Cloud bread

• 3 eggs, separated
• 3 Tablespoons cream cheese
• ¼ teaspoon baking powder (or cream of tartar)

• Optional ingredients: 1 TBS Honey or your favorite natural sweetener, salt, garlic powder, rosemary and other fav spices/herbs

Directions

• Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius)
• Separate the eggs, there must be no yolk in the white.
• In one bowl, mix together the egg yolks, cream cheese and honey until smooth.
• In the second bowl add 1/4 teaspoon of baking powder (or cream of tartar if you prefer, I just didn’t like the taste of cream of tartar) to the whites and beat the whites on high speed until they are fluffy, form a nice peaks and hold their peaks. It should look something like this:

source : BigAppleMama

 

Raw chocolate fudge

there is no particular recipe for this one

 we simply melt some raw cacao paste over hot water pan, add a little coconut oil, a nut paste, plenty of nuts and dried fruit + some seeds.  If enough fruit, there is no need to sweeten it , otherwise a spoonful of raw honey added to cooled mixture should do the job ( especially if you not heavy sugar user and would prefer this to be more on the paleo side.
Refridgerate
Cut
Enjoy!

Easter Mazureks

 Lemon  Curd Mazurek

 Crust
1/2 cup unsweetened coconut
2 cups almond flour
5 tbsp coconut oil/butter
1 tbsp sugar ( unrefined coconut sugar )
4 egg yolks
 1/4 tsp salt

 Prepare well greased rectangular or round baking pan
Combine all the ingredients  mixing well to achieve a crumbly yet `stickable` texture.
 Fold in together and refrigerate for 1 h ( or place in the freezer for 15 min )
 Turn on the oven setting temperature on 170C
 Remove the dough from cooling and press into baking pan ( just like for a tart )
The dough won`t rise so you don`t have to weight it down with ceramic baking beans
 Place in the oven and bake for 12-15 minutes.
Leave to cool.

 topping
( lemon curd style)
3 lemons ( organic, unwaxed, well scrubbed ) - juice and zest
3 eggs
3 tbsp sweetener of your choice ( we added less)
3 tbsp butter

Put the lemon zest and juice, the sugar and the butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn't touch the water. Stir with a whisk from time to time until the butter has melted.
Mix the eggs and egg yolk lightly with a fork, then stir into the lemon mixture. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.
Remove from the heat and stir occasionally as it cools. Pour  over cake crust . Decorate as you wish

with organic freeze dried raspberries & mulberries

                      gluten free coconut and almond flower base with lemon curd topping

                                            All about mazureks and Polish Easter traditions

 Chocolate Mazurek ( decorated with  almonds and bee pollen )

chocolate mazurek with bee pollen

Easter Breakfast

 Children were singing in the choir during Easter morning service so our special breakfast was a little later belated, more like Brunch but we were lucky to catch a few rays of sun on this windy Easter Sunday

Vanilla cheesecake

Keto Sourdough rolls

 recipe

 

 

Keto baguette

 source

Ingredients (makes 8 small baguettes):

Dry ingredients:

• 1 ½ cup almond flour (150 g / 5.3 oz)
• ⅓ cup psyllium husk powder (40 g / 1.4 oz)
• ½ cup coconut flour (60 g / 2.1 oz)
• ½ cup flaxmeal (75 g / 2.6 oz)
• 1 ½ tsp baking soda
• 1 tsp salt (pink Himalayan or sea salt)

Wet ingredients:

• 6 large egg whites
• 2 large eggs
• ¾ cup low-fat buttermilk (180 g/ 6.5 oz) - full-fat would make them too heavy and they may not rise
• ¼ cup white wine vinegar or apple cider vinegar (60 ml/ 2 fl oz)
• 1 cup water, boiling (240 ml / 8 fl oz)

For a paleo, dairy-free option, try this recipe instead of the buttermilk. Make sure you use a kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/ brand or if you make you own ingredients (like flaxmeal from flaxseeds). Psyllium absorbs lots of water. When baking with psyllium, you must remember to drink enough water throughout the day to prevent constipation!

Instructions:

Preheat the oven to 180 C / 360 F. Use a kitchen scale to measure all the ingredients carefully. Mix all the dry ingredients in a bowl (almond flour, coconut flour, ground flaxseed, psyllium powder, baking soda, and salt).
Do not use whole psyllium husks - if you cannot find psyllium husk powder, use a blender or coffee grinder and process until fine. If you get already prepared psyllium husk powder, remember to weigh it before adding to the recipe. I used whole psyllium husks which I grinded myself. Do not use just measure cups - different products have different weights per cup!
In a separate bowl, mix the eggs, egg whites and buttermilk.
The reason you shouldn't use only whole eggs is that the bread wouldn't rise with so many egg yolks in. Don't waste them - use them for making Home-made Mayo, Easy Hollandaise Sauce or Lemon Curd. For the same reason, use low-fat (not full-fat) buttermilk.



 Add the egg mixture and process well using a mixer until the dough is thick. Add vinegar and boiling water and process until well combined.

Do not over-process the dough. Using a spoon, make 8 small baguettes and place them on a baking tray lined with parchment paper or a non-stick mat. They will slightly grow in size, so make sure to leave some space between them. Optionally, score the baguettes diagonally and make 3-4 cuts.

Place in the oven and cook for 15 minutes. After 15 minutes, reduce the temperature to 150 C / 300 F and bake for another 40-45 minutes.

Remove from the oven, let the tray cool down and place the baguettes on a rack to cool down to room temperature. Store them at room temperature if you plan to use them in the next couple of days or store in the freezer for up to 3 months.
Baked goods that use psyllium always result is slightly moist texture. If needed, cut the baguettes in half and place in a toaster or in the oven before serving.
Enjoy just like regular baguettes!
Tip: To save time, mix all the dry ingredients ahead and store in a zip-lock bag and add a label with the number of servings. When ready to be baked, just add the wet ingredients!



http://ketodietapp.com/Blog/post/2015/11/04/sourdough-keto-baguettes

waffle Tea

waffle recipes

Waffles- savoury variations