Best Tasting Microwave Bread

This is a recipe by a good friend of mine, Babs, who kindly agreed to share this with everyone. It is a fantastic recipe and well worth trying Smiley

I have just about tried every LC bread recipe I can find – and haven’t really taken to any of them. I ignored the instant bread recipe that is around the forums in various different guises – I didn’t think it was likely that it could work.

In the end, I figured it was worth a try, but I ended up tweaking it a lot to suit me and my tastes. Now I really believe I’ve cracked it – my non LC daughter makes this for herself now regularly and it makes the best cheese and ham sandwich or peanut butter and jam you will ever taste on LC. It’s also great for an open prawn salad sandwich and I’ve used it crumbed to make wonderful stuffing to serve with chicken.

As if all that wasn’t enough, it’s extremely easy, made with ingredients that you will find in most shops and it’s very healthy! I reckon it has about 11 carbs for the lot and cuts sideways into 5 1/2 slices – an LCer’s dream. Take a look at the photographs. Think you will agree that it makes a huge difference being able to see the result!

Ingredients
90 gms Ground Almonds
10 gms Ground Linseeds
10 gms Bran (Jordan’s is the lowest) or Wheatgerm.
3/4 t Baking Powder
1/8 t Salt
1 crushed Splenda tablet
25 gms melted butter – or olive oil
2 beaten eggs
2 Tablespoons Kefir* (or buttermilk, natural yoghurt or cream) – I used yogurt

Method
Mix the wet ingredients and then add the dry. Use a plastic lunchbox and cook in the microwave on high for 3 minutes – it should be dry on top. Cool on a wire rack and then slice from side to side, creating 5 thin slices and one humpy bit from the top.
I have made many alternatives to this, including a banana spice bread and a walnut tea loaf – all absolutely delicious.
I’d love some feedback if anyone tries it.
Babs

* I make this myself – it’s a culture similar to yoghurt, but fizzy and quite sharp. It makes great cream cheese for cheesecakes, but you need to have the ‘grains’ for the starter. These need to be immersed in milk and drained of the kefir every 24 hours. Every few weeks you need to half the grains and give them to someone else or it makes too much. I’d love to be able to share them, but you’d have to collect them from Donegal

Thanks Karen for the recipe conversions. Here they are for those of us that are conversion challenged.Anyway, this is what I used when I made the bread. I don’t guarantee its accuracy, but the bread is delicious, so it can’t be too far out.

3/4 cup + 2 tablespoons almond meal
2 tablespoons flax meal
3 1/2 tablespoons bran
1/8 tsp salt
3/4 teaspoons baking powder
2 tablespoons olive oil
2 beaten eggs
2 tablespoons kefir or one of Mandy’s alternatives

Follow Mandy’s directions as given above. It’s very nice. I had two slices with cheese and one with Carb Options peanut butter for a special treat.

GinnyL’s Flaxmeal Crackers

Flaxmeal Crackers

Recipe By :Ginny L
Serving Size : 0 Preparation Time :0:00
Categories : breads snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup flax meal
2 packets stevia
1 teaspoon cinnamon
1/4 cup water

Mix all ingredients by hand or in food processor into a firm ball. put between two pieces of parchment paper and roll as thin as possible. The thinner the better.

Remove the top piece of parchment. Put bottom parchment with flax dough onto cookie sheet. Cut with pizza cutter into squares.

Bake in preheated 350 degree oven for about 20 min. or until crisp. Be sure not to burn. If you don’t cook long enough they won’t get crisp.

Remove on parchment paper onto a wired rack and cool.

The parchment paper is important! Don’t substitute anything else or try to just make them on a greased pan.

– - – - – - – - – - – - – - – - – - –

Per Serving: 302 Calories; trace Fat (0.6% calories from fat); 10g Protein; 18g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat.

Serving Ideas : When these are cooled, you can break them up into small pieces and use like cereal with 1/4 cup heavy cream, 1/2 cup water, and 1 TBS. of Torani sugar-free vanilla flavored syrup.

NOTES : 2 net carbs

Almond Thins

Almond Thins

1 cup almond flour
1 egg white
pinch of salt, garlic powder, & onion powder

Preheat oven 325. Mix ingredients well. Place mixture onto a well greased piece of tin foil. Spray a piece of wax paper with cooking spray and lay over top of mixture. Use a rolling pin to roll out to a cracker thickness. Gently remove wax paper. Sprinkle more salt on top if desired and press lightly into dough. Score with knife or pizza cutter into squares. Lay tin foil on rack in oven. Bake until golden brown about 10 minutes. Makes around 50 crackers.

