Low Carb Baking

It is easy to make low carb cakes, brownies, crackers, cookies and biscuits (so long as you know how to bake the regular carb versions!). Here are the changes to make in the recipes you have.

The 3 things to remember are.

1. Ground Flaxseed flour (golden), Ground Chia seed (black or white), for flour body
2. Psyllium husk for glue (or gluten or wheat protein)
3. Rapeseed spreadable butter blend instead of Butter.
4. Whole milk or semi skimmed and good quality eggs are fine.
5. A small amount of chick pea flour (lowest carb regular flour) can be used in some recipes. 
6. Replace sugar with nothing in general or stevia powder - A natural sweetner (Stevia Glucoside), made from the Stevia herb, approved for sale in the EU and the US, is 200x sweeter than sugar is the only safe alternative. Try different brands until you find one without an aftertaste. Do not use fructose (agave syrup) or sucralose or astpartame or any artificial sweetner - see http://articles.mercola.com/sites/articles/archive/2011/10/08/the-4-best-and-3-worst-sweeteners-to-have-in-your-kitchen.aspx 
7. For Cocoa=Cacao powder use Green and Blacks organic fair trade Cocoa (12.5% carb, 22.5% protein, 22.5% fat, 30% fibre! 345 kcal per 100 gm). Or if you need a chocolate bar then use any  85% Cacao (18% carb) chocolate bar.

http://www.omaha.com/article/20121105/LIVEWELL02/711059991/1162 (let them eat cake - low carb cake!)

John Lewis in the UK sell a low carb bread called Livlife which is only 4 carb grams per slice. Our recipe below is a lot better at less than 0.5 carb grams per slice..

http://www.slimpasta.co.uk/products.html has some low carb pasta!
http://www.carblife.co.uk does some great low carb bread and burger buns and hot dog buns and bagels. Their bread is 1 carb gram per slice which is fine!

Flax Porridge

Preparation

  1. Grind the flax seed in a cusinart or nutribullet or vitamix or other kitchen blender or coffee bean grinder.
  2. Add the water and mix with a fork or with a kitchen mixer until a smooth porridge is formed..
  3. Microwave for 90 seconds at 900W
  4. Pour cold milk on the top

That is the perfect low carb insulin resistance reducing breakfast. 

Ultra Low Carb Flax Healthy Chocolate ω3 Brownie Recipes:  
            

1Carb Cocoa or Cinnamon Flax ω3 Brownies:

15x15 Brownie tin

Preparation

  1. Get a 15cmx15cm non stick brownie baking tin with removable bottom.
  2. Pre heat the oven to 180 degrees C
  3. Whisk the eggs well into a smooth bubbly consistency then add the milk and water and mix
  4. Grind the flax seed and psyllium husk together into a fine flour. 
  5. Mix together the flour and cocoa powder and baking powder and zest
  6. Soften the butter in the microwave for 10 seconds
  7. Add the powders to the liquids add the softened rapeseed butter spread and melted chocolate (if using it) and beat it all together into a smooth just pourable mix. 
  8. Pour/scrape the mix into the brownie tin with detachable bottom. Spread the mix out a bit more with a plastic spatula going from the centre to the outside of the tin. It will only be around ½ inch deep at this point. But do not worry. It will rise.
  9. Bake at 180 C, Gas mark 4, for around 45 minutes, lower part of the oven - until firm to the touch - not soft.
  10. Do not eat warm. Cool and refrigerate and then eat - mmmm - (store them in the fridge).

Try not to chop the Brownies up until you are ready to eat them. They will last longer that way. The idea behind this is to create a satisfying size of chocolate fix from the chocolate bar, whilst preserving its taste.

Ultra Low Carb Scrumptious ω3 Flax Pancakes

Preparation

For crepes add 20gm more water and do not put in the baking powder. 

