Saturday, May 29, 2010

Substitutions - the page where you figure out how to substitute your preferred ingredient

Here is a page for substitutions. I know we all do well with different sweeteners and many of you cannot have dairy.  In the past I have just written in the post what I used but from now on assume that what I write in the ingredients list is what I used or what is a very easy sub. Anything else, I will direct you to this page to make like easier for us all.  When you sub, you are testing my recipe in a different way, so I don't guarantee it will come out, so use your own judgement.
Just keep in mind these things - I don't use maple syrup. You are on your own there. Also, if you sub liquid sweetener for dry it may come out a whole other way... Or it may come out perfectly.  Also, I wouldn't substitute more stevia than what I recommend... in some recipes, it just won't come out. BUT, I usually use as much stevia as possible, so I don't think that will be a problem.  And sometimes I mention "to taste" because not all stevia powders are the same, or perhaps you are using liquid (I don't use it so I am not sure how to sub for that).
Please post on the recipe in the comments page when you substitute something and how it came out. Thanks!!

Milk - you may substitute full fat coconut milk mixed with a little water (if using over 1/4 cup, otherwise full fat is fine) or even almond milk
Cream- coconut milk, full fat.
Half and Half - full fat coconut milk is more of this consistency so it works well in ice cream recipes.
Butter - High Quality Coconut Oil or High Quality Palm Oil, organic preferred


SWEETENERS:
1 cup sugar =

1 cup coconut palm sugar - works well for almost any sugar sub use except coffee.
1 cup xylitol - great for cold things like ice cream
1 + 1/3 cup Erythritol - only good for baking, IMO. NOT for ice cream (yuck!)
1/2 cup agave nectar
1/3 cup honey
1 + 1/4 cup maple syrup (plus add baking powder.  I don't use this so... you are on your own here)
1/4 teaspoon Stevia


OTHER GF FLOURS:  Don't do it. It won't turn out.  That's a WHOLE other recipe!

Thursday, May 27, 2010

Low Carb Cherry-Almond Ice Cream

Hi all! I love ice cream! Can you tell!?!?
This recipe can be made egg-free, if you can't eat eggs.  Also, if you are not eating cherries, you can use anything else or just make it almond ice cream without the cherries.
I just used regular almond flour for the ground almonds... obviously in this case any brand will do! That is not true with baking, if you have been keeping up with my posts. :)
Lots of ice cream recipes lately - sorry GFCF peops, but you can always try this recipe with full fat coconut milk (3 cups)! I'm sure it would be very good. If you do, please post!!!
Make sure you use the healthiest eggs you can get for this, as we will be eating them raw!!
If you substitute, don't use erythritol in ice cream!
**WARNING: This overflowed at the end in my Quart sized ice cream maker.  So maybe you want to do it in batches.



Low Carb Cherry-Almond Ice Cream
2 organic pastured eggs (optional)
2 cups non-homogenized organic cream
1 cup non-homogenized organic milk
1/2 cup almond meal or ground almonds
3 Tablespoons almond extract
1/2 teaspoon of stevia (I used NuNaturals.)
               Or 1/4 teaspoon stevia + 1/2 cup xylitol)
1 teaspoon agave nectar if using straight stevia (optional)
1/2 cup chopped cherries

In a large mixing bowl, beat eggs, stevia, and agave (or just add sweeteners to the milk if you are not using eggs).  Add milk and cream and stir. 
Add almond meal, and extract and stir well.  Add cherries.
Cover and cool in fridge for 1-2 hours (important).  A metal bowl (preferred) or glass bowl helps cool faster. 
Make according to your ice cream maker's directions.  Yummy!

Monday, May 24, 2010

Low Carb Vanilla Custard Ice Cream

Wellllll, I tried to make rum raisin several times but it was just a no-go. I suspect you either have to put up with the strong alcohol taste of rum, or use chemical laden rum extract.  Not for me!  But the good news is, I learned how to make a delicious custard ice cream.  One of the reasons mine is so good is that I buy fresh eggs from a local organic and pastured farm (meaning the chickens run around for real).  These yolks are dark orange and taste SO GOOD!!  This recipe is only for one pint, because I couldn't bear to part with 8 eggs for one recipe.  But you can double it, easy shmeasy.
 
What will you do with all those egg whites left over??  I found an excellent use for mine, and I encourage you to do the same!!  Go over to Random Teaspoon for Allie's Oeufs à la Neige au Chocolat...  mmmmmm!!!

**ICE CREAM TIP: After you make the ice cream, if you have the type of ice cream maker like I have where the ice cream bowl is frozen instead of using rock salt and ice, transfer the ice cream to a different container so it doesn't get too hard.

Please, my loyal readers, I know you are out there- leave me a comment!  You can also join me on Facebook and Twitter.


**Sugar subs: Instead of the xylitol and stevia mix I used, you can sub:
1/4 tsp of stevia powder (make sure you taste this during the thickening process for desired taste)
OR
1/2 cup xylitol  
OR
1/4 cup agave nectar/honey  
OR
1/8 tsp stevia + 1/4 cup agave nectar
OR
1/2 cup equivalent of sugar.
I still recommend the extra 1 teaspoon of agave with any sub that includes stevia.


Low Carb Vanilla Custard Ice Cream 

makes one pint. Recipe is easily doubled.
one pint = 4 servings at about 7 carbs each.

4 large organic egg yolks from pastured chickens
1/8 tsp stevia (I used NuNaturals)**
1/4 cup xylitol**
1 teaspoon agave nectar
 1 1/2 teaspoons vanilla extract
1 1/2 cups organic non-homogenized milk
3/4 cup organic non-homogenized fresh cream or heavy whipping cream
pinch sea salt 
optional: 1/4 cup toasted nuts or fresh cherries or anything you want to add!