Variations from some other folks:

Kiwigal’s version

CINNAMON THINS [from lindasue low carb friends]
3 ounces almond flour (1 cup)
4 teaspoons granular Splenda (try 8 teaspoons)
1 egg white
Pinch salt (try 1/8 teaspoon)
1/4 teaspoon cinnamon (try 1/2 teaspoon)
1/8 teaspoon vanilla

Topping:
1 teaspoon granular Splenda
1/8 teaspoon cinnamon

Make the same as for the Almond Thins, but sprinkle the topping over the dough before baking. Spread the topping evening over the dough with your hand.

Makes about 48-64 crackers

Per batch: 532 Calories; 43g Fat; 21g Protein; 23g Carbohydrate; 11g Dietary Fiber; 12g Net Carbs
Per 8 crackers: 67 Calories; 5g Fat; 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

Nomosketti’s variation

Half almond flour, half flax meal, add some splenda, cinnamon, coconut extract and some flaked coconut. YUMMERSSSSSSSSSSSSSSSSSSSS….topped with cream cheese. Just dont burn ‘em like I did

Deb34’s variation

add some vanilla extract and lemon extract and sprinkle the top with some granular sweetener and you could have a good substitute for lemon sugar cookies….of course i mean don’t put in any of the savory ingredients like salt and pepper

What I like to do

Replace the spices with taco seasoning and then dust the top with a bit of salt and parmesan cheese

Another Variation From Lynne.

Excellent recipe:

CINNAMON THINS
almond flour (1 cup)
granular Splenda ( 8 teaspoons)
1 egg white
Pinch salt (try 1/8 teaspoon)
cinnamon (try 1/2 teaspoon)
1/8 teaspoon vanilla

Topping:
1 teaspoon granular Splenda
1/8 teaspoon cinnamon

Make the same as for the Almond Thins, but sprinkle the topping over the dough before baking. Spread the topping evening over the dough with your hand.

Makes about 48 crackers

Per batch: 532 Calories; 43g Fat; 21g Protein; 23g Carbohydrate; 11g Dietary Fiber; 12g Net Carbs

Mock Carrot Cake Muffins

Thanks to Sweetblood for posting this.

Mock Carrot Cake Muffins

Serving Size : 24
Categories :

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 large eggs
3 cups flaxmeal
2 cups ground pecans
2 teaspoons baking soda
2 teaspoons baking powder
1 cup Davinci Sugar Free White Chocolate Syrup
3 teaspoons ground nutmeg
3 teaspoons ground cloves
3 teaspoons cinnamon
1 cup walnut oil
2 teaspoons cream of tartar

Mix all liquid ingredients in a large bowl

Mix all the dry ingredients in a medium bowl

Pour dry ingredients into liquid ingredients and mix well

Let stand for 5 minutes

Spoon into greased muffin tins

Bake at 350 degrees Farenhiet for 20 minutes

Remove from oven and cool

- – - – - – - – - – - – - – - – - – -

Per Serving:
297 Calories;
26g Fat (73.5% calories from fat);
10g Protein;
11g Carbohydrate;
10g Dietary Fiber;
94mg Cholesterol;
174mg Sodium.

Garlic and Cheese Biscuits

Thanks Dave for this great idea.

Garlic & Cheese Biscuits

Chef: Mark Sicilia

3 eggs slightly beaten
2 tbsp baking powder
¼ tsp salt
1 tbsp garlic powder
1 ¾ C Carbsense Baking Mix
¼ C vegetable oil
¾ C heavy cream
¼ C water
¼ C butter chilled
½ C shredded cheddar cheese

1. Preheat oven to 350 F.
2. Combine all dry ingredients, baking mix, baking powder, garlic powder, and salt thoroughly.
3. Cut in chilled butter like your making pie dough.
4. Toss in shredded cheddar cheese.
5. Add wet ingredients, eggs, oil, heavy cream, and some of the water, being careful not to make the dough to wet. It should be like a cookie dough consistency.
6. Form biscuits as preferred, and carefully place them on a lightly butter cookie sheet close together almost touching. This method will allow them to rise and keep their shape.
7. Bake 12-16 minutes or until golden brown on top

NOTE:
Lightly brush biscuits with heavy cream before baking will enhance the color. For plain biscuits omit the cheese and garlic powder and add 1 pack/envelope of Splenda.

Yield: About 12 biscuits

Net Carbs: About 3 grams per biscuit

Microwave Flax Bread

Microwave Flax Bread

1 egg
1 T Butter
1 Splenda packet.
splash of Vanilla Extract
pinch of cinnamon (I use a lil more than a pinch )
2T Flaxseed Meal
1/4 teaspoon Baking Powder

Melt the butter in a microwave safe dish. Add the eggs and vanilla (also add DaVinci’s if you’re using it). Mix with a fork. Add the dry ingredients, cover and microwave for 2 minutes.

