August 4, 2020 / Lyn Jones / 0 Comments
This delicious Spread is low carb, sugar free, and tastes absolutely amazing and very quick. Use on bread, on Greek yogurt with nuts and seeds, or Muesli. It’s healthy – great for diabetics, celiacs, those with gluten intolerance, and for anyone following a low carb, keto or LCHF way of eating.
- 2 cups raspberries fresh or frozen
- 2 tablespoons chia seeds
- A squeeze of lemon or to taste
- ½-1 teaspoon Stevia Blend I like to use this one
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Cook raspberries and sweetener in a sauce pan for 5-8 minutes till soft. If using fresh berries add 1 tablespoon of water to pan before heating.
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Allow to cool slightly and add remaining ingredients.
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Store in the fridge for up to 2 weeks.
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Taste the dish before you add any additional sweetener.
Note that if you use fresh raspberries you may need to add a tablespoon of water to the recipe prior to cooking to add a bit of additional liquid. For the strawberry version of this jam, check out
Sugar Free Strawberry Chia Jam Spread or simply use hulled chopped strawberries in place of the raspberries in this recipe. Chop them into smaller pieces so they cook more quickly as srawberries are denser than raspberries. Add a tablespoon of water to the strawberries before heating. Strawberries need to be cooked for about 10 minutes to get them soft. Use the same quantities as per the recipe above.
Serving: 1serve | Calories: 17kcal | Carbohydrates: 2.7g | Protein: 0.6g | Fiber: 1.7g
Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.
May 13, 2020 / Lyn Jones / 0 Comments
https://myislandbistrokitchen.com/ makes 12
Ingredients:
2/3 cup sorghum flour
½ cup GF quick cooking rolled oats
¼ cup brown rice flour
¼ cup coconut flour
¼ cup + 2 tbsp oat flour
2½ tbsp potato or corn starch
2 tbsp ground chia seeds
1 tbsp + ¾ tsp tapioca starch
1½ tsp zanthan gum
1 tbsp BP
½ tsp bicarb
½ tsp salt
1 tsp cinnamon
1/8 tsp ground nutmeg
1/8 tsp allspice
Pinch ground cloves
½ cup light brown sugar
2 large eggs, room temperature, lightly beaten
1/3 cup coconut oil
2 tbsp pure maple syrup
1½ tsp vanilla
½ cup Greek style vanilla yoghurt
2 tbsp whole milk
¾ cup shredded zucchini
¾ cup grated carrot
¾ cup raisins
Streusel Topping:
¼ cup sorghum flour
¼ cup brown sugar, packed
3 tbsp quick-cooking rolled oats
1/8 tsp cinnamon
2 tbsp cold butter
Method:
Set out the eggs, yogurt, and milk to bring them to room temperature. If using solid coconut oil, melt and let it cool to room temperature before proceeding with recipe. Shred the zucchini and grate the carrot.
Preheat oven to 475°F.
Prepare 12 muffin cups (each at least ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.
Prepare streusel topping by combining the flour, brown sugar, rolled oats, and cinnamon together. Cut in the cold butter until mixture is crumbly. Set aside.
Combine flours, rolled oats, starches, ground chia seeds, zanthan gum, baking powder, soda, salt, and spices together in a large bowl. Whisk ingredients well to combine. Make a well in the center of the dry ingredients. Set aside.
In separate medium-sized bowl or large measuring cup, whisk together the brown sugar, eggs, coconut oil, maple syrup, and vanilla. Stir in the yogurt, milk, zucchini, and carrots.
Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix. Fold in raisins.
Spoon batter into prepared muffin cups, filling almost to the rim of each cup. Sprinkle streusel mixture over tops of muffins. Transfer muffins to pre-heated oven and immediately reduce oven temperature to 400°F. Bake for apx. 20 minutes, or until muffins are just firm to the touch and a cake tester inserted into center of a muffin comes out clean. Do not overbake or muffins will be dry. Remove from oven and let muffins rest in pans for 5 minutes then gently remove from pan and transfer to wire rack to cool completely.