Shannon Fennell's Blog

My life, cooking, make-up, travel, the joy of home ownership and the occasional rant!


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Dough Balls – sounds unappetizing, but they aren’t too bad

It has been a bit since I posted a recipe. But I thought I would try making some “dough balls”… I wasn’t too sure about it though.

I’ve seen a few recipes popping up and the last one looked decent. But I didn’t have the specific ingredients, and decided that I would alter the whole process.

So… while they are “doughy” when fresh out of the oven, they are tasty dipped in melted butter. Once they are completely cool they are more bread-like in consistency.

As I hate using just part of something in a recipe I used probably more cheese in this than necessary, but it still worked out.

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Cheesy Dough Balls

Pre-heat oven to 350F, and line a pan with parchment paper.

Ingredients:

One 340 gram (or thereabouts) package of Mozzarella cheese

1/4 cup of butter

2 eggs

2 tbsp each of fresh herbs of your choice – I used chives and thyme. Add as many as you like. These hold up to strong flavours.

3/4 cup of coconut flour

2 tbsp psyllium husk powder

1/4 tsp salt

1/2 tsp baking powder

1 tsp garlic powder

Directions:

  1. Measure out the dry ingredients into a small bowl and combine.
  2. Chop or shred the mozzarella into a microwave safe bowl and put in the microwave on high for 30 seconds or so. Take out and stir. Keep nuking it in 30 second bursts until it is completely melted.
  3. Add the butter and herbs to the cheese and mix in as best you can. You might need to nuke for another burst.
  4. Add the eggs and work in until reasonably mixed in.
  5. Add all the dry ingredients and stir to combine as much as possible, then you need to start working it with your hands. Knead it as you have to work the dry into the cheese mixture really well. It will form a fairly even dough. This may take several minutes of kneading.
  6. Pinch off the dough and roll into ping-pong ball sized balls. Line up on the parchment close together in a rectangle.
  7. Bake at 350F for approximately 20 minutes – they should be browning on top.
  8. Remove from the oven and let cool for a few minutes.

I dipped them in melted butter to eat while warm. I then brushed melted butter over the remaining balls.

These are definitely better the second day!  The flavourings take over the coconut flour taste which make them much more tasty.

I think the next time I do this I will amp up the flavourings – more herbs, maybe pepper or other spicier things, maybe onions or green chillies. And maybe reduce the mozzarella bit and add in a strong cheese.

Also, it might work to wrap the dough around something – like a piece of cheese or meat, or an olive… would make a nice appetizer or snack.

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LCHF Naan-Style Flatbread

When I switched to eating LCHF I struggled a bit with carbs as I missed them.  I experimented with recipes for “substitute” items made with nut and/or coconut flour but was supremely disappointed with the results.

However, time, as they say, heals all “wounds.” After 19 months of no carbs I have now discovered that my toleration level of these replacement items has improved drastically. Sure the textures are sometimes not quite right, but I haven’t had the real thing for long enough that my taste buds are accepting them. And mentally, I have adapted too – I’m not expecting an identical replacement item.

I’ve also learned what I need to do to recipes to make them suit my tastes and expectations. There is a definite learning curve to baking with nut, coconut and seed flours but once you’ve tried a few different recipes and processes you get the hang of it.

And one very important thing – keep your nuts, flours, seeds, etc. in the fridge! I went to use my psyllium husk powder to discover it was going rancid! The mason jars I keep them in work great in the fridge or the freezer.

I saw a recipe for LCHF Flatbread – the photos looked good (but we all know those can be staged!)  As I am home today (had eye injections, again, this morning) and it is hotter than heck outside (so not mowing or gardening!) I decided to give it a shot.

I messed around with the ingredients and have to say that I am pretty impressed with how it worked out.  Coconut flour isn’t my favourite as I find the flavour too strong, but in this recipe it works.

LCHF Naan-Style Flatbread

Ingredients:

1/2 Cup Coconut Flour

2 Tbsp Psyllium Husk Powder

1 Tsp Baking Powder

1/2 Tsp Salt

Optional: Garlic powder, herbs, other flavours to suit you preference (in this batch I added a couple of shakes of garlic powder.)

