After a crazy busy week I’m playing catch up. I hope you don’t mind if I blend some ingredients together today. (See what I did there 😀 ) These three have become staples in my diet. Together with coconut flour, they have made baking a part of my life again.

When I went low carb, I stopped baking. My go to recipes were poppy-seed cake and banana bread. I didn’t make them unless there was something on in work that I needed to contribute to. The beloved remarked that on the rare occasion I baked, the finished article left the house never to be seen again. I just could not have the cakes in the house. I have zero self-control.

I tried and failed a few low carb recipes and just stopped trying, but as I said in my ‘C’ post, you have to treat some of the ingredients in a different way. I could no longer just fire it all into a bowl, give it a whisk and bung it in the oven. Sometimes ingredients need to go in a certain order and need a bit more prep time.

When I had the problems with dairy, I worried I might not be able to have eggs either. I was at the end of my tether with it all. Thankfully, eggs are not a problem, cos I love them. Hard boiled on toast, in a salad, scrambled, poached, fried – whatever way you’d like to make them for me 🙂 They are a great source of protein, and a handy snack if you keep a couple hard boiled in the fridge for a day or two. Just grab and go.

It all depends on who you read as to whether they are good or bad for you in large quantities. The only thing I would say about it (NOT BEING AN EXPERT) is, if you are worried about eating too many eggs, eat only one egg yoke for every two egg whites. When I was going to the gym, the personal trainer recommended as many eggs as I could eat, and that was his suggestion, to keep the cholesterol level down.

Milled flaxseed is a great source of fibre, it’s very filling and is said to have endless benefits such as the ability to help lower cholesterol and help keep blood sugars level. It can go in salad, cereal, yogurt, smoothies, cookies, mug cakes and pancakes. I’ve also been given a flaxseed porridge recipe.

I have only one issue with flaxseed. It’s an acquired taste! I make a flaxseed pancake every so often because it’s only 6g of carbs (for my American friends, I always note net carbs) and it fills me to the brim for hours. I just don’t find it very tasty. I’ve taken to cutting the pancake in 2 or 3 and adding different things to it like a spoon of peanut butter or d/f butter with an extra sprinkle of cinnamon. Here’s the recipe, give it a try, and see what you think.

2tbs flaxseed, 1/2 tsp baking powder, 1/2 tsp keto sweetner, 1 egg. Add whatever flavouring you like… cinnamon, cocoa powder, sugar free jelly crystals…
Fry in some coconut oil for 1 or 2 mins each side.

Ground almonds (am I cheating here? 😀 ) are my go to alternative to flour. They make yummy cakes and cookies, including cheesecake base, AND the most amazing savoury coating for fish and chicken. Gram for gram, it’s more expensive than coconut flour, but I find it a lot easier to use, and sometimes I just don’t want the coconut taste.

My current fave recipe is one for dark choc chip cookies. Sometimes I use half ground almonds and half peanut flour – just to get the really peanutty taste. The darker the chocolate the better. 85 or 90% keeps the carbs down. My current batch are 2.5g of carb each. They are great breakfast biscuits when I’m running out the door to work (which is most days). The recipes I use are all online but shout me if you want them 🙂

Tomorrow, I’ll be talking about the book I’m writing about weight. See you then. x