Wednesday, October 31, 2012

Gluten Free Low Carb Peanut Butter n Jelly Muffins!!



I love Almond Flour for crusts - pies, quiches, and pizzas. I also like it for scones and cookies.  But for muffins and cupcakes, I am sticking to coconut flour. It's lower carb (well, you use less flour) and I find it to be fluffier. Plus it's a LOT cheaper (let's hear an AMEN to that!) - especially since one 16 ounce $8 bag will last so long. My almond flour is about $30 for 5 LBS.

Now. I did not fold in the egg whites separately for this, because the peanut butter is so sticky, it didn't seem to make a difference. I think you'll get a half muffin extra if you want to try... but I achieved basically the same result by just beating the eggs one at a time - in this recipe at least.

This recipe is just an adaptation of Bruce Fife's peanut bitter muffins in the book Cooking With Coconut Flour, which you must buy immediately.  Seriously.  Also, his wife has a wonderful blog & Facebook page.  This can also be made GFCF/dairy free.

Gluten Free Low Carb Peanut Butter & Jelly Muffins
based on a PB muffin recipe by Bruce Fife in Cooking With Coconut Flour

Muffins:
3 eggs
1 TBSP coconut oil or butter, melted
5 TBSP erythritol or sugar sub
1 TBLS  honey (optional)
1/4 cup natural organic peanut butter
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 cup sifted coconut flour
1/4 teaspoon baking powder

Filling:
2 TBSP all natural organic peanut butter
2 TBSP sugar free strawberry preserves

Preheat the oven to 400 degrees and lightly grease a muffin tin for 6 muffins. Too much oil in the tins will cause these muffins to brown too much on the outside.

In a medium sized bowl, blend the eggs, one at a time. Add melted butter/oil, erythritol, honey, peanut butter, salt, and vanilla. Combine coconut flour and baking powder in a sifter, and sift into batter, stirring in well.

Pour into muffin tin, enough to make 6 muffins. Bake for 10 minutes, watching carefully. You may need to cook a little longer but be careful of it browning too much on the outside. Cool in muffin tin. When cool, run a butter knife carefully around the edges and then use a spoon like a spatula to get them out. You can put the spoon in right under the edge and twist it around the edges of the muffins too, this helps get them out in one piece also... sort of twists them out.


Mix the peanut butter and jelly in the filling together with a spoon until thoroughly mixed.

Cut out a little hole in the middle and top of your muffins (sorry this pic didn't turn out that well). Cut at an angle so that the piece you are cutting out doesn't go farther than halfway down the muffin... you don't want to go to the bottom or it will leak out filling and get messy. Try for a third deep. With a teaspoon, put in a little bit of the filling inside the hole, spreading around to the edges- you want to just put a little in there- don't fill up the hole even halfway - just a little taste. Replace the chunk of muffin you cut out (hmm.. need some technical terms!) and there ya go! A taste of PB&J gluten free! Hurrah!!! These are great with Organic Raw Milk! (If you can have milk, otherwise... Almond Milk!)

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Gluten Free Low Carb Peanut Butter n Jelly Muffins!!



I love Almond Flour for crusts - pies, quiches, and pizzas. I also like it for scones and cookies.  But for muffins and cupcakes, I am sticking to coconut flour. It's lower carb (well, you use less flour) and I find it to be fluffier. Plus it's a LOT cheaper (let's hear an AMEN to that!) - especially since one 16 ounce $8 bag will last so long. My almond flour is about $30 for 5 LBS.

Now. I did not fold in the egg whites separately for this, because the peanut butter is so sticky, it didn't seem to make a difference. I think you'll get a half muffin extra if you want to try... but I achieved basically the same result by just beating the eggs one at a time - in this recipe at least.

This recipe is just an adaptation of Bruce Fife's peanut bitter muffins in the book Cooking With Coconut Flour, which you must buy immediately.  Seriously.  Also, his wife has a wonderful blog & Facebook page.  This can also be made GFCF/dairy free.

Gluten Free Low Carb Peanut Butter & Jelly Muffins
based on a PB muffin recipe by Bruce Fife in Cooking With Coconut Flour

Muffins:
3 eggs
1 TBSP coconut oil or butter, melted
5 TBSP erythritol or sugar sub
1 TBLS  honey (optional)
1/4 cup natural organic peanut butter
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 cup sifted coconut flour
1/4 teaspoon baking powder

Filling:
2 TBSP all natural organic peanut butter
2 TBSP sugar free strawberry preserves

Preheat the oven to 400 degrees and lightly grease a muffin tin for 6 muffins. Too much oil in the tins will cause these muffins to brown too much on the outside.

In a medium sized bowl, blend the eggs, one at a time. Add melted butter/oil, erythritol, honey, peanut butter, salt, and vanilla. Combine coconut flour and baking powder in a sifter, and sift into batter, stirring in well.

Pour into muffin tin, enough to make 6 muffins. Bake for 10 minutes, watching carefully. You may need to cook a little longer but be careful of it browning too much on the outside. Cool in muffin tin. When cool, run a butter knife carefully around the edges and then use a spoon like a spatula to get them out. You can put the spoon in right under the edge and twist it around the edges of the muffins too, this helps get them out in one piece also... sort of twists them out.


