I thought I’d share with you a recipe of coconut pancakes that I’ve made a few times recently. I did try to take a picture, but didn’t realise until long after I finished dinner that the pictures were super blurry! So I’m sorry about that, you’ll just have to make them yourselves and take a look ;)
1 deciliter (or ½ cup) of coconut flakes (no, you can not use coconut flour instead)
1 deciliter (or ½ cup) of heavy/whipping cream
a pinch of salt
a little bit of baking soda
Put the coconut flakes in some sort of mixer/grinder and grind them into smaller pieces. It doesn’t turn to flour really but at least the pieces should be smaller. Pour all the ingredients into a bowl and mix with a fork until it’s sort of a smooth mix (you’ll still be able to see the coconut bits and that’s fine). Let sit for about 10 minutes.
Add butter to your frying pan and fry them like normal pancakes. Although since these don’t contain any flour, they don’t stick together the same way normal pancakes do. I chose to make mine smaller, that way you can turn them around without them breaking into pieces.
If you’re not on the low-carb diet, you could eat this with whatever toppings you like. I put raspberries and blueberries in a cup, microwaved until warm (not cooking), and stirred them. This mix + cinnamon made for a perfect low-carb topping!
Perfect lazy brunch (although I had them for dinner..) that contains almost no carbs at all. Coconut flakes usually contain about 3,5% carbs, whipping cream is around 3%. I think these pancakes altogether contain a maximum of 4 grams of carbs. I dare you to eat all of them (I actually make half the recipe because I can’t eat more than that).
Oh happy day! What’s your favourite breakfast?
If you know me, you know I’m not exaggerating when I say that I love tea. You’ll also know that I’m one of those people who calls every hot beverage made from some sort of dried weeds, tea. Which is actually incorrect as most of the stuff I drink would be infusions rather than tea.
Anyway, I can’t really have as much black tea as I would like, since I’m very sensitive to caffeine and should have very little or none of it. Thus I’m trying to find caffeine free replacements. Last night I found these. I’ve only tried the peach one yet and it was amazing, the flavour was rich and sweet, and somehow it felt really smooth to drink. Like drinking silk. I’m going to try the other ones in the next few days, but I’m pretty sure I can recommend these to anyone.
And then I found licorice tea.
It’s not the first kind I’ve tried, I have a licorice/raspberry too, which I love. I thought I’d try this one too, as I have a love for cinnamon tea already. I have a hard time thinking this could be anything but good!
I haven’t counted in a long while, but excluding my jar of mixed tea bags, I would guess that I have around 70 different kinds. Some black, some green, some red, one or two white, a bunch of herbal.. You could say I collect them!
What is your favourite kind of tea? And would you like to do a swap of some sort? Get in touch, I’m up for it!
I’m starting to feel like I’ve got a hang of this whole baking without carbohydrates thing. I successfully baked low-carb / LCHF bread without having instructions or a recipe, and without an oven. It’s so good I have to stop myself from eating the entire pan’s worth of bread because I’m pretty sure my stomach wouldn’t like that much fiber. Not only is it delicious, but it’s so easy to make, you could make this over a camp fire!
Anyway, this is how you do it:
4 tablespoons almond flour
3-4 tablespoons flax seeds
2-3 tablespoons potato fiber
0,5 teaspoons psyllium seed husk/fiber husk
0,5 teaspoons baking powder
0,5 teaspoons cinnamon
(The measurements aren’t exact because it depends on the size of your eggs. The dough is pretty stiff, you should be able to shape it. )
Whip the eggs, add the rest of the stuff. Let sit for about 10 minutes.
Add butter to a frying pan, heat it up to..well I dunno, somewhere in the middle or to the lower side of the temperature scale.
Pour/throw/whack the dough into the frying pan and flatten it out with a spoon or something. It helps a lot if you dip the spoon in melted butter or oil, otherwise the dough will stick to it.
