Cherry Nut Bread, Low-Carb Style

I’ve been learning a lot by following the Trim Healthy Mama Facebook page, and it is not just about  recipes! The ladies on that page come up with wonderful ideas to help make life easier as they try to lose weight and get healthy.  My favorite tip so far has to be this creative way to make pouring those half-gallon Mason jars full of wonderful beverages.003

002

 

Isn’t this a great idea? I just cut around a pour spout from a carton of almond milk and used it as the flat lid with the ring to my Mason jar.  Seriously, why didn’t I think of this?  I’m telling you, these ladies are absolutely brilliant!

One of the favorite recipes in our home at Christmas is this delicious cherry nut bread. I first discovered this recipe while I was still in college. I baked it for my parents who just loved it.  Once I got married, I made it for the hubby and for friends as gifts. You can read the recipe here.

Now that we are trying to eat a low-carb diet, I had to figure out a way to make this recipe without all the carbs, so that we could still enjoy it. While it doesn’t taste the same, it is a good substitute. I followed the basic recipe but made these substitutions:

1. I replaced the 2 c. flour with a combination of almond, coconut, and oat flours. I used 1 c. almond flour and 1/2 cup of each coconut and oat flours.  I think when I make this again, I will switch the amounts of oat and almond flours.

2. I used stevia as my sweetener instead of sugar.

3. I used 1 cup of tart pie cherries instead of maraschino cherries.

We liked the flavor of this bread, but it is rather crumbly.  I made the recipe into 16 muffins so that I could try to figure out the carbs per serving.  If I did my math right, it comes out to 7 carbs per muffin. For those following the THM plan, these would be an S.

 

Cheesy Biscuit Low-Carb Pizza Crust

Ok, so, yeah, it’s been awhile since I’ve shared any recipes.  It isn’t that I haven’t had the time, for I certainly do have time.  It is mainly because I haven’t been experimenting with any new recipes recently. We did have a wonderful Thanksgiving dinner with some of the kiddlets here.  We missed our oldest and our youngest this year. Having the fam spread out from Phoenix to Charleston and from Greenville to Virginia Beach does make it hard for all of us to gather together any more. For a while it looked like all four would be here for at least a day or so at the same time at Christmas. However, the retail business is keeping my girl away. So, the hubby and youngest 2 sons and I are planning to visit with her for Christmas while the oldest son, daughter-in-law, and my sweet darling will be visiting the other grandparents and family.  While I will miss having them all together again (it has been over a year), I am so happy that Hope’s family will get to enjoy them and the Little Lady for over a week.  I know they can’t wait to give the hugs and kisses!

Last night the hubby surprised me with an early Christmas gift. Since he has started to do more cooking, he felt that my old faithful pots and pans needed to be replaced with some updated new ones. Believe me, it was a real surprise!! I know I will enjoy using them, but now I have a dilemma…what to do with the old ones. I mean, they have served me well for over 26 years and are like old friends! While I am not a pack-rat in the true sense of the word, I am very sentimental, especially when the items were given to me by my parents or when part of the set actually belonged to my mom.  Well, they will be boxed up for now. I’m just not ready to dispose of them yet.  Here are my old ones:

006

 

And here are the new ones:

004

Ok, enough rambling!  The other night the hubby and I were both interested in having pizza. We used to order pizza quite often, especially when there were college football games on. Since we’ve been eating the THM way, we haven’t ordered much pizza! This is remarkable for us!  A few weeks ago I made the cauliflower crust pizza which really wasn’t bad at all.  However, we both thought we wanted more of a bread-like crust, but needed to keep it low-carb.  Someone over on the THM facebook page shared the idea of using a biscuit recipe as a pizza crust.  The idea is brilliant!

The basic recipe that I used can be found here.  This is what I did to make a pizza crust instead of biscuits.

1. I used a combination of oat flour and almond flour instead of the coconut flour.

2. I doubled the recipe which made enough crust for a 12-inch pizza.

3. After spreading the dough on the pizza pan (it is sticky, so don’t be worried), I baked it at 350* for about 7 minutes.  After that, I added all the toppings that the hubby wanted and baked it again for about 7 more minutes or until the cheese melted into wonderful gooey-ness!

This was pretty amazing pizza! We both really enjoyed it.  Give it a try! You will enjoy it, too!

Baking Powder-Coconut Oil Biscuits

This recipe began as an experiment and turned out amazingly well! I saw the basic recipe on line but decided to make some changes just because I could.  I loved the results, and the hubby did, too!  I used a 3-inch diameter glass to cut out the biscuits instead of a regular biscuit cutter.