1/3 Cup melted butter

1 Tbsp Olive Oil

1 Cup BOILING water

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Directions:

  1. Mix the dry ingredients together in a bowl.
  2. Add the melted butter and olive oil to the dry ingredients and mix until it starts sticking together – it should be starting to clump up at the very least or resemble nut butter texture at the most (I would add a bit more olive oil if it isn’t starting to bind up.)
  3. Had HALF (1/2 Cup) of the of the boiling water and mix until it forms a ball of dough. It will seem to be a good dough at this point and you may wonder if you need the rest of the water BUT YOU DO!  Remember, coconut flour is so freaking absorbent that it will end up too dry if you don’t!
  4. Add the rest of the BOILING water and mix, again, until a dough ball forms.  Work it a bit (you can use your hands if you want, but it isn’t necessary) to a smooth consistency.
  5. Divide into four portions – I just cut the ball in quarters with a knife.
  6. The dough is not sticky and you could just shape it with your hands, or you can roll it out between two sheets of parchment paper – which is what I did as I wanted them fairly thin.
  7. Dry fry in a large non-stick frying pan over med-high heat.  When placing in the pan, do it carefully so you don’t get creases or tears – the dough does hold together but using both hands and laying it down from the centre keeps it flat!
  8.  The top will start to look dry and that is the time to flip it over.  It takes around 2-3 minutes each.

I ate one warm with butter and it was really very good!  (It was my first one… which was crumpled up as I didn’t put it in the pan carefully enough.) The other three I will eat over the next day or so – I am looking forward to a wrap, and maybe a hot dip, or curry!

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The texture is spot on, the bread tears like a “normal” Naan-type flatbread, it holds spreads and dips well too.  The olive oil and the bit of garlic powder counter-acted the coconut flour flavour enough for me to not notice it.


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Easy Ice Cream, literally – it is frozen cream

I really have missed ice cream.  But last week saw a recipe for Mason Jar Ice Cream so I tried it… O.M.G.  (Here is that recipe… Low Carb Chocolate Mason Jar Ice Cream)

I changed things a tad (of course) and used a quart jar instead of a pint, but I found the jar to be annoying to eat out of.

I substituted dissolved saccharine tablets for the sweetener called for.  This was the first time I used artificial sweetener in anything – I don’t get an aftertaste with saccharine, so decided to try.  I used too much so scaled it back a lot when I did this second version.

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I decided to make a bigger batch and use a hand mixer, and to freeze in a container that was convenient to scoop out of!  I also changed the proportions of ingredients a bit to suit me.

So this is the way I made it today…

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LCHF Chocolate Ice Cream

Put your bowl and the beaters in the freezer while you assemble your ingredients – you’ll get quicker results when you start beating!

You’ll need a lidded container of at least one quart capacity to freeze this in.

2 tsp vanilla extract

3 tbsp of SIFTED unsweetened cocoa (I will be increasing this for future batches to probably 1/3 to 1/2 a cup – I like rich dark chocolate.  But this batch was made with 3 tbsp.)

5 saccharine tablets completely dissolved in less than 1/2 tsp of BOILING water

2 cups of whipping cream (33% or higher m.f.)

Add all the ingredients to the cold bowl and beat with an electric hand mixer (or use a stand mixer.) Start low as the cocoa powder will want to fly around, once mixed in put on high and beat until it has doubled in volume and is stiff.  Add any extras at this time and mix just enough to blend through.

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OPTIONS:  finely chopped 85% cocoa dark chocolate, toasted nuts, unsweetened peanut butter (drop into the cream in tiny bits), etc.  You could also skip the chocolate and use other flavour extracts or, if you aren’t worried about sugar content, you could add fruits.

Using a rubber spatula transfer to your quart container and smooth out the top, put on the lid and freeze for at least three hours.

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You could also put into a popsicle mold to make fudgesicles!  That’s my next batch.

I’m not sure how long this keeps in the freezer… I haven’t let it stay in there long enough to figure out.

I don’t have an ice cream scoop so dug it out with a teaspoon and made a bit of a mess! Could have waited for it soften a bit… but, well…  I had it with one of my Chocolate Pecan Cupcakes that I made on Saturday.

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YUM!

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Chocolate Pecan Cupcakes! Oh yes I did!

It has been a while since I posted a recipe.  I do have a couple to share but will start with the cupcakes I made today!

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As always… a recipe caught my eye, but I changed it a lot.  Added, removed, increased, etc. until it bears no resemblance to the original version.

The recipe that I saw was for a cake with walnuts… I hate walnuts.  Also, didn’t want a cake, cupcakes keep and store easier in the freezer.  I also don’t use powdered sugar substitutes.

Up until last week I wasn’t using ANY sugar substitutes at all, but I discovered that saccharine is available in the pill form here.  My granny used to use it and as kids we would try it… never had an aftertaste for me.  So… I bought a bottle of Hermesetas tablets.  The only thing I’ve used it in so far has been ice cream I made last week (I will post about that later!) and this recipe.

I just dissolve a few tablets in about 1/8 tsp of boiling water and add to the recipe for a touch of sweetness. Each pill is equal to a teaspoon of sugar.  I am not adding the amount called for in the recipes as I don’t need it to be really sweet, but felt the ice cream could use a some, and then this recipe was an experiment to see if it would work.  It did.

