July 20, 2024 / Lyn Jones / 0 Comments
A delicious and simple to make broccoli dish that’s also low carb, hi fibe and high protein!
And it tastes amazing! You can enjoy this for breakfast with your tea or coffee or as a light snack. Lunch works too with my Lazy Tzatziki Dip – the perfect combination.
from https://hungryhappens.net/healthy-broccoli-loaf-low-carb-gluten-free/
Ingredients
1.25 cups (28mg) broccoli florets, rinsed & dried
2 eggs
3/4 cup Greek yogurt
1/4 cup olive or any other neutral oil
5 Tabs potato starch or corn starch
2 tsp BP
salt & pepper to taste
1 large clove garlic, minced
2 Tab fresh chopped dill
1/2 heaping cup shredded cheddar (try egg white with DF parmesan or nutritional yeast)
1 tsp black sesame seeds (optional topping)
optional dip:
Lazy Tzatziki
1. Preheat oven to 160°C (FF). Line a 8×4 inch loaf pan with parchment paper.
2. Pulse your broccoli florets for a few seconds in a mini food processor until finely chopped. Transfer them to a large bowl. Add in the eggs, yogurt & oil and stir to combine.
Next add in the starch, BP, salt & pepper to taste, and the garlic, dill & cheese and mix to combine.
3. Transfer the batter to your pan and spread out evenly. Tap the pan on your counter 5 times to remove any bubbles. Top with sesame seeds and bake for 45-50 minutes or until toothpick comes out clean and edges are turning golden brown. Allow to set in the pan for 10 minutes then transfer to a wire rack to cool completely prior to slicing.
NOTES
Store leftovers in fridge in an airtight container. Eat cold or reheat in a mini toaster oven or pan.
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.