickens them somewhat).

• Cooked in a hot cereal: For example, as in this  Peanut Butter Cereal recipe.

  Ingredients

  • 1/4 cup flax seed meal
  • 1/2 cup boiling water
  • 2 tablespoons peanut butter
  • 1/4 teaspoon cinnamon

  Preparation

  1. In a heatproof cereal bowl, place 1/4 cup flax seed meal. Pour 1/2 cup boiling water over flax seed meal and stir well.
  2. Stir in 2 tablespoons peanut butter and 2/4 teaspoon cinnamon.
  3. Let thicken for 1 to 2 minutes. Eat.

  Nutritional Analysis: Each recipe has 5 grams of effective carbohydrate plus 10 grams of fiber, 14 grams protein, 29 grams fat, and 351 calories.

  Note: A 1/2 recipe would be made with 2 tablespoons flax meal, 1/4 cup water, and 1 tablespoon peanut butter.
• Cooked into other foods: For example, meatloaf, meatballs, or casseroles.

Tips for Using Flax Seed

• Drink plenty of water. There is so much ​soluble fiber in flax that it is important to drink plenty of water when eating flax products, otherwise, constipation may result.

Remember to start slowly if you aren’t used to a high-fiber diet.

If you purchase the whole seeds, you need to grind them up to get the benefit.

Flax is often used as an egg substitute in baked goods for people who can’t or choose not to eat eggs. This is because of the soluble fiber, which adds structure to the food.

About 2/3 to 3/4 cup of flax seed yields 1 cup of flax meal.

NOTE: I eat flax meal with either unsweetened almond milk or unsweetened cashew milk.  I put  flaxmeal and almond milk  in a bowl (along with some almond meal)and stir it together until it blends really well and is thick (like cream of wheat).  You can add splenda, a few blueberries, or chopped pecans if you like (but then you are adding more carbs)










Source: www.verywell.com

• 
  

MUFFINS: HIGH PROTEIN AND LOW CARB CINNAMON SWIRL MUFFiNS (click here to print)

Ingredients:

• 1 Cup Cauliflower (cooked & cooled)
• ¾ Cup Vanilla Protein Powder
• ½ Cup PB2 (or other powdered peanut butter)
• 3 Eggs
• 1 Tbsp Coconut Oil
• 4 Tsp Stevia (granules)
• 1 Tsp Baking Powder
• 2 Tbsp Ghee (or melted butter)
• 1 Tbsp Cinnamon

Directions:

1. Preheat oven to 350-degrees.
2. Blend together cauliflower, protein, peanut butter powder, eggs, coconut oil, 3 tsp stevia, baking powder. Set aside.
3. In a small bowl, melt ghee. Stir in cinnamon and remaining 1 tsp stevia.
4. Pour main mix evenly into muffin trays. Add ½ tsp of cinnamon mix to each and stir with a toothpick for “swirls”.
5. Bake for 8-10 minutes until slightly golden brown and cooked through.

3.5 carbs. 9.3 protein, 5.9 fat

Source: www.liftingrevolution.com

MAIN DISH: BACON WRAPPED CHEESEBURGER BOMBS (click here to print)

Bacon-Wrapped Cheeseburger Bombs:

Ingredients:
2 pounds ground beef
1 egg, beaten
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
3-4 Yellow Onions (med-large)
1 Package of Bacon
Yellow cheese (cubed)

Directions
1. In a large bowl, combine the ground beef, egg, milk, onion, salt, pepper and garlic powder. Mix together with your hands until thoroughly combined.
2. Start off by making a ball of ground beef. Create a well in ball and place cheese cube. Cover with additional ground beef so that cheese is secure in ball.
3. Cut top and bottom off onion, cut in half and peel off skin. Then separate the onion into "layers". Use the larger outside layers. Carefully place ball of ground beef inside of one of the onion layer shells. 
4. Wrap each "bomb" with 3 slices bacon. First, spread out two slices of bacon, just overlapping one another. Roll onto “bomb” tightly. Spread out another strip of bacon and tightly roll on uncovered side. Secure with a skewer so that ends do not come loose.
5. Place on a wired backing rack with a tin foil wrapped small baking tray underneath (or something to catch the grease below the rack). Bake at 425 for approx 40 minutes or until internal temp 165.

Source:http://www.foodsteez.com/

Nutritional values for this recipe: https://www.verywell.com/recipe-nutrition-analyzer-4129594

DESSERTS: CINNAMON CRISPS (click here to print)

Ingredients
* 1 cup almond flour
* ¼ cup sugar substitute (We use Splenda)
* ⅛ teaspoon salt
* ½ teaspoon ground cinnamon
* 1 egg white
* ½ teaspoon vanilla extract, no sugar added
* 1 teaspoon sugar substitute, for top (We use Splenda)
* ⅛ teaspoon ground cinnamon, for top

Instructions
1. In a bowl whisk together the almond flour, sugar substitute, salt, and ½ teaspoon of ground cinnamon..
2. Add egg white and vanilla extract to dry ingredients and mix well with a wooden spoon.
3. Place on large sheet of Saran wrap and wrap loosely. Shape into a 1″ wide log, round or square, about 7″ long. Wrap Saran wrap tightly and refrigerate for 2 hours or overnight.
4. Preheat oven to 350°F and line a sheet pan with parchment paper.
5. Remove log from refrigerator. Unwrap Saran wrap and slice the log into around 24 even pieces. Lay pieces out on sheet pan, evenly spaced.
6. Sprinkle each crisp evenly with a mixture of 1 teaspoon sugar substitute and ⅛ teaspoon cinnamon and bake for 15 minutes or until crispy. Cool and serve or store on the counter in a covered container for up to 3 days.

Helpful Tip
These crisps are great by themselves as an anytime cravings buster, but they can be a real treat that kids love (we’re all kids at heart)!

Nutrition Information
Calories: 70 Fat: 6 Net Carbs: 2 Fiber: 1 Protein: 3

submitted by: Wi. Brewer Clark

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