Mix the peanut butter and jelly in the filling together with a spoon until thoroughly mixed.

Cut out a little hole in the middle and top of your muffins (sorry this pic didn't turn out that well). Cut at an angle so that the piece you are cutting out doesn't go farther than halfway down the muffin... you don't want to go to the bottom or it will leak out filling and get messy. Try for a third deep. With a teaspoon, put in a little bit of the filling inside the hole, spreading around to the edges- you want to just put a little in there- don't fill up the hole even halfway - just a little taste. Replace the chunk of muffin you cut out (hmm.. need some technical terms!) and there ya go! A taste of PB&J gluten free! Hurrah!!! These are great with Organic Raw Milk! (If you can have milk, otherwise... Almond Milk!)

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Sunday, October 21, 2012

Low-Carb Gluten Free Peanut Butter Pie




This is my husband's favorite pie.  It's one of mine too.  If you are GAPS or peanut-allergic, then try cashew butter in this recipe, and post and let me know how it turns out!
I like mine with graham cracker crust and chocolate on top.  However, if you want a chocolate cookie crust, you can go here.   And, it is just as yummy without the chocolate on top.

I am re-posting this, because my carb counts were totally off last time. I cannot use a carb counting program to save my life. I have to do this by hand and check the nutritional info on each package.. takes forever! Sorry there aren't more carb counts on my other posts.

I have also made these into individual pies, just by pressing the dough into cupcake papers, in a cupcake pan, then following all the directions the same way.   It made 16.

CARB COUNTS:  1/16th slice: 2.9 effective count carbs.  Entire Pie:  46.6 ECC. Entire  "graham cracker crust":  with honey: 15.6 ECC (without honey: 10 ECC).  Entire Filling w/erythritol: 18.5 ECC.  Topping for entire topping:  12.5 with Lindt bar.



Low-Carb Gluten-Free Peanut Butter Pie
Serves 16, 2.9 ECC each slice

Graham Cracker Crust:
¼ cup ground peanuts
¾ cup Almond meal/flour – any brand or make your own
1/4 teaspoon Stevia Powder (1/2 teaspoon NuNaturals brand)
1/16 scant teaspoon cinnamon
Pinch sea salt
1 teaspoon raw organic honey (optional)
4 Tablespoons butter

Preheat oven to 350 degrees.  Mix dry ingredients. Melt butter and honey on low heat, and mix. Spread by patting the bottom of a 9 – 10” springform pan, or pie pan with a fork, and patting with fingers, making as thin as possible.  Bake 9-12 minutes until lightly browned. Cool completely.


Filling:
6 oz. cream cheese, softened
¼ cup organic whole milk
1 cup smooth natural Peanut Butter, made of peanuts and salt only
1 cup heavy cream, whipped
½  teaspoon Nu Naturals stevia or ¼ teaspoon another brand (or use an extra 1/2 cup of sugar sub)
½ cup erythritol or coconut palm sugar or double the stevia
1/2 teaspoon vanilla extract

Cream together cream cheese, stevia, and erythritol. Add milk, vanilla, and peanut butter and mix. Fold into whipped cream.  Fill crust, cover, and refrigerate until set, an hour or two.


Topping:
This topping is to cover the entire pie. You can make less if you want to just put a little chocolate on top.

3.5 oz 71% - 85% cocoa chocolate bar, Lindt has less carbs
1 Tablespoon high quality expeller pressed coconut oil

After pie is set, melt ingredients slowly over low heat in a heavy saucepan.  Cool until only warm and pour over cool pie crust. Return to refrigerator for another hour. 



Low-Carb Gluten Free Peanut Butter Pie




This is my husband's favorite pie.  It's one of mine too.  If you are GAPS or peanut-allergic, then try cashew butter in this recipe, and post and let me know how it turns out!
I like mine with graham cracker crust and chocolate on top.  However, if you want a chocolate cookie crust, you can go here.   And, it is just as yummy without the chocolate on top.

I am re-posting this, because my carb counts were totally off last time. I cannot use a carb counting program to save my life. I have to do this by hand and check the nutritional info on each package.. takes forever! Sorry there aren't more carb counts on my other posts.

I have also made these into individual pies, just by pressing the dough into cupcake papers, in a cupcake pan, then following all the directions the same way.   It made 16.

CARB COUNTS:  1/16th slice: 2.9 effective count carbs.  Entire Pie:  46.6 ECC. Entire  "graham cracker crust":  with honey: 15.6 ECC (without honey: 10 ECC).  Entire Filling w/erythritol: 18.5 ECC.  Topping for entire topping:  12.5 with Lindt bar.



Low-Carb Gluten-Free Peanut Butter Pie
Serves 16, 2.9 ECC each slice

Graham Cracker Crust:
¼ cup ground peanuts
¾ cup Almond meal/flour – any brand or make your own
1/4 teaspoon Stevia Powder (1/2 teaspoon NuNaturals brand)
1/16 scant teaspoon cinnamon
Pinch sea salt
1 teaspoon raw organic honey (optional)
4 Tablespoons butter

Preheat oven to 350 degrees.  Mix dry ingredients. Melt butter and honey on low heat, and mix. Spread by patting the bottom of a 9 – 10” springform pan, or pie pan with a fork, and patting with fingers, making as thin as possible.  Bake 9-12 minutes until lightly browned. Cool completely.