Ultra Low Carb ω3 Flax Yorkshire Pudding

Preparation

Dave's Low Carb ω3 Flax Pastry

Preparation

1Carb ω3 Strong Flax and Bran Crispbread (217 gm mix)

Preparation

  1. Grind the flax seeds into a flour using a Cuisinart spice and nut mill or NutriBullet or equivalent
  2. Weigh out all the dry ingredients into a bowl and mix together with the seed flours
  3. Beat an egg and add this and the water to the dry mix and mix until a dough forms
  4. Roll out the dough using a silicon non stick rolling pin and a silicon mat. Roll it to 4 mm thick for wetter crispbread or 2-3mm thickness for dry crispbread
  5. Simply score the dough so that slices can be broken off after baking or cut out circular or square or rectangular shapes using the relevant pastry shape cutter. And scrape them off the mat using a pastry knife
  6. Place the scored dough or the cakes on a baking try and bake at 180 degrees, Gas mark 4, for 20 minutes.
  7. Remove from the oven and cool on a wire rack

The wheat protein or rice protein or indeed whey protein makes these very strong crispbread cakes. They are much stronger than an oatcake for example. So it is easy to spread a sunflower spread on them.

Simple Flax and Cinnamon ω3 Biscuits

Preparation

  1. Preheat oven to 180 C, Gas mark 4.
  2. Soften the butter in the microwave for 10 seconds
  3. Mix all the dry ingredients together, then add the egg and mix into a firm dough
  4. Dollop the dough in 15gm portions (serving spoon sizes) onto a baking tray and flatten each dollop into a biscuit shape
  5. Bake for 15 minutes until slightly more brown

Low Carb Flax ω3 Healthy Vanilla, Lemon or Chocolate Sponge Cakes

  Vanilla Flax ω3 Healthy Sponge Cake (2x 6inch/15cm diameter cake tin with detachable bottom - one for each half of the cake)

Preparation

  1. Pre heat oven to 180 degrees C, gas mark 4.
  2. Whisk the eggs until smooth and bubbly
  3. Soften the butter in the microwave for 10 seconds
  4. Add all the other ingredients and electrically whisk them all together well until the mixture is silky smooth
  5. Line cake tins with grease proof paper and spoon in the mix and spread out with spatula from the centre to the outside.
  6. Bake on a middle shelf for around 45 minutes until slightly golden and firm to the touch not soft
  7. Store in a cake tin or in the fridge

Vanilla Cake filling

Preparation

  1. Whisk all the ingredients together until fully combined
  2. Spread on the top of the lower half of the cake

Lemon  Flax ω3 Healthy Sponge Cake (2x 6inch/15cm diameter cake tin with detachable bottom - one for each half of the cake)

Preparation

  1. Pre heat oven to 180 degrees C, gas mark 4.
  2. Whisk the eggs until smooth and bubbly
  3. Soften the butter in the microwave for 10 seconds
  4. Add all the other ingredients and electrically whisk them all together well until the mixture is silky smooth
  5. Line cake tins with grease proof paper and pour in the mix.
  6. Bake on a middle shelf for 45 minutes until slightly golden and firm to the touch
  7. Store in a cake tin or in the fridge

Lemon Cake filling

Preparation

  1. Mix all the ingredients and whisk until its just holding its shape

 Flax ω3 Healthy Chocolate Fudge Cake (2x 6inch/15cm diameter cake tin with detachable bottom - one for each half of the cake)

Preparation

  1. Pre heat oven to 180 degrees C, gas mark 4.
  2. Melt the chocolate
  3. Whisk the eggs until smooth and bubbly
  4. Add all the other ingredients and whisk them all together well until the mixture is silky smooth
  5. Line cake tins with grease proof paper and pour in the mix.
  6. Bake on a middle shelf for 45 minutes until firm to the touch
  7. Store in a cake tin or in the fridge

Chocolate Cake filling

Preparation

  1. Mix all the ingredients and whisk until its just holding its shape

Low Carb Flax ω3 Chipati

Preparation

  1. Mix the ingredients together into a dough
  2. Pour onto a dry frying pan and flatten
  3. Flip over when starts to burn

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Whole egg powder from www.myprotein.com (no cholesterol, no salmonella and lasts several years)
Wheat protein isolate 8000 from www.netrition.com
Psyllium Husk powder from Balwins in the old Kent Road, London or www.bulkpowders.co.uk/psyllium-husks-powder.html