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Low Carb Tiramisu Ver. 1

BISCUITS

Low Carb Philippine Broas

(Inspired by RECIPES OF THE PHILIPPINES)

• 3 egg whites
• pinch of cream of tartar
• 5 tablespoons sweetener (I used Erythritol)
• 3 egg yolks, beaten until thick
• 3-4 tablespoons sifted coconut flour

1. Preheat oven to 375° F. 
2. In a bowl beat egg whites until soft peaks form.
3. Add sweetener 1 tablespoon at a time and beat to stiff peaks.
4. Gently fold beaten egg yolks into the egg white mixture, and then slowly and gently fold in the flour.
5. Using a pastry bag pipe out 3½ long by 1 inch wide finger shapes, 1 inch apart on parchment-lined sheet pans. Dust tops with sweetener if desired 
6. Bake for 12 minutes. Turn off oven and leave in oven for 5-10 minutes with the door ajar.
7. Remove broas from papers and let cool on kitchen counter.

FILLING 

• 4 oz Regular Cream Cheese
• 1 batch of Low Carb Broas (recipe above)
• 3 eggs, separated
• 1/4 cup granulated sweetener, divided (used powdered erythritol)
• 4 oz. of strong coffee, cooled
• 3 TBSP cup Dark cocoa powder

1. Preheat oven to 160 degF.
2. In a double boiler (I just used a metal bowl on top of a saucepan with water) beat the egg yolks and half of the sweetener together with an electric beater until pale and thickened, about 3 mins. Let cool.
3. Place the egg whites in the oven for about 5 minutes. CAREFULLY WATCH it until eggs reach 160. Do not cook furthermore.
4. Once the egg yolk mixture cools down, add the cream cheese and beat until just combined.
5. Whip the egg whites until soft peaks form, gradually adding the remaining sweetener in small amounts.
6. Carefully fold the beaten egg whites into the cream cheese mixture. Set aside.

ASSEMBLY

1. Dip broas one at a time into the coffee and then arrange on the bottom of a container. I used this one. 
2. Tip: You don't want the broas to get too soggy otherwise they'll break so only dip for a few seconds then let any extra liquid drip off before arranging in the dish
3. Spread half of the cream cheese mixture over the layer of broas.
4. Dip and arrange the rest of the biscuits on top of the cream mixture
5. Spread the remaining cream mixture over the biscuits
6. Generously dust with cocoa powder
7. Refrigerate until ready to serve. I freeze mine for 15 mins before serving.

Cassi Lyn Paleo Brownies Rip off

Sweet Potato Brownies
(modified version from http://liverightbehealthy.blogspot.com/2013/02/sweet-potato-brownies.html)

1 medium sweet potato (boiled and mashed)

3 eggs
1/4 cup melted coconut oil

1/3 cup honey

2 tbsp chocolate syrup

• 1/4 c cocoa powder

• 1 tsp baking powder

• pinch of salt

1/2 c chocolate chips (optional)

1/2 c almonds

Pour into an oiled or buttered 8x8 baking pan.  Bake for 20 minutes at 350 degrees. 

 

Banana Protein Brownies

Banana Protein Brownies

1 mashed banana
3 eggwhites
1 TB olive oil
1/3 c cooked and mashed sweet potato
1/4 c applesauce ( i used gerber brand)
1/4 c cocoa powder
1/4 tsp salt
2 tsp baking powder
1 1/2 scoop whey (i used ON brand double chocolate flavor)
1/4 c dark chocolate chips
sweetener to taste (i used honey)

Preheat oven to 350 deg F
Spray 8x8 baking pan with oil
Mix everything in the bowl - batter will be runny
Bake for 15 mins - it will seem to be undone, but it will continue cooking while cooling. This will yield soft and fudgy brownies. If you want something more cake like, leave it for another 5 mins.

will update on nutritional facts next time.

Breakfast Protein Cookies

What, cookies for breakfast? Is that even legal? That’s too sweet!

Well with this baby, INDULGE.

Well not really indulge, but sink your teeth in and stuff. These can be easily grabbed and go with you to work or wherever else you wanna be. And it’s not cupboard!

Ingredients:

2/3 cup Peanut Butter

2/3 cup cottage cheese

1/4 cup Brown Sugar

1/2 cup Splenda/truvia

3 Eggwhites

3 scoops vanilla whey

2/3 c almond flour

1/2 c oat flour

1/2 teaspoon Baking Soda

1 teaspoon Salt

3 cups Quaker rolled oats

1/2 cup semisweet Chocolate Chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C).

