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Recipes I've Shared:
Blueberry Muffins 2
1 3/4 C almond flour = 175 g
1/4 tsp salt
1/2 tsp baking soda
2 Tbsp stevia = 1/2 C sugar
3 large eggs
1 tsp vanilla
2 Tbsp water
2 Tbsp lemon juice
1/4 C vegetable oil
100 g frozen blueberries I always weigh my fruits as you just cant be consistent trying to use a measuring cup with them
Preheat your oven to 350F and put muffin papers into your muffin pan. I got 10 muffins from this recipe.
In a large mixing bowl put all the dry ingredients and mix well with a whisk to remove the lumps. In another bowl put all the wet ingredients and mix them well with a fork. Dump the wet mixture into the dry and whisk to blend well.
Fold in the blueberries and fill the muffin papers about 2/3 full. Now pop them into your oven and bake for 35 minutes. They will come out a lovely golden brown 🙂
Let the muffins sit for a couple minutes in the pan then turn them out to cool. Do NOT eat them straight from the oven as the hot blueberries will burn your mouth. I give them at least 5 minutes before I shove one at my face. Warm muffins are so awesome!
Being a low carber I am much more wary of desserts than I am of meats and veges so I put my ingredients into fitday and heres what I got for the batch:
protein 56.9 g
fats 157.6 g
carbs 53.3 g
fiber 21.6 g
net carbs 31.7 g
So at 10 muffins in a batch that means each muffin is:
protein 5.7 g
fats 15.76 g
carbs 5.33 g
fiber 2.16 g
net carbs 3.17 g
I think a 3 ncs muffin goes nicely with my coffee dont you? My hubby is gonna love them too. So far everything I have baked with the almond flour has turned out rather fantastic. This excites me!
1 1/2 Cup Almond Flour we get ours on amazon
6 Large eggs Separated
4 tbsp Butter melted
3 tsp Baking powder We use this!
1/4 tsp Cream of Tartar It's ok if you don't have this - We use this!
1 pinch salt
Preheat oven to 375.
Separate the egg whites from the yolks. Add Cream of Tartar to the whites and beat until soft peaks are achieved.
In a food processor combine the egg yolks, butter, almond flour, baking powder and salt. Mix until combined. This will be a lumpy thick dough until the whites are added. Combine in two parts to ensure thorough mixing.
Add 1/3 of the beaten egg whites to the almond flour mixture and process until mixed.
Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread it's volume!
Pour mixture into a buttered 8x4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through. Enjoy! 1 loaf makes 20 slices.
1 pound boneless skinless chicken breast, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons finely chopped ginger
1 cup chicken broth
3 tablespoons soy sauce
2 teaspoons sugar
2 cups broccoli flowerets
2 teaspoons cornstarch
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown. (or use a seasoned Wok)
Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.
Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.
In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.
Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 4 hours.
After 4 hours, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well. Add the broccoli and gently stir to combine. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
Serve over warm white rice. Enjoy!