LadyinDenim's Journal, 31 August 2016

I make a muffin in a minute using 1/2 almond flour and 1/2 flax meal mixed. Almond flour is fabulous. It tastes the best of all the GF and low carb flours. I can't stand coconut flour - it just tastes blech! However, I do buy a fine coconut meal and also use that 50/50 with almond flour. The coconut meal pieces are about 1/2 the size of a grain of rice. HERE'S THE RECIPE: 1/4 cup flour mix, 1 egg, 1/2 tsp baking powder (you can add anything you want to change up the flavor, 1/2 cup pumpkin puree or berries or?). The basic MIM (muffin in a minute) goes into a cup, mug or other container and microwaves in approx. 1 minute 15 seconds. If you add stuff you'll add cooking time, pumpkin runs about 2 minutes. You can sweeten with Stevia if you're making a dessert muffin. You can also slice in half and use as a hamburger bun etc. Think of the cost this way 1/8 cup of almond flour for a muffin if it's mixed 50/50 so it goes a pretty long way :-) 

Thanks Mountain Mama, I copied and pasted this handy recipe! 

I make my own almond milk, and dehydrate the pulp to make almond flour. Yeah, the almonds are still pricey, but I get 2 products for the price of 1. Soaking 1/2 cup of raw almonds overnight yields 1 cup, drained. That, in turn makes 1 qt of almond milk, and 1.5 cups of almond meal.  

The thing is that the product is real food - a meal - not throw away carbage. almonds, eggs, and you've eaten. That's what makes it cost effective. It's not a side. 

Low Carb Biscuits 1/2 cups almond flour ¼ cups Flax seed meal (optional, can increase almond flour by this amount instead) 1 cup Coconut flour ¼ teaspoon salt 1 tablespoon baking powder 2 eggs ½ cup sour cream ½ cup Heavy Whipping Cream 4 tablespoons melted butter 1/3 cup shredded cheddar cheese (optional) ½ teaspoon garlic powder (optional) Preheat oven to 375 degrees. Spray a pan with non-stick cooking spray. Mix all dry ingredients. Add wet ingredients and combine thoroughly. If possible, use a muffin pan or divided pan. Drop about 2 heaping tablespoons in each well. Bake 10-12 minutes, until golden brown. NET carbs 6 per biscuit 

I will give these a shot, SheaDlady. It seems the garlic powder would mask the coconut flavor. Thank you for for your help, ladies. Kes, I could make the almond milk, but need a dehydrator. You say you dehydrate your chicken and beef broths? That would make the expense worthwhile. The flip side of this coin is it's not just about me. I'm the grandma who is cooking the food, hosting get togethers, establishing traditions. I'm really still learning to cook, and the failures sting a bit, but I can't give up. The days of baking dozens of wheat/sugar cookies are over, yet there still needs to be a cookie at the table occasionally. 

The biscuits tasted good. I should have added more liquid or possibly another egg. The batter was pretty dry and the biscuits crumbled. I had a gluten free guest at the table and she was thrilled. We ate the biscuits buried in chicken gravy, and they were delicious. Thank you, SheaDlady ☺ 

I have loads of recipes, from cheesy bread to chocolate candy - all low carb. 

They sound yummy ..l will try those when l get hom 

You can pick up a decent dehydrator for $35-60. The main things to look for are, 1) top fan, because the ones with the fan in the bottom can get gunked up; 2) adjustable temperature that goes up to at least 160F. You can also dehydrate in the oven, but it uses a whole lot more energy. And yes, making my own bone broth powder is a definite bonus. It's a 3-day process, but so worth it! 

what do you use a dehydraror for? i've never used one 

Ma Ingalls (mskestrela) makes her own almond flour and boullion.  

LOL, Lady.Ma Ingalls, indeed! That, and so much more! I dehydrate all kinds of veggies, make my own jerky, low carb veggie crackers. I have a huge pantry full of dehydrated food that basically lets me throw together one of probably 200 different dishes in 30 minutes or less. I have about 12 pounds of my neighbor's pears sitting on my counter right now that I'm going to slice and dehydrate for her. I make a green powder from kale, beet greens, turnip greens and Swiss chard, that I call "Stealth Health". 1 teaspoon of that is 1 full serving of greens. I can add it to any savory dish and it's undetectable, but the nutrition is still there.  

Wow 😍 I had no idea!  

Kes, Lady's right--wow indeed.