Jan’s Peanut Butter Chocolate Muffins

Thanks Jan for a great looking recipe.

Peanut Butter Chocolate Muffins

This is based on another muffin recipe. I’m not sure of the exact carb count so if anyone wants to do the analysis…….
I can do 2 mini muffins for breakfast just fine.

2/3 cup almond flour
1/2 teaspoon baking powder
1 Tablespoon natural peanut butter (I imagine you can use Carb Options instead.)
2 eggs or 1/2 cup Eggbeaters or other fake eggs
3 Tablespoons davinci sugar free peanut butter syrup
2 Tablespoons oil (whatever kind you like) or melted butter
2 squares Lindt 85% chocolate broken up into small pieces

Sift almond flour and baking powder. Add remaining ingredients except chocolate pieces. Whisk to blend. If batter is too loose add more almond flour 1 Tablespoon at a time until proper consistency is reached (it’s not runny anymore). Add chocolate pieces. Pour batter into greased muffin tin. Bake at 350 for 20 minutes or until done.

Yield 10-12 mini muffins, 5-6 regular muffins

Because the chocolate is not at all sweet these muffins don’t quite taste like what you’d expect a chocolate peanut butter muffin to taste like. But they are quite satisfying.

Low Carb Drop Biscuits

Thanks to Laura for this recipe. Here’s what she has to offer

Drop Biscuits

These are “drop biscuits” as opposed to the kind you roll out. I’ve been tinkering with these for a long time, and I’m pretty pleased with the texture.

I especially like these as a topping for pot pie – I recently found out this is called “Vermont Pot Pie”, which fits, since that’s where I grew up, and it’s how my mother made it. If you do this, make the inside of the pot pie on the stove (I could post a low-carb version if anyone is interested) and put it into a casserole dish when it’s boiling hot. Then spoon the biscuits over the top, leaving about half an an inch or so between them. Cook at 400 until the biscuits are golden brown – about 10 minutes.

Low-Carb Biscuits

- 2 and 1/4 C almond meal/flour
- 3 T coconut oil or palm oil – the latter is marketed as “Trans-fat Free Shortening” and I get it at the health food store. If you don’t have either of these, use butter, but they won’t be quite as fluffy. DO NOT USE ANY OTHER OIL – it needs to be solid at room temperature. Believe me, this will end in tears if you do – I speak from experience!

- 1.5 t baking powder
- 1/4 t salt
- 1/2 C powdered egg whites

Combine the almond meal and the oil until evenly distributed. Add the rest of the dry ingredients. If you use dry sweetener, include.

- 1 T worth of sweetening power

Then, add about a cup of liquid. At least half of it should be heavy cream, and I include my liquid sweetener here. I often use unsweetened soy milk for the other half of the liquid, but more cream, half and half, or milk also work. I haven’t tried water.

Combine, then let the mixture sit a minute or two. Mix again, and drop by spoonfuls onto foil or a foil-lined sheet pan. Bake about 10 minutes at 400, or until golden brown. Or top a casserole with them as above.

Almond Bread

Almond bread

In a microwave bowl (I use a medium sized cereal bowl) mix:

1/4 C. almond flour
2 TB unsweet cocoa powder
1/4 TS baking powder
2 TB butter or sour cream
1 egg

Cover with plastic wrap…poke a few holes….and 1 to 3 min (depend on
your microwave)

Almond Bread 2

2 Tbs. butter
1 egg
3/4 c. almond flour (or meal)
1/2 tsp. baking powder
a few drops of liquid Splenda (optional)
orange extract (optional)

In a small microwaveable bowl, melt butter. Beat in egg. Stir in almond flour (meal). Add baking powder, Splenda, and orange extract. Microwave for about 2 minutes.

Almond Bread 3

1 1/2 cups almond flour
4 eggs
3 1/2 tablespoons melted butter
1/2 teaspoon baking powder
1/2 teaspoon salt

Mix almond flour, salt, and baking powder. Pour into a well-greased
small loaf pan Mix eggs and butter, and mix together. Bake in 350 oven
for 25 to 30 minutes until a toothpick inserted comes out clean.

Pumpkin Mini Muffins

Pumpkin Mini Muffins

2 1/2 cups almond flour
4 eggs
1/4 cup water or almond milk
10 drops stevia
pinch salt
1/2 tsp baking soda
2/3 cup pumpkin

Mix everything together adding pumpkin last. Bake in minimuffin tins (grease if not using cups) at 350 for about 15 min. I got about about 3 dozen. I figured up about 2 g carbs/muffin not taking into consideration eggs or cinnamon.