Pages

Recipes

Mrs Oz's Almond Flour Egg Pie (Quiche)


Low Carb / Gluten Free / Diabetic Friendly

This is a winner!! We all love quiche, but the carbs in the regular crust were not acceptable. Here is new, wonderfully tasty rendition! (2-thumbs up from the son)

(This was made with a 8" or 9" glass pie pan and a serving is 1/4 of the pie!)


Ingredients:

Pie Crust:

  • 1 1/2 cups blanched almond flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup olive oil
  • 1 Tablespoon water

  • Place the flour, salt and baking soda into the food processor and pulse a few times. Add the oil and water and let run on low until dough comes together. Pat into a disc and place in fridge for a little while to firm up. When cold, press into pie plate. I tried rolling between parchment, but it stuck. I made sure there was a slight lip on the top and just worked the dough until it was even. Press fork marks in the bottom and around the sides. Bake in a 350 F oven for 15 minutes. Let cool slightly.

  • Pie Filling:
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup broccoli, chopped
  • 1/4 cup chopped bacon
  • 1/4 cup crumbled sausage
  • 1/4 cup chopped cooked brats
  • 4 large eggs, whisked
  • 1/4 cup heavy whipping cream

  • To the cooled pie shell add the cheese, broccoli, bacon, sausage and brats. Whisk together eggs and heavy whipping cream and slowly pour over the other ingredients. Move ingredients around so that egg mixture permeates all. Place pie pan onto a cooking sheet and bake for 30-35  mins at 350 F. Let cool for 10 minutes before slicing. 

  • Total:2,1104719183909
    Per Serving:52812546232
  • TOP OF PAGE
  • ------------------------------------------------------------------------------------


  • Mrs Oz's Almond Meal Pepperoni Pizza


    Low Carb / Gluten Free / Diabetic Friendly

    I have found great success with this recipe. I have added Tips at the end that you should really follow closely. This is a Super Hit at my house, gaining a 2 thumbs up from everyone. You cannot believe how wonderful this smells too!

    (This makes 1 large pizza that fits on a big pizza stone and is cut into 8 pieces)


    Ingredients:

    Pizza Crust:
    3 c Shredded Mozzarella Cheese
    1.5 c Almond Meal (not blanched)
    4 Tbsp Cream Cheese
    2 Large Eggs (beaten)
    1 Tbsp Garlic Powder

    Topping
    1/2 c Sugar Free Spaghetti Sauce
    28 slices Pepperoni
    12 Grape Tomatoes (halved)
    1 c Shredded Mozzarella Cheese

    Preheat your oven to 375 degrees F

    Crust:..
    1. Combine the Cream Cheese and the Shredded Mozzarella in a glass bowl and microwave until smooth and you can stir it. (will still be pulling back from the mozzarella slightly)

    2. In food processor combine the cheese, and the rest of the crust ingredients until a sticky dough forms.

    3. Dump out onto a large seasoned pizza stone or a parchment lined baking sheet.  Dampen your fingers and  press to flatten out the dough until you reach about 1/8 thickness. I pinched up the rim a little bit so that it was slightly elevated.

    4. Bake for approximately 8 minutes and check to see if any bubbles. Use a fork to poke them and then bake for about 8-10 mins more until some brown spots appear on it.

    6. Add your spaghetti sauce and pepperoni and grape tomatoes.

    7. Sprinkle on the rest of the Shredded Mozzarella cheese.

    8. Bake until the cheese has fully melted.

    Tips
    - Let your dough set up for about 10 minutes before flattening
    - Dampen your fingers/hands several times so that the dough will not stick to them.
    - Even the seasoned baking stone stuck a little, so either oil it better or also use parchment on it.
    - After baking the dough, let air cool for a few hours if you can. This will make it even sturdier. It will, however, get sturdier on its own as the pizza cools.

                             Calories    Carbs    Fat    Protein  Fiber
    Total:3,0873724416721
    Per Serving:386531213

    ----------------------------------------------------------------

    Mrs Oz's Almond Meal Pancakes


    Low Carb / Gluten Free / Diabetic Friendly


    (Makes 4 pancakes. This recipe has been worked over and over and this is the latest and greatest version!)




