Friday, November 4, 2016

I missed Bread -now I don't

Out of all the carbs in the world, when going to a  Ketogenic diet, one of the hardest things to give up is bread.  Specifically, hot buttered toast for breakfast....yummmmmmmmmmm

Although I loved the 'Noatmeal' recipe I found on Pinterest (an oatmeal-ish hot cereal made from Chia seeds and Flax) I ate this for several months and then I missed toast.

I found some great ideas on Pinterest for English Muffins, and I thought, I can work with that!

I make a sweet cinnamon version for breakfast, and I make a heartier version that I use for a sandwich.
Here's a picture of my bread as a sandwich:


That's a genuine carb free sandwich, my friends!  Tomato, Swiss, lettuce and light mayo

How do I make this magnificent wonder?
In my microwave
How much did I inject to eat it: NOTHING!!!!!

Here's how:
Sandwich worthy English Muffin

You need 1 medium ramekin or Pyrex bowl

  • 2 Tbsp Tahini (that's sesame butter) 16g Fat & 3.6g NET carbs
  • 1 Tbsp butter  12g FAT
  • 2 Tbsp ground flax meal  6 g Fat & 1g NET carbs
  • 1/2 tsp baking powder 0g
  • 1 Tbsp unsweetened Almond Milk (or any milk, or water) 0g
  • 1 large egg 5g FAT

1. In a microwave safe soup bowl, Microwave for 15sec the Tahini + butter so well melted
2. mix this up (I use a knife )
3. add the almond milk and baking powder and mix well
4. add the almond milk and mix well
5. add the egg and mix well
6. Pour into well greased  ramekin or 1 medium Pyrex
Microwave on HIGH for 2min  

Remove carefully, because those bowls get really hot
It will look sort of like a puffy pancake
cut your 'English Muffin' in half with a serrated knife and you will see all the lovely air holes that make it English Muffin-like
Now toast it on high to crisp up

Dress it up and sandwich yourself!
total NET carb: 4.6g
total FAT: 39g  very good choice for Ketogenic diet!

Breakfast English Muffin
You need 2 small ramekins or small Pyrex bowls

  • 2 Tbsp Peanut butter (or any other nut, soy, or sun butter)
  • 1 Tbsp butter
  • 2 Tbsp almond flour
  • 1/2 tsp baking powder
  • 1 Tbsp Almond Milk (or any milk, or water)
  • 1 Tbsp Stevia in the RAW (optional: I make mine sweet cinnamon, this is the sweet part)
  • 1 tsp cinnamon (optional)
  • 1 large egg

First, as before Microwave for 15sec the peanut butter + butter so well melted
Next, mix this up and add the almond milk and baking powder ( and stevia and cinnamon if using) and mix well, then add the almond milk and mix well, finally add the egg and mix well

Pour into 2 small greased ramekins 
Microwave on HIGH for 1min 35sec 

Remove carefully, cut in half with a serrated knife 
Now toast it on high to crisp up
one for now and one for tomorrow
per muffin: 2g NET carbs and 20g FAT

Your welcome!