So here is the recipe I came up with today for Chocolate Pecan Cupcakes.

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Chocolate Pecan Cupcakes – LCHF, Gluten Free, Sugar Free

Makes 6 large cupcakes (or one 8″ cake if you prefer.)

Pre-heat oven to 350F.

Ingredients:

1/4 cup cream cheese

1/4 cup coconut oil

3 eggs

4 saccharine tablets dissolved in 1/8 tsp of boiling water (you can substitute whatever sweetener you want and increase to make this more of a regular sweetness level.)

1 tsp vanilla extract

1/3 cup unsweetened cocoa

1 cup almond flour

1 tbsp coconut flour

1 tsp baking powder

1/4 tsp salt

3/4 cup cream

1/4 cup of chopped pecans (or any kind of nut you like) – completely optional BTW.

Topping: Lindt 85% Cocoa Chocolate bar – 6 pieces.

Instructions:

  1. Line a muffin tin with paper liners (or grease an 8″ cake pan in your preferred manner.)
  2. Measure all the dry ingredients together and stir, except for the nuts.
  3. Cream the coconut oil (I did not melt it first) and the cream cheese with an electric mixer, add the eggs one at a time, add the vanilla, and dissolved saccharine, and continue mixing on high.
  4. Add the dry ingredients and the cream about a third at a time, alternating between additions.  If the batter is too thick add a little more cream.  It should be thick but pourable like regular cake batter.
  5. Add the nuts and mix until combined.
  6. Divided batter between the six cupcake liners.
  7. Bake at 350F on the centre rack for 20-25 minutes.  They are done when a toothpick comes out clean. Ovens vary so it might take a few minutes more or less.
  8. Take them out of the oven and immediately place a piece of the Lindt chocolate on top of each cupcake, when it has melted spread it around.
  9. Let cool completely.

I like to freeze them once cool and eat them frozen!

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I am very pleased with how these turned out!  Ate one and the rest are in the freezer. Tomorrow I am making more ice cream and intend to have cake and ice cream!  Who said you have to give up treats when you are a diabetic who follows LCHF/HP??? Not this girl!

 

 


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Cake… Chocolate Cake… I’m in Heaven

I am sitting here trying NOT to have a third piece of my happy accident of a chocolate cake.

It actually started out as a recipe for Brownies – I saw a recipe for Almond Butter Brownies that was described as Paleo and I had the main ingredients so figured I’d throw it together as there was nothing really on television I was interested in.

Of course I left out the maple syrup that was in the original recipe (I don’t use any sweeteners) and then misread and used baking powder instead of baking soda, also added marscarpone cheese to add some level of sweetness.  I was also a bit short on the almond butter  so figured the cheese would compensate for that.

O.M.G.  I did not make brownies… I made a moist, tender, fluffy DELICIOUS chocolate cake!  When the toothpick came out clean I took it out – it had risen quite a bit more than I expected but I anticipated it would fall as it cooled.  It didn’t.

When I cut a piece to try, the texture was perfectly cake like, not brownie like at all. It was so good!  The marscarpone and the almond butter had a sweetness and the added 70% chocolate chips also added some.

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LCHF Gluten Free Almond Butter & Marscarpone Chocolate Cake

Ingredients:

1 cup Almond Butter

1/3 cup Marscarpone Cheese

2 tbsp Coconut Oil

1/2 cup Whipping Cream (33% fat)

3 eggs

1 tsp Vanilla

1/2 cup Unsweetened Cocoa Powder

2 tsp Baking Powder

1/8 tsp Salt

1/2 cup Chopped Pecans or other nuts (optional)

1/2 cup 70% Cocoa Chocolate Chips (or higher if you find them) (optional)

Directions:

  1. Pre-heat oven to 375F
  2. In a mixing bowl combine the Almond Butter, Marscarpone Cheese, Coconut Oil and blend them together till they are smooth.
  3. Then add the Whipping Cream, Eggs and Vanilla and mix well with an electric hand mixer.
  4. Sift the Cocoa Powder, Baking Powder and Salt together, then add a bit at a time to the wet ingredients mixing well before adding more.
  5. Continue to mix, increasing to the highest speed on the mixer for a minute or so – ensure there are no lumps in the batter.
  6. Stir in the Pecans and Chocolate Chips by hand.
  7. Spray an 8×8″ baking pan with non-stick spray and dust with a teaspoon of coconut flour, shake the flour around to coat the pan and then knock the excess out.
  8. Scoop the batter into the pan and spread out evenly.
  9. Put on the centre rack of the oven for approximately 15 minutes. Check for doneness by inserting a toothpick in the centre, if it comes out clean it is done.
  10. Allow to cool for at least 10 minutes before eating.

