Thursday, August 23, 2012

Low Carb Gluten-Free Lemon Poppy Seed Muffins

Lemon poppy seed muffins are my favorite... so I made these with coconut flour.. very good!  I hope you enjoy them.

Lemon Poppy Seed Muffins
makes 6, 1.7 net carbs each

3 eggs, separated

3 Tablespoons melted organic butter or high quality coconut oil
½ teaspoon NuNaturals stevia powder (or ¼ teaspoon SweetLeaf or any other brand)
2 Tablespoons Erythritol
2 Tablespoons fresh squeezed organic lemon juice
1 Tablespoon fresh organic lemon zest
¼ teaspoon vanilla extract
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
¼ cup coconut flour
1 Tablespoon poppy seeds
flour sifter
muffin tin

Preheat oven to 400 degrees F. Cut out parchment paper circles to fit in bottom of muffin tins.  Grease muffin tins & papers well with either coconut oil or butter and set aside.
Separate eggs. Whip the egg whites in a clean dry bowl until soft peaks form and put aside.
In another bowl, mix together egg yolks, melted butter, stevia, erythritol, salt, lemon juice, vanilla and lemon zest. Combine coconut flour, baking soda, and baking powder in the sifter and sift into batter, mixing well. Stir in poppy seeds. Fold egg whites into batter.  Immediately spoon batter into muffin tin, filling to the top. They won't rise much.  Bake for 13 - 16 minutes.

Monday, August 20, 2012

Fast & Yummy Pizza!

I recently came up with this pizza crust recipe. It is so fast & easy, and I love it! It is, of course, gluten free and low carb.  I also make this yummy, easy, and cheap pizza sauce (even organic, it is still cheap).  This time, I just bought sliced mozzarella instead of the fresh... I had them slice it a little thicker than "medium" and it was perfect.  I had almond flour at home (I buy it in bulk).  At the store, I picked up parmesan cheese, 1/4 lb sliced pepperoni & 1/2 lb sliced med+ thick mozzarella - both from deli, and one small can of organic Muir Glen tomato paste (about $1.50).  Muir Glen brand has no BPA in the can lining, by the way.  I find this to be a much less expensive gluten-free crust, if you get a good price on almond flour.
For the pizza crust, you can roll it between two pieces of parchment paper, or you can smash it down with your fingers on one sheet. The first time I made it, that worked fine. The second time, it was stickier, so I used a small piece of parchment paper between my fingers and the crust for pressing.  I just  hate rolling dough, but it's up to you!!
You all know that I do not cook with olive oil! If you REALLY miss the taste of olive oil, then I suggest you drizzle it over your pizza after you take it out of the oven.  Otherwise cook with a stable oil like coconut or palm, so that you are not eating rancid olive oil and introducing free radicals into your body! I use expeller pressed coconut oil, which has no taste.

Yummy, Fast, & Cheap(er) GF LC Pizza 


Crust as follows
Sauce as follows
Sliced Mozzarella cheese
Toppings (I used pepperoni!)


1 cup almond flour
1/3 cup parmesan cheese, grated
1/2 teaspoon salt
1 small egg (this is easy for me, I use farm eggs. 1 small egg is about 2 teaspoons shy of 1/4 cup blended egg)
2 teaspoons high quality coconut oil, butter, or pastured lard
parchment paper
cookie sheet

Mix the dry ingredients in a medium sized bowl. Make a well (a hole in the middle of the dry ingredients in the bowl) and add wet ingredients, then mix all together.
Place parchment paper over cookie sheet.  Press dough into pizza crust form on top of parchment paper. If sticky, use another small piece of parchment paper between your fingers and move it around; or a whole piece on top and press; or transfer to countertop and use a rolling pin.
Bake at 350˚F for about 10- 12 minutes until golden brown.
Remove, top with pizza sauce (recipe follows, you can make it while it is baking), mozzarella cheese, and toppings and return to oven with broiler on to melt pizza and crisp your pepperoni (if using).

Pizza Sauce:

1 small can tomato paste (organic) 
2 cloves garlic, sliced thinly lengthwise
sea salt
dried basil, oregano, thyme to taste: my ratio is 2 pinches of basil & oregano to 1 pinch of thyme
high quality coconut oil
filtered water

Fry garlic in oil over medium-high heat until golden brown, stirring constantly.  Add tomato paste and continue to stir constantly until it loses it's bright color.  Turn heat down and add a few teaspoons of water at a time, until you get the thickness you desire.  Add sea salt and seasonings to taste.  remove from heat, follow directions above.