Here is a recipe for you to try! They turned out sooo yummy that I wanted to post this before I forget how I made them today. Apologies for the lack of photos, but I just threw these together on a whim.
Oatbran, Almond, Chia and Blueberry Cookies
Ingredients: (makes 18+-)
1 stick of butter or 113 grams
1 ½ cup of keto sugar (I used 1 cup white, ½ cup brown)
1 tsp vanilla essence
1 cup almond flour (or your preferred nut flour)
1 ½ tsp baking powder
½ cup oats
¼ cup oat bran
¼ cup oat fibre
¼ cup chia
¼ cup ground flaxseed
1 tblspn cinnamon
½ cup flaked almonds
¾ cup dried blueberries or dried strawberries (cut the strawberries into smaller bits) or your preferred fruit
In a large mixing bowl beat together the softened butter and sugar until well mixed
Add the single beaten egg
Mix in the vanilla essence
Add in the nut flour, cinnamon and baking powder
Turn oven on to 350⁰ F or 175⁰ C
Add in the oats, seeds, flaked nuts, fruit and mix in very well
Scoop spoonfuls and roll into a ball in your greased hands, flatten in your palms, place on parchment paper lined cookie tray
Bake for 12 – 15 minutes until golden brown
Cool well before storing
You could also chill the dough overnight and bake the next day
Make sure to let them completely cool before removing from the baking tray. I left them in a full 15 minutes in the oven as I like cookies well browned. I guarantee you will love these too. I’m sure you could switch up with pecans or walnuts, maybe add chopped macadamia nuts or even chocolate chips.
In this keto “corn bread” we’ll sub the corn kernels with chopped yellow peppers and add an optional tsp of pure corn extract if you have – it’s pricey but worth it and lasts a long time! The almond flour gives a lovely corn meal texture. This is a moist cheesy bread and really delicious. You could also bake these in a muffin pan and cut the baking time.
Oatbran and toasted coconut are the stars in this recipe. You can substitute non keto for the flours, oatbran (oats) and use normal brown sugar. Leave out the beef collagen if you prefer. It will be slightly less chewy but fine!
It’s birthday weekend for my Sweetie, so time to bake. This is my keto version of an olive oil flourless chocolate cake bake. I can’t remember where I got this recipe or when I changed it up, but here it is, in a keto version. Rich, dense coffee flavoured chocolate cake! It’s very very good though not too photogenic.
Summary of what we do:
Filter strong cup of coffee and dissolve sugar in it and stir in cocoa. Beat eggs and olive oil; add almond flour and mix together, combine with wet olive oil mix and lastly add cocoa mix then bake 45 to 50 minutes at 325⁰F/160⁰F
We’re back from camping at the coast where we were nestled in a temperate rain forest we love deeply and just a few hours drive away. There is something about living in a tented home that speaks to old memories of the soul. Completely unplugged and uncluttered. It’s renewing and a restorative sacred reminder of how simply we can exist. I was sad to leave.
I went grocery shopping on our return and came home with some beautiful raspberries and felt like cupcakes. Here is my final recipe after some hesitation about adding chocolate, I decided they would be lovely without … and they are! Yes, those are strawberries decorating them, I forgot to keep some raspberries back for decorating! I used mint leaves too.
Make sure butter, eggs and cream cheese are all at room temperature. It prevents your batter curdling.
Prep your cupcake pan first. Always nice to get that out of the way. We’ll bake at 350⁰F for +-30 minutes. First, melting butter and sugar together; then whisking the dry ingredients together; separating the eggs and beating the whites until stiff; lastly, adding the beaten egg yolks together with the buttermilk and cream cheese and then mixing the batter all together. While baking, make your icing. I made a butter and cream cheese glaze, adding rose and vanilla essence and a few fresh raspberries.
This may make more batter than a dozen cupcakes, so I made two little dessert treats on the side in little flan dishes.
We had some almond butter that was in the cupboard for months. So here is a quick little recipe I put together to use it up. I’m sure that peanut butter would be just as delicious, or any other nut butter!
Summary: we’ll be mixing the eggs and keto sugar first, then beating in the nut butter (it’s a workout without a beater!). Adding almond and vanilla essence, a little bit of nut flour and then once mixed placing teaspoons-full into a greased baking pan preferably lined with parchment paper. Press with an oiled fork, push in a few keto chocolate chips if you like and finish with a grind of Himalayan salt. Bake at 350⁰F for 12 – 15 minutes until browned. Makes about 20.
You guys, this is really delicious. I’ve never been a fan of corn on the cob, or served up piled on my plate. But I do love corn bread. My Mother makes a steamed corn bread with minced corn that is utterly sublime. It is steamed in a pressure cooker in a deep pudding bowl with a tented aluminum foil lid tied down with cooking string. Utterly delicious. I wish I had a photo of it from back in the day!
Here is my recipe which is a fond throwback to my very old and most thumbed, loved and favourite recipe book, Moosewood Cookbook by Mollie Katzen. More on this marvelous and beloved vegetarian book after my recipe adaptation to a keto-friendly recipe with some changes. No sweetcorn in here but a super moist corn bread with good flavours. I did purchase an entirely natural corn essence but you don’t need it!