I didn’t top it with anything but I’m sure a drizzle of melted chocolate and/or whipped cream would be awesome.

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p.s. It is great for breakfast too!


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I love Jars!

Where I live we don’t currently have a glass recycling program so, being a responsible recycler, I try to reuse and re-purpose as many glass containers as I can.

I’ve been ramping it up lately by reorganizing my kitchen and craft areas – the more glass jars I end up with, the more plastic I recycle.

A friend takes the recycled jars and adds handles to the lids making them quite decorative. I have a couple in my guest bath.

And another in my kitchen (I know what will be going in it, I just don’t have any right now.) And that pasta is just a decoration!

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I use jars for small things like buttons and beads.

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And as everyone in the world must, the Danish Butter Cookie tin!  This one is full of zippers.

I use them to hold tools in my studio.

I used a decorative jar to save my graduation corsage in – these types of jars work really well for keepsakes.  I think this one came with candy in it, but you can reuse candle jars too.

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And I love mason jars!  They are perfect for food storage. The ultimate recycled jars – people give them to you full and you have them forever!

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I store my nuts and baking supplies in the mason jars – it is so much neater than a bunch of bags or other containers.  I can see everything clearly in the cupboard.  I also store tea bags in jars – I cut out the name from the box and stick it in the jar.  The jars help keep the tea fresher longer.

I’ve also have some larger jars for things in bigger amounts – my almond and coconut flours, my homemade nut cereal mix, and snacking peanuts.

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I also reuse spice jars of all sizes: glass and the larger plastic ones.  I like to make my own spice mixes so it is handy to have some spare jars on hand.

I have some can shelves and a large spice rack mounted in the stairwell to the basement, this is right off my kitchen and really convenient for me – I just take a step or two down and all my spices are at eye level!

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I just stick labels on the recycled jars.  I buy bulk to refill the commercially labelled jars. And yes, the bottom four shelves are in alphabetical order…

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I’ve discovered a really excellent sauerkraut, Bick’s Bavaria-Fest – and it comes in a nice squat wide-mouthed jar!  And it was on sale with bonus Airmiles… I have stocked up and have a plan for the jars once I’ve emptied them all.

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If you’ve got a glass recycling program available by all means use it, but also remember that glass containers are extremely reusable, and in many more ways than I’ve mentioned above.


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Aw Nuts!

Sometimes I just want a bowl of cereal…

But as I no longer eat grain of any description that means Vanilla Almond Crunch or Mini-Wheats are out of the question.

I saw some recipes for homemade grain free “granola” but there were a lot of ingredients I wasn’t going to bother with like coconut, hemp and chia seeds, flax seeds, coconut oil, etc.

I have nothing against coconut – I am just not on the coconut oil bandwagon.

And I wasn’t going to process it in a food processor either.

But in reading the various recipes I decided I would invent my own mix.  I have to say it is bloody fantastic!  Crunchy, nutty, satisfying and with cream you really think you are eating a bowl of “cereal.”

When my sister was here looking after me after my surgery she ate a bowl of it everyday and asked for the recipe.

The amounts are approximate, basically adjust to suit your tastes – use your favourite nuts and seeds, increase/decrease the spices, use other spices, etc.  If I buy the nuts in bags, I just toss in the whole bag.

This makes quite a big batch of 4 cups and keeps in the cupboard in a sealed container.

Cinnamon Ginger Nut “Cereal”

Preheat oven to 350F.

1 1/2 cups sliced almonds

1 cup chopped macadamia nuts

1 cup chopped pecans

1/2 cup raw sunflower seeds

2 tsp melted butter

1 tsp vanilla

1 tsp ground cinnamon

1/2 tsp ground ginger

  1. Put all the nuts in a mixing bowl.
  2. Melt the butter and add to the nuts, stirring very well to coat all the nuts.
  3. Add the vanilla to the nuts and stir well, making sure that the nuts are all evenly coated.
  4. Add the cinnamon and ginger and stir really well, making sure that everything looks evenly distributed.
  5. Cover a large baking sheet with parchment paper and dump the nut mixture onto it. Spread out evenly on the sheet – ideally the nuts should be in a single layer with gaps.
  6. Bake at 350F for 5 minutes – then check and stir the nuts.  Return to oven as necessary to have the nuts starting to turn golden brown – you can really start to smell them toasting at this point.  Keep a close eye on them as it is a very fine line between well toasted and burnt!  It will depend on your oven how long it will take to get them where you want them.  Taste one to check!
  7. Once the nuts are as toasted as you prefer, remove from the oven and allow to cool on the baking sheet.
  8. Once the nuts are cool, place in an airtight container to store.
  9. Eat as is, or add cream or milk of your preference.

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