In a large sized bowl, whisk together egg yolks, stevia, xylitol, agave, and salt.  Set aside.  In a large heavy saucepan, bring milk and cream to a boil over medium heat.  Gradually pour this mixture into the egg yolk mixture while whisking the entire time.  Whisk a little more, then return to saucepan. Stir over medium-low heat for 15 minutes, without letting it boil.  It should be thickened.  Strain custard into a bowl.  I poured it through a metal strainer.  Pour back into bowl and put into refrigerator to cool, around 2 hours. 
When cool, add the vanilla extract.  Transfer the custard to your ice cream maker according to your directions.  In the last few minutes, you can add any add-ins you desire- like nuts! Enjoy!  Freeze until hard for an hour and then place in a separate container so it doesn't get too hard and lose it's creaminess.

Post a comment and tell me if you liked it!!



Monday, May 10, 2010

Low-Carb, Gluten Free Lemon Pecan Scones (Scones Part 2)

OK, you caught me... I was going to make them with blueberries but it seems I'm out! And I happen to have lots of lemons and pecans... so I am sort of mixing 2 recipes here - the flavor of the Lemon Pecan Muffins and the recipe of The Strawberry Walnut Scones, which is a version of Elana's Pantry's recipe in her Almond Flour Cookbook.  You can use your own subs- make Orange Walnut Scones or something... just please use organic fruit when you use the zest - otherwise you are zesting pesticides right into your mix!!
 The reason I am posting a Scones Part 2 Recipe is because of the feedback I got from you, dear readers, on Facebook  (join!), I decided to try them with different sweeteners to see if it would work-so here are my results.
So, here we go... Scones Part 2! If you are corn-free, you can substitute 2 Tablespoons agave nectar for the erythritol... or honey.  I've decided I have no more problem with agave... better than sugar and I find it doesn't bother my insulin. Plus I don't use much of it.. but I did make mine with erythritol since it has less carbs.
I use NuNaturals Stevia- which means I have to use more, it seems - it has no bitter taste but seems to be less sweet to me.  So start with 1/8 tsp and work up if you are using another brand.  These came out even better than last time! I am so happy with them!!

Low-Carb, Gluten Free Lemon Pecan Scones 
(Scones Part 2)

2 1/2 cups blanched almond flour (Honeyville's recommended)
2 large eggs, room temperature
1/3 cup butter, soft or 1/3 cup high quality coconut oil
1/8 - 1/4 teaspoon Stevia (1/4 for NuNaturals)
1/4 cup erythritol
(alternately: 2 Tablespoons Agave Nectar/Honey or 1/4 cup coconut palm sugar or sugar sub)
1 teaspoon organic lemon zest
1 teaspoon lemon juice
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup coarsely chopped pecans
parchment paper

Preheat oven to 350˚ and line baking sheets with parchment paper.
Blend well in one big bowl: almond flour, sea salt, baking soda, erythritol (if using)& stevia. In a separate small bowl mix: butter, agave (if using), eggs, and vanilla.
Blend together, then add pecans and mix well.
Place heaping tablespoons (scone size: see pic) of mixture on parchment paper  and bake 25-35 min until browned and cooked through, or almost through (see pic below).  Allow to cool for 30 minutes on baking sheets. Even better to wait until completely cooled after that to eat them.

Serve alone or with butter or cream cheese- or both!  Or with something non-dairy if you don't do dairy... jelly?

Friday, May 7, 2010

Low Carb Kheer Ricotta Pudding, Gluten Free

I have been craving an Indian rice pudding, called Kheer.  But, rice pudding has a lot of carbs!  So.. I made it this way. I used half as many raisins, and chopped them up.  You could use more - 1/4 cup if you don't mind the carbs. I estimate that 1/8th cup chopped golden raisins have about 16 net carbs. But I don't think you could eat too much of this pudding anyway!  I found some recipes that called for saffron, but I tried it in a small separate batch and I didn't care for it.  Grapes are definitely one of the "Dirty Dozen" 2010 pesticide watch, so use organic raisins.
I used Ricotta cheese, but I believe it might even have a better consistency with Cottage Cheese, if it comes in Whole Milk.
If you don't like Stevia, you can use 1/4 - 1/2 cup of sugar or sugar substitute of your choice.  I used NuNaturals so if you are using a different brand, start with the lower amount and work your way up. Also, my cardamom is not that fresh, so you will want to experiment there, too. You may need to use less.  Start with the lower amount and work your way up to preference.
Finally, this can be eaten on it's own, but it also tastes great with pears.  I don't have a picture but you can slice a pear from top to bottom, hollow out the seeds and place a dollop inside the middle and serve that way.

Low Carb Kheer Ricotta Pudding, Gluten Free

1/4 cup + 2 Tablespoons Cream
16 oz (1 lb) whole milk ricotta cheese or cottage cheese
1/8 - 1/4 teaspoon of good tasting stevia powder (I used 1/4 teaspoon NuNaturals)
1 teaspoon agave nectar, maple syrup, or honey (optional)
3/4 - 1 teaspoon ground cardamom (depending on freshness/potency of your brand and taste)
1/8 - 1/4 cup organic golden raisins, chopped (1/8 cup = ~16 net carbs)
1/4 cup chopped pistachios or blanched almonds
1/2 teaspoon sea salt
pinch nutmeg

Blend cream, cheese, stevia, agave/honey, cardomom, sea salt, and nutmeg.  Stir in raisins and nuts.  Serve.
Or.. serve in halved ripe pears.