I love baking bread but,alas, have had to greatly reduce my caloric intake and most carbs went away. To compensate,I love to bake and give away, also.
I have started dabbling in low carb baking and have been surprised by a few recipes. I am working on developing an almond flour based bread (delicious in its own way) that gets a surprising yeasty flavor boost from Vegemite (prob Marmite would also work). Low carb bread is a moister consistency than your lovely wheat-based sandwich loaf but very tasty and can hold up for a burger or sandwich.
An old Weight Watcher's dessert recipe has come to my rescue this holiday season-another big surprise to me. It is low carb and uses sweetener of choice (any-Splenda,truvia, erythritol, or sugar,etc). This is the basic recipe that makes an 8x8 pan,6"pie or thinner 8" springform. Play with different flavors by using different flavored SF pudding, adding a few tablespoons of SF jellow (lime,lemon,etC.)
I DON'T KNOW WHY BUT TFL DOES NOT SEEM TO LIKE PASTING FROM A WORD DOCUMENT. IT ADDS HUGE SPACES AND EVEN IF YOU TAKE AN HOUR TRYING TO EDIT (IT IS VERY WONKY), IT DOESN'T HOLD. SO SCROLL AWAY TO GET THE FULL RECIPE. ANY WAY TO CHANGE THIS, FLOYDM?
SUGAR FREE CHEESECAKE BASE RECIPE**
3 EGGS BEATEN
3 C NON FAT GREEK YOGURT (CHOOSE A NON-SOUR BRAND LIKE FAGE)
3 TBSP STEVIA POWDER (ORIGINALLY CALLED FOR 3TEASPOONS BUT IT WASN'T SWEET ENOUGH)
1 TBSP VANILLA
1 BOX SUGAR FREE,FAT FREE INSTANT PUDDING, FLAVOR OF CHOICE (FOUR ½ C SERVING SIZE)
Mix all ingredients and put in sprayed 8x8 pan.
Bake 30 min in 350 oven
Cool
Top with FF cool whip.
A carb-free almond “graham cracker crust can be used with this recipe.
**Can be made any flavor you want-just use your imagination and ingredients of choice-SF syrups? Coffee? Cocoa? Dry SF Jello? KoolAid?Liquid flavors?
My Fav: MOCHA CHOCLATE
Add to base recipe:
COCOA BAKING POWDER 1/4 C
MELTED BUTTER -1-2 TBSP (add to cocoa powder to “bloom” the full chocolate flavor)
INSTANT COFFEE-1 SINGLE SERVE PACKET OR SCOOP (completely dissolve in the eggs-takes a bit of stirring!)
USE CHOCOLATE FLAVORED SF PUDDING
Almond Flour “Graham Cracker” Crust
Almond flour(amount to fit in 8x8 pan)
Sweetener to taste
Melted Butter-a few tablespoons to bind the crust particles
Carefully toast the almond flour to golden (burns VERY easily). Cool
Mix other ingredients in and press into pan
Pour filling over and bake or chill as filling needs dictate.
If it seems too crumbly, I have had success adding either a little psyllium husk (1 tsp) or xanthan gum (1/4 tsp) and a few teaspoons of water to activate the gel (ground flax would probably work,also).
I will certainly try at some point. I love almonds but for some reason I get weirded out using it. lol
my family cant believe I make all this bread and don't eat any of it , so fly fishing in the warmer months and bread making in the colder ones for me lol
That's a beautiful loaf of bread, a tasty treat for someone else to enjoy but that's the part about baking I really enjoy, sharing. Offering someone a fresh loaf of bread, a meal, food....that is a universally understood gesture, one that nourishes body and soul. And fly fishing, solitary and away from the business and hustle bustle of life, meditative in its own way like bread baking, also good for the body and soul! I hope the winter brings lots more bread baking for you, be well and enjoy.
Comments
It must taste good, too.
Paul
Paul
It does. although I have stopped eating carbs so no bread for the last 2 months lol
I enjoy baking bread and giving it away and for my family to have.
I love baking bread but,alas, have had to greatly reduce my caloric intake and most carbs went away. To compensate,I love to bake and give away, also.
I have started dabbling in low carb baking and have been surprised by a few recipes. I am working on developing an almond flour based bread (delicious in its own way) that gets a surprising yeasty flavor boost from Vegemite (prob Marmite would also work). Low carb bread is a moister consistency than your lovely wheat-based sandwich loaf but very tasty and can hold up for a burger or sandwich.
An old Weight Watcher's dessert recipe has come to my rescue this holiday season-another big surprise to me. It is low carb and uses sweetener of choice (any-Splenda,truvia, erythritol, or sugar,etc). This is the basic recipe that makes an 8x8 pan,6"pie or thinner 8" springform. Play with different flavors by using different flavored SF pudding, adding a few tablespoons of SF jellow (lime,lemon,etC.)
I DON'T KNOW WHY BUT TFL DOES NOT SEEM TO LIKE PASTING FROM A WORD DOCUMENT. IT ADDS HUGE SPACES AND EVEN IF YOU TAKE AN HOUR TRYING TO EDIT (IT IS VERY WONKY), IT DOESN'T HOLD. SO SCROLL AWAY TO GET THE FULL RECIPE. ANY WAY TO CHANGE THIS, FLOYDM?
SUGAR FREE CHEESECAKE BASE RECIPE**
3 C NON FAT GREEK YOGURT (CHOOSE A NON-SOUR BRAND LIKE FAGE)
3 TBSP STEVIA POWDER (ORIGINALLY CALLED FOR 3TEASPOONS BUT IT WASN'T SWEET ENOUGH)
1 TBSP VANILLA
1 BOX SUGAR FREE,FAT FREE INSTANT PUDDING, FLAVOR OF CHOICE (FOUR ½ C SERVING SIZE)
Mix all ingredients and put in sprayed 8x8 pan.
Bake 30 min in 350 oven
Cool
Top with FF cool whip.
A carb-free almond “graham cracker crust can be used with this recipe.
**Can be made any flavor you want-just use your imagination and ingredients of choice-SF syrups? Coffee? Cocoa? Dry SF Jello? KoolAid?Liquid flavors?
My Fav: MOCHA CHOCLATE
Add to base recipe:
MELTED BUTTER -1-2 TBSP (add to cocoa powder to “bloom” the full chocolate flavor)
INSTANT COFFEE-1 SINGLE SERVE PACKET OR SCOOP (completely dissolve in the eggs-takes a bit of stirring!)
USE CHOCOLATE FLAVORED SF PUDDING
Almond Flour “Graham Cracker” Crust
Sweetener to taste
Melted Butter-a few tablespoons to bind the crust particles
Carefully toast the almond flour to golden (burns VERY easily). Cool
Mix other ingredients in and press into pan
Pour filling over and bake or chill as filling needs dictate.
If it seems too crumbly, I have had success adding either a little psyllium husk (1 tsp) or xanthan gum (1/4 tsp) and a few teaspoons of water to activate the gel (ground flax would probably work,also).
I will certainly try at some point. I love almonds but for some reason I get weirded out using it. lol
my family cant believe I make all this bread and don't eat any of it , so fly fishing in the warmer months and bread making in the colder ones for me lol
Dave
That's a beautiful loaf of bread, a tasty treat for someone else to enjoy but that's the part about baking I really enjoy, sharing. Offering someone a fresh loaf of bread, a meal, food....that is a universally understood gesture, one that nourishes body and soul. And fly fishing, solitary and away from the business and hustle bustle of life, meditative in its own way like bread baking, also good for the body and soul! I hope the winter brings lots more bread baking for you, be well and enjoy.