    Ingredients:
    1 cup Almond meal (unblanched)
    2 Large Eggs
    1/2 cup Half-n-Half
    2 Tbsp Coconut Oil
    1/4 tsp Salt
    1 tsp Baking Powder
    1 tsp Vanilla Extract
    1 Tbsp Splenda

    Instructions:

    • Mix almond meal, salt, baking powder and Splenda together in a small bowl.
    • In another bowl whisk the eggs, half-n-half, coconut oil and vanilla together. 
    • Mix the dry ingredients into the wet ingredients and whisk well.
    • Let sit for 10 minutes to let the baking powder work. Then whisk again right before cooking.
    • Set non-stick griddle to medium-high and spray lightly with cooking spray.
    • Use 1/2 cup batter per pancake. (Makes 4)
    • Let cook about 4-5 mins on first side, turn and let cook about 2-3 more mins.
    • While second side is cooking, use 1 tsp butter on each pancake.


                              Calories    Carbs    Fat    Protein  Fiber
    Total:1,239151124112
    Per Serving:310428103


    Widget is loading comments...




    TOP OF PAGE
    -------------------------------------------------------------------------------


    Cheesy Baked Cauliflower Tots

    (Makes 48 small Cauliflower Tots; recipe developed by Kalyn with inspiration from several other bloggers who also made Cauliflower Tots.) I changed it a little bit from what Kalyn published :o)

    Ingredients:
    1/2 large head white cauliflower, coarsely chopped

    1/2 large yellow cauliflower, coarsely chopped
    2/3 cup sharp cheddar
    1/2 cup coarsely grated Parmesan cheese
    4 T almond meal flour
    1 tsp. Salt
    1 tsp. Mrs. Dash Original Seasoning
    Fresh-ground black pepper to taste
    2 eggs

    Instructions:
    Preheat oven to 400F/200C. Spray Mini Muffin Pans with non-stick spray.

    Cut away the leaves of the cauliflower, but use most of the inner core part. Coarsely chop the cauliflower, place in a micro-wave proof bowl, cover with cling wrap, and microwave 6 minutes on high. (Microwaves can vary so you may need to experiment with the time, but the cauliflower should be just slightly soft.) Quickly take off the cling-wrap and let the steam escape, and if you see any water in the bottom of the bowl, put the cauliflower into a colander and let the water drain off.

    Put the steel blade in the food processor, add the cauliflower, and pulse until the cauliflower is finely chopped but still slightly chunky. (Be careful not to over process so you don't end up with cauliflower puree!) If there is any water in the food processor bowl, drain the cauliflower again in the colander.

    Put finely chopped cauliflower into a bowl and add the sharp cheddar, coarsely grated Parmesan, almond meal flour, Mrs. Dash Original Seasoning, and fresh-ground black pepper. Stir until ingredients are well-combined. Add the eggs and stir until the ingredients are mostly coated with egg.

    Use a One Tablespoon Cookie Scoop or a steel one-tablespoon measuring spoon to scoop out rounded spoonfuls of the mixture and place it in the mini muffin pan. Tamp it down. Bake 15 minutes. Carefully turn each cauliflower tot over in the muffin tin and bake 15 minutes more, or until tots are nicely browned on both sides. Serve hot; these are best served right out of the oven.




    Nutrition Facts
    Amount per serving

    Calories:

    16.5 kcal
    http://www.fitwatch.com/images/transparent.gif
    Water
    6.78 g
    Carbohydrate* (10%)
    0.43 g
    Protein (28%)
    1.17 g
    Total Fat (62%)
    1.17 g
       Monounsaturated
    0.46 g
       Polyunsaturated
    0.12 g
       Saturated
    0.51 g
    Cholesterol
    2.4 mg
    Dietary Fibre
    0.22 g
    Alcohol (0%)
    0 g
    http://www.fitwatch.com/images/transparent.gif



    Widget is loading comments...




    TOP OF PAGE