Filling:
6 oz. cream cheese, softened
¼ cup organic whole milk
1 cup smooth natural Peanut Butter, made of peanuts and salt only
1 cup heavy cream, whipped
½  teaspoon Nu Naturals stevia or ¼ teaspoon another brand (or use an extra 1/2 cup of sugar sub)
½ cup erythritol or coconut palm sugar or double the stevia
1/2 teaspoon vanilla extract

Cream together cream cheese, stevia, and erythritol. Add milk, vanilla, and peanut butter and mix. Fold into whipped cream.  Fill crust, cover, and refrigerate until set, an hour or two.


Topping:
This topping is to cover the entire pie. You can make less if you want to just put a little chocolate on top.

3.5 oz 71% - 85% cocoa chocolate bar, Lindt has less carbs
1 Tablespoon high quality expeller pressed coconut oil

After pie is set, melt ingredients slowly over low heat in a heavy saucepan.  Cool until only warm and pour over cool pie crust. Return to refrigerator for another hour. 



Tuesday, October 9, 2012

Easy One Pan Roasted Chicken & Green Bean Dinner

I just love easy dinners.  I tried this one out for a birthday, which I managed to pull off by making everything during my son's naptime (which was not longer than 1.5 hours today, unfortunately)... which included a pie so this doesn't take too long to assemble.
I recommend using a stoneware dishpan for this, if you have one, as it makes chicken taste better.




One Pan Chicken & Green Bean Dinner - gluten-free & low-carb, of course!
serves  3 to 4

1 four lb whole chicken, pastured (why?)
1.5 lbs fresh green beans, trimmed of stem ends
1/2 cup small mushrooms, any kind, sliced in fours
1 medium onion, diced
4 cloves of garlic, chopped
s&p
about 3 tsp dried thyme
generous amounts of butter and/or expeller pressed coconut oil


Preheat oven to 450˚F.  In the bottom of the pan, place string beans, mushrooms, onions, and garlic with about 1-2 Tablespoons of oil or butter.  Sprinkle with salt, pepper, and about 2 teaspoons of dried thyme. Place in oven for a few minutes until oil/butter melts, then remove.  Stir all together to coat as much as possible all the vegetables.  Place your chicken on top, breast side down.  Sprinkle with s&p, and a little more thyme.  Slice pats of butter all on top. Bake for 15 minutes, then baste the chicken with juices from the bottom of the pan, and make sure all the vegetables are also basted and not dry.  Turn heat down to 375˚F and continue cooking with this formula in mind: 20 minutes per pound of meat (not including the 15 minutes of browning you already did).  So, a 4 lb chicken = 1 hour and 20 minutes more (80 min).  Baste every 20 minutes.  How to tell if done: an instant-read thermometer reads about 165 to 170° when inserted into the thickest part of the thigh and juices run clear (not bloody/pink spots). It should be very brown, not just light brown on top.  Let sit for 10 minutes without cutting when you remove it from oven.



Easy One Pan Roasted Chicken & Green Bean Dinner

I just love easy dinners.  I tried this one out for a birthday, which I managed to pull off by making everything during my son's naptime (which was not longer than 1.5 hours today, unfortunately)... which included a pie so this doesn't take too long to assemble.
I recommend using a stoneware dishpan for this, if you have one, as it makes chicken taste better.




One Pan Chicken & Green Bean Dinner - gluten-free & low-carb, of course!
serves  3 to 4

1 four lb whole chicken, pastured (why?)
1.5 lbs fresh green beans, trimmed of stem ends
1/2 cup small mushrooms, any kind, sliced in fours
1 medium onion, diced
4 cloves of garlic, chopped
s&p
about 3 tsp dried thyme
generous amounts of butter and/or expeller pressed coconut oil


Preheat oven to 450˚F.  In the bottom of the pan, place string beans, mushrooms, onions, and garlic with about 1-2 Tablespoons of oil or butter.  Sprinkle with salt, pepper, and about 2 teaspoons of dried thyme. Place in oven for a few minutes until oil/butter melts, then remove.  Stir all together to coat as much as possible all the vegetables.  Place your chicken on top, breast side down.  Sprinkle with s&p, and a little more thyme.  Slice pats of butter all on top. Bake for 15 minutes, then baste the chicken with juices from the bottom of the pan, and make sure all the vegetables are also basted and not dry.  Turn heat down to 375˚F and continue cooking with this formula in mind: 20 minutes per pound of meat (not including the 15 minutes of browning you already did).  So, a 4 lb chicken = 1 hour and 20 minutes more (80 min).  Baste every 20 minutes.  How to tell if done: an instant-read thermometer reads about 165 to 170° when inserted into the thickest part of the thigh and juices run clear (not bloody/pink spots). It should be very brown, not just light brown on top.  Let sit for 10 minutes without cutting when you remove it from oven.