February 5, 2024 / Lyn Jones / 0 Comments
The recipe needs to be followed closely for best results, particularly the oven temperature, the material & size of the muffin tin (metal, standard 3-oz cups) and the amount of oil in each cup.
Makes 9
INGREDIENTS
- 1(15-ounce/425-gram) can chickpeas
- 1 teaspoon apple cider vinegar
- ¾cup/90 gm all-purpose flour
- ¾cup/85 gm chickpea flour (garam flour)
- 3¼teaspoons/13 grams baking powder
- ½teaspoon fine sea salt
- Vegetable oil, such as grape seed or canola, for the muffin tinStep 1
Drain the chickpeas, reserving ½ cup plus 1 tablespoon/140 grams aquafaba (chickpea liquid). (Reserve the chickpeas and any remaining liquid for another use.)
Step 2
In a large pitcher or bowl, whisk the aquafaba, vinegar and 1½ cups/350 milliliters water together. Sift the all-purpose flour, chickpea flour and baking powder into a medium bowl. Add the salt and whisk together.
Step 3
Pour the combined liquids into the dry ingredients and whisk together until smooth and bubbly, about 30 seconds. Pour back into the pitcher and refrigerate for 30 minutes.
Step 4
While the batter chills, heat oven to 425 degrees.
Step 5
Using a standard 12-cup metal muffin tin (with ½-cup cavities), preferably nonstick, add 1 teaspoon vegetable oil to each of 9 cups. About 10 minutes before the batter is done chilling, place the oiled tin in the hot oven to heat.
Step 6
Carefully remove the muffin tin from the oven. Stir the batter and pour into the muffin cups; the batter should sizzle vigorously as you add it, and each cup should be nearly full. Return to the oven.
Step 7
Bake for 30 minutes. The puddings will rise, then fall, possibly making a well on the top. Turn down the heat to 400 degrees and bake about 10 minutes more, or until the tops are deep golden brown and the insides are cooked through and just dry (peer into the well to check; the inside should be matte, not shiny). Remove from the oven, let the puddings rest for about 3 minutes, then use a spoon or spatula to lift from the tin and serve immediately.
(from NYTimes)
NOTES FROM OTHERS:
– When I use canned (no salt)chick peas I freeze the aquafaba in Tablespoon quantities. It thaws quickly and maintains its marvelous qualities. I substitute 1 Tab per egg white.
– These were really good, with a crisp exterior and soft, eggy center. I followed the recipe exactly. Fwiw, I used the liquid from chickpeas I cooked in the Instant Pot.
–
December 30, 2023 / Lyn Jones / 0 Comments
Crispy eggrolls that are low carb and keto-friendly. These make a delicious appetizer. Makes 10.
WRAPPERS
- 1 cup superfine blanched almond flour
- 3 Tab coconut flour
- 1 tsp BP
- ¼ tsp salt
- 2 tsp xanthan gum
- 1 large egg
- 1 Tab apple cider vinegar
- 1 Tab water
FILLING
-
- 125g ground pork
- 1/3 cup finely shredded cabbage
- 3 Tab thinly sliced carrots
- 1/2 tbsp sesame oil
- 3/4 tbsp low sodium soy sauce
- 1/4 tsp ground white pepper
- 2 Tab water
glad wrap & parchment paper, rolling pin
Wrappers
- Add almond & coconut flours, BP, salt and xanthan gum together and knead until evenly mixed. In a small bowl, whisk egg. Add ACV, egg & water to flours; mix til dough forms.
-
Remove dough (very sticky), wrap in glad wrap & refrigerate 10 mins. Dough should then no longer be sticky and should still be pliable.
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Place dough ball between two sheets of parchment paper and roll out thinly (just slightly less than 1/8 inch thick*).
-
Cut dough into 4 inch by 4 inch squares. Re-roll dough scraps to make more wrappers. You should have enough dough for about 10 wrappers.
Filling
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Bring a skillet to medium-high heat. Add in pork, cabbage and carrots. Cook, crumbling the meat as it cooks, until everything is just cooked. Add soy sauce, white pepper and water. Mix until filling is evenly seasoned. Taste and adjust as needed. Remove from heat.
Deep Frying Eggrolls
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Add about 1 inch of oil to a deep pot. Bring to medium high heat.
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Add a few eggrolls at a time, cooking until golden brown on all sides. Serve eggrolls while hot with your favorite dipping sauce. I served mine with sweet chili sauce.
- Do not leave out the xanthan gum. It is the key to the dough being elastic enough.
- * If wrappers are too thick they will be doughy. If too thin, they will break when you add in the filling.
- You can bake or air fry, but deep fried makes them much crispier. If you bake or air fry, they will turn just crispy and slightly dry & doughier.
- To air fry, place eggrolls into air fryer and coat with cooking oil spray. Set temperature to 400F and cook about 5-6 minutes until eggrolls are crispy.
- To bake, preheat oven to 400F. Place eggrolls onto a baking sheet and coat with cooking oil spray. Bake about 15 minutes or until eggrolls are crispy.
- To make a keto-friendly sweet chili sauce, I mixed together sambal with sugar free marmalade.
- If you do not like ground pork, you can also use ground beef, turkey or chicken.
- Estimated nutrition does not include oil for frying.
Serving: 1eggroll, Calories: 131kcal, Carbohydrates: 5g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Sodium: 138mg, Fiber: 3g, Sugar: 1g, NET CARBS: 2