I came up with a couple of recipes over the past while. I know there are quite a few similar recipes on this site, but for the most part they all seem to be microwaved. I don't like the texture of microwaved "baked" goods and find that nuked foods often don't taste cooked. So if there is anyone else out there with similar micro issues, here are a couple of recipes/adaptations for baking in the regular oven.
Margaret



RECIPES:

Bread Mix:
4 parts almond flour
4 parts ground flax seeds
2 parts bran
1 part chia seeds or psyllium husks or a combination of them.

Mix all ingredients together until well blended. Store in plastic bag, preferably in the fridge. 1/3 cup of this mixture has 60% of your fiber requirement for the day!

Bread or Muffins:
1 cup bread mix
3 eggs
1 tsp baking powder
3 tbsp melted butter
3 tbsp water

Melt butter in a medium sized bowl. Add water and eggs and beat well with a fork. Add bread mix and baking powder and mix well. Pour batter into muffin pan or loaf pan and bake at 350 for 20-25 minutes for muffins and 35-40 minutes for loaf. Keep refrigerated.


Pancakes:
1/3 cup bread mix
1 egg
2 tbsp cream
1 tsp xylotol, splenda or stevia
1/2 tsp vanilla extract
1/2 tsp baking powder

Mix the same as the bread/muffins above. Panfry in butter. This makes one serving either as one large pancake or two smaller ones. Excellent with just about any berry added.
Variation: You can leave the vanilla and sweetener out, use 2 tbsp melted butter instead of the cream. After you combine all the ingredients, you let it sit for 5 minutes or so. After the mixture thickens, you can spread it on a pizza pan (double or triple the recipe depending on size of pizza) lined with baker's parchment paper. Bake at 350 for 10 minutes. Top with whatever pizza toppings you like and bake like a regular pizza (at about 400-450 til toppings are hot and cheese is bubbly) for an easy homemade pizza!




Pan Frying Fish
When I panfry fish, I dip the fish in an egg wash, then dredge it in a little of the bread mix. It is a great substitute for flour and gives the fish a nice crunchy, nutty flavoured breading.


NOTE: muffin and cupcake recipes can be mixed up and baked in a cake or loaf pan, adjust baking tmes.
Berry Muffins:
1 cup pecan or almond flour
1/3 cup melted butter
4 eggs
3/4 cup splenda or equivalent stevia or combination of either with xylitol
1 tsp baking powder
1tsp vanilla extract
4 tbsp water (or cream, coffee or whipping)
1/4 cup bread mix
1/2 cup hulled sunflower seeds (optional)
1 cup blueberries, partridgeberries or cranberries.
Mix the melted butter with the eggs splenda and water well with a fork. Add the nut flour, baking powder, brad mix and seeds and mix very well. Add berries and mix well. Spoon into muffin pans til wells are full and bake at 350 for 15-20 minutes depending on size of muffins. Cool and store the same way as the bread above.
Variations: You can also leave out the berries and seeds and use chopped walnuts and use less (probably 1/2 cup) sweetener, then you would use maple flavouring instead of vanilla for maple walnut muffins. You can also just leave out the seeds, berries and cocoa for a plain muffin or in a loaf pan for a pound cake style loaf.

Iced Chocolate Cupcakes:
Same as Berry Muffin recipe except you should use cream instead of water, omit berries and add 4 tbsp cocoa powder.
Icing for cupcakes:
1/4 cup butter softened
2 ounces cream cheese at room temperature
1/2 tsp vanilla extract
1/4 cup whipping cream.
Cream all ingredients together and mix with electric mixer until it's light and fluffy. If it seems too soft, it will set up nicely when the cupcakes are refrigerated.

You can also add 1 tbsp or so of cocoa powder to make chocolate icing.


This cake is also very nice baked in the oven (in a greased individual ramekin in a hot water bath). For the oven it's better to use cream rather than water. I serve it with sliced strawberries and whipped cream.,

1-minute low-carb chocolate cake
1/4 cup ground pecans or almonds
2T butter
1 egg
3T granular Splenda or equvalent
1/4 t baking powder
1T unsweetened chocolate powder
1T water
In a 2-cup pyrex measuring cup or small microwaveable
bowl mix ground almonds or pecans, Splenda, baking powder and
chocolate powder.
In separate small dish, melt the butter in microwave. Mix the water
and egg with the butter. Add to dry ingredients and mix.
Cover with plastic wrap and make a couple slits in the top. Microwave
HIGH for 1min, 10sec or until done. Flip out of bowl onto cutting board to cool.
Will appear moist at first but will set up nicely in a minute.

Thank you for these recipes. I will try them. I do not even own a microwave as I feel they are unsafe and unhealthy. I make the one minute muffin and some of the other recipes baking in a small custard dish in a covered Dutch oven on my wood stove. Turns out great.

katlupe