2 c. all-purpose flour, divided

1/2 c. almond flour

1/2 tsp. salt

4 tsp. baking powder

1/4 c. coconut oil, softened but not melted

3/4 c. almond milk

1-2 tbsp. soft butter

Mix 1-1/2 c. all-purpose flour, almond flour, salt and baking powder in a large mixing bowl.  Cut in the coconut oil. Add almond milk and stir until blended and a soft dough forms. Using the remaining flour, knead the dough a few times. (I just kept the dough in the bowl and turned it with my hands.)

Press dough out on a floured surface to 1/2″ thick. (Again, I just used my hands instead of a rolling pin.) Cut out using a biscuit cutter or inverted glass.

001

 

Place on baking sheet. Bake at 425 degrees for 10 minutes.  Brush with butter and bake for another 3-4 minutes or until golden.  Serve with your choice of jam or honey!  Using the glass to cut out the biscuits yielded 7.

003

Blueberry Walnut Upside-Down Cake

Since having an empty nest is becoming more the norm lately, the hubby and I decided to have friends over for Sunday dinner this past weekend.  The menu was not a problem because we still enjoy our traditional Sunday dinner of roast beef, mashed potatoes and gravy, and broccoli with cheese sauce.  However, I don’t always serve dessert. I needed to find a good, but easy recipe using what I had on hand.

My thoughts turned to a cake, but I didn’t want something super sweet with icing.  I found a pineapple upside-down cake recipe in my favorite Fannie Farmer cookbook, made a few changes since I was without pineapple, and ended up with this amazing dessert!

This recipe would also make up well as individual servings using a cupcake pan.  After melting the butter and adding the brown sugar and juice, spoon a small amount into each cupcake space. Sprinkle with a few blueberries and spoon some batter over the berries to about 2/3 full. Bake for about 15-20 minutes or until a toothpick comes out clean.

12 tbsp. butter, divided

3/4 cup to 1 c. brown sugar

1/4 c. orange juice  (lemon juice might be great, too!)

about 1 c. blueberries

1/3 to 1/2 c. chopped walnuts

1/2 c. milk

1 egg

1-1/2 c. flour  (can use 3/4 c. almond flour with 3/4 c. all-purpose flour)

2 tsp. baking powder

1/2 tsp. salt

1/2 c. granulated sugar

Melt 4 tbsp butter in a 9 or 10-inch cake pan. (I would use the larger size, since mine over-flowed a little bit during the baking.)   Stir in brown sugar and continue to stir over low heat until it dissolves. Remove from heat and stir in the orange juice. Sprinkle blueberries and walnuts over the top and set aside.

Melt remaining 8 tbsp. butter in a small pan. Remove from the heat and stir in milk and egg, beating well. Mix flour, baking powder, salt, and granulated sugar in bowl. Add milk-egg mixture and beat until smooth. Pour over blueberries and bake for about 35 minutes or until toothpick comes out clean. Let cook in pan for about 10 minutes, then turn out onto a plate, fruit side up. Serve warm with a scoop of vanilla ice cream!

008

Banana Chocolate Chip Muffins

The May Marathon finally ended last week when I had to say good-bye to two precious people…my “baby” boy as he went of to AF BMT and the Best Aunt Ever as I got her home and I flew back to my family.  I really do not like saying good-bye, especially when it is for a lengthy period of time.  The whole family except my dear daughter went with Sam to the airport to catch his flight out to San Antonio. After we saw him through security, the BAE and I began our journey to Omaha while the others drove home.

004

I am so thankful that God orders our steps and keeps us in His care.  When we were first discussing the May Marathon, we were planning for me to fly back home on June 3. Before I could buy my tickets for the flight to get the BAE, Sam received his orders for BMT. He was to arrive there on June 3.  This created a bit of a problem, so we decided that I would fly back on the 5th instead.  Did any of you happen to hear about the weather on June 3 out in Omaha?? The area got more rain on that day than they ever had, there was strong wind and hail the size of baseballs, the airport was closed…flights canceled.  Yes, God knew I needed to fly back home on the 5th, not the 3rd!

The hubby and I have several recipes that we’ve tried recently, so I will try to get them posted here this week.  First  is a muffin recipe that I modified on Saturday.  Initially, I planned to make this recipe, but I realized that I had no apples or applesauce or raisins.  I did, however, have some ripe bananas in my freezer that I needed to use.  I also had dried cranberries, some dried coconut, and some mini chocolate chips.  I used the basic recipe for the Oatmeal Apple Raisin Muffins and made these changes and additions:

1 c. mashed bananas instead of applesauce

1 c. dried cranberries instead of raisins

1/3 c. mini chocolate chips

1/3 c. shredded coconut

1/2 c. almond flour and 1/2 c. whole wheat flour  instead of 1 c. all purpose flour.

Make sure you click on the original recipe in order to see the other ingredients.  This recipe is amazing!! I know I will make it again!