2. In a large bowl, cream together the peanut butter, cottage cheese, brown sugar, and splenda until smooth. Beat in eggs one at a time, then add the whey. Combine the flours, baking soda, and salt; stir into the creamed mixture until just blended. Mix in oats, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.

3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Ezekiel Bread for ME!!!!

I'm doing the live fit workout by Jamie Eason, and I came across one of the foods that I've never even heard of: Ezekiel Bread. So I googled it, and turns out it came from the bible, hence the name! Silly me. Well back in the Philippines, we just have bread every morning, then rice the rest of the day. We have Pan De Sal, (hey I’ve perfected its wheat version check it out!) and "tasty" (white bread) and mamon and lotsa others. And yes they contain gluten. And yes they use pork lard in making it. And yes, they are so, so, so cheap.

But I'm not backing home, isn’t I? Sad. So I discover gluten, I discover olive oil, I discover bean breads.

"Wheat isn't recommended because it doesn't digest as easily. It contains gluten and turns to a gel like substance when digested. Also, many wheat breads are just enriched white breads." - Jamie Eason"

Bye, gluten! Bye, wheat flour! Bye cakes and sweet treats! Or....NOT. Hell no. I'm not gonna give up gluten. I LOVE BAKING SO MUCH I'M GOING TO DIE FOR NOT EATING ANY. rant rant rant

Turns out not eating too much gluten is nice. It’s like giving your taste buds a feel of guilt free indulgences; unlike that feeling when you ate bread then you feel awful after.

"The Ezekiel 4:9 brand of bread comes in a variety of flavors and is owned and marketed by a company that was started in 1964 called Food for Life Baking Company Inc. Even though it is made with sprouted grains and has a low glycolic level this bread is soft and does not taste like cardboard. The bread packaging ranks 36 on the glycolic index which is a useful tool to gauge how different foods affect blood sugar levels. It’s also makes a pretty good tasting, wonderful toast and the combination of grains makes for a good balance of amino acids to provide a complete protein as well. In fact, it contains all 9 nine essential amino acids is low in fat, has no Trans fats or cholesterol and is relatively low in sodium."-wikipedia

WOW LOOK AT THAT JACKPOT! However, this is to darn expensive. So I browsed and browsed the World Wide Web and found an array of recipes for this expensive bread. Mind you, this is a tweaked and “perfected”(hahahahahaaha) recipe based on my liking, with an accumulation of different recipes I came across. I still call it an Ezekiel Bread for the presence of the beans and some of the grains mentioned in the bible. Some recipes even called for white bread flour, which doesn’t make any sense, because Ezekiel didn't have over processed bread flour back then. He had grains, and that's pretty much it!

Ingredients:
1/4 cup Water

1/4 cup mashed potatoes (i prefer sweet potatoes)

1/4 cup Red Kidney Beans – (cooked and Drained)
1/4 cup Lentils or mung beans– (cooked and drained)
1 1/2 tablespoons Olive Oil
1 1/2 tablespoons Xagave syrup or mollasses
3/4 teaspoon Salt
1 cup Almond meal

1/2 cup Brown rice flour
1/4 cup Oat bran
1/2 cup Millet Flour
2 tablespoons vital wheat gluten

2 tablespoons wheat germ
1 1/2 teaspoons Yeast

Layer the ingredients in the order listed in your breadmaker. Bake on the basic cycle setting. But I like setting this in dough cycle(let it do the kneading for me) then transfer it to 2 loaf pans. Brush it with olive oil, then sprinkle generously with oatmeal. Let it rise inside the oven until it doubles in bulk, around 2 hours.
Bake for 20 minutes at 350degF. Let cool for a bit, then slice!

I didn't get to take too many pictures because I'm lazy. sorry! this one doesn't have any beans on it! lol!

Tuna Spinach Spread

I DON'T LIKE VEGETABLES. There, I said it. I know we have to eat vegetable, I know, I know, and I know if I want my daughter to eat her veggies, I need to eat mine too. But.. I just, don’t like it. Lol. So I often had to find ways to incorporate it in my diet.

Tuna has a really strong flavor which was great to sorta minimize the veggie taste of spinach.  Along with the spices and the tanginess of the mayo, I don’t even notice spinach in this spread!

1 can Tuna flakes (Century tuna brand lang, anything else doesn’t taste as good.)

¼ c canned spinach(fresh would’ve been nicer, kaso wala dito)

¾ c non fat mayo

¼ c onions, chopped finely

¼ c splenda

1 tsp salt

2 tsp pepper

1 tbsp pickle relish (optional)

Mix everything together. Spread on bread :D

Refrigerate left overs.