Let it fry for a few minutes on each side, I think it took mine about 8 minutes to get done, but obviously that’ll depend on how thick you make your bread.
I ate mine warm with ham and boiled eggs, but I’m pretty sure you can put anything on it. Why not try cheese, peanutbutter (the kind without sugar!) or some fresh strawberries?
This bread doesn’t taste neither eggs nor potato fiber, both of those are tastes that you get sick of very quickly when you’re avoiding carbohydrates because after a while, everything just seems to taste the same. This is kind of sweet and cinnamon-y, but it tastes like bread. Perfect! I will definitely be experimenting with this.
Yesterday I spent most of my day with my brother. We went downtown for some shopping (mostly just admiring the ridiculous amount of people lined up outside the liquor store), and later on we went to the grocery store and got some goods. We then spent the evening talking, listening to music and eating pâté. It was a pretty brilliant night!
Today has been reserved for cooking. I’ve spent the day over at my boyfriend’s place cooking a bunch of Christmas food. Seeing as I have a lot of allergies, buying pre-made food doesn’t really work out for me, so today I’ve made meatballs, saffron biscotti and a traditional Swedish casserole called Jansson’s Temptation (link). I’ve been so domestic today! Now I’m just about to finish a beetroot salad with mayonnaise and some other stuff, and after that I’m done with preparations! All of the above are obviously both milk- and carb free!
After a recommendation from a good friend, I had the best dinner ever. Canned tuna, mayo and a chopped or mashed avocado. Mix with a fork.
Takes about three minutes to make and you won’t have to tidy your kitchen up before you start.
The best part? It’s low on carbs and milk products, so it works fine with the LCHF diet! This is the perfect meal!
I’ve noticed that most of my visitors who find my blog on Google, do so by searching for almond bread. I don’t know what it’s like where you live, but in Sweden almond flour is pretty expensive, especially if you use it daily. Today I tried to make it myself, and it turned out perfect!
Step 1. Boil water.
Step 2. Put the almonds in the water and let them sit for about a minute, not longer.
Step 3. Peel. They should be very easy to peel, usually the almonds pop out if you pinch the ends.
Step 4. Grind. For this you will need an almond grinder, I got mine from a friend but they’re easy to find at vintage shops or flee markets, and they’re very cheap.
That’s it! I’ve read that almond flour needs to be kept refrigerated, not sure if that’s true but I keep it there anyway.
(You can grind the almonds without peeling them first, but the flour will have a different colour and be a bit more bitter. Depending on what you’re planning to use it for, this might work fine for you.)
There is absolutely no way of taking a flattering picture of soup made out of various vegetables, Hoki, crème fraîche and a reasonable amount of curry powder. It really was delicious though, probably would’ve been even better if I hadn’t forgot to add the garlic. Oh well, next time :)
(Fry vegetables and fish. Mix. Add spices, crème fraîche, tomato passata and some water. Let cook for a few minutes. Enjoy!)
A few days ago, a good friend of mine told me about an excellent LCHF snack to satisfy my cravings for potato chips. And it’s SO EASY that even I managed to get myself to try it out, something I most certainly didn’t regret.
1. So, slice zucchini really thin. And I mean really thin, I imagine using a grater might be more effective than a knife.
2. Put the slices in a frying pan and add oil. A little more than you usually would, you don’t want the pan to get dry.
3. Let them fry until they’re a bit brown and a bit crispy. Then take the pan off the stove and put the fried zucchini on a paper towel to let the excess oil drip off.
4. Add salt. As much as you’d like, because as I discovered, there doesn’t seem to be a limit on how much salt these can grab on to.
They both smell and taste pretty similar to potato chips/crisps. Not the french fries but the other ones. (Great explanation, I know). Really tasty and I didn’t have to eat that much of them to feel that I didn’t want more, which isn’t usually the case for me so that’s great. NOM!
(I call them zucchini canoes because I was going to write chips but wrote ships)