Tuesday, August 30, 2011

Strawberries and Cream GF/LC Pancakes

In my constant search for a topping for pancakes, I tried this.  Pretty yummy!  
This is just a simple whip cream and strawberry yogurt topping.  I think you'll like it!
For a pancake recipe, use this one: PANCAKE LINK.  The pancakes pictured are my ongoing trial for the perfect coconut flour pancakes.  They didn't make the cut!  But I loved the topping!  It's not very sweet, so bump up the sweet factor if you need to.

Strawberries and Cream Pancake Topping
serves two

1/2 cup whipping cream
1/2 teaspoon vanilla
1/4 teaspoon NuNaturals Stevia or 1/8 teaspoon of another brand
5 medium fresh strawberries
1 Tablespoon Full Fat Greek Yogurt
hand mixer

Whip the cream and stevia together in a bowl with a mixer on high speed until it starts to thicken.  Add vanilla, then whip again until soft peaks form--> meaning when you turn off the mixer and lift it up.  Underneath the mixers you will have little whip cream peaks whose tops slightly turn down.  Set aside.  In a mini-chopper, blend strawberries and yogurt until well blended.  Serve

Thursday, August 18, 2011

Quick Gluten-Free Sugar-Free Blueberry Pie

Hi Everyone!  I'm finally posting again.. thanks for hanging in there with me!  My Mom picked tons of beautiful blueberries when she was visiting her sister in NC and I have been cooking with them!  This is a quick recipe.. in retrospect, I should not have used such a big tart pan (10").  So, my picture is of this recipe stretched to a 10" pie pan, but I have written the recipe for an 8" pie pan.  This could also be made in a square, for Blueberry Bars.  This is my shortbread crust with a twist.
This can be made gluten and casein free by using coconut oil instead of butter.
According to this site, fresh blueberries have 16 effective carbs (ECC), and frozen has 14.  I did these Effective Carb Counts for fresh blueberries.


Quick Gluten-Free Sugar-Free Blueberry Pie
serves 8, carbs per servingwith fresh blueberries = 8.8 ECC

shortbread crust:

1 1/2 cups almond flour, I used Honeyville
1/4 teaspoon NuNaturals Stevia powder (or 1/8 teaspoon Sweetleaf or other brand)
1/4 teaspoon sea salt
6 Tablespoons organic butter, melted (or expeller-pressed coconut oil)
1/16 scant teaspoon cinnamon

Edges of crust slightly browned
Preheat oven to 350˚F. Mix all ingredients together in a small bowl with a fork.  Press into a 8" pan and bake 10 - 15 minutes until the edges are slightly brown. (Like this pic--->).While baking, you can make the filling.


3 cups blueberries, frozen or fresh
1 teaspoon cinnamon
1/4 teaspoon NuNaturals Stevia or 1/8 teaspoon Sweetleaf or other brand
1/4 cup Erythritol
4 Tablespoons melted butter or coconut oil
2 Tablespoons Arrowroot Starch
1 Tablespoon Coconut Flour

Mix well cinnamon, stevia, erythritol, butter, arrowroot, and coconut flour together.  Add blueberries.  If your blueberries are frozen or your mixture clumps, put in a saucepan over low heat and mix gently until it is liquid (except the blueberries) and mixed well.  Pour into pie crust and return to oven for 10- 20 minutes or until set.
Serve warm with